Wednesday, May 30, 2007

Grapefruit Wine

  • Grapefruit 2.25 lb
  • White grape concentrate 1.5 pints
  • Sugar 2.25 lb
  • Water 1 gallon
  • Campden Tablet 1
  • Wine yeast
  • Yeast nutrient

Squeeze the juice from the grapefruit into a fermenting bin and grate in the skins. Pour in the water and grape juice. Crush the campden tablet (as described on it's container) and add to the bin. Leave to stand for twenty four hours. Add the yeast to the fermenting bin and stir well. Leave in a warm place for six to seven days stirring regularly. Strain off the liquid through a sieve into another fermenting bin containing the sugar. Stir to dissolve the sugar and then transfer to a fermenting jar (demijohn) fitting a bung and airlock. Leave to ferment. Once the fermentation has completely finished then the wine can be transferred to bottles and corked. It is ready to drink immediately.

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Monday, May 14, 2007

Basil Wine

  • 1 cup basil leaves, loosely packed
  • 2 11-oz cans frozen 100% white grape concentrate
  • 14 oz granulated sugar (to specific gravity of 1.085)
  • Water to make one gallon
  • 2-1/2 tsp acid blend
  • 1 Campden tablet, finely crushed and dissolved in 1/4 cup water
  • 1/4 tsp tannin
  • 1-1/4 tsp yeast nutrient
  • 1 pkt Champagne wine yeast

Wash fresh basil leaves and place in nylon straining bag and tie
closed. Put all other ingredients except yeast in primary and stir well
to dissolve.

Cover primary and set aside 6-8 hours. Add nylon straining
bag, activated yeast, recover primary, and set aside for 5 days.

Taste and remove bag and discard leaves if basil flavor is sufficient. If
not, leave bag in an extra day. Recover primary until s.g. drops to

Transfer liquid to secondary, top up if required and fit
airlock. Ferment to dryness, then rack, top up and refit airlock.

Repeat every 30 days until wine clears and no new sediments form during
a 30-day period. Stabilize and sweeten to taste if desired (if
sweetened, wait three weeks for any renewed fermentation to begin) and
rack into bottles. Age 3 months before tasting. Serve chilled.

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Tuesday, May 01, 2007

Dandelion Wine

Spring is here and soon yards will be sprouting those little yellow flowers. A great solution to the dandelion problem is to make wine with them. This recipe was taking from "Making Wild Wines and Meads" and will make a 1 gallon batch.

6 cups dandelion petals
2 pounds sugar
1 pound light raisins
1 tablespoon acid blend
1 campden tablet
1 pack wine yeast
1 teaspoon yeast nutrient
1 1/2 cups orange juice
1 teaspoon pectin enzyme

Wash and prepare dandelion petals. Place them and sugar, raisins and acid blend into fermenter. Bring 1 gallon of water to a boil and pour it into the mixture. Add a campden tablet and let the mixture sit for 24 hours.

Add pectin enzyme and yeast and allow to ferment for 3 days. Then rack over and allow to finish fermenting. This should take about 3 months. Rack 1 more time and allow to clear. Then bottle.
Should be ready for sampling in about 6 months.

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