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Wine Making

Wine, Wine Making, Wine Recipes, wine tasting

Rhubarb And Cherry Wine – Home Made Recipes

Ingredients:


  • Rhubarb – 4 quarts cut into ½ pieces
  • Red cherries – 3 quarts of tart
  • Water – 4 quarts
  • Cane sugar – 8 cups
  • Wine yeast – 1 package


Directions:

Chain split rhubarb and stemmed cherries in a crock.

Now add water, shield with a coat sack dishtowel to save germs out and put in a warm place to ferment for 2 weeks. Mixing daily, crushing fruit alongside wings of crock. If you devise not seeded your cherries, don’t crush the mines. They would brand the wine bitter.

After 2 weeks completed, draining fruit puree over a filter or dishtowel. Crush till very dry.

Coming back fluid to crock and stir in the sugar, completely dissolved the sugar.  After that add the yeast and dissolve directions, stir well.

Then cover and ferment for 14 day, mixing 2 time a week.

After 2 weeks completed, again strain from side to side several layers of cloth or dishtowel. Fluid mixture will likely be very hazy and yeasty, so you should coming back it to the crock, 2 gallon vessels and allow it to relax for 3-5 days.

When the wine has mature, tap into clean, sanitized bottles and cork casually.

Once you are sure fermenting has finished, cork strongly. Store for at least 1 year before consumption.

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Wine, Wine Making, Wine Recipes, wine tasting

Delightful Jack Fruit and Wine

Ingredients:

  • Jack fruit pulp -1 kg
  • Sugar – 750 gm
  • Water – 2 liter
  • Yeast – ½ tsp

Directions:

Add sufficient water to cover ripe jack fruit then cook well on slow flame. Then grain well like a pulp.

Prepare sugar syrup.

Now dissolve yeast in half cup warm water.

In sugar syrup add the yeast mixer and the jack fruit pulp mix well.

Now transfer it to the bottle, Keep away for 15 days.

Then strain and place for another 3 days.

This wine matures with age.

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Red wine, Wine, Wine Making, Wine Recipes, wine tasting

how to make beetroot wine at home

Ingredients:

  • Beetroot – 4 lbs
  • Sugar – 3 lbs
  • Water – 1 gallon
  • lemon – 1
  • Wine yeast

Directions:

Wash the beet thoroughly & cut them into slices. Then cook in the water till tender.

Draining the beetroot on to the sugar and stir strongly till all the sugar is melted.

After cooling add the yeast.

Cover container and leave for 5 days stirring on a regular basis.

Put liquefied into a bottle, fit airlock and leave to ferment.

Once fermentation has finished shelf the wine into a hygienic container and place in a cool location and leave for an extra few months if needed.

After the wine is perfect and firm, draw off into bottles.

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Wine, Wine Making

Wine Making Process

Wine Making Process in the Colorado Rockies

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Wine, Wine Making

What ever the mistakes happen while preparing wine?

Inadequate Equipment:

The wine making equipments may look same as home utensils but they are made of some special materials. Pails, carboys, air locks and spoons are the major equipments needed to prepare wine. Reusing plastic pails which is previously held food products is a major mistake. The food order may remain in the pail and it will taint the wine. Pails made from plastics cannot be used for wine making.

Cleaning and Sanitizing:

The specific reason for failure in wine making is lack of cleaning and sanitation. Cleaning is the process of removing the chemicals from the equipments. Sanitizing is the process of preventing the growth of spoilage organisms in the equipments. All the process carried out with wine preparation should be clean and properly sanitized to avoid failure of your batch.

Bad Water:

Water is not a very big problem in this preparation. The ordinary water which you used for drinking is quite fit for wine preparation. If the mineral like iron content is high in water then it is unfit for wine making process. The water get from water softener is also not used for this process.

Poor Yeast Handling:

The yeast can be re-hydrated or can be directly sprinkle on the juice as per your wish. The packet of dried yeast is of good quality and it can be used directly. The major problem with this is the people should have a clear idea before going for re-hydration. The improper re-hydration will spoil the goodness of wine.

Adding Sulfite and Sorbate at the Wrong Time:

The stabilizers like Sulfite and Sorbate should be used to inhibit the yeast activity. The stabilizers should be added in a proper time. If you add it too earlier then the fermenting process cannot be completed successfully. The sorbate added in the first day will make the yeast not to get active which in turn spoils the fermentation process.

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