Aa
1-gallon winemaker...
Hey all;
I going to port over the recipe posts I made in the journal appended to my profile page.
Numero Uno!
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This is a very basic set of instructions for the beginning home winemaker, using 11.5 oz cans of liquid or frozen juice concentrates.
Make sure that the juice you wish to use does not contain any preservatives, such as sorbates or benzoates; the yeast won't be able to reproduce and then do its work. Nutritive additives, such as ascorbic or citric acid; will help the fermentation and the flavor.
Anything that contains sugars can be fermented into an alcoholic beverage. Some raw materials work better than others for making a nicely flavored drink: grapes, apples, honey, malted barley, and the like. (My motto: If it has sugar, it ferments!) We'll concentrate on grapes and other fruits herein.
We’re not looking at fine vintage wines as an end result. But, these juices will make nice, drinkable table wines.
You have the necessary gear if you’ve been making mead or beer. If not, very little equipment is actually needed.
Basic Equipment List: 6-quart stainless or enameled pot, plastic stirring spoon, 1 qt capacity measuring cup, set of kitchen measuring spoons, 2-gal food grade plastic tub with snap lid drilled for a rubber stopper/airlock (primary fermenter), clear plastic sheet large enough to cover the tub, 2 1-gal glass jugs (secondary fermenter) with 1 drilled rubber stopper to fit, airlock, 3” x 3/8” inside diameter clear aquarium water line, 2 cleaned/sanitized screw top plastic soda bottles with caps (2 L size).
We will be using dried all-purpose wine yeast for all of the following. (Your local home brew shop, or the internet, is a source of supplies, AND knowledge.)
Unscented household bleach can be used as a sanitizer; be sure and rinse thoroughly.
Basic Process: Gather all equipment and ingredients per recipe. Sanitize the equipment and working area. Bring 1 qt of water to a boil, and then turn off the heat. Dissolve in the concentrate and any extra sugar. Dissolve in any additives, including 1 crushed Campden tablet (sodium or potassium sulfite). Pour into the primary fermenter with 1 qt very cold water. Top off to 1 gallon, cover with the plastic sheet and let rest at least 24 hours. (DON'T ADD THE YEAST UNTIL THE REST PERIOD IS OVER!) Rehydrate the yeast in 1 cup of warm water for 15 minutes and stir it into the must (readied wine base). Cover with the plastic sheet; gently stir the yeasty foam cap down twice a day for three days. On day 4 snap on the cover and insert the airlock. Siphon the working wine off the debris after 1 more week to the glass secondary. Top off to 1-gallon with cool, boiled tap water. Let the wine ferment until all activity ceases. Siphon to the second glass jug and then top off with sufficient cool, boiled water in which 1/2 Campden tablet has been dissolved. Airlock and let rest 3 weeks to clear. If ALL activity really has ceased, go to the next step. Siphon into the two soda bottles and cap. Let age 2 to 3 months.
If the wine is still throwing sediment in the pre-bottling jug, let it go another 2 - 3 weeks and then siphon off into another jug with the Campden water as before. If it has ceased after this, it is safe to bottle.
Warning: Campden tablets are a source of higher than natural levels of sulfites. If you are sensitive, let the wine work its way to completion by itself. Just remember to keep the airlock properly full. I like to use inexpensive vodka. It's sterile and will not ruin the wine if it is drawn into the jug. All wine has some level of sulfites, it is a by-product of fermentation.
Basic Red or White Grape: 3 cans concentrate, 1 c table sugar, 1/2 t acid blend, 1 t nutrient, 1 pkg wine yeast
Basic Apple: 2 cans concentrate, 2 c sugar, 1 t acid blend, 1/2 t pectic, 1/4 t tannin, 1 t nutrient, 1 pkg wine yeast
Basic Cherry: 4 cans concentrate, 1 t acid, 1/2 t pectic, 1 t nutrient, 1 pkg wine yeast
Honey can be substituted at a rate of 1 1/4 c per 1 c sugar. 2 T lemon juice and 1/2 t lemon zest can be substituted for each teaspoon of acid blend. 1 oz of strongly brewed black tea can be substituted for each teaspoon of tannin. 1 ea crushed 100 mg B-1 and B-6 tabs can be substituted for each teaspoon of nutrient. There is no substitute for the pectic enzyme, but not using it will just leave the wine a little cloudy due to unbroken proteins.
Making wine from fresh fruit need not be thought of as difficult either. The main difference is the bulk of the ingredients. But, that is a discussion for another series of articles, as is more technically involved vintning.
And there you have it, wine made simple.
I going to port over the recipe posts I made in the journal appended to my profile page.
Numero Uno!
-----------------------------------------------------------------------------------------------------------------
This is a very basic set of instructions for the beginning home winemaker, using 11.5 oz cans of liquid or frozen juice concentrates.
Make sure that the juice you wish to use does not contain any preservatives, such as sorbates or benzoates; the yeast won't be able to reproduce and then do its work. Nutritive additives, such as ascorbic or citric acid; will help the fermentation and the flavor.
Anything that contains sugars can be fermented into an alcoholic beverage. Some raw materials work better than others for making a nicely flavored drink: grapes, apples, honey, malted barley, and the like. (My motto: If it has sugar, it ferments!) We'll concentrate on grapes and other fruits herein.
We’re not looking at fine vintage wines as an end result. But, these juices will make nice, drinkable table wines.
You have the necessary gear if you’ve been making mead or beer. If not, very little equipment is actually needed.
Basic Equipment List: 6-quart stainless or enameled pot, plastic stirring spoon, 1 qt capacity measuring cup, set of kitchen measuring spoons, 2-gal food grade plastic tub with snap lid drilled for a rubber stopper/airlock (primary fermenter), clear plastic sheet large enough to cover the tub, 2 1-gal glass jugs (secondary fermenter) with 1 drilled rubber stopper to fit, airlock, 3” x 3/8” inside diameter clear aquarium water line, 2 cleaned/sanitized screw top plastic soda bottles with caps (2 L size).
We will be using dried all-purpose wine yeast for all of the following. (Your local home brew shop, or the internet, is a source of supplies, AND knowledge.)
Unscented household bleach can be used as a sanitizer; be sure and rinse thoroughly.
Basic Process: Gather all equipment and ingredients per recipe. Sanitize the equipment and working area. Bring 1 qt of water to a boil, and then turn off the heat. Dissolve in the concentrate and any extra sugar. Dissolve in any additives, including 1 crushed Campden tablet (sodium or potassium sulfite). Pour into the primary fermenter with 1 qt very cold water. Top off to 1 gallon, cover with the plastic sheet and let rest at least 24 hours. (DON'T ADD THE YEAST UNTIL THE REST PERIOD IS OVER!) Rehydrate the yeast in 1 cup of warm water for 15 minutes and stir it into the must (readied wine base). Cover with the plastic sheet; gently stir the yeasty foam cap down twice a day for three days. On day 4 snap on the cover and insert the airlock. Siphon the working wine off the debris after 1 more week to the glass secondary. Top off to 1-gallon with cool, boiled tap water. Let the wine ferment until all activity ceases. Siphon to the second glass jug and then top off with sufficient cool, boiled water in which 1/2 Campden tablet has been dissolved. Airlock and let rest 3 weeks to clear. If ALL activity really has ceased, go to the next step. Siphon into the two soda bottles and cap. Let age 2 to 3 months.
If the wine is still throwing sediment in the pre-bottling jug, let it go another 2 - 3 weeks and then siphon off into another jug with the Campden water as before. If it has ceased after this, it is safe to bottle.
Warning: Campden tablets are a source of higher than natural levels of sulfites. If you are sensitive, let the wine work its way to completion by itself. Just remember to keep the airlock properly full. I like to use inexpensive vodka. It's sterile and will not ruin the wine if it is drawn into the jug. All wine has some level of sulfites, it is a by-product of fermentation.
Basic Red or White Grape: 3 cans concentrate, 1 c table sugar, 1/2 t acid blend, 1 t nutrient, 1 pkg wine yeast
Basic Apple: 2 cans concentrate, 2 c sugar, 1 t acid blend, 1/2 t pectic, 1/4 t tannin, 1 t nutrient, 1 pkg wine yeast
Basic Cherry: 4 cans concentrate, 1 t acid, 1/2 t pectic, 1 t nutrient, 1 pkg wine yeast
Honey can be substituted at a rate of 1 1/4 c per 1 c sugar. 2 T lemon juice and 1/2 t lemon zest can be substituted for each teaspoon of acid blend. 1 oz of strongly brewed black tea can be substituted for each teaspoon of tannin. 1 ea crushed 100 mg B-1 and B-6 tabs can be substituted for each teaspoon of nutrient. There is no substitute for the pectic enzyme, but not using it will just leave the wine a little cloudy due to unbroken proteins.
Making wine from fresh fruit need not be thought of as difficult either. The main difference is the bulk of the ingredients. But, that is a discussion for another series of articles, as is more technically involved vintning.
And there you have it, wine made simple.
I'll have to take a look at this again soon. Too much going on to take it all in right now... but very interested. Thanks!
Good idea Pip then we have them all here at our finger tips,
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