Corn Wine

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


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


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


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


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


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


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


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


Source:  Jack Keller
Picture by:  Normanack

Zucchini Wine

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

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

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


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


Variations:


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


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


photo by: Jeremy Keith 

Pumpkin Wine

Photo by: D3

Ingredients

* 5 lbs grated pumpkin flesh
* 3-1/4 lbs finely granulated sugar
* 1/2 oz citric acid
* 1 tsp yeast nutrient
* 1/4 tsp yeast energizer
* 6-1/2 pts water
* wine yeast (see note below)

Procedure

Bring the water to a boil and stir in the sugar until dissolved. Remove from heat. 

Place grated pumpkin flesh in primary and pour boiling water over pumpkin. 

Allow to cool to room temperature and add citric acid, yeast nutrient and activated yeast. 

Cover primary and stir daily for three days, submerging "cap" as necessary. 

Pour through a nylon straining bag and let pumpkin drip drain. 

Transfer to secondary and fit airlock. After 5 days, top up if necessary. 

Rack after two weeks and again after additional 30 days, topping up and refitting airlock each time.

 

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.

Note: 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. 

 [Adapted from Leo Zanelli's Home Winemaking from A to Z with modifications by Jack Keller]
Source: Jack Keller

Sweet Potato Wine

Ingredients

Age all wines one year or more.

12 cups chopped sweet potatoes or yams
5 1/2 cups granulated sugar
2 cups light raisins
1 teaspoon yeast nutrients
2 oranges
1/2 teaspoon pectic enzyme
1 campden tablet
water
1 package wine yeast

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.

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.

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.

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

For a sweet wine, rack at three weeks. Add 1/2 cup 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.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

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.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

Pea Pod Wine

Ingredients

Age all wines one year or more.

5 pounds pea pods
6 1/2 cups granulated sugar
1 teaspoon yeast nutrients
2 teaspoons acid blend
1/2 teaspoon pectic enzyme
1 campden tablet
1 gallon water, hot
1 package wine yeast

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.

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.

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

For a sweet wine, rack at three weeks. Add 1/2 cup 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.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

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.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

Jalapeno Wine

Here's a recipe I'm not sure if I would ever try. It sounds interesting but given my history with hot peppers, I'm not sure if it is worth another stay in the hospital.

Jalapeno Wine

• Jalapeno Peppers 0.75 lb
• Raisins 0.75 lb
• Sugar 1.5 lbs
• Water 1 gallon
• Yeast
• Yeast Nutrient

Chop the raisins and the peppers. Pour boiling water over them and add sugar. Add the yeast and nutrient and stir well. Cover and leave somewhere warm to ferment. After two to three weeks siphon into secondary, leaving the sludge behind. Continue fermenting until dry. Rack again and leave to clear before bottling.

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Technorati Tags : Wine, Winemaking, Jalapeno

Sweet Potato Wine

 

Turkey and sweet potato wine for Thanksgiving, sounds like a winner.  Or, maybe, the wine is for sipping during the football games. 

Ingredients

12 cups chopped sweet potatoes or yams 5 1/2 cups granulated sugar 2 cups light raisins 1 teaspoon yeast nutrients 2 oranges 1/2 teaspoon pectic enzyme 1 campden tablet water 1 package wine yeast

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.

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.

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.

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

For a sweet wine, rack at three weeks. Add 1/2 cup 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.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

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.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

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Technorati Tags : Wine, Winemaking, Sweet, Potato, Recipe

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Tomato Wine

It won't be long until August rolls around and tomatoes abound in your garden.  I've never tried this wine since I haven't grown tomatoes in about 10 years (switched to raspberries), but is something that I will probably try this summer. 

• 3.5 lbs. Red Tomatoes
• 1 cup Raisins
• 6 pts. Water
• 1.5 lbs. Sugar
• 2.5 tsp. Acid Blend
• 1/4 tsp. Tannin
• 1 tsp. Nutrient
• 1 ea. Campden Tablet
• 1 pkg. Wine Yeast

Wash tomatoes. remove any bruised portions and cut into pieces. Using nylon straining bag, mash and squeeze out juice into primary fermenter. Keeping all pulp in straining bag tie top and place into primary. Stir in all other ingredients EXCEPT yeast and cover primary. After 24 hours add yeast and recover primary. Stir daily and press pulp lightly to aid in extraction. When ferment reaches 1.040 (3-5 days) lightly press juice from bag and remove. Siphon wine off sediment into glass secondary and attach stopper and airlock. When ferment is complete (S.G. has dropped to 1.000 or lower -- about 3 weeks) siphon off sediment into clean secondary (glass carboy). Reattach stopper and airlock and allow to clear. To aid in clearing siphon again in 2 months and again if necessary before bottling.

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Technorati Tags : Wine, Winemaking, Recipe, Tomato

Tomato Wine

It won't be long until August rolls around and tomatoes abound in your garden. I've never tried this wine since I haven't grown tomatoes in about 10 years (switched to raspberries), but is something that I will probably try this summer.

• 3.5 lbs. Red Tomatoes
• 1 cup Raisins
• 6 pts. Water
• 1.5 lbs. Sugar
• 2.5 tsp. Acid Blend
• 1/4 tsp. Tannin
• 1 tsp. Nutrient
• 1 ea. Campden Tablet
• 1 pkg. Wine Yeast

Wash tomatoes. remove any bruised portions and cut into pieces.

Using nylon straining bag, mash and squeeze out juice into primary fermenter.

Keeping all pulp in straining bag tie top and place into primary.

Stir in all other ingredients EXCEPT yeast and cover primary.

After 24 hours add yeast and recover primary.

Stir daily and press pulp lightly to aid in extraction.

When ferment reaches 1.040 (3-5 days) lightly press juice from bag and remove.

Siphon wine off sediment into glass secondary and attach stopper and airlock.

When ferment is complete (S.G. has dropped to 1.000 or lower -- about 3 weeks) siphon off sediment into clean secondary (glass carboy).

Reattach stopper and airlock and allow to clear. To aid in clearing siphon again in 2 months and again if necessary before bottling.

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Technorati Tags : Wine, Winemaking, Tomato