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