Please tell me your secret recipe for some good strong homemade wine?
April 26th, 2010 | Published in Wine | 2 Comments
I want a scratch recipe’ to adopt as our house wine. I would appriciate any suggestions.
April 26th, 2010 | Published in Wine | 2 Comments
I want a scratch recipe’ to adopt as our house wine. I would appriciate any suggestions.
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April 26th, 2010 at 9:26 am (#)
Toe jam.
April 26th, 2010 at 10:06 am (#)
CHOKE CHERRY WINE
1 gallon choke cherries
3 gallons water
8 lb. sugar
1 fresh yeast cake
Wash, mash or grind through coarse blade, as mashing gives wine better taste. Put into crock and add water, sugar and yeast. Let stand 2 weeks in a warm place, skim off pits and pulp; then add 4 more pounds of sugar. Let stand 3 or 4 days.
Strain through cheesecloth, put back into crock. Let stand a day or two. Bottle, don’t seal tightly, let stand 1 week before using. Keep bottles in a warm place to finish fermenting. After fermenting stops, then use corks to seal bottles. Don’t forget to check every few days to see if fermenting has stopped. When done, open each bottle, then reseal for good.
DANDELION WINE
10 gallon crock
7 qts. dandelion blossoms (fresh)
7 gal. boiling water
4 lbs. sugar per gallon of water
2 lemons per gallon, sliced
4 egg whites
5 pkgs. dry yeast
Place dandelion blossoms, sugar and lemon slices in crock. Add boiling water. Cover with cloth. When lukewarm, add yeast and egg whites. Keep in crock 2 weeks (keep covered with cloth). Strain through cloth until clear. Return clear liquid to crock. Restrain through cloth every two weeks until completely clear. Bottle and seal. Store in cool place.
THE BEST WINE EVER
1 lg. and 1 sm. can Welches frozen concentrated grape juice
4 c. sugar
1 pkg. dry yeast
Dissolve sugar in 3 cups water. Dissolve yeast in 1/2 cup warm water. Add to sugar water, pour in jug, gallon jug with long neck. Add grape juice, fill jug to 2 1/2 inches from top, use more water if needed. Place a very good balloon over top, secure with rubber band if needed. Set for 21 days, in cool spot.
When ready, syphon off with piece of rubber tubing, being careful not to disturb the settlings in the bottom.
APRICOT WINE
1 lb. dried apricots
4 qt. warm water
1/2 yeast cake
6 1/2 c. sugar
2 1/4 c. brown sugar
1 1/2 c. raisins
2 lemons, thinly sliced
2 oranges, thinly sliced
1 tbsp. ginger root, cut in pieces
Wash the apricots thoroughly and then dry them. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugar, fruit and ginger. Then add the dissolved yeast and mix well. Cover with top of crock and let stand for 30 days, stirring the mixture every other day. After 30 days, strain the mixture and bottle.