Post by cinnabar on Oct 21, 2007 20:33:18 GMT -5
Here is a good one or two:
Grape Wine #2
Mash a quantity of grapes and their leaves(grapes and leaves contain a white powder called "must" and it is essential for fermentation.)
Stir twice daily for 7-10 days.
Press off juice , for each part juice add equal part water and 2 lbs. of sugar.(More or less to adjust for the sweetness of the grapes.)
Stir well. Put in a water seal and bottle when fine(clear).
Drinkable in about 1 year or more. Note you will want to drink it sooner than you should,. 'Tis normal, it will taste a bit "green".
Hints
Mash in a large plastic bucket or crock. If the fruit is very runny, set a plate with a weight on it to keep the pulp under the liquid.
A water seal , also use a balloon over the top of a jug, anything that will allow the gases to expand, but keep out the air in the room. E. C. Kraus in Kansas city is a good mail/online order supplier, or any local wine making shop.
When bottling, boil the corks until soft. i use a lever corking device, Forcing them in by hand is possible, but your palms will be brusied for a while.
For wine drinkable in 3-6 months try:
Blackberry Wine
Crush berries, let stand to ferment, ie foamy. Do not have to strain out seeds.
To each quart of juice add 2-3 quarts of water and 5 to 6 cups of sugar dissolve well.
Water seal, when violent stage has passed and fine, bottle.
If you have questions I'll try to answer them. I have done this so long and mostly without any of it written down I probably left something out. Other wines I make that have yeast in them, Chockcherry, Plum, Blueberry, Mint and Apple. if one sounds good let me know, or try googling to find one. My Dad gave me most of these and he's been at winemaking for over 20 years. Cinnabar
Grape Wine #2
Mash a quantity of grapes and their leaves(grapes and leaves contain a white powder called "must" and it is essential for fermentation.)
Stir twice daily for 7-10 days.
Press off juice , for each part juice add equal part water and 2 lbs. of sugar.(More or less to adjust for the sweetness of the grapes.)
Stir well. Put in a water seal and bottle when fine(clear).
Drinkable in about 1 year or more. Note you will want to drink it sooner than you should,. 'Tis normal, it will taste a bit "green".
Hints
Mash in a large plastic bucket or crock. If the fruit is very runny, set a plate with a weight on it to keep the pulp under the liquid.
A water seal , also use a balloon over the top of a jug, anything that will allow the gases to expand, but keep out the air in the room. E. C. Kraus in Kansas city is a good mail/online order supplier, or any local wine making shop.
When bottling, boil the corks until soft. i use a lever corking device, Forcing them in by hand is possible, but your palms will be brusied for a while.
For wine drinkable in 3-6 months try:
Blackberry Wine
Crush berries, let stand to ferment, ie foamy. Do not have to strain out seeds.
To each quart of juice add 2-3 quarts of water and 5 to 6 cups of sugar dissolve well.
Water seal, when violent stage has passed and fine, bottle.
If you have questions I'll try to answer them. I have done this so long and mostly without any of it written down I probably left something out. Other wines I make that have yeast in them, Chockcherry, Plum, Blueberry, Mint and Apple. if one sounds good let me know, or try googling to find one. My Dad gave me most of these and he's been at winemaking for over 20 years. Cinnabar