Ben Evert.com

* 1 lb dried, unsulfited cranberries
* 2-1/2 lbs granulated sugar
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* 1/8 tsp tannin
* 1 crushed Campden tablet
* water to one gallon
* 1 pkt Lalvin RC212 (Bourgovin) wine yeast

Chop the cranberries or run them through a mincer.

Place in primary and add one quart warm water.

Stir in crushed Campden tablet.

Cover and set aside 12 hours.

Add pectic enzyme, recover primary and set aside another 12 hours.

Meanwhile, bring remainder of water to boil and stir in sugar until completely dissolved.

Cover sugar and allow to cool to room temperature.

When 12-hour pectic enzyme treatment is complete, combine remaining ingredients in primary and add sugar water.

Stir well and cover primary.

Stir twice daily for 7 days.

Strain out cranberries, rack liquid into secondary and fit airlock.

Rack every 60 days for 6 months, topping up and refitting airlock each time.

Stabilize, sweeten to taste, wait 10-14 days, and rack into bottles.

Store in cool, dark place for additional 6 months.


Source: Jack Keller

Bring to a simmer and hold for 10 minutes with the lid on, turn off heat, and let steep for two hours.

Strain the water into a secondary and discard the cinnamon sticks.

Add sugar to remaining water and bring to a boil.

Turn off heat and stir until sugar is dissolved.

Add all remaining ingredients to secondary except Campden and yeast and then pour in the sugar-water.

Cover with a napkin held in place with a rubberband and allow to cool.

Add Crushed Campden, stir, and allow to sit 24 hours covered.

Add activated yeast and recover.

Ferment 5-7 days, or until specific gravity falls below 1.030.

Fit with airlock and continue fermentation 30 days.

Rack into sanitized secondary, top up, and refit airlock.

Ferment another 3 months, rack again and ferment additional 3 months.

Stabilize, sweeten to taste, and let sit under airlock additional 10 days.

Rack into bottles and store in dark place.

* 4 pounds zucchini
* 3 campden tablets
* 2 oranges
* 2 lemons
* 7 cups sugar
* pectic enzyme
* nutrients
* 1 package wine yeast
* water

Wash zucchini. Leave skin on. Chop zucchini and place in primary fermentor.

Wash oranges and lemons. Slice thinly and add to zucchini. Stir in sugar and nutrients.

Pour 16 cups boiling water over mixture. Stir to dissolve sugar. Let cool. Add pectic enzyme.

The next day, check specific gravity — it should be between 1.090 and 1.100. Add yeast. Stir daily for five 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.
Variations

1. Instead of granulated sugar, try honey or brown sugar.
2. For a spiced wine, add 1 ounce fresh ginger root, sliced thin, to the water before boiling it. Let it simmer for about 15 minutes before pouring it over the cucumbers.

NOTE:

This recipe makes 1 gallon of wine. To make a larger batch of wine, just multiply all ingredients by the number of gallons you want EXCEPT the yeast. One packet of wine yeast is sufficient for up to 5 gallons of wine.

Photo by: r-z



* 2 lbs cracked corn
* 1 lb chopped golden raisins
* 3 lbs granulated sugar
* 4 tsp acid blend
* 1 tsp yeast nutrient
* 1/2 tsp tannin
* water to one gallon
* 1 crushed Campden tablet
* Champagne or Sherry wine yeast

Rinse the corn well, checking for any pebbles or other foreign matter. Put chopped raisins and corn in a bowl and cover with enough water to cover the corn. Soak overnight. The next day, pour corn and raisins in a fine nylon straining bag, tie the bag closed, and put in primary. Pour the soaking water into primary. Put remaining water on to boil with sugar in it. Stir well as water heats up until sugar is dissolved and water comes to a boil. Pour water into primary. Add the acid blend, yeast nutrient and tannin. Cover primary with a sheet of plastic held in place with a large rubber band or loop of elastic. When cooled to room temperature, add crushed Campden tablet, recover, and set aside for 24 hours. Meanwhile, boil a cup of orange juice, transfer to a sterilized pint jar and set in refrigerator 30 minutes to cool. When cool, add yeast to orange juice and cover with plastic wrap. After 24 hours, add orange juice to primary. Stir daily for two weeks. Remove bag of corn/raisins and allow to drip drain (do not squeeze). Discard corn/raisins, recover primary and allow liquor to settle overnight. Rack into secondary and fit with airlock. Rack every two months for six months. After sixth-month racking, check for dryness. If not completely dry (specific gravity of 0.990), allow another two months and rack again. When dry, bottle the wine. May drink immediately. [Adapted from Terry Garey's The Joy of Home Winemaking]

* 4 tablespoons bulk black tea
* 1 11-oz can frozen red or white grape concentrate, depending on desired color
* 2 lbs sugar
* 2 tsp citric acid
* 6 pts water
* 1 tsp yeast nutrient
* 1 pkt wine yeast

Bring water to a boil and pour over the tea and sugar, stir well, and infuse until cool. Strain into primary, add grape concentrate, acid, nutrient and yeast. Cover and ferment until s.g. drops below 1.020. Transfer to secondary, fit airlock and ferment to dryness. Rack when wine is clear and completely dry, top up and refit airlock. Rack again after 45 days, stabilize, refit airlock, and set aside for 3-4 weeks. Sweeten to taste if desired and bottle.