Oak Leaf Wine

Here is a strange one. Oak leaf wine? I wonder if you can use maple leafs? This will be one to try this summer.

• 1 gallon oak or walnut leaves
• 2 lb sugar
• 2 tsp citric acid
• 1 gallon water
• yeast and nutrient

bring 6 pints of water to boil and dissolve the sugar in it.when sugar is fully dissolved pour ,still boiling, over leaves. let sit overnight and the next day strain into a fermenting jar. add citric acid,nutrient and yeast.shake well. top up with cold water. let it ferment until finished. rack when clear and again in 2 months.

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Technorati Tags : Oak, Wine, Recipe, Making_Wine

Lime Wine

 




2 dozen limes

1lb raisins, chopped

4lbs sugar

1 gallon water

1 tsp yeast nutrient

wine yeast

Peel limes and set aside. Place peels in fermentor. Dissolve sugar in 2 quarts boiling water; pour over peelings and let stand for 24 hours. Squeeze limes. Combine remaining 2 quarts water with raisins and lime juice. Squeeze limes in a separate container. Strain peel-water mixture into raisins and lime juice mixture and discard the peels; add yeast and nutrient, and put entire mixture into fermentor. Ferment for 2 weeks, stirring daily. Strain and pour into secondary fermentor. Age for at least 8 months.

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Technorati Tags : Lime, Wine, Wine_Recipe

Crabapple Wine

• 6 pounds crabapples (about 6 quarts)
  
• water
  
• 2 campden tablets
  
• 1/4 teaspoon pectic enzyme
  
• 1 package wine yeast
  
• 1 teaspoon nutrients
  
• 3 pounds granulated sugar (about 6 3/4 cups)
  
• honey
  

Crush apples -- DO NOT cut seeds open. Place in primary fermentor. Add enough water to cover apples. Crush and stir in campden tablets. Add pectic enzyme and stir well. Let sit overnight. The next day, add yeast and nutrients. Stir. Leave for 5 days, stirring each day.

On the 6th day, strain and discard apples. Add sugar. Make up to one gallon with water. Specific Gravity should be 1.100. Put into secondary fermentor with an airlock.

Three weeks after fermentation has stopped, siphon off the lees. Mix 1/2 cup honey with 1 cup wine. Stir honey mixture back into the wine. Put back into secondary fermentor. Fermentation should begin again. If it does not,add 1/2 teaspoon nutrients.

If you want a sweet wine, repeat the honey addition one or two more times, until fermentation does not start again when honey is added. For a dry wine, Rack every three months and do not add more honey.

When wine is 6 to 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.






Technorati Tags: Wine, Winemaking, Crabapple

Eggplant Wine

Sometimes you just get a case of the "blahs" and you really don't feel like posting too much. Well, today is one of those days. I found this recipe while cruising the web and it can also be found at Jack Keller's site. (source)

Enjoy !!

You certainly can. The eggplant is a tropical Old World plant, Solanum melongena, cultivated for its glossy, ovoid fruit. The fruit, called aubergine in French, have long been used to make a reasonably dry white wine. The fruit must be ripe or the wine will taste woody.

EGGPLANT WINE

• 4 lbs eggplant
• 2-1/2 lbs granulated sugar
• 1/2 oz citric acid
• 1/4 tsp tannin
• water to make 1 gallon
• 1 tsp yeast nutrient
• Chablis wine yeast

Bring 1 gallon water to boil. Meanwhile, slice the fruit thinly. Removing the peeling is optional. Put sliced eggplant and sugar in primary. When water boils, pour over contents of primary and allow to cool to room temperature. Add remaining ingredients and cover with clean cloth. Ferment 3 days, then strain liquid into secondary and fit airlock. Rack every 30 days into sanitized secondary until wine clears and no further sediments are dropped during a 30-day period. Stabilize and rack into bottles. This wine improves with age. [Recipe adapted from Leo Zanelli's Home Winemaking from A to Z]

Tech Tags: Wine, Winemaking, Eggplant