wine wine everywhere....

  1. And not a drop to drink....

    I started making wine as a hobby after finishing school. I have started 4 gallons in the last 3 weeks.

    1 Mead
    1 pyser
    1 pyment
    1 cranapple grape.....

    They are all fermenting quite nicely.....

    Does anyone have any recipes to share.....
    Last edit by HM2VikingRN on Dec 22, '07
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  2. 14 Comments

  3. by   DutchgirlRN
    Quote from HM2Viking
    And not a drop to drink....

    I started making wine as a hobby after finishing school. I have started 4 gallons in the last 3 weeks.

    1 Mead
    1 pyser
    1 pment
    1 cranapple grape.....

    They are all fermenting quite nicely.....

    Does anyone have any recipes to share.....
    No...but I am one heck of a taste tester!
  4. by   jnette
    While I've never been fond of homemade wines, I'll certainly raise my glass to your efforts!
  5. by   HM2VikingRN
    They are almost like pets...You have to feed and care for them every day....

    My goal is to make drinkable wines that taste good..
  6. by   Diary/Dairy
    Quote from HM2Viking
    They are almost like pets...You have to feed and care for them every day....

    My goal is to make drinkable wines that taste good..
    Good luck!!!
  7. by   Simplepleasures
    Quote from HM2Viking
    They are almost like pets...You have to feed and care for them every day....

    My goal is to make drinkable wines that taste good..
    Yes , my pet is a sourdough that belonged to my mother, still living through many feedings and makes delicious bread! I named it after my mom, Evie.
  8. by   TazziRN
    Mead?

    *interest perking*

    You make mead? I love, love, LOVE!!! mead!!!
  9. by   DutchgirlRN
    I actually don't like wine or beer. I do like an occasional mixed drink like a margarita, pina colada, etc...

    I do admire the effort it takes to make wine. Hope it turns out well.
  10. by   HM2VikingRN
    Quote from TazziRN
    Mead?

    *interest perking*

    You make mead? I love, love, LOVE!!! mead!!!
    Its a very simple recipe that I found on about.com. I posted it in a thread Alois-Mead recipes....

    I started it on 12/5. Reracked it a week later. It went kind of quiet for about 2 days. Now it is moving along happily again. I plan to rack it one more time in about two months. Then I will bottle it into crown capped beer bottles. (I want to make it a sparkling wine so I will feed it a little sugar for priming before I bottle.) I plan to sample one bottle as a young wine so I can see how it changes with aging. (After all you have to sample the fruits of your labors :>>).

    Here is the recipe I used:

    [FONT=Viking]The BETTEN CROCKERSDOTTIR
    [FONT=Viking]SIMPLE 1 GALLON MEAD RECIPE

    Equipment Needed:
    1 Capful Bleach
    Cooking Thermometer
    4 qrt or better Enameled Cooking Pot
    1 gal Container
    3 ft Plastic Tubing
    Plastic Wrap
    Rubber-band
    Large Plastic Spoon or Ladle for stirring
    Plastic Funnel
    Measuring Cup
    LOTS OF PATIENCE


    Ingredients:
    3-4 Cups Raw Honey
    12 Cups Water
    1 Pkt Bread Yeast
    Suggested Alternate/Additional Ingredients:
    1 Pkt Brewer’s Yeast (Lalvin K1-V116) in place of Bread Yeast
    1 tsp. Yeast Energizer
    1 tsp. Yeast Nutrient
    Method:

    STERILIZE EVERYTHING that will come in contact with your brew. Add one capful of bleach to hot soapy water and wash well. Rinse with hot water until there is NO chlorine cmell.
    HEAT 12 cups water in cooking pot to 150 Degrees and remove from heat.
    ADD 3 - 4 cups of honey. Stir until fully dissolved (If using Yeast Energizer and Nutrient, add them at this time.) and then reheat to 150. DO NOT BOIL!
    REMOVE from heat and let cool to 130 - 120.
    OXYGENATE with large plastic spoon. Stir it till your arms are ready to fall off and then keep stirring some more.
    COOL to 109 -104. Add yeast packet, wait 15 minutes for yeast to dissolve, then stir SLIGHTLY to fully disperse and suspend the yeast in the mix. (Congratulations you’ve now made "Must")
    Let this cool to room temperature, then pour into a 1 gallon container ("Fermentation Container"). Place Plastic Wrap over the opening and secure it in place TIGHTLY with rubber-bands. (This is your Air-Lock. It will let the gasses escape without letting outside air in to spoil your Mead.)
    STORE at 60 - 80 Degrees, Away from Sunlight, for 2 Weeks to 2 Months. DO NOT move or shake contents and NEVER REMOVE Plastic Wrap.
    RACKING - After fermentation is complete (No bubbles in the liquid) and mixture has cleared, use a plastic tubing to siphon mead into a 2nd fermentation container - being very careful to leave ALL of the sediment behind. Leave the sediment as an offering for Loki. (At this point your mead is drinkable, but it will still be a bit cloudy and taste rather raspy.) Seal the 2nd container with Plastic Wrap and rubber-bands and store this for another three months.
    RACK mead into storage bottles - old, STERILIZED wine bottles work nicely. Adding 1 cup of Vodka per gallon of mead will ensure that all of the yeast is dead and help prevent any exploding bottles.
    You should now have a very drinkable Dry Mead. As with any wine, the taste will improve with age. If you can, try setting a bottle aside for another 6 months to a year and see how much the flavor has improved. ENJOY! ;-)

    http://altreligion.about.com/gi/dyna...fgarindex.html

    I used Red Star premier cuvee yeast insteead of bread yeast. I am also using actual fermentation locks instead of the plastic wrap.
    Last edit by HM2VikingRN on Dec 25, '07 : Reason: added recipe for convenience....
  11. by   HM2VikingRN
    One other recipe (This is my own recipe amd invention):

    Grape lemonade: (This is my latest batch.)

    1 12 oz can frozen grape juice concentrate
    1 12 ox can frozen pink Lemonade
    1 tsp yeast energizer
    1/8 tsp tannin
    1 tsp pectinase
    Montrachet yeast
    1 campden tablet (sterilizes wild yeasts. Wine yeasts are tolerant of these so campden tablets actually favor the fermentation process with the yeasts we want.)
    1 cup sugar (1/2 lb)

    equipment: 1 gal glass carboy, fermentation lock

    Steps:

    Yeast:
    I started the yeast in a 1/4 cup of warm water with a TBL of brown sugar. Yeast started to bubble while preparing the other parts of the recipe.


    MUST preparation.
    1. Clean jug thoroughly. (I used 1 step with a fresh water rinse.)
    2. Crush campden tablet. Put in carboy. add a little water. swish around.
    3. Add juice concentrates.
    4. Fill jug 3/4 full with water. Shake vigorously.
    5. Dissolve sugar in hot water. Add to juice. Shake again.
    (Potential etoh is 9.6% for this recipe.)
    6. As long as the water temp is below 105 yeast mixture can be added directly to the must.
    7. Put on fermentation lock.
    8. Put in a warm place and wait. (Fermentation should and did start within 24 hours.)

    Starting values: Potential ETOH 9.6%. Ordinarily wine recipes are shooting for 12-14% PA. I deliberately chose a lower PA because I wanted a lighter dryer wine that would finish faster.

    Some general notes from my reading: CLEANLINESS is everything. In general most recipes call for boiling the water. This appears to be for the purpose of clearing chlorine from the water and to kill off potential beasties. Our local water is very good and unchlorinated so I have not boiled the water for any of my batches except for the small amount needed for dissolving sugar and or honey.
    Last edit by HM2VikingRN on Dec 25, '07
  12. by   Alois Wolf
    Quote from HM2Viking
    They are almost like pets...You have to feed and care for them every day....

    My goal is to make drinkable wines that taste good..
    Do you disinfect your pets inside and out as well? :P (jk)

    I was at the farmer market the other day and I saw that they sell equip for making Mr. Al Key Hall, I'm seriously about to start making my own mead. ^_^
  13. by   HM2VikingRN
    Go for it......(Hopefully Tazzi will tryto make some as well...)
  14. by   TazziRN
    Quote from hm2viking
    go for it......(hopefully tazzi will tryto make some as well...)

    *sigh*......alas, i have a friend named bill who frowns upon any kind of libation in his presence........i can dream.........and remember.......*smacking lips*........

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