Recipes - How to Make Wine at Home



Recipes - How to Make Wine at Home
Peach Wine
Category Fruit
Yield One Gallon US
Beginning SG/PA 1.1
Ingredients:
2 1/2 lbs. peaches (about 10 peaches)
7 pts. water
Enough sugar to make the SG = 1.100 (about 2 lb)
1 campden tablet, crushed
1 1/2 tsp. acid blend
1 tsp. pectic enzyme powder
1/2 tsp. yeast energizer
1/4 tsp. tannin
1 pkg. wine yeast
Instructions:
1. Wash peaches, quarter, remove stones and any brown patches.
2. Place peach quarters in nylon straining bag and place in primary.
3. Crush peaches, extracting as much juice as possible.
4. Add dry ingredients to primary except yeast.
5. Add hot (tap hot works fine) water and mix thoroughly.
6. Cover and let set for 24 hours.
7. After 24 hours, add wine yeast.
8. Ferment for 3-5 days (SG=1.040).
9. Rack into secondary and attach lock.
10. Rack in 3 weeks and again in 3 months.
11. Clarify, stabilize, bottle and age as expected.

Blackberry Wine
Category Fruit
Yield One Gallon US
Beginning SG/PA 1.1
Ingredients:
4 lbs. blackberries (fresh or frozen)
4 1/2 cups sugar
1 tsp. yeast nutrient
1 tsp. acid blend
1 tsp. pectic enzymes
1 campden tablet
1 pkg. all-purpose or Bordeaux wine yeast
Instructions:
1. Crush the fruit in the primary and pour in all the additives and the sugar.
2. Stir well and top up to 1 gallon with hot water.
3. Let sit until cool and the sulphate (Campden) dissipates. (about 24 hours).
4. Add the yeast and start the ferment.
5. Rack clarify and bottle as per normal.

Strawberry Wine
Category Fruit
Yield Five Gallons Imperial
Beginning SG/PA 1.095
Ingredients:
4 kg. damson plums (freeze and thaw out to remove pits and improve juice extraction)
2 kg. strawberries
16 kg. (1 case) palomino grapes
1/2 liter red grape concentrate
15 liters water
1 tbsp. pectic enzyme
2 tsp. nutrient
1 tsp. sulfite crystals
Sugar to SG 1.095
Acid blend 'B' to 3.8 sulphuric
1 pkg. wine yeast (Lalvin D 47 or K1-V1116)
Instructions:
1. Chop fruit and add to crushed grapes.
2. Put into primary fermentor and stir in all ingredients except yeast.
3. Make SG and Acidity adjustments.
4. Cover primary and let sit 24 hrs.
5. Sprinkle yeast and let sit undisturbed on surface for 2 hours.
6. Stir vigorously and cover primary.
7. Stir several times per day until Specific Gravity reaches 1.030 (4 to 5 days).
8. Squeeze juice from ferment and place into glass secondary.
9. Attach airlock.
10. When fermentation is complete (S.G. 1.000 or lower / 15-20 days) rack off sediment into clean secondary and reattach airlock.
11. Rack every 7-8 weeks and add 0.1 gr/l. sulfite crystals during aging (6-7 months).
12. Add 1/2 tsp sulfite crystals before bottling.
13. If you desire a sweeter wine, at this point can add 1 1/2 tsp. stabilizer and a solution of 30 gr/l. dissolved sugar.



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