Ben Evert.com

  

Makes 5 Gallons

10 pounds amber malt extract

1 pound crystal 20L

1/2 pound German pale 2-row malt

1/2 pound choclate malt

1 ounce perle hops

1 ounce hallertauer hops

1 package yeast (Bavarian lager yeast preferred)

Place crushed grains in water and steep at 155 degrees for 30 minutes

Remove grains and add malt extract

Boil 1 hour, adding Perle hops after 15 minutes.

Add Hallertauer hops 45 minutes into the boil.

Cool wort and pitch yeast.

Ferment at 50 to 55 degrees for 5 days.

Transfer to secondary fermenter and lager for 3 to 4 weeks.

Bottle and age 1 week.

OG 1.072

Popularity: 1% [?]

2 dozen limes

1lb raisins, chopped

4lbs sugar

1 gallon water

1 tsp yeast nutrient

wine yeast

Popularity: 2% [?]

Traditionally, Corn Squeezins is the fermented juice of the corn stalks after processing the corn. This recipe also uses a by-product — the water the corn was cooked in. Be sure not to salt the water when you cook the corn!

Ingredients

Age all wines one year or more.

* 12 cobs sweet corn
* 4 cups corn syrup
* 2 oranges, juice only
* 1 teabag
* 1/2 teaspoon yeast energizer
* 1 campden tablet
* 1 package wine yeast
* 1 gallon water

Cook corn on the cob for supper. DO NOT salt the water. Reserve cooking water for the wine.

Put corn water into primary fermentor. Add all other ingredients except yeast. Add enough water to the liquid to make 1 gallon.
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 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 corn syrup 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 syrup. Rack every three months until one year old. Bottle.

Popularity: 3% [?]

Ingredients

1 gallon whole milk
1/2 teaspoon liquid rennet

• Heat 1 gallon milk to 86 degrees.
• Dissolve 1/2 teaspoon of liquid rennet in 1/4 cup of water.
• Add diluted rennet to the milk.
• When coaugulated firmly, cut into 3/4 inche tubes.
• Increase the temperature of the curds as high as your hands can tolerate.
• Using your hands, press the curds into 1 solid ball and remove it from the whey.
• Place the curds into a mold and press gently until firm.
• Return the curd, still in mold, to the whey
• Heat whey to 200 degrees.
• Turn off heat and wait until everything is cold.
• Remove cheese from whey and allow to drain for 24 hours.
• Soak in a saturated salt solution for 1 hour.

Yield is about 1 pound

Popularity: 2% [?]

There are two things that you have to know about to make good rhubarb wine:

1) Chop up your rhubarb stalks and freeze them in plastic bags for a few days before you make the wine. I really don’t understand why this should make a difference, but it does. If you use fresh rhubarb the wine never comes out as good.

2) You have to have patience. Rhubarb wine can taste uninteresting at eight months and really good at ten months. You have to let it mellow.

Ingredients:

3 pounds rhubarb
3 pounds white sugar
1 tsp. yeast nutrient
1 gallon hot water (doesn’t have to be boiling)
2 campden tablets (crushed)
wine yeast

Procedure:

Use frozen cut up rhubarb. Put it in the primary fermentor (a “kitchen-size” clean plastic garbage can works really well) along with the sugar. Cover and let stand for 24 hours.

Add the hot water, mix everything together and then strain out the rhubar .

Put the liquid back in the primary fermentor and when it is luke-warm add the rest of the ingredients. Cover and leave it to ferment for three or four days. Then syphon the liquid into gallon jugs with fermentation locks.

There will be a fair amount of sediment, so when the wine settles a bit (about a month) you will want to rack it. Be sure to top up the bottles.

Age for about 9 months.

Popularity: 1% [?]

Popularity: 1% [?]