martes, 8 de diciembre de 2015

How to make Mulled Wine

Hi guys, welcome to my blog, Carlos here. I'm going to show you how to make a really wonderful mulled wine, full of wonderful spices and perfect to serve up at Christmas time during this festive season when you've lots of guests coming to your house. It is so simple to make and it starts off by making a little syrup.

First thing for this brilliant mulled wine, you start off with some caster sugar, in a pot, in on top of the caster sugar i've got the zest of some clementines, some lemons and some lime, it's going to add the most beautiful citrus flavour in here.

That's all our zesting done, and check it out, in here we've got the most beautiful little mixture of citrus peel and sugar and you need those big chunks, it's really important because that's going to add lots of flavour. And now we need to get the juice in there as well.

Grab those lovely citrus fruits, and they do look a bit miserable right now but we're going to cut them in half and we're going to get all of the juice out of them.

We've got the juice, we've got the zest and now it's time to get this over a medium heat, and then we're going to add in some spices. First up, one cinnamon stick. This is the one to use, you will get lots of great flavour from it. Just crack it up and stick it in. Big punchy flavours from six cloves going in here as well. That wonderful aromatic hum from three bay leaves going in here as well, and then you need the gratings of one nutmeg.

It's about twelve gratings, you need to go back and forth and get it in there because it adds so much great flavour. It smells like Christmas already. And now to make my mulled wine even more special, I'm going for that wonderful floural scent of vanilla pod, so get a whole one, cut it in half, straight into the pot. Top it up with some red wine, just until it covers the sugar and then allow it to dissolve down and what I want to do is infuse all those wonderful flavours and essentially make a really nice fragrant syrup.

Then I'm going to top it up with the rest of the red wine, meaning all the alcohol hasn't burnt off and you still get that really nice hum to your mulled wine. Then I'm going to finish it off with some star anise and we will have a milled wine that is to be proud of. You need to bring this to a nice boil and bubble away until all that sugar completely dissolves and let me tell you, it already smells like Christmas in here, so, so good.

Keep the pot on a rolling boil for about 4-5 minutes until you have a nice thick syrup, and then it's time to top it up with some more red wine. Ok guys, come in here and check this out, because what I am left with is the most incredible thick syrup which has been infused with all those wonderful spices. Add in the remainder of the two bottles in here. And I'm using Chianti here but any good Italian wine will do the business for your mulled wine. In with that last bottle of wine and my final spice, just to add at the last minute so you really get the taste from it, is two whole star anise, which is going to add that wonderful anise flavour in here.

Get them in and stir it through. Leave this on a low heat for five minutes and once it's infused with all those great flavours it's ready to serve. My mulled wine has had five minutes over the heat to infuse and warm through and now it is ready to serve, and it really does smell good. I mean, have this in the kitchen around Christmas time when you have guests arriving. It is going to smell so good. It's going to make your house just smell like Christmas, and everyone wants a bit of that. The great thing about having a big pot like this is that you can put it straight back on the heat, leave it like that and people can come in and help themselves, I love that sort of thing around Christmas time. Now, all that's left to do is taste and tell you what I think. Oh guys, this is Christmas in a glass, it is so good. You get this wonderful rich taste from that citrus fruit running which smacks you around the lips and then you've got this really super aromatic flavour from the cloves, the nutmeg the vanilla, the cinnamon, the bay leaves. It is so good, I want you guys to try it. If you want more Christmas recipes from this blog of course, Guys, have a Happy Chistmas!

domingo, 9 de agosto de 2015

Making wine is easy!

Hello Folks

I just want to know if you are following my secret recipe to make wine at home.

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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


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.


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.


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.


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.


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.


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.


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.


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


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


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


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