martes, 10 de julio de 2012

Pineapple Wine! The Gold Wine Made Easy


What you will need

3 pounds fresh pineapple
1 campden tablet
4 cups white sugar
1 teaspoon nutrients
1/4 teaspoon tannin
1 package yeast (Powder as used for bread making)








Just Follow these steps:

First, take fresh pineapples. No degradation, uniform color between green and yellow. Avoid extra mature fruits because these contain wild yeast which co-ferment to acetic acid.

1- Remove top from pineapple.
2- Cut off peel.
3- Quarter pineapple lengthwise and cut out core.


4- Chop into small pieces and put into primary fermentor. (See our previus post about fermenters, or Click Here for more info)
5- Mash and squeeze some juice out of the fruit. Add 12 cups of water and all other ingredients EXCEPT yeast, that’s the last step.
6- Specific Gravity should be between 1.090 and 1.095. Add yeast. Stir daily, pressing pulp lightly with spoon to aid extraction for 3 to 5 days, until frothing ceases.



For a dry wine, rack in six weeks, then every three months for one year. Bottle.
For a sweet wine, rack at six weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.
7- Bottle the wine when it is 6 to 12 months old, when you are sure it is stable. I like to continue racking for a whole year to ensure the wine is as clear as possible. Wine is ready to drink one year after the date the batch was started.



viernes, 6 de abril de 2012

Let's Make Mango Wine !






Mango wine is a delicious, fragrant and golden wine, though it takes patience to make and time to age before you can enjoy it. This wine goes with almost any meal and tastes great over ice. The following steps will show you how to make your own mango wine.

Steps to make Mango Wine

1

Put 3 to 4 pounds of fresh, peeled mango into a straining bag, tie the bag and place it into a primary fermentor. Use a potato masher or your hands to mash the fruit.

 2

Measure out 3 and a half quarts of water into a sauce pan and bring the water to a boil. Add 2 and a half pounds of sugar and stir until the mixture is a syrupy consistency.

3

Allow the syrup mixture to cool until it is a little warmer than room temperature. Pour the syrup mixture over the mango in the fermentor.

 4

Measure out 1/4 teaspoon of tannin and add to the fermentor. Also add 1 1/2 teaspoons of acid blend, 2 campden tablets and 1 teaspoon of yeast nutrient into to the mixture.

 5

Cover the fermentor and store for 1 day at room temperature. After this time period, add ½ teaspoon of pectic enzyme and cover again and let sit for 12 more hours. Add 1 teaspoon of Montrachet or Champagne wine yeast to the fermentor.

 6

Squeeze the straining bag 2 to 3 times a day for 10 days. After the tenth day, drip drain the bag into the mixture and squeeze to get all the juice out. Discard the bag and pulp.

 7

Allow the wine to set overnight and siphon it into the secondary fermentor. Do not stir before pouring. You don't want to stir up the sediment on the bottom of the fermentor during this process.

 8

Attach the airlock to the secondary fermentor. After letting it sit for 30 days, siphon the wine off the sediment (called racking the wine) and return the wine to the fermentor. Rack the wine again once every 2wo months for 6 months and let it sit for 10 days before racking it into bottles.

Want to learn the killer secret to produce wine recipes? CLICK HERE

martes, 18 de octubre de 2011

A Very Fast Homemade Wine Recipe

Ingredients

1 (.25 ounce) package active dry yeast
4 cups sugar1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed

Directions

1.Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.

2.Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

sábado, 11 de junio de 2011

domingo, 10 de abril de 2011

Apple Wine Recipe No 1


Apple Wine Recipe #1

INGREDIENTS:

7 - 8 pounds of apples (or 2 quarts of juice with no preservatives added)

4 1/2 pints of water

2 pounds of sugar

2 1/4 tsp of Acid Blend

1/2 tsp of Pectic Enzyme

1/4 tsp of Tannin

1 tsp of Nutrient

1 crushed Campden tablet

1 package of yeast

1 tsp anti oxidant - This is added before bottling

Starting Specific Gravity (S.G.) - 1.085 - 1.090



Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)

Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.

Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.

After 24 hours add your yeast and cover your fermenter.

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 - 5 days your S.G. should reach 1.040.

Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Before bottling add your anti oxidant.

Let wine set for a couple of months before drinking.




*** If you want more of a full bodied heavier wine then make the following changes to the recipe:

14-16 pounds of apples (or 1 gallon of juice - no preservatives added)

1 pound of sugar

1 1/2 tsp of Acid Blend

All other ingredients are the same

domingo, 19 de septiembre de 2010

Strawberry Wine

Ingredients:

3 1/2 lbs. fresh wild strawberries
2-1/2 lbs. granulated sugar
1 gal. water
1 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient


Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.

sábado, 27 de marzo de 2010

Why my wine fermentation produces vinegar?


Oxygen is considered the principal enemy of wine fermentation process. Ethanol production by yeasts is carried out under anaerobic conditions in the presence of natural sugars such as glucose, sucrose and fructose; however if oxygen enters to the fermentation system, an oxidizing condition is generated. According to organic chemistry, ethanol is transformed in acetic acid following the reaction:

Ethanol + Oxygen (Air) => Acetic Acid

(C2H5OH) + O2 => CH3COOH

Acetic acid is undesirable byproduct due to its unpleasant smell as well as its repulsive taste.

In order to avoid the Acetic acid formation during the fermentation process an oxygen (or air) limiting is desirable. To do this, it is highly recommended the use of check valves in the gas exhaust of fementer, if it is not possible a simple silicone or plastic pipe immersed in water or lime solution is useful to control the inlet or air.