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12 six-inch cinnamon sticks
3 lbs granulated sugar
7-1/2 pts water
1 tsp yeast nutrient
1/8 tsp tannin
3 tsp acid blend
1 crushed Campden tablet
Champagne wine yeast

Put cinnamon sticks and one quart water in a pot with a tight-fitting lid. 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.

Source: Jack Keller

Popularity: 1% [?]

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.

Source: Jack Keller

Popularity: 1% [?]

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