The goal of this page is to share some recipes for making wine that I have tried, to let you know what worked and what didn't. This is not a technical page so if you are looking for that kind of information your search is not ended. I will however, list ingredients and tell you in plain English what process I used and how the wine turned out. Thanks for visiting, I hope you enjoy the visit! Boozer!
As with beer and wine both. Care (extreme care) must be given to sanitation. The rule of thumb is "if it touches the wine, it must be sanitized". It is easy to relax and "Cheat" when taking a sample for Hydrometer readings, etc., but don't risk it. It is not worth having an off tasting beverage, just to save one or two minutes in the kitchen.
I have seen pages on the Internet that tell you to boil fresh or frozen fruit to extract the juice. I am not going to tell you not too....but....I have had terrible results by doing this and have talked to others that have had the same experience as myself. So your saying "what do you do then?" I try to freeze any fruit before I use it. It is not only convenient to save some fruit for making wines in the winter months but it helps break down the fruit and allow easier juice removal.
Have a good wine recipe you would like to share? Send it in and put "wine recipe" in the message box of the E-mail. Write the recipe like you would like it to be seen on this page and I will convert it to html. Happy wine making, DaBoozer!
RASPBERRY CURRENT WINE
Cover loosely and protect from insects. Stir daily, skimming off foam, for 1 week. Let stand another 2 weeks then siphon into another container. (When siphoning, do not siphon the sludge from the bottom of container.) Continue standing and siphoning process every 2 to 4 weeks until wine is clear.
Bottle and let stand a couple months for best flavor. This wine is good when bottled but, as in all wines, improves with age.
CRAB APPLE WINE
4 to 5 Gallons (depends on how it clears)
This batch started at almost 6 gallons. It is just started and I
hope to get about 20 bottles when I am done.
12/2/98 Update: Well it has been a couple of months since the top part of this was written. I am learning as I go. I found that if you freeze the fruit it is much easier to work with. After the first week of stirring just the fruit and water, I crushed the Crab Apples and got as much juice as I could. I ended up with about 3 gallons of juice and water mixture after I added the rest of the ingredients. I used some champagne yeast and a little nutrient and we were rolling. Like I said that was a couple of months ago. The wine is aging in a five gallon carboy right now. I plan on bottling this weekend. Oh yes, I tried it at bottling time and it is GOOD. I can hardly wait for about three months to see how it is going to age.
The plums were brought in from the freezer and allowed to thaw. I then boiled the water and poured it over the fruit in a plastic carboy. The sugar and tea bags were then added. The mixture was left to cool over night. I covered the carboy and sealed it with a fermentation lock. In the morning the yeast was started and added. Temperature of the must was 78 degrees F. Yeast was started in 80 degree water with yeast nutrient added. Fermentation was going well within 24 hours.
I am trying a different approach with this one. I want to make a sweeter wine so I am going to bump up the alcohol content eventually. I started by crushing the choke cherries. I used a potato masher and it seemed to work well. Make sure not to crush the pits as they are extremely bitter. I used the food processor on the raisins. These were added to a 2.8 gallon glass carboy (a Christmas present compliments of the pickers). I boiled the water and the sugar to dissolve the sugar and make it more easily fermentable. This water and sugar mix was allowed to cool to 80 degrees and then added to the fruit along with the Camden. I let this sit for 2 days and then added the yeast which was started in the yeast starter at 80 degrees. Things are looking good so far. More as things settle down.