Wine

[minisoji]

Pineapple Wine

Ingredients:

Pineapple - 1 kg
Water - 5 bottles
Sugar - 2 kg
Yeast - 2 tbs

Method:

1. Wash the pineapples and cut into small pieces. Don't remove its skin.
2. Boil it for about 5 minutes with water and 1 kg sugar.
3. When cool, add yeast and store in an air tight mud vessel for 20 days.
4. Stir the content daily with a wooden ladle.
5. After 21 days, filter the wine through a fine cloth.
6. Do not squeeze the contents.
7. Add the remaining sugar and store it for another 21 days without stirring.

[minisoji]

Grape Wine recipe

Ingredients
4 Kgs Dark Black Grapes; 4 Bottles or 4 litres Water (Boiled & Cooled); 4 Kgs Sugar; 2 Eggs – Whites only; 2 Ounces of liquid Yeast or 2 tbspns. of Dry Yeast granuals; A handful of whole wheat; Sugar for colouring – ½ - ¾ cup.

Preparation
Clean & wash grapes well removing stalks, crush nicely with hand until you get a good purple colour. Place the crushed grapes in a ceramic jar with half the quantity of sugar (i.e. 2 kgs Sugar), add water, egg whites, yeast & wheat – mix well & keep airtight for 21 days – stirring well every alternative day. After 21 days strain away the grape pulp mixture, add the balance sugar to the wine – mix well & keep airtight for another 21 days to ferment. Now filter the wine (you could use a muslin cloth & strain the wine) – keep aside. Take a wok add the sugar kept for colouring (1/2 –3/4 Cup) – place on fire & go on stirring till the sugar melts & becomes dark brown/black in colour - but do not allow it to burn – now add about 5-7 tbsps. Of hot water to this syrup little @ a time & mix well, add this syrup to the wine & mix well – store the wine in a clean jar & use.

[minisoji]

Almond Wine

Ingredients

* 1 cup whole almonds
* 2 lemons, juice and rind
* 1 1/2 pounds light raisins
* 5 cups granulated sugar
* 1 teaspoon yeast nutrient
* 1 campden tablet
* 1 teaspoon pectic enzyme
* 1 package wine yeast
* water

Chop almonds and raisins finely in a food processor. DO NOT over process almonds or you will end up with almond butter. Place in a large pot and cover with water. Simmer for 1 hour, adding water periodically to prevent scorching. Strain out solids and place liquid in primary fermentor.

Add water to make up to 1 gallon and all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.

Strain. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three 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. Bottle.

[minisoji]

Apple Wine

Ingredients

* 16 cups apples, cored and chopped
* 2 pounds raisins
* 1 cinnamon stick (optional)
* 4 1/2 cups granulated sugar
* 1 teaspoon yeast nutrients
* 1 1/2 teaspoon acid blend
* 1/2 teaspoon pectic enzyme
* 1 campden tablet
* 1 gallon water, hot
* 1 package wine yeast (for 1 to 5 gallons)

Place fruit in primary fermentor. Pour boiling water over it. Let sit overnight.

24 hours later, add balance of ingredients. Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three 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. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows.

Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

NOTE:

Because there are so many varieties of apple available, it is a good idea to test the acid level of your fruit for this wine. First, test your favourite wine. Then adjust the acid level of your home-made wines to equal that amount.

[minisoji]

Date Wine


Ingredients
* The best wines are made from scratch. 4 pounds fresh dates
* 2 campden tablets
* 5 cups white sugar or brown sugar
* 1 lemon, juice and rind
* 1 orange, juice and rind
* 1 teaspoon nutrients
* 1 package yeast
* water

Pour 8 cups boiling water over the dates and one campden tablet. Cool. Remove the dates, chop them roughly and pour another 8 cups boiling water over them with the other campden tablet. Leave overnight.

Strain the liquid from the dates and discard the pulp. Combine the two batches of liquid in the primary fermentor. Add pectic enzyme, sugar, prepared honey, nutrients and lemon and orange juice and rind. Add any other fruit, if using. Add water to make up to 1 gallon. Add yeast.

In 3 to 5 days, when the frothing ceases, strain the wine and place it in the secondary fermentor and attach air lock.

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.

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.

NOTE:

If you are using dried dates, you will only need 2 pounds of fruit.

[minisoji]

Ginger Wine

Ingredients

* The best wines are made from scratch. 1/4 cup dried ginger (not powdered)
* 2 campden tablets
*1 cup raisins
* 2 oranges (rind and juice)
* 2 lemons (rind and juice)
* 2 campden tablets
* 7 cups brown sugar (demerara)
* 1 tsp nutrients
* yeast
* water

Simmer ginger, raisins and thinly peeled orange and lemon zest in 4 cups water for 15 min. Strain liquid into primary fermentor. Put solids back into saucepan and add another 4 cups water. Simmer again for 15 minutes and strain into primary fermentor. Simmer solids in 4 cups water one more time, and strain.

Add juice of oranges and lemons, campden tablets, sugar and nutrients to primary fermentor. Stir to dissolve. Add water to make up to 1 gallon. Let sit overnight. Add yeast.

Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Siphon into secondary fermentor and add airlock.

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.

Bottle the wine when it is 6 to 12 months old. 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.

Bottle the wine when you are sure it is stable.

NOTE:

Use more or less ginger according to personal taste. 1 cup pure orange juice may be substituted for the fresh fruit. If using fresh ginger, use 2 to 3 times the amount of dried ginger. Substitute granulated sugar for the demerara sugar if desired (demerara sugar has a distinct flavour of its own -- visit the bulk section of your grocery store. You will be able to smell the difference).

Another variation uses 2 oranges, no lemons, 2 Tablespoons hops (dried) and no raisins. Simmer for only 20 minutes, and only simmer once.

[minisoji]

Onion Wine

Ingredients

* 1/2 pound onions
* 1/2 pound potatoes
* 1 pound raisins
* 5 cups granulated sugar
* 1 teaspoon yeast nutrient
* 2 teaspoons acid blend
* 1 campden tablet
* 1 package wine yeast
* water

Wash and peel onions. Chop onions and potatoes. Put in a pot with 3 liters (about 12 cups) of water. Boil until well cooked -- about 15 to 20 minutes. Strain the liquid into primary fermentor. Squeeze out all liquid from potatoes and onions. Discard the pulp. Add enough water to the onion liquid to make 1 gallon.

Chop raisins and add to fermentor. Add all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.

Strain. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three 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. Bottle.

[minisoji]

Carrot Wine

Ingredients

* 3 1/2 pounds carrots
* 1 pound raisins
* 5 cups granulated sugar
* 1/2 teaspoon yeast energizer
* 6 oranges, juice and rind
* 1/4 teaspoon tannin
* 1 campden tablet
* 1 package wine yeast
* 1 gallon water

Wash and scrub carrots. Chop into small pieces. Put in a pot with 3 liters (about 12 cups) of water. Boil until soft -- about 15 to 20 minutes. Strain the liquid into primary fermentor. DO NOT PRESS.

Put the carrot pieces back into pot and add another 3 liters (12 cups) water. Boil 5 minutes. Strain into primary fermentor. DO NOT PRESS. Discard the pulp. Add enough water to the liquid to make 1 gallon.

Chop raisins and add to fermentor. Add all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.

Do not let the wine stand on the must for more than 5 days. The orange peel will start to make it bitter.

Strain. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three 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. Bottle.

[minisoji]

Homemade Honey Wine Recipe

Ingredients

* 2 lbs Honey
* 1 pint Fragrant Rose Petals
* 1/4 tsp Citric Acid
* 1/4 tsp Grape Tannin
* 1 tsp Yeast Nutrient
* Champagne Yeast
* 1 gallon Water

Instructions

* Take a pan and put ½ gallon water in it, along with the honey. Place on flame and boil for 20 minutes, skimming scum off surface.
* Put all the other ingredients, except dry yeast, in a container and pour the boiling mixture it.
* After the water cools to lukewarm, add remaining water. Thereafter, sprinkle yeast on top.
* Cover the container with a cloth and let it ferment for 10 days.
* Next, strain out the flowers from the liquid and transfer it to another container.
* Fit the container with an airlock.
* Keep the container aside, let it ferment for 60 days and rack.
* Refit airlock and allow it to ferment for another 60 days.
* Rack the liquid into bottles and allow to age one year.
* Honey wine is ready to drink.

[sherlyk]

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