tag:blogger.com,1999:blog-286399932024-03-13T09:53:33.085-04:00Wine RecipesBens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-28639993.post-12267652303640339822012-02-18T08:11:00.001-05:002012-12-04T21:18:58.477-05:00The Simple Pioneer<br />
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If you get a chance, check out <a href="http://thesimplepioneer.blogspot.com/">The Simple Pioneer.</a> This blog has tips on making beer, wine and cheese along with gardening tips that you can use to make beer and wine.<br />
<br class="Apple-interchange-newline" /><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-89955079079627064902011-12-04T19:25:00.000-05:002011-12-04T19:25:00.084-05:00Black Tea Wine<div xmlns="http://www.w3.org/1999/xhtml">
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* 4 tablespoons bulk black tea</div>
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* 1 11-oz can frozen red or white grape concentrate, depending on desired color</div>
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* 2 lbs sugar</div>
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* 2 tsp citric acid</div>
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* 6 pts water</div>
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* 1 tsp yeast nutrient</div>
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* 1 pkt wine yeast </div>
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Bring water to a boil and pour over the tea and sugar, stir well, and infuse until cool. Strain into primary, add grape concentrate, acid, nutrient and yeast. Cover and ferment until s.g. drops below 1.020. Transfer to secondary, fit airlock and ferment to dryness. Rack when wine is clear and completely dry, top up and refit airlock. Rack again after 45 days, stabilize, refit airlock, and set aside for 3-4 weeks. Sweeten to taste if desired and bottle.</div>
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<span style="font-size: x-small;">Source: Jack Keller</span></div>
</div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-82059988884162441442011-03-02T00:01:00.001-05:002011-03-02T00:01:03.943-05:00Dried Apricot Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0kgAqvSA8hJaDK4LF4qF4MEyPmjElg5RAkBGyd_mcHtmWhKfdpNsPOjKUy8PaOFRUT2B0Q8hbbPtqRZ4klaRvgx_-Bt_HsP2vk6RuDSu_uvvFZUY8IjnvBzVlTQQGl5cmkuq/s1600/dried_apricots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0kgAqvSA8hJaDK4LF4qF4MEyPmjElg5RAkBGyd_mcHtmWhKfdpNsPOjKUy8PaOFRUT2B0Q8hbbPtqRZ4klaRvgx_-Bt_HsP2vk6RuDSu_uvvFZUY8IjnvBzVlTQQGl5cmkuq/s1600/dried_apricots.jpg" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: xx-small;">Photo by: <a href="http://www.flickr.com/photos/itineranttightwad/">Itinerant Tightwad </a></span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">6 lb. dried apricots, </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 oranges, </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 ½ lb. sugar, </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">9 pts water, </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 oz. Yeast, </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tablespoonful of freshly made tea.<br />
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Put the apricots in the fermenting vessel with the cut-up oranges and their peel. Fold the orange peel and squeeze to get as much oil out of it as you can.</span> <span style="font-size: small;"><br />
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Boil two pounds sugar in seven pints water for two minutes and pour over the fruits while still boiling. Allow to cool and add the yeast.</span> <span style="font-size: small;"><br />
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Cover as directed and ferment for ten days, crushing by hand each day and covering again at once.</span> <span style="font-size: small;"><br />
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After ten days, strain and wring out as dry as you can and put the strained liquor in the gallon jar. Boil the remaining sugar in the last two pints of water for two minutes and when cool add to the rest, and then add the tea.</span> <span style="font-size: small;"><br />
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Cover as directed or fit fermentation lock and leave until all fermentation has ceased.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=makinghomem0c-20&o=1&p=8&l=bpl&asins=1601383592&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> </span> </div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-67891114689653326462011-02-05T16:00:00.000-05:002011-02-05T16:00:27.073-05:00Clementine Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaH-5KpLaTSOd3Q2ho-5NWxdlDi91VKGp9YSwIm4Q4Pjl1zpHkWyz8FpTokhDp5KS6KXUDjPiF_aHZIZ6ndPt__hDYskCyxLBpBRIGu_NSnPhBj1dWzH_0ta2nz9AHqv0sMCcG/s1600/clementines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaH-5KpLaTSOd3Q2ho-5NWxdlDi91VKGp9YSwIm4Q4Pjl1zpHkWyz8FpTokhDp5KS6KXUDjPiF_aHZIZ6ndPt__hDYskCyxLBpBRIGu_NSnPhBj1dWzH_0ta2nz9AHqv0sMCcG/s1600/clementines.jpg" /></a></div><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: xx-small;">photo by: <a href="http://www.flickr.com/photos/freewine/">Free Wine</a></span><br />
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<div style="font-family: Arial,Helvetica,sans-serif;">1 gallon water<br />
24 Clementines<br />
10 Valencia oranges<br />
1 lb extra fine granulated sugar<br />
1 teaspoon citric acid<br />
1 teaspoon pectic enzyme<br />
¼ teaspoon tannin<br />
1 teaspoon yeast nutrient<br />
1 package Champagne wine yeast</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Mix sugar and water in large pot. Bring to boil. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Peel all Clementines and Valencias and save the zest from 10 of the Clementines. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Section the fruit and remove any pith. Place zest and sections in a nylon mesh straining bag. Close bag with a tie and mash fruit in a primary fermentation container. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Pour boiling sugar water over fruit and stir. Let liquid cool until room temperature. Add citric acid, pectic enzyme, tannin, and yeast nutrient to container. Cover and let sit for 12 hours. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Remove cover, add activated Champagne wine yeast, and cover again. Stir daily for 10 days. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Remove bag from container and pour liquid into secondary fermentation container. Seal with airtight lock lid and ferment. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Skim froth, as necessary. When froth ceases to form, rack and place into bottles. Rack again every two months for one year. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">Age an additional year before enjoying. </span><br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=makinghomem0c-20&o=1&p=8&l=bpl&asins=B000FBOWQW&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com1tag:blogger.com,1999:blog-28639993.post-19083771752063067722011-01-03T18:55:00.000-05:002011-01-03T18:55:32.482-05:00Cinnamon Wine<div xmlns="http://www.w3.org/1999/xhtml"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_pX1S6j5byxrGlp0-U7cdz9l6YtMvhm67hWM380A47G6BGnmDou49k5W31SOV699zUdsbmoUZokcg86bWNXw0be-gnglks6Tl1gwoVu6CHg6eVOCc99NLWDRc0hUKB7it0pl/s1600/cinnamin+sticks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_pX1S6j5byxrGlp0-U7cdz9l6YtMvhm67hWM380A47G6BGnmDou49k5W31SOV699zUdsbmoUZokcg86bWNXw0be-gnglks6Tl1gwoVu6CHg6eVOCc99NLWDRc0hUKB7it0pl/s1600/cinnamin+sticks.jpg" /></a></div><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;">Photo by: <a href="http://www.flickr.com/photos/spence_sir/">S. Diddy</a></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 12 six-inch cinnamon sticks</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 3 lbs granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 7-1/2 pts water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 1 tsp yeast nutrient</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 1/8 tsp tannin</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 3 tsp acid blend</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 1 crushed Campden tablet</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* Champagne wine yeast </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put cinnamon sticks and one quart water in a pot with a tight-fitting lid. Bring to a simmer and hold for 10 minutes with the lid on, turn off heat, and let steep for two hours. Strain the water into a secondary and discard the cinnamon sticks. Add sugar to remaining water and bring to a boil. Turn off heat and stir until sugar is dissolved. Add all remaining ingredients to secondary except Campden and yeast and then pour in the sugar-water. Cover with a napkin held in place with a rubberband and allow to cool. Add Crushed Campden, stir, and allow to sit 24 hours covered. Add activated yeast and recover. Ferment 5-7 days, or until specific gravity falls below 1.030. Fit with airlock and continue fermentation 30 days. Rack into sanitized secondary, top up, and refit airlock. Ferment another 3 months, rack again and ferment additional 3 months. Stabilize, sweeten to taste, and let sit under airlock additional 10 days. Rack into bottles and store in dark place. [Adapted from Terry Garey's The Joy of Home Winemaking]</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Source: J</span><a href="http://winemaking.jackkeller.net/reques73.asp">ack Keller</a><br />
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</div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-63010564748485217202010-11-02T05:41:00.000-04:002010-11-02T05:41:34.260-04:00Corn Wine<div xmlns="http://www.w3.org/1999/xhtml"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9orurRRriKM9jXvjY4XQzEEefmhprGqoqlE30JCm0WnJjnKU05PCE-AT99l4gfcjvbrCbFdRCbRMbSwRseP9CUvgUn_JU88Q9cPcZ7MGD4cUxnBiRJQ2A8Frx5T_OOmjo1J8/s1600/corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9orurRRriKM9jXvjY4XQzEEefmhprGqoqlE30JCm0WnJjnKU05PCE-AT99l4gfcjvbrCbFdRCbRMbSwRseP9CUvgUn_JU88Q9cPcZ7MGD4cUxnBiRJQ2A8Frx5T_OOmjo1J8/s1600/corn.jpg" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 2 lbs cracked corn</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 1 lb chopped golden raisins</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 3 lbs granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 4 tsp acid blend</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 1 tsp yeast nutrient</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 1/2 tsp tannin</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* water to one gallon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* 1 crushed Campden tablet</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* Champagne or Sherry wine yeast</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rinse the corn well, checking for any pebbles or other foreign matter. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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]</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Source: J<a href="http://winemaking.jackkeller.net/reques44.asp">ack Keller</a></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Picture by: <a href="http://www.flickr.com/photos/29278394@N00/">Normanack</a></span></span><br />
<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=makinghomem0c-20&o=1&p=8&l=bpl&asins=0380782278&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-79786593988281391242010-10-02T06:38:00.001-04:002010-10-02T06:38:00.473-04:00Concord Wine<div xmlns="http://www.w3.org/1999/xhtml"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oC9QiRb4k1kjVUurS7Ihgi3tbUTWAgILV3tEvQEkDnlHACTzfmgzPQpumFmW0cKHMhvr9pMCfdEGA2RIOLAUHGoBCxHOHGiI8U_MBUtYhX4r77erfI46tNUcc8uEyIDMok-N/s1600/concord_grape_variety.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oC9QiRb4k1kjVUurS7Ihgi3tbUTWAgILV3tEvQEkDnlHACTzfmgzPQpumFmW0cKHMhvr9pMCfdEGA2RIOLAUHGoBCxHOHGiI8U_MBUtYhX4r77erfI46tNUcc8uEyIDMok-N/s200/concord_grape_variety.jpg" width="185" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 cups concord grapes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 cups granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 campden tablet</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon nutrients</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 teaspoons lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 package wine yeast</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 cups water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Finishing</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This wine will be ready to drink in 6 to 8 months. Use it all before it is 2 years old.</span></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-43672032698299204062010-09-02T01:00:00.013-04:002010-09-02T01:00:05.310-04:00Zucchini Wine<div xmlns="http://www.w3.org/1999/xhtml"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYjyRDPtlGTctRgEHJGsqEkPFx9i7yW0dfouhfLFIG64l3-syCG5A0RJK5k1wptJt20Ye7E5lIoklwslPrKJdEj7dxrMJM1QLSEknkZUo88a_BYtULOuO7PELG68h5ztU3bE6/s1600/zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYjyRDPtlGTctRgEHJGsqEkPFx9i7yW0dfouhfLFIG64l3-syCG5A0RJK5k1wptJt20Ye7E5lIoklwslPrKJdEj7dxrMJM1QLSEknkZUo88a_BYtULOuO7PELG68h5ztU3bE6/s200/zucchini.jpg" width="150" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 pounds zucchini</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 campden tablets </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 oranges</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 lemons </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7 cups sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pectic enzyme </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">nutrients </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 package wine yeast </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> water </span></li>
</ul><ol><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wash zucchini. Leave skin on. Chop zucchini and place in primary fermentor.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wash oranges and lemons. Slice thinly and add to zucchini. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir in sugar and nutrients. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour 16 cups boiling water over mixture. Stir to dissolve sugar. Let cool. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add pectic enzyme. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The next day, check specific gravity -- it should be between 1.090 and 1.100.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add yeast. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir daily for five days, until frothing stops. Strain. Siphon into secondary fermentor and attach airlock. </span></li>
</ol><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> For a dry wine, rack in three weeks, and every three months for one year. Bottle. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> 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. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Variations:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Instead of granulated sugar, try honey or brown sugar. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">photo by: </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.flickr.com/photos/adactio/">Jeremy Keith </a></span><br />
<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=makinghomem0c-20&o=1&p=8&l=bpl&asins=0520247191&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-65657594296049408502010-05-14T19:40:00.001-04:002010-05-14T19:40:00.479-04:00Green Tea and Ginger Wine<span style="font-size: small;"></span><div style="font-family: Arial,Helvetica,sans-serif;" xmlns="http://www.w3.org/1999/xhtml"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">* 16 teaspoons or teabags of Green Tea</span><br />
<span style="font-size: small;">* 1 cup chopped white or golden raisins</span><br />
<span style="font-size: small;">* 1 ounce thinly sliced ginger root</span><br />
<span style="font-size: small;">* 2 lbs granulated sugar</span><br />
<span style="font-size: small;">* zest & juice of 1 lime</span><br />
<span style="font-size: small;">* zest & juice of 2 small lemons</span><br />
<span style="font-size: small;">* water to 1 gallon</span><br />
<span style="font-size: small;">* 1 teaspoon yeast nutrient</span><br />
<span style="font-size: small;">* 1 pack wine yeast </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">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. </span></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-75784488261976030352010-04-09T18:48:00.001-04:002010-04-09T18:48:00.974-04:0030 Day Wine<div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">24 oz Welch's frozen concentrated grape juice, thawed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">water to make up one gallon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp dry yeast</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1-gallon glass jug. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients together well with water filling jug to about an inch below the shoulders. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover with a clean rag secured with rubber band. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Keep in a dark place about 70 degrees. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">About 2 weeks later replace rag with a good thick piece of plastic wrap. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 30 days from starting date, siphon wine off from sediment in bottom and drink. </span><br />
<br />
</div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-11755757516422740902009-12-09T00:08:00.000-05:002009-12-09T06:04:49.903-05:00Dried Cranberry Wine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA52ziAJhyphenhyphenycakMymCNz0gFAVST1G6Lj-N7nsZzr13C76LoeNYEIQxrWDSMTePN-gUmtjXoSSS0d0XNPMmqRFRg5IiUufPlMBU6nGFql8z9BN0fXIAftuJ3vss7VWUjwbDIDHC/s1600-h/Dried_cranberries.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA52ziAJhyphenhyphenycakMymCNz0gFAVST1G6Lj-N7nsZzr13C76LoeNYEIQxrWDSMTePN-gUmtjXoSSS0d0XNPMmqRFRg5IiUufPlMBU6nGFql8z9BN0fXIAftuJ3vss7VWUjwbDIDHC/s320/Dried_cranberries.jpg" alt="" id="BLOGGER_PHOTO_ID_5413190117234793714" border="0" /></a><br /><div xmlns="http://www.w3.org/1999/xhtml"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />* 1 lb dried, unsulfited cranberries<br /> * 2-1/2 lbs granulated sugar<br /> * 1 tsp pectic enzyme<br /> * 1 tsp yeast nutrient<br /> * 1/8 tsp tannin<br /> * 1 crushed Campden tablet<br /> * water to one gallon<br /> * 1 pkt Lalvin RC212 (Bourgovin) wine yeast<br /><br />Chop the cranberries or run them through a mincer.<br /><br />Place in primary and add one quart warm water.<br /><br />Stir in crushed Campden tablet.<br /><br />Cover and set aside 12 hours.<br /><br />Add pectic enzyme, recover primary and set aside another 12 hours.<br /><br />Meanwhile, bring remainder of water to boil and stir in sugar until completely dissolved.<br /><br />Cover sugar and allow to cool to room temperature.<br /><br />When 12-hour pectic enzyme treatment is complete, combine remaining ingredients in primary and add sugar water.<br /><br />Stir well and cover primary.<br /><br />Stir twice daily for 7 days.<br /><br />Strain out cranberries, rack liquid into secondary and fit airlock.<br /><br />Rack every 60 days for 6 months, topping up and refitting airlock each time.<br /><br />Stabilize, sweeten to taste, wait 10-14 days, and rack into bottles.<br /><br />Store in cool, dark place for additional 6 months.<br /><br /><br />Source<a href="http://winemaking.jackkeller.net/reques87.asp">: Jack Keller</a></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-28264867319755804222008-09-16T07:43:00.000-04:002008-09-16T08:54:52.673-04:00Pumpkin Wine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1365/735154763_a3e967b8db.jpg?v=0"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://farm2.static.flickr.com/1365/735154763_a3e967b8db.jpg?v=0" border="0" alt="" /></a><br /><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:x-small;">Photo by: </span></span><a href="http://flickr.com/photos/dimi3/"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:x-small;">D3</span></span></a></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /> * 5 lbs grated pumpkin flesh<br /> * 3-1/4 lbs finely granulated sugar<br /> * 1/2 oz citric acid<br /> * 1 tsp yeast nutrient<br /> * 1/4 tsp yeast energizer<br /> * 6-1/2 pts water<br /> * wine yeast (see note below)</span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Procedure</span><br /><br />Bring the water to a boil and stir in the sugar until dissolved. Remove from heat. </span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;">Place grated pumpkin flesh in primary and pour boiling water over pumpkin. </span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;">Allow to cool to room temperature and add citric acid, yeast nutrient and activated yeast. </span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;">Cover primary and stir daily for three days, submerging "cap" as necessary. </span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;">Pour through a nylon straining bag and let pumpkin drip drain. </span></div><div xmlns="http://www.w3.org/1999/xhtml"><br /></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;">Transfer to secondary and fit airlock. After 5 days, top up if necessary. </span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;">Rack after two weeks and again after additional 30 days, topping up and refitting airlock each time.</span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"> </span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;">Set aside for 3 months and then rack, stabilize, sweeten if desired, wait 10 days for dead yeast to fall out, and rack into bottles.</span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Note</span>: This is Leo Zanelli's recipe and he swears by it. The sugar is high and will produce either an 18% alcohol dry wine or a lower alcohol sweet wine, depending on what yeast you use. If you want the high alcohol, use a high alcohol yeast such as Lalvin K1V-1116 (Montpellier) or Wyeast 3347 (Eau de Vie), both of which can handle the extreme sugar. If you want moderate alcohol but sweet wine, use Red Star Cote des Blancs for 13% alcohol with 5% residual sugar. For slightly less sweet, use Lalvin 71B-1122 (Narbonne), ICV-D47 (Cotes-du-Rhone), Lalvin Simi-White, or White Labs WLP730 Chardonnay White Wine for 14% alcohol and 4% residual sugar, or Lalvin AMH (Assmanshausen), Lalvin BGY (Burgundy), Lalvin CY3079, Lalvin ICV-D80 (Cote Rotie), or White Labs WLP720 Sweet Mead/Wine for 15% alcohol and 3% residual sugar. </span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div xmlns="http://www.w3.org/1999/xhtml"><span class="Apple-style-span" style="font-family:arial;"> [Adapted from Leo Zanelli's Home Winemaking from A to Z with modifications by Jack Keller]<br />Source: </span><a href="http://winemaking.jackkeller.net/reques53.asp"><span class="Apple-style-span" style="font-family:arial;">Jack Keller</span><br /></a></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com2tag:blogger.com,1999:blog-28639993.post-16024832130589979722008-06-28T00:01:00.001-04:002008-06-28T00:01:00.896-04:00Sweet Potato Wine<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://upload.wikimedia.org/wikipedia/commons/3/38/5aday_sweet_potato.jpg"><img style="cursor: pointer; width: 320px;" src="http://upload.wikimedia.org/wikipedia/commons/3/38/5aday_sweet_potato.jpg" alt="" border="0" /></a><br /><br /><span style="font-family:arial;font-size:130%;">Ingredients</span><br /><br /><span style="font-family:arial;">Age all wines one year or more. </span><br /><br /><span style="font-family:arial;"> 12 cups chopped sweet potatoes or yams</span><br /><span style="font-family:arial;"> 5 1/2 cups granulated sugar</span><br /><span style="font-family:arial;"> 2 cups light raisins</span><br /><span style="font-family:arial;"> 1 teaspoon yeast nutrients</span><br /><span style="font-family:arial;"> 2 oranges</span><br /><span style="font-family:arial;"> 1/2 teaspoon pectic enzyme</span><br /><span style="font-family:arial;"> 1 campden tablet</span><br /><span style="font-family:arial;"> water</span><br /><span style="font-family:arial;"> 1 package wine yeast </span><br /><br /><span style="font-family:arial;">Peel and chop sweet potatoes fine. Place in large pot and cover with water. Bring to a boil. Simmer 25 minutes. Chop raisins and put into primary fermentor with sugar. Strain liquid into primary fermentor and squeeze all liquid out of the pulp. Pulp can now be used for sweet potato pie or other recipe.</span><br /><br /><span style="font-family:arial;">Add enough water to make up to 1 gallon. Slice oranges thinly. Add all other ingredient EXCEPT yeast. Stir to dissolve sugar. Let sit overnight.</span><br /><br /><span style="font-family:arial;">Next day, Specific Gravity should be 1.090 - 1.100. Stir in yeast. Stir daily for 5 to 6 days or until frothing ceases. Siphon into secondary fermentor and attach airlock.</span><br /><br /><span style="font-family:arial;">For a dry wine, rack in three weeks, and every three months for one year. Bottle.</span><br /><br /><span style="font-family:arial;">For a sweet wine, rack at three weeks. Add 1/2 cup sugar 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 sugar. Rack every three months until one year old. Bottle.</span><br /><br /><span style="font-family:arial;">If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:</span><br /><br /><span style="font-family:arial;">Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.</span><br /><br /><span style="font-family:arial;">The wine is best if you can refrain from drinking it for one full year from the date it was started.</span><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com1tag:blogger.com,1999:blog-28639993.post-76361523292051399822008-06-15T00:01:00.001-04:002008-06-15T00:01:00.289-04:00Pea Pod Wine<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.dvo.com/newsletter/monthly/2006/august/images/pea_pod.jpg"><img style="cursor: pointer; width: 237px; height: 189px;" src="http://www.dvo.com/newsletter/monthly/2006/august/images/pea_pod.jpg" alt="" border="0" /></a><br /><br /><span style="font-family:arial;font-size:130%;">Ingredients</span><br /><br /><span style="font-family:arial;">Age all wines one year or more. </span><br /><br /><span style="font-family:arial;"> 5 pounds pea pods</span><br /><span style="font-family:arial;"> 6 1/2 cups granulated sugar</span><br /><span style="font-family:arial;"> 1 teaspoon yeast nutrients</span><br /><span style="font-family:arial;"> 2 teaspoons acid blend</span><br /><span style="font-family:arial;"> 1/2 teaspoon pectic enzyme</span><br /><span style="font-family:arial;"> 1 campden tablet</span><br /><span style="font-family:arial;"> 1 gallon water, hot</span><br /><span style="font-family:arial;"> 1 package wine yeast </span><br /><br /><span style="font-family:arial;">Wash pea pods. Simmer in water until tender. Strain liquid into primary fermentor and squeeze all liquid out of the pulp. Discard pulp. Add water to make up to 1 gallon. Add sugar, nutrients, acid, pectic enzyme and campden tablet. Stir to dissolve sugar. Let sit overnight.</span><br /><br /><span style="font-family:arial;">Next day, Specific Gravity should be 1.090 - 1.100. Stir in yeast. Stir daily for 5 to 6 days or until frothing ceases. Siphon into secondary fermentor and place airlock.</span><br /><br /><span style="font-family:arial;">For a dry wine, rack in three weeks, and every three months for one year. Bottle.</span><br /><br /><span style="font-family:arial;">For a sweet wine, rack at three weeks. Add 1/2 cup sugar 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 sugar. Rack every three months until one year old. Bottle.</span><br /><br /><span style="font-family:arial;">If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:</span><br /><br /><span style="font-family:arial;">Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.</span><br /><br /><span style="font-family:arial;">The wine is best if you can refrain from drinking it for one full year from the date it was started.</span><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com1tag:blogger.com,1999:blog-28639993.post-64564279826478161882008-06-04T19:11:00.002-04:002008-06-04T19:31:45.053-04:00Rice Saki<span style="font-family:arial;">Use raw rice rather than polished rice, if possible.</span><br /><br /><span style="font-family:arial;"><span style="font-size:130%;">Ingredients</span><br /><br /></span><span style="font-family:arial;">2 1/2 pounds rice</span><br /><span style="font-family:arial;">1 pound raisins</span><br /><span style="font-family:arial;">2 1/2 pounds honey</span><br /><span style="font-family:arial;">1 tablespoon acid blend</span><br /><span style="font-family:arial;">3/4 teaspoon energizer</span><br /><span style="font-family:arial;">1 campden tablet</span><br /><span style="font-family:arial;">1 package sherry yeast</span><br /><span style="font-family:arial;">water</span><br /><br /><span style="font-family:arial;">Wash rice. Place in primary fermentor. Add raisins. Pour 1 gallon hot water into fermentor. Add all other ingredients except yeast. Let sit overnight.</span><br /><br /><span style="font-family:arial;">Specific Gravity should be 1.100. Add yeast. Stir daily for 5 to 7 days. Strain out the pulp and put wine into secondary fermentor. Attach airlock. Rack when Specific Gravity reaches 1.020. Rack again when Specific Gravity reaches 1.010. Continue to rack every 3 months for 1 year. This method will yield a dry wine.</span><br /><br /><span style="font-family:arial;">For a sweeter wine, add 1/2 cup honey at each racking. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.</span><br /><br /><span style="font-family:arial;">Bottle the wine when you are sure it is stable. </span><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com1tag:blogger.com,1999:blog-28639993.post-81457772645670149382008-04-15T05:11:00.004-04:002010-08-21T05:04:01.331-04:00Honeysuckle Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza0Qbw8z3lpvGieWRFxrgefu_kCYd4TbJty0pWML_c-PAybeoGpCHlx3an0ZeXHzJlW313OkVqA_n_I7S942WRbY8TaqYbsZgBX3cZmQoVIKpi_zpLB70_2Qz_H7V_3_4Wwjz/s1600/honeysuckle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza0Qbw8z3lpvGieWRFxrgefu_kCYd4TbJty0pWML_c-PAybeoGpCHlx3an0ZeXHzJlW313OkVqA_n_I7S942WRbY8TaqYbsZgBX3cZmQoVIKpi_zpLB70_2Qz_H7V_3_4Wwjz/s200/honeysuckle.jpg" width="200" /></a></div><br />
<span style="font-family: arial;">With Spring almost here (it's still been a little chilly here), the flowers will soon be popping out. What better way to celebrate than to make a batch of wine with the flowers. For this wine make sure that you only use the flowers because the berries are poisonous.</span><br />
<h2 style="font-family: arial; font-weight: normal;"><br />
Ingredients<br />
</h2><table cellpadding="8" style="font-family: arial;"><tbody>
<tr><td><br />
</td><td><span style="font-size: 100%;"> </span><br />
<ul><span style="font-size: 100%;">
<li>4 cups honeysuckle blossoms </li>
<li>5 1/2 cups granulated sugar </li>
<li>juice and rind of 2 oranges </li>
<li>1/2 pound raisins </li>
<li>2 teaspoons acid blend </li>
<li>1 teaspoon pectic enzyme </li>
<li>1 campden tablet </li>
<li>1 teaspoon nutrients </li>
<li>1 teaspoon tannin </li>
<li>water to make 1 gallon </li>
<li>1 package wine yeast </li>
</span></ul></td></tr>
</tbody></table><span style="font-family: arial; font-size: 100%;"> </span><br />
<div style="font-family: arial;"><span style="font-size: 100%;">Gently rinse the blossoms in cold water. Place in primary fermentor. Add 1 gallon of water and all other ingredients except yeast. Stir to dissolve sugar. Specific Gravity should be between 1.090 and 1.100. Let sit overnight. </span></div><div style="font-family: arial;"><span style="font-size: 100%;">The next day, add yeast. Stir daily until frothing stops -- about 3 to 5 days. Strain out blossoms and siphon into secondary fermentor. Attach air lock. </span></div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;"><span style="font-size: 100%;"><i>For a dry wine</i>, rack in six weeks, then every three months for one year. Bottle.</span></div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;"><span style="font-size: 100%;"> </span></div><div style="font-family: arial;"><span style="font-size: 100%;"><i>For a sweet wine</i>, rack at six weeks. Add 1/2 cup sugar 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 sugar. Rack every three months until one year old. Bottle. </span></div><div style="font-family: arial;"><br />
</div><div style="font-family: arial;"><span style="font-size: 100%;">Bottle the wine when it is 6 to 12 months old. I like to continue racking for a whole year to ensure the wine is as clear as possible. Wine is ready to drink one year after the date the batch was started.</span></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-91652400250443533762008-03-26T19:27:00.002-04:002008-04-05T14:30:46.861-04:00Wine Labels The Easy Way<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZHAiTZ8QRq_weGxbQFUczfe1gog3iibZAFP9PCRLosa-Flz8pIHCNJ3QVq6Uqgo50sj6hUHt-xzj1VEH5UZMwjO9m08_9sdzifGCGcBSes2Q28msZVMpy2Po1MDb8FCMKLgr/s1600-h/Wine+Label.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZHAiTZ8QRq_weGxbQFUczfe1gog3iibZAFP9PCRLosa-Flz8pIHCNJ3QVq6Uqgo50sj6hUHt-xzj1VEH5UZMwjO9m08_9sdzifGCGcBSes2Q28msZVMpy2Po1MDb8FCMKLgr/s320/Wine+Label.jpg" alt="" id="BLOGGER_PHOTO_ID_5182191040393069842" border="0" /></a><br /><span style="font-family:arial;">If you happen to stop by my house, you would find that I generally store my wine in gallon jugs. I'm just too darn lazy or getting too old to mess around with filling wine bottles.</span><br /><br /><span style="font-family:arial;">Christmas time is a different story. I love to give my better wines away as gifts to friends and family. My problem is that I generally spend hours making the perfect wine label to make my bottles look professional.</span><br /><br /><span style="font-family:arial;">This year my problem is solved. At </span><a style="font-family: arial;" href="http://winelabelbuilder.com/">Wine Label Builder </a><span style="font-family:arial;">you can make a professional looking label in less than a minute.</span><br /><br /><span style="font-family:arial;">Not only did I find this as a real time saver but if your making several cases for that special occasion you can have professionally looking labels. Even though <a href="http://winelabelbuilder.com/">Wine Label Builder</a> paid for this review, I found their collection of labels to chose from quite extensive.<br /><br />Price wise, </span><a style="font-family: arial;" href="http://winelabelbuilder.com/">Wine Label Builder</a><span style="font-family:arial;"> is very reasonable. You can also upload your own custom label and have them print them for you.</span><span style="font-family:arial;"> </span><span style="font-family:arial;"><br /></span><br /><span style="font-family:arial;">So, if your looking for some professional looking labels, give<a href="http://winelabelbuilder.com/"> </a></span><a href="http://winelabelbuilder.com/"><span style="font-family:arial;">Wine Label Builder</span></a><span style="font-family:arial;"> a try.<br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ziKLWQ20ereCZSuEYjd9OnX_qzEUlHINTuC2_oxA9aRp-IcEvp0UYzpvahvYe0vaIdckFswvPeN9nx0epLkciepraJXXKQQdmeia_D5Y3d51E40hP9XgE89uphM4i9ywiSXB/s1600-h/Honey+Mead.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ziKLWQ20ereCZSuEYjd9OnX_qzEUlHINTuC2_oxA9aRp-IcEvp0UYzpvahvYe0vaIdckFswvPeN9nx0epLkciepraJXXKQQdmeia_D5Y3d51E40hP9XgE89uphM4i9ywiSXB/s320/Honey+Mead.jpg" alt="" id="BLOGGER_PHOTO_ID_5182195365425136930" border="0" /></a><br /><br /><br /><br /><br /><br /><span style="font-family:arial;">Having too much fun making labels since it was so easy.</span><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-24355058827097921062008-02-14T22:16:00.004-05:002010-08-21T04:55:28.024-04:00Birch Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieveCo_HbZMkiYP1mlom-kNLcLD329LFQ5vuXZJ3KmyKxjIPPT30OkXPB82Zij2I1lvbFUpF5VbvBee4LQRsC-nR3Z0ig6ChyrF8VeEWU7GzGuvospOaQVVn4oiMVkfng3cMPh/s1600/birch-tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieveCo_HbZMkiYP1mlom-kNLcLD329LFQ5vuXZJ3KmyKxjIPPT30OkXPB82Zij2I1lvbFUpF5VbvBee4LQRsC-nR3Z0ig6ChyrF8VeEWU7GzGuvospOaQVVn4oiMVkfng3cMPh/s200/birch-tree.jpg" width="200" /></a></div><br />
<span style="font-family: arial;">Soon it will be time for the sap to start moving up the trees. I thought that this would be one that would be kinda' neat to make. Very simple recipe.</span><br />
<br />
<span style="font-family: arial;">1 gallon birch sap</span><br />
<span style="font-family: arial;">4 1/2 cups granulated sugar</span><br />
<span style="font-family: arial;">2 oranges or 1 lemon, sliced thin</span><br />
<span style="font-family: arial;">campden tablets</span><br />
<span style="font-family: arial;">1 package wine yeast</span><br />
<br />
<div style="font-family: arial;">Place birch sap in primary fermentor. Add sugar. Stir to dissolve. Add oranges or lemon. Let sit overnight.</div><br />
<div style="font-family: arial;">Next day, Specific Gravity should be 1.090 - 1.100. Stir in yeast. Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and add airlock. </div><i>For a dry wine</i>, rack in three weeks, and every three months for one year. Bottle.<br />
<br />
<div style="font-family: arial;"><i>For a sweet wine</i>, rack at three weeks. Add 1/2 cup sugar 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 sugar. Rack every three months until one year old. Bottle. </div>The wine is best if you can refrain from drinking it for one full year from the date it was started.<br />
<br />
<div style="font-family: arial;">TO GATHER YOUR OWN SAP:</div><span style="font-family: arial;">To get your birch sap without harming the tree:</span><br />
<br />
<span style="font-family: arial;">Harvest in springtime. Cut only one or two low branches per tree, about the thickness of your thumb, with pruning shears. Attach a plastic food container (milk jug, margarine carton, etc) so it can catch the sap as it drips. You can cover the opening of the container with cheesecloth or nylons to keep out debris. Collect your sap daily and store it in the refrigerator until you have enough to make your wine. Add one crushed campden tablet each time you add sap to the refrigerator to kill any wild yeast and vinegar bacteria you may have collected.<br />
<br />
<br />
</span><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com1tag:blogger.com,1999:blog-28639993.post-76439612510933085272007-12-31T07:20:00.001-05:002010-08-21T05:01:05.210-04:00Sack Mead<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifc8UBVcdKKyryuFdFMjExmeKDLldmAsHCEdFaASxlXYQWSVHG3uz5kjFZ1vRcXOySmkYgb0IppbX5aK4EtuNBhTMK4wF1nsIkLdafKgA877QR1tczcIw-yFkIL16Vzz4q8kCT/s1600/wineseries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifc8UBVcdKKyryuFdFMjExmeKDLldmAsHCEdFaASxlXYQWSVHG3uz5kjFZ1vRcXOySmkYgb0IppbX5aK4EtuNBhTMK4wF1nsIkLdafKgA877QR1tczcIw-yFkIL16Vzz4q8kCT/s320/wineseries.jpg" width="320" /></a></div><br />
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<br />
<span style="font-family: arial; font-weight: bold;">Last in the Series</span><br />
<br />
<br />
<blockquote style="font-family: arial;">If you like your meads sweet, light and true to their heritage, you'll love sack mead. The flavor is full of honey, you can almost hear the bees buzz!! Because this mead is only flavored with honey, the tannin is an essential part of the recipe. Leave it out, and you may find the end result a bit insipid.</blockquote><br />
<span style="font-family: arial;">Makes 1 gallon</span><br />
<br />
<span style="font-family: arial;">3 pounds orange blossom honey</span><br />
<br />
<span style="font-family: arial;">1 teaspoon acid blend</span><br />
<br />
<span style="font-family: arial;">1 teaspoon pectic enzyme</span><br />
<br />
<span style="font-family: arial;">1 Campden tablet</span><br />
<br />
<span style="font-family: arial;">1 package Montrachet yeast</span><br />
<br />
<span style="font-family: arial;">1 teaspoon yeast nutrient</span><br />
<br />
<span style="font-family: arial;">1 1/2 cups orange juice at room temperature</span><br />
<br />
<span style="font-family: arial;">1/4 teaspoon grape tannin</span><br />
<br />
<br />
<span style="font-family: arial;">In a large enamel or stainless steel pot, boil the hone in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. (the foam will contain water impurities and beeswax residue.)</span><br />
<br />
<span style="font-family: arial;">Let cool, and then transfer the honey mixture to a 2 gallon fermenter. Add the acid, pectic enzyme and enough water to make 1 gallon. Add the campden tablet and let the mixture sit, well covered, for 24 hours.</span><br />
<br />
<span style="font-family: arial;">In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add to must.</span><br />
<br />
<span style="font-family: arial;">Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation, siphon the wine into a 1-gallon airlocked fermenter. In about 3 months, rack again. In about six months, rack once again. Rack a final time right before bottling--about a year after fermentation started. Then bottle and cork the finished mead and store in a cool cellar.</span><br />
<br />
<span style="font-family: arial;">Age for at least six months before opening a bottle.</span><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-16124728544478607932007-12-22T00:28:00.001-05:002010-08-21T05:11:01.721-04:00Sweet Wheat Wine<div xmlns="http://www.w3.org/1999/xhtml"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxn3j35-xEaZ7riesHHV-NWOB4JnGlEmx4gXueFezztkVzamfFfXkF1oYW62IdXoixuVGwCfXZOtUybs_euT8Bi_1Z2F1yKII9GapuAHON6B_QWjuwEjL4tmEbOrqbAQsKnMu/s1600/wineseries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxn3j35-xEaZ7riesHHV-NWOB4JnGlEmx4gXueFezztkVzamfFfXkF1oYW62IdXoixuVGwCfXZOtUybs_euT8Bi_1Z2F1yKII9GapuAHON6B_QWjuwEjL4tmEbOrqbAQsKnMu/s320/wineseries.jpg" width="320" /></a></div><br />
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<br />
<span style="font-family: arial;">Fifth in the Series</span><br />
<br />
<span style="font-family: arial;"></span><br />
<blockquote><span style="font-family: arial;">This wine is light and lively with hints of citrus and a nice, vinous character. The wheat supplies nutrients and sugars to enhance the fermenation process.</span></blockquote><span style="font-family: arial;"></span><br />
<span style="font-family: arial;">Makes 1 gallon</span><br />
<br />
<span style="font-family: arial;">3/4 pound wheat berries</span><br />
<br />
<span style="font-family: arial;">1 pound raisins or 1 pint white grape juice concentrate</span><br />
<br />
<span style="font-family: arial;">2 1/2 pounds brown sugar</span><br />
<br />
<span style="font-family: arial;">1 Campden tablet</span><br />
<br />
<span style="font-family: arial;">1 package wine yeast</span><br />
<br />
<span style="font-family: arial;">1 teaspoon pectic enzyme</span><br />
<br />
<span style="font-family: arial;">1 teaspoon yeast nutrient</span><br />
<br />
<span style="font-family: arial;">1 1/2 cups orange juice at room temperature</span><br />
<br />
<span style="font-family: arial;">1 ounce citric acid</span><br />
<br />
<br />
<br />
<span style="font-family: arial;">Soak the wheat berries overnight in 1/2 quart of water to soften them. Mince the wheat berries and raisins and transfer to a 2 gallon fermenter. Bring 2 quarts of water to a boil, pour it over the wheat-raisin mixture, add the brown sugar, and let cool. Add a Campden tablet and let sit, well covered, for 24 hours.</span><br />
<br />
<span style="font-family: arial;">In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add to the must.</span><br />
<br />
<span style="font-family: arial;">Add the citric acid; then let the mixture sit, loosely covered, for ten days, stirring daily. Rack the mixture toa 2 gallon airlocked fermenter and allow it to ferment to completion. When fermeentation stops, bottle, cork and cellar the wine.</span><br />
<br />
<span style="font-family: arial;">Wait at least six months before sampling.</span><br />
<br />
<br />
<br />
<span style="font-family: arial;">Technorati Tags: </span><a class="performancingtags" href="http://technorati.com/tag/Wine" rel="tag" style="font-family: arial;">Wine</a><span style="font-family: arial;">, </span><a class="performancingtags" href="http://technorati.com/tag/Winemaking" rel="tag" style="font-family: arial;">Winemaking</a><span style="font-family: arial;">, </span><a class="performancingtags" href="http://technorati.com/tag/Wheat" rel="tag" style="font-family: arial;">Wheat</a><span style="font-family: arial;">, </span><a class="performancingtags" href="http://technorati.com/tag/Recipe" rel="tag" style="font-family: arial;">Recipe</a></div><br />
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<div><a href="http://www.blogger.com/%22http://www.addthis.com/bookmark.php?pub=benevert&url=%22%20+%20data:post.url%20+%20%22&title=%22%20+%20data:post.title" target="_blank" title="Bookmark using any bookmark manager!"><img alt="AddThis Social Bookmark Button" height="16" src="http://s9.addthis.com/button1-bm.gif" style="border: 0px none; padding: 0px;" width="125" /></a></div><br />
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<br />
<span style="color: red; font-family: arial; font-weight: bold;">Fourth in the Series</span> <span style="font-family: arial;"></span><br />
<blockquote><span style="font-family: arial;">Cornmeal wine is initially a bit slower to ferment than many other wines, so be patient with it. Once the fermentation gets going, it makes a good dry wine.</span> </blockquote><span style="font-family: arial;">Makes 1 gallon.</span> <span style="font-family: arial;"><br />
<br />
2 lemons<br />
<br />
</span><span style="font-family: arial;">3 oranges</span><br />
<br />
<span style="font-family: arial;">1 1/2 pounds cornmeal</span><br />
<br />
<span style="font-family: arial;">2 1/4 pounds sugar</span><br />
<br />
<span style="font-family: arial;">3 pints grape juice concentrate</span><br />
<br />
<span style="font-family: arial;">1/4 ounce ground rice</span><br />
<br />
<span style="font-family: arial;">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Campden</span> tablet</span><br />
<br />
<span style="font-family: arial;">1 package wine yeast</span><br />
<br />
<span style="font-family: arial;">1 teaspoon yeast nutrient</span><br />
<br />
<span style="font-family: arial;">1 1/2 cups orange juice at room temperature</span><br />
<br />
<span style="font-family: arial;">1 teaspoon pectic enzyme<br />
<br />
<br />
</span><span style="font-family: arial;">Grate the outer rinds of the oranges and lemons, discard the solids and the white outer rind.<br />
<br />
Squeeze the juice from the oranges and lemons into a 2 gallon plastic container.<br />
<br />
Add the grated rind to the container, along with the cornmeal, sugar, grape juice concentrate and rice.<br />
<br />
Add enough water to make 1 gallon.<br />
<br />
Add <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Campden</span> tablet and let mixture sit, well covered, for 24 hours.</span><br />
<br />
<span style="font-family: arial;">In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and 1 1/2 cups orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">bubbly</span>, then add to the must.<br />
<br />
</span><span style="font-family: arial;">Add the pectic enzyme. Let the mixture sit for 30 days, loosely covered.<br />
<br />
Strain out the solids, transfer the liquid into a 1 gallon <span class="blsp-spelling-error" id="SPELLING_ERROR_3">airlocked</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">fermenter</span> and allow to ferment for 30 days.<br />
<br />
When fermentation is complete, bottle the wine, cork it and store in a cool cellar.</span> <span style="font-family: arial;">Wait at least six months before opening the first bottle.</span><br />
<br />
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<span style="font-family: arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Technorati</span> Tags: </span><a class="performancingtags" href="http://technorati.com/tag/Wine" rel="tag" style="font-family: arial;">Wine</a><span style="font-family: arial;">, </span><a class="performancingtags" href="http://technorati.com/tag/Winemaking" rel="tag" style="font-family: arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Winemaking</span></a><span style="font-family: arial;">, </span><a class="performancingtags" href="http://technorati.com/tag/Cornmeal" rel="tag" style="font-family: arial;">Cornmeal</a><span style="font-family: arial;">, </span><a class="performancingtags" href="http://technorati.com/tag/Recipe" rel="tag" style="font-family: arial;">Recipe</a></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com1tag:blogger.com,1999:blog-28639993.post-14870986455664858812007-10-30T11:20:00.001-04:002010-08-21T05:13:33.318-04:00Quince Wine<div style="font-family: arial;" xmlns="http://www.w3.org/1999/xhtml"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTB3cgDsaqZhEcm0ayiJoysj43fKTWPV-e1ckoRyxfpz_PMQZKkzm1s8D94t4bwWCm5KWQdfj6E4j9rff4DycaOuLXr2gKOybE_SiPH8u4BdDxo4N-EbYF1eJuw6MJTUS1Irk/s1600/wineseries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTB3cgDsaqZhEcm0ayiJoysj43fKTWPV-e1ckoRyxfpz_PMQZKkzm1s8D94t4bwWCm5KWQdfj6E4j9rff4DycaOuLXr2gKOybE_SiPH8u4BdDxo4N-EbYF1eJuw6MJTUS1Irk/s320/wineseries.jpg" width="320" /></a></div><br />
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<span style="color: red; font-weight: bold;">Third in the Series</span><br />
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This is a nice dry wine with hints of pear and apple in its flavor. For those who have never seen a quince tree, the fruit is yellow to yellow-green---it resembles a pear in color, though it doesn't have the classic pear shape. (The fruit looks something like a fat doughnut, with depressions where the whole should be on either end.)<br />
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Makes 1 Gallon<br />
<br />
20 ripe quinces<br />
<br />
2 1/4 pounds sugar<br />
<br />
Juice and zest of 2 lemons<br />
<br />
1 teaspoon pectic enzyme<br />
<br />
1 Campden tablet<br />
<br />
1 package wine yeast<br />
<br />
1 teaspoon yeast nutrient<br />
<br />
1 1/2 cups orange juice at room temperature<br />
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Grate the quinces as near the core as possible. Boil the grated peel and pulp in enough water to cover, for a maxium of 15 minutes. (Don't over cook the fruit or you may have trouble clearing the wine.)<br />
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Strain the mixture and pour the juice onto the sugar in fermenter. Add the juice and zest of the lemons. Let the mixture cool then add the pectic enzyme. Add a capmden tablet and let the mixture sit, well covered for 24 hours.<br />
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In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly; then add to must.<br />
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Add enough water to make 1 gallon and allow the mixture to ferment for 48 hours. Rack into an airlocked fermenter and let the wine ferment to completion (about nine months), racking at intervals as needed to clear the wine. When you are sure that fermentation is complete, bottle, cork and cellar the wine.<br />
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Age for at least six months before sampling.<br />
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Technorati Tags: <a class="performancingtags" href="http://technorati.com/tag/Wine" rel="tag">Wine</a>, <a class="performancingtags" href="http://technorati.com/tag/Winemaking" rel="tag">Winemaking</a>, <a class="performancingtags" href="http://technorati.com/tag/Quince" rel="tag">Quince</a>, <a class="performancingtags" href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-21049740797437008892007-10-16T05:42:00.001-04:002010-08-21T05:16:27.884-04:00Sweet Mulberry Wine<div style="font-family: arial;" xmlns="http://www.w3.org/1999/xhtml"><div align="center"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUF6S0nwGpyoZ16xwODzwxVikS4ZiRK22PWvkWT0VdYujKizCah-d47Pa3XWnFL_AXSBv_pvaP4OXmxiYt2geQAccsuKLjHJF4DayNu92-5bzSMKmmnEfjpv7uzEPjlN-UAlKV/s1600/mulberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUF6S0nwGpyoZ16xwODzwxVikS4ZiRK22PWvkWT0VdYujKizCah-d47Pa3XWnFL_AXSBv_pvaP4OXmxiYt2geQAccsuKLjHJF4DayNu92-5bzSMKmmnEfjpv7uzEPjlN-UAlKV/s200/mulberry.jpg" width="200" /></a></div><br />
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<blockquote>" Any one who has a mulberry tree in the yard knows that these berries can be a real pain in the neck. The fruit falls all summer long, creating disagreeable purple stains on the patio, shoes and children's clothes. When you do gather enough to make something of them, the stems are difficult to remove and you end up with purple fingers and meager results. In fact, as far as we can tell, there's only one thing mulberries are really good for, and that's making wine. Maybe that's why we found so many mulberry wine recipes. Here is one on the sweet side."<br />
<br />
</blockquote><span style="color: #990000; font-weight: bold;">Makes 1 gallon</span><br />
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5 pounds mulberries<br />
<br />
1 teaspoon pectic enzyme<br />
<br />
4 pounds sugar<br />
<br />
1 Campden tablet<br />
<br />
1 package wine yeast<br />
<br />
1 teaspoon yeast nutrient<br />
<br />
1 1/2 cups ornage juice at room temperature<br />
<br />
1 teaspoon acid blend<br />
<br />
1/4 teaspoon grape tannin<br />
<br />
<br />
Crush the mulberries in a 2 gallon fermenter. Pour 2 quarts of boiling water over them. Let the mixture cool, add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily.<br />
<br />
Strain the liquid through cheesecloth and add sugar, stirring to dissolve. Add a Capmden tablet and let sit for 24 hours, well covered, before proceeding.<br />
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In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours until bubbly, then add to the must.<br />
<br />
Add the remaining ingredients, plus enough water to make 1 gallon and pour the liquid into an airlocked fermenter. Let the wine complete the fermentation process. When it is clear, rack and bottle the wine.<br />
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Wait at least six months before sampling your first bottle.<br />
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Technorati Tags: <a class="performancingtags" href="http://technorati.com/tag/Wine" rel="tag">Wine</a>, <a class="performancingtags" href="http://technorati.com/tag/Winemaking" rel="tag">Winemaking</a>, <a class="performancingtags" href="http://technorati.com/tag/Mulberries" rel="tag">Mulberries</a>, <a class="performancingtags" href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com2tag:blogger.com,1999:blog-28639993.post-10827570319343027572007-09-27T18:11:00.000-04:002007-10-18T17:50:56.280-04:00Apricot Wine<center><br /><a href="http://picasaweb.google.com/benevert1/WineRecipes/photo?authkey=A1pEOM06ASM#5115002351322639906"><img src="http://lh5.google.com/benevert1/Rvwjib_friI/AAAAAAAAADs/5vpjBr2zHuU/s800/wineseries.jpg" /></a><br /></center><br /><br /><div style="font-family: arial;" xmlns="http://www.w3.org/1999/xhtml"><div align="center"><br /><br /></div><br /><br /><blockquote>"The apricot's intense flavor becomes mellow and full-bodied in wine. The lovely golden color is a plus."<br /></blockquote><br /><br />3 pounds fresh apricots<br /><br />1 1/2 pounds sugar<br /><br />1 pound honey<br /><br />1 pound high quality dried apricots chopped<br /><br />Juice of 2 lemons<br /><br />1 teaspoon lemon zest<br /><br />1/4 teaspoon grape tannin<br /><br />1 teaspoon yeast nutrient<br /><br />1 teaspoon pectic enzyme<br /><br />1 Campden tablet<br /><br />1 package wine yeast<br /><br /><br /><br />Cut fresh apricots in half, remove pits and cut the fruit into quarters. Put the fruit in the fermenter and cover with sugar. Mix 1/2 gallon of water with the honey in a suacepan and bring to a boil. Skim off the foam. When no more foam rises to the top, add the chopped apricots to the honey mixture and pour over the fresh apricots. Add the lemon juice, lemon tannin, yeast nutrient, pectic enzyme and Campden tablet to the mixture. Let stand for 24 hours.<br /><br />Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one month. Rack again and let ferment for two months. Rack again then bottle, cork and cellar the wine.<br /><br />Wait at least six months before sampling.<br /><br />Makes 1 gallon<br /><br /><b><span style="color: rgb(255, 0, 0);">My Note</span></b> - Dried apricots usually are treated with sulfites. Try to purchase untreated apricots.<br /><br /><br /><br />Technorati Tags: <a rel="tag" href="http://technorati.com/tag/Wine" class="performancingtags">Wine</a>, <a rel="tag" href="http://technorati.com/tag/Winemaking" class="performancingtags">Winemaking</a>, <a rel="tag" href="http://technorati.com/tag/Apricots" class="performancingtags">Apricots</a>, <a rel="tag" href="http://technorati.com/tag/Recipe" class="performancingtags">Recipe</a></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0tag:blogger.com,1999:blog-28639993.post-84804466740096999352007-09-11T00:02:00.001-04:002010-08-21T05:19:10.470-04:00Pineapple-Orange Delight<div style="font-family: arial;" xmlns="http://www.w3.org/1999/xhtml"><div align="center"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsO6XPXZEceTB5kpzs2GwJmzkrb-vgYGyGu6bWBea-vkTHr2ehgxJO8mEKG3jo0cW9FWg246BYNog_my5ib13zY_rEkyXkMz-2NVMjqBA6hUv49hR1o8ToxpHox9wWm4RgK7n3/s1600/wineseries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsO6XPXZEceTB5kpzs2GwJmzkrb-vgYGyGu6bWBea-vkTHr2ehgxJO8mEKG3jo0cW9FWg246BYNog_my5ib13zY_rEkyXkMz-2NVMjqBA6hUv49hR1o8ToxpHox9wWm4RgK7n3/s320/wineseries.jpg" width="320" /></a></div><br />
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This is the first in the series of recipes from <span style="color: red;"><i>Making Wild Wines and Meads</i></span>.<br />
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<blockquote><i>"The color is light, but the flavor is redolent of the tropics. Choose a ripe pineapple, one that will release a leaf of its topknot with a firm tug--or give the pineapple the sniff test. The flavor--and ultimately the bouquet of your wine--will be reflected in the aroma of the pineapple, you use"</i><br />
<br />
</blockquote><br />
Yield 1 Gallon<br />
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4 pounds ripe pineapple<br />
<br />
1 tablespoon light brown sugar<br />
<br />
4 ounces golden raisins, chopped<br />
<br />
2 pounds orang-blossom honey<br />
<br />
12 ounces ornage juice concentrate<br />
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juice of 1 lemon<br />
<br />
1 teaspoon orange zest<br />
<br />
1/4 teaspoon tannin<br />
<br />
1 teaspoon yeast nutrient<br />
<br />
1 teaspoon pectic enzyme<br />
<br />
1 Campden tablet<br />
<br />
1 package wine yeast<br />
<br />
<br />
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Chop and core the pineapple, and transfer to a 2 gallon plastic bucket. Add the sugar and raisins, and set aside.<br />
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In a medium saucepan, mix the honey in 1/2 gallon of water and bring to a boil. Skim off foam. When no more foam rises to the top, pour the honey-water mixture over the pineapple mixture. Add the orange juice, lemon juice, orange zest, tannin, yeast nutrient, pectic enzyme and Campden tablet. Let stand for 24 hours.<br />
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Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids. Pour th eliquid into an airlocked fermentation vessel and let ferment for 1 month. Rack again and let ferment for two months. Rack again. When fermentation is complete bottle.<br />
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Wait at least six months before sampling.<br />
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Technorati Tags: <a class="performancingtags" href="http://technorati.com/tag/Wine" rel="tag">Wine</a>, <a class="performancingtags" href="http://technorati.com/tag/Winemaking" rel="tag">Winemaking</a>, <a class="performancingtags" href="http://technorati.com/tag/Pineapple" rel="tag">Pineapple</a>, <a class="performancingtags" href="http://technorati.com/tag/Orange" rel="tag">Orange</a>, <a class="performancingtags" href="http://technorati.com/tag/Recipe" rel="tag">Recipe</a></div><div class="blogger-post-footer"><p>My Blogs</p><a href="http://beerrecipes.blogspot.com/">Beer Recipes</a> – <a href="http://makinghomemadewineandbeer.blogspot.com/">Making Homemade Wine and Beer</a> – <a href="http://winerecipes.blogspot.com/">Wine Recipes</a> - <a href="http://benevert.com/">BenEvert.com</a> - A Plethora of Info for the 21st Century</div>Bens Stuffhttp://www.blogger.com/profile/10215670381248983863noreply@blogger.com0