Corn Wine

* 2 lbs cracked corn
* 1 lb chopped golden raisins
* 3 lbs granulated sugar
* 4 tsp acid blend
* 1 tsp yeast nutrient
* 1/2 tsp tannin
* water to one gallon
* 1 crushed Campden tablet
* Champagne or Sherry wine yeast


Rinse the corn well, checking for any pebbles or other foreign matter. 


Put chopped raisins and corn in a bowl and cover with enough water to cover the corn. Soak overnight. The next day, pour corn and raisins in a fine nylon straining bag, tie the bag closed, and put in primary. 


Pour the soaking water into primary. Put remaining water on to boil with sugar in it. Stir well as water heats up until sugar is dissolved and water comes to a boil. Pour water into primary. 


Add the acid blend, yeast nutrient and tannin. Cover primary with a sheet of plastic held in place with a large rubber band or loop of elastic. When cooled to room temperature, add crushed Campden tablet, recover, and set aside for 24 hours. 


Meanwhile, boil a cup of orange juice, transfer to a sterilized pint jar and set in refrigerator 30 minutes to cool. When cool, add yeast to orange juice and cover with plastic wrap. After 24 hours, add orange juice to primary. 


Stir daily for two weeks. Remove bag of corn/raisins and allow to drip drain (do not squeeze). Discard corn/raisins, recover primary and allow liquor to settle overnight. 


Rack into secondary and fit with airlock. Rack every two months for six months. After sixth-month racking, check for dryness. If not completely dry (specific gravity of 0.990), allow another two months and rack again. When dry, bottle the wine. May drink immediately. [Adapted from Terry Garey's The Joy of Home Winemaking]


Source:  Jack Keller
Picture by:  Normanack

Concord Wine

Ingredients


6 cups concord grapes
4 cups granulated sugar
1 campden tablet
1 teaspoon nutrients
4 teaspoons lemon juice
1 package wine yeast
12 cups water


Method


Crush grapes. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the seeds. Place them in the primary fermentor. Add 12 cups water. Stir in all other ingredients EXCEPT yeast. Let sit for overnight.


Check the specific gravity. It should be between 1.090 and 1.100. Add yeast and mix in well. Cover primary fermentor. Stir daily for five to seven days, until frothing ceases.


Strain into secondary fermentor, squeezing out as much liquid as possible from the grapes, and attach airlock. Finish as for dry wine or sweet wine below.


Finishing


For a dry wine, Rack in two weeks and return to secondary fermentor. Rack again in one month, and then every month until 6 months old. Bottle.


For a sweet wine, rack at two weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every four weeks until fermentation does not restart with the addition of sugar. Rack every month until clear. Bottle.


This wine will be ready to drink in 6 to 8 months. Use it all before it is 2 years old.

Zucchini Wine

• 4 pounds zucchini
• 3 campden tablets 
• 2 oranges
• 2 lemons 
• 7 cups sugar
• pectic enzyme 
• nutrients 
• 1 package wine yeast 
•  water 

1. Wash zucchini. Leave skin on. Chop zucchini and place in primary fermentor.
2. Wash oranges and lemons. Slice thinly and add to zucchini. 
3. Stir in sugar and nutrients. 
4. Pour 16 cups boiling water over mixture. Stir to dissolve sugar. Let cool. 
5. Add pectic enzyme. 
6. The next day, check specific gravity -- it should be between 1.090 and 1.100.
7. Add yeast. 
8. Stir daily for five days, until frothing stops. Strain. Siphon into secondary fermentor and attach airlock. 

 For a dry wine, rack in three weeks, and every three months for one year. Bottle. 


 For a sweet wine, rack at three weeks. Add 1/2 cup corn syrup dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of syrup. Rack every three months until one year old. Bottle. 


Variations:


1. Instead of granulated sugar, try honey or brown sugar.  
2. For a spiced wine, add 1 ounce fresh ginger root, sliced thin, to the water before boiling it. Let it simmer for about 15 minutes before pouring it over the cucumbers. 


NOTE: This recipe makes 1 gallon of wine. To make a larger batch of wine, just multiply all ingredients by the number of gallons you want except the yeast. One packet of wine yeast is sufficient for up to 5 gallons of wine.


photo by: Jeremy Keith 

Green Tea and Ginger Wine

* 16 teaspoons or teabags of Green Tea
* 1 cup chopped white or golden raisins
* 1 ounce thinly sliced ginger root
* 2 lbs granulated sugar
* zest & juice of 1 lime
* zest & juice of 2 small lemons
* water to 1 gallon
* 1 teaspoon yeast nutrient
* 1 pack wine yeast


Boil water and pour over all ingredients but yeast (in primary). When water cools to under 100 degrees F., add activated yeast. When specific gravity drops to 1.015-1.010, strain tea, ginger and zest. Transfer liquid to secondary and attach airlock. Ferment to dryness, rack, top up, and reaffix airlock. Stabilize when clear. Wait 30 days, sweeten if desired, and rack into bottles. Allow 3-6 months to smooth out. 

30 Day Wine

24 oz Welch's frozen concentrated grape juice, thawed
3 cups sugar
water to make up one gallon
1/2 tsp dry yeast
1 1-gallon glass jug.


Mix all ingredients together well with water filling jug to about an inch below the shoulders. 


Cover with a clean rag secured with rubber band. 


Keep in a dark place about 70 degrees. 


About 2 weeks later replace rag with a good thick piece of plastic wrap. 


After 30 days from starting date, siphon wine off from sediment in bottom and drink.