Modern Wine Recipes
1 qt 100% apple juice *
3 lbs Clover Honey
2 Gal Water
1 tsp Yeast
* natural or buy apples and juice them yourself.
Boil down the ingrediants in 1 gallon of water, skimm the surface. Alow to boil for 10 minutes while contantly skimming to remove excess particles.
Remove some of the must and place in a small jar and alow to cool. After this has cooled add 1 tsp yeast to start the fermentation process. Place the remaining must in the fermentation chamber, and add the remaining gallon of cool water. after the must has cooled to a temprature of 75 degrees or less. Add the yeast starter to the must alow to ferment for 1 month. rack to secondary allow to set another month. Rack to bottles. This will yeild a dry wine.
Makes one gallon.
6 lbs. Grapes
6 pints Water
2 lbs. Sugar
1/4 tsp. Pectic Enzyme
1 tsp. Yeast Nutrient
1 Campden Tablet, crushed
1 pkg. Yeast
Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.
Wash, remove from stems and discard any moldy or badly bruised grapes.
Using a nylon straining bag or press, crush grapes and extract maximum juice from pulp.
Add enough water to juice to adjust acid level to .65%(tartaric).
Add enough sugar to adjust Specific Gravity (S.G.) to 1.095-1.100.
Add remaining ingredients, including pulp bag but not yeast to juice.
Cover primary fermenter.
Wait 24 hours, then add yeast and re-cover primary fermenter.
Stir daily, check S.G. and press pulp lightly to aid extraction.
When S.G. reaches 1.030 (usually day 5), lightly press juice from bag. Then syphon juice into glass container and attach airlock.
When S.G. reaches 1.000 (fermentation complete) syphon juice off sediment into clean glass container. Re-attach airlock.
To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
Allow the wine to age.
If a slightly sweetened wine is more to your taste, add 1/2 tsp. of stabilizer and 1/4 cup of dissolved sugar at bottling.
24 oz frozen concentrated grape juice
3 cups granulated sugar
1 package wine yeast
water to make 1 gallon
Bring frozen concentrated grape juice to room temperature. Add enough water to make 1 gallon. Dissolve sugar in juice.
Next day, add yeast. Siphon into secondary fermentor (1 gallon jug) and attach airlock (or fit a balloon over the mouth of the jug).
After 30 days, siphon wine off the sediment. The wine is now ready to drink.
Note: Some people use regular bread yeast in this recipe. Bread yeast imparts a distinct yeast flavour on the wine, and does not allow the wine to clear properly. You will get better results with a proper wine yeast.
Ready to drink in one month.
8 cups water
8 cups blueberries
4 lbs. sugar
1 cup blackberries
1 envelope dried yeast
Mix all the ingredients in a large earthenware jar.
Put it in a dark, cool place for 30 days; stirring once a day.
After 30 days pour the wine through a strainer that has been lined with cheesecloth.
Discard the solids.
Line the strainer with fresh cheesecloth and strain again.
Pour the wine into sterilized bottles. Seal. Allow to age in a cool, dark place at least 2 months before drinking.