Ingredients
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed
Directions
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.
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.
Showing posts with label wine. Show all posts
Showing posts with label wine. Show all posts
Saturday, July 3, 2010
BLACKBERRY-GRAPE CONCENTRATE WINE
3-4 lbs blackberries
12 oz red grape concentrate
water to 3-1/2 quarts
2-1/4 lbs granulated sugar
1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Pour boiling water over fruit. Add grape concentrate and sugar and stir well to dissolve. Cover primary with cloth, wait until cooled, add pectic enzyme and yeast nutrient. After 12 hours add yeast, cover and ferment 5-7 days, squeezing bag daily. Drain into secondary, fit airlock and ferment 5 days. Top up, refit airlock and ferment another 2 months. Rack, top up, refit airlock, and repeat 2 months later. After additional 2 months, rack and bottle. Allow to age in bottles one year.
12 oz red grape concentrate
water to 3-1/2 quarts
2-1/4 lbs granulated sugar
1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Pour boiling water over fruit. Add grape concentrate and sugar and stir well to dissolve. Cover primary with cloth, wait until cooled, add pectic enzyme and yeast nutrient. After 12 hours add yeast, cover and ferment 5-7 days, squeezing bag daily. Drain into secondary, fit airlock and ferment 5 days. Top up, refit airlock and ferment another 2 months. Rack, top up, refit airlock, and repeat 2 months later. After additional 2 months, rack and bottle. Allow to age in bottles one year.
BLACKBERRY-ELDERBERRY WINE
4 lb blackberries
1/4 lb dried elderberries
2-1/3 cups granulated sugar
water to 1 gallon
1 tsp pectic enzyme
1/2 tsp acid blend
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Add dried elderberries to boiling water, reduce heat and simmer 20 minutes. Add sugar to primary, untie nylon bag and pour boiling water into nylon straining bag. Carefully retie end and stir liquid well to dissolve sugar. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover primary. After 12 hours, add yeast. Gently squeeze bag twice daily for 7 days to extract flavors. Drain bag squeezing gently, pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Rack into clean secondary, top up and refit airlock every 2 months for total of 4 times. Bottle and age 6-12 months.
1/4 lb dried elderberries
2-1/3 cups granulated sugar
water to 1 gallon
1 tsp pectic enzyme
1/2 tsp acid blend
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Add dried elderberries to boiling water, reduce heat and simmer 20 minutes. Add sugar to primary, untie nylon bag and pour boiling water into nylon straining bag. Carefully retie end and stir liquid well to dissolve sugar. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover primary. After 12 hours, add yeast. Gently squeeze bag twice daily for 7 days to extract flavors. Drain bag squeezing gently, pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Rack into clean secondary, top up and refit airlock every 2 months for total of 4 times. Bottle and age 6-12 months.
BLACKBERRY-BLUEBERRY WINE
4 lbs blackberries
4 lb fresh or frozen blueberries
2 lbs granulated sugar
1 tsp pectic enzyme
1/2 tsp acid blend
3 qts water
1 tsp yeast nutrient
wine yeast
Put water on to boil. Meanwhile, wash and sort blackberries and blueberries. Put fruit in nylon straining bag, tie end, put in primary, and mash fruit. Add sugar to primary and pour boiling water over fruit and sugar, stirring well to dissolve. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover, add yeast after 12 hours and gently squeeze bag twice daily for 7 days to extract flavors. Drip drain (do not squeeze) and pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Ferment 2 months and rack into clean secondary. Top up, refit airlock, and ferment until wine clears. Wait additional 2 months, rack into bottles and age 6-12 months.
4 lb fresh or frozen blueberries
2 lbs granulated sugar
1 tsp pectic enzyme
1/2 tsp acid blend
3 qts water
1 tsp yeast nutrient
wine yeast
Put water on to boil. Meanwhile, wash and sort blackberries and blueberries. Put fruit in nylon straining bag, tie end, put in primary, and mash fruit. Add sugar to primary and pour boiling water over fruit and sugar, stirring well to dissolve. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover, add yeast after 12 hours and gently squeeze bag twice daily for 7 days to extract flavors. Drip drain (do not squeeze) and pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Ferment 2 months and rack into clean secondary. Top up, refit airlock, and ferment until wine clears. Wait additional 2 months, rack into bottles and age 6-12 months.
BLACKBERRY-BLACK-PLUM WINE
4 lbs blackberries
2 lbs black plums
2-1/4 lbs granulated sugar
7 pts water
1 tsp pectic enzyme
1 crushed Camden tablet
wine yeast and nutrient
Put water on to boil. Meanwhile, wash and sort the blackberries and plums. Destone the plums and chop. In bowl, mash the plums and put in nylon straining bag. Add blackberries to bag, tie the end closed, and set in bottom of primary. Mash the blackberries in bag with potato masher or piece of hardwood. Add sugar to primary and pour boiling water over fruit pulp and sugar, stirring to dissolve sugar. Allow to cool to lukewarm, then add pectic enzyme, cover, and set aside two days. Add yeast and nutrient. Ferment 7 days, submerging and gently squeezing bag daily. Drip drain, transfer liquor to dark secondary and fit airlock. Set aside for 2 months. Rack and set aside another 2 months, then rack again. Allow to clear, then rack, refit airlock and bulk age another 4 months. Rack into bottles. Allow to age one year.
2 lbs black plums
2-1/4 lbs granulated sugar
7 pts water
1 tsp pectic enzyme
1 crushed Camden tablet
wine yeast and nutrient
Put water on to boil. Meanwhile, wash and sort the blackberries and plums. Destone the plums and chop. In bowl, mash the plums and put in nylon straining bag. Add blackberries to bag, tie the end closed, and set in bottom of primary. Mash the blackberries in bag with potato masher or piece of hardwood. Add sugar to primary and pour boiling water over fruit pulp and sugar, stirring to dissolve sugar. Allow to cool to lukewarm, then add pectic enzyme, cover, and set aside two days. Add yeast and nutrient. Ferment 7 days, submerging and gently squeezing bag daily. Drip drain, transfer liquor to dark secondary and fit airlock. Set aside for 2 months. Rack and set aside another 2 months, then rack again. Allow to clear, then rack, refit airlock and bulk age another 4 months. Rack into bottles. Allow to age one year.
Homemade Blackberry Wine
6 lb blackberries
2-1/2 lb granulated sugar
1/2 tsp pectic enzyme
7 pts water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.
2-1/2 lb granulated sugar
1/2 tsp pectic enzyme
7 pts water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.
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