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  • Wine recipes.

    Ingredients for 1 gallon.

    4-pints of dandelion petals (No green material)

    1lt-white grape juice.

    800g-sugar.

    3-oranges.

    Half a strong cup of black tea(No bag or leaves)

    1tsp-GP wine yeast compound.

    1 quarter-tsp-Marmite(optional)

    mineral-water.
    Method: steep only the petals in boiling mineral water for at least 28HR's,then add to a pan with the orange zest of 3 oranges only(No white pith)then bring to a boil and simmer for 1hr,then strain with a very fine strainer or muslin cloth and add the sugar to the hot liquid and stir until the sugar as dissolved then leave to cool, then add the strained juice from the oranges, cold black tea and grape juice, and petal juice, Marmite and yeast compound to your Demijohn top up with mineral water to the neck, fit airlock and fully ferment out.

    When fermenting as stopped rack and mature for at least 12 months.

  • #2
    BANANA WINE 1 GALLON RECIPE

    ingredients.
    2Kl-bananas.
    500Gm-banana skins.
    1Lt-white grape juice.
    1-lemon ( juice only )
    1kl-sugar.
    Half tsp-tannin.
    1Tsp-yeast compound.
    1Tsp-pectic enzyme.
    2Tbls-glycerine( to taste )
    1tbls-finings.

    METHOD
    place the bananas and the peel into a cloth bag and put the bag,
    tied up, into a large saucepan with water. Bring to the boil, then
    gently simmer for half an hour. Pour the hot liquor over the sugar
    and stir until the sugar as dissolved, and when the cloth bag has
    cooled squeeze it to extract as much liquor as possible. When the
    liquor is cool add the grape juice,lemon juice,tannin,pectic enzyme
    and the yeast compound to the demijohn fit the air-lock and
    ferment out.
    Rack and add finings when clear rack again add glycerine to taste
    and leave to mature for at least 12 months.

    Comment


    • #3
      Pearl barley wine.

      pearl barley wine

      ingredients: to make 2 gallons.

      3lb- pearl barley.
      2lb- potatoes.
      2lb- raisins.
      4lb- sugar ( 1lb can be brown sugar )
      5- lemons(juice only no pith)
      1-cup strong black tea.
      all-purpose- yeast-1 heap tsp
      marmite-1/2 tsp(optional)
      1tbls-finings
      2tbls-glycerine(to taste)optional.

      Method
      Put pearl barley in bucket. Peel and dice potatoes.( discard peel and green parts.)
      place diced potatoes in bucket. Add raisins after rinsing in warm water and
      mincing. Put half of the sugar in 3 pints of hot water and stir until dissolved when
      cool,add to the bucket with the juice of the lemons, marmite,tea and top up with 3-
      pints of water then add yeast. Stir 2 times a day for up to 10 days, then strain
      the pulp in to the demijohns, add the rest of the sugar syrup, and top up with
      water and ferment out.
      When fermenting as stoped rack and add finings,when clear rack again and add
      glycerine.
      ( You should leave for at least 12 months to age.)

      Comment


      • #4
        Elderberry wine
        Recipe to make 1 gallon.
        Ingredients:
        3lb-ripe Elderberrys.(1lt-water)
        1Lt-red grape juice (or 1lb-raisins and 1lt-water)
        2lb-white sugar.(1pint-water to make syrup)
        1-lemon.(no peel or pith)strain the juice.
        1tsp-pectic enzyme.
        1/2tsp-tannin.
        1tsp-wine yeast compound.
        1tbls-finings.
        2tbls-glycerine(to taste)

        method:
        bring the elderberrys to a boil then simmer for 20 minutes then
        strain the hot liquid over half the sugar and stir until the sugar
        as dissolved,then leave to cool.Now extract as much of the
        elderberrys juice from the pulp as possible,when all the liquids
        are cool add them to a demijohn,with the juice of the lemon,red
        grape juice,pectic-enzyme,tannin and wine yeast compound,fit
        the airlock,and ferment for a week,then add the rest of the sugar
        in a (syrup form, cool) and top up with water to the neck of the dj
        fit-airlock and fully ferment out,when fermenting as stoped rack
        add finings,rack again then add glycerine to taste.
        This wine should be left to mature for at least 12 months.

        Note: if you use raisins you well need to boil them in the same
        way as the elderberrys and extract as much juice as possible and
        use it when it's cool instead of the grape juice.
        Make sure you dont use more than 2lt of water to start the wine
        because you still need to add the sugar syrup in 1 week.

        Comment


        • #5
          Blackberry wine.

          BLACKBERRY WINE.
          2 gallons.

          Ingredients
          6lb-blackberrys.
          2Lt-red grape juice.
          3Lb-sugar.
          2Tsp-pectic enzyme.
          1Tsp-tannin.
          1Tsp-nutrient.
          2Tsp-wine yeast compound.
          1Tablesp-finings. ( per gal )
          1 up to 3 tablesp-glycerine. ( per gal )

          METHOD:
          Place the blackberrys in a pan with water and bring them to a boil then simmer
          for 20 min, then strain and pour the hot liquor over 2lb of the sugar and stir to all
          the sugar as dissolved,leave to cool. Add a pint of cold water to the blackberrys
          and mash, then squeeze and extract as much juice as possible. When all the
          liquor is lukewarm 21C, divide all the juice and the rest of the ingredients into
          two demijohns, fit airlocks and ferment for one week.
          Then add the rest of the sugar 1lb in a syrup form, (When cool) then top up
          with cold water, to the neck of the demijohns, leave to fully ferment out.
          When fermenting as stoped rack add finings when clear rack again then add
          glycerine to taste.
          Note: this wine should be left to mature for at least 12 months.

          Comment


          • #6
            Rice & raisin wine

            Rice & Raisin
            Ingredients of one gallon.
            500gms - Raisins.
            500gms - long grain rice.
            1.5kg – Sugar ( Half of the sugar should be brown sugar )
            2 – oranges ( use the juice & the zest of 1 orange on pith)
            1 tsp – Ritchies yeast & nutrient.
            Method: wash the raisins with some boiling water then strain them and add to the FV then dissolve half of the sugar in 1lt of water and then add to the FV cover and leave to cool, extract the juice from the oranges strain and add to the FV with the zest of 1 orange stir then add the yeast & nutrient then cover you then stir two times a day for 7 days. and then make some sugar syrup with the other half of the sugar and leave to cool when cool add to the FV on day ten strain the raisins from the FV and pulp them with a potato masher then strain and press the juice from them using a muslin bag add the juice to your DJ and then strain the rice & liquid from the FV using the muslin bag add to the DJ top up with cold tap water, fit the airlock and leave to fully ferment out. When fermenting as stopped rack add finings rack after one week when the wine is clear then mature for 12 months.
            Note you can drink when it’s clear but I leave it to mature for at least 12 months.

            Comment


            • #7
              Fruit juice wine

              5 ALIVE TROPICAL FRUIT BLEND & APPLE JUICE.
              NOTE: this wine recipe is for making two gallons.
              Ingredients:
              1lt- 5 alive tropical fruit blend juice.
              1lt- apple juice.
              2lt- white grape juice.
              2kg- white sugar.
              2tsp- wine yeast (1 per DJ)
              Water.
              Method: divide the fruit juice & grape juice into the DJ’s and then use half of the sugar with about 1lt of water to make some sugar syrup then leave to cool when cool divide into the DJ’s add the wine yeast, fit the airlocks and ferment for 7- 10 days then use the other half of the sugar to make some sugar syrup leave to cool and then divide into the DJ’s then top them both up with cold tap water to the neck fit airlocks and leave to fully ferment out, when fermenting as fully stopped rack add wine finings leave to clear for about 1 week then rack again into a clean DJ.
              NOTE the wine is ready to drink but I leave it to mature for 6 months.

              Comment

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