| To make homemade wines with the recipes and | | | | fit a fermentation lock and continue to ferment |
| ingredients here all one needs is a gallon-size glass | | | | the homemade wine in a warm place for a |
| bottle, a saucepan and a polyethylene pail. Make | | | | further 10 days. |
| certain to use polyethylene as some plastics are | | | | At this stage, pour the homemade wine into the |
| not suitable. Do not use aluminum, copper,or | | | | poly pail leaving as much deposit in the jar as you |
| enamel vessels to make your homemade wine | | | | can. Clean out the jar, sterilize it and return the |
| with. | | | | homemade wine to this. Boil the remaining 1/3 of |
| Sterilization is mandatory for all utensils, bottles | | | | the sugar for 1 minute in 1 pint of water. When |
| and corks, especially corks. One should use | | | | this has cooled, add it to therest. Refit the lock or |
| commercialy available plastic corks until you know | | | | plug the neck of the jar with fresh cotton wool. |
| how to properly sterilize natural corks. | | | | After this, the homemade wine should be left in a |
| Ordinarily, baker's yeast and white granulated | | | | warm place until all fermentation has ceased. |
| sugar are used by the average homemade wine | | | | Clearing: it is usual to have a brilliantly clear |
| maker. A special wine yeast and invert sugar | | | | homemade wine a month before fermentation |
| makes the best wine possible. | | | | has ceased so patience is required here. After all |
| Wine yeast is capable of producing eighteen per | | | | fermentation has ceased, siphon the clear |
| cent of alcohol by volume (32 proof), against the | | | | homemade wine (if not yet crystal clear) into |
| fourteen per cent of bakers' yeast. | | | | another jar leaving the deposit behind. Then when |
| Starting what is called a 'nucleus | | | | the homemade wine is finally crystal clear it should |
| ferment'ornutrient. A small jar will do for this. | | | | be siphoned into bottles and corked. |
| About a 1/2 cup of water and a teaspoonful of | | | | To get the maximum alcohol and to get total |
| sugar are boiled together for a minute and then | | | | fermentation the ideal temperature at which to |
| allowed to cool. This is then put into a sterilized jar | | | | keep a 'must' is between 65-70 degrees F. |
| and the yeast added in whatever form it is | | | | Fully ripe fruit is essential if we hope to make the |
| obtained. | | | | besthomemade wine. |
| Allow to set for 3 days covered with plastic | | | | CHERRY WINE: (A Delightful Sweet Wine):8lb. |
| wrapand rubberband. | | | | black cherries, 7pts. water, 3 1/2lb. sugar (or |
| Preparing the fruit: Various types of wild yeast | | | | 4lb.invert), all-purpose wine yeast or Bordeaux |
| and bacteria are on the fruit naturally and must | | | | yeast, nutrient. |
| be dealt with.Our method, known as the 'sulphiting' | | | | PLUM WINE: (Port Style):Dark red, fully ripe fruits |
| method, does this. For more detailed information | | | | must be used. 10lb. plums,7pts. water, 3 1/2lb. |
| on "sulphiting" go to | | | | sugar (or 4lb. invert), port yeast, nutrient. |
| How to make homemade wine: | | | | GRAPE WINE: Homemade grape wine is much |
| Crush the fruit by hand in the poly pail and pour | | | | more difficult and requires 20 pounds of grapes |
| on one quart of distilled water. Mix well. Crush one | | | | so unless you own a vineyard it is not cost |
| campden tablet and dissolve the power in 1/2 cup | | | | effective to make homemade grape wine.After |
| of warm water and mix with pulp. Leave the | | | | several batches you will get the rhythm of |
| mixture for 1 or 2 hours. A little discoloring may | | | | makinghomemade wine down to a tee. With |
| happen. | | | | further knowledge you will be able to make |
| After this, take 1/3 of the sugarto be used and | | | | homemade wines with a strength, clarity, flavour |
| boil this for 1 minute in 3 pints of water. Allow this | | | | and bouquet of which you will be justly proud. |
| syrup to cool and then stir into the pulp. Then add | | | | Copyright Chef Brian 2007 all rights reserved |
| the yeast (or nutrient) and ferment for 7 days. | | | | **Attn Ezine Editors/Site Owners** |
| After 7 days, strain the pulp through fine cloth | | | | Feel free to reprint this article in its entirety in |
| and wring out as dry as you can. Put the strained | | | | your ezine or on your website as long as you |
| homemade wine into a gallon jar and discard pulp. | | | | leave all links in place, do not modify the content |
| Then boil another 1/3 of the sugar in one pint of | | | | & include our resource box as listed above |
| water for 1 minute and when cooled add it to the | | | | Thanks! |
| rest. Plug the neck of the jar with cotton wool or | | | | |