Ben Evert.com » Wine Recipes

Black Tea Wine

ben — Fri, 11 Jun 2010 09:37:48 +0000

Wine Recipes

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.

Source: Jack Keller

Green Tea and Ginger Wine

ben — Fri, 14 May 2010 23:40:00 +0000

* 16 teaspoons or teabags of Green Tea
* 1 cup chopped white or golden raisins
* 1 ounce thinly sliced ginger root
* 2 lbs granulated sugar
* zest & juice of 1 lime
* zest & juice of 2 small lemons
* water to 1 gallon
* 1 teaspoon yeast nutrient
* 1 pack wine yeast

Boil water and pour over all ingredients but yeast (in primary). When water cools to under 100 degrees F., add activated yeast. When specific gravity drops to 1.015-1.010, strain tea, ginger and zest. Transfer liquid to secondary and attach airlock. Ferment to dryness, rack, top up, and reaffix airlock. Stabilize when clear. Wait 30 days, sweeten if desired, and rack into bottles. Allow 3-6 months to smooth out.

Cinnamon Wine

ben — Fri, 14 May 2010 09:37:43 +0000

Wine Recipes

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

30 Day Wine

ben — Fri, 09 Apr 2010 22:48:00 +0000

24 oz Welch's frozen concentrated grape juice, thawed
3 cups sugar
water to make up one gallon
1/2 tsp dry yeast
1 1-gallon glass jug.

Mix all ingredients together well with water filling jug to about an inch below the shoulders.

Cover with a clean rag secured with rubber band.

Keep in a dark place about 70 degrees.

About 2 weeks later replace rag with a good thick piece of plastic wrap.

After 30 days from starting date, siphon wine off from sediment in bottom and drink.

Corn Wine

ben — Fri, 09 Apr 2010 09:37:38 +0000

Wine Recipes

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

Dried Cranberry Wine

ben — Fri, 12 Mar 2010 09:37:34 +0000

Wine Recipes

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

Green Tea and Ginger Wine

ben — Fri, 12 Feb 2010 09:37:22 +0000

Wine Recipes

16 teaspoons or teabags of Green Tea
1 cup chopped white or golden raisins
1 ounce thinly sliced ginger root
2 lbs granulated sugar
zest & juice of 1 lime
zest & juice of 2 small lemons
water to 1 gallon
1 tsp yeast nutrient
1 pack wine yeast

Boil water and pour over all ingredients but yeast (in primary). When water cools to under 100 degrees F., add activated yeast. When specific gravity drops to 1.015-1.010, strain tea, ginger and zest. Transfer liquid to secondary and attach airlock. Ferment to dryness, rack, top up, and reaffix airlock. Stabilize when clear. Wait 30 days, sweeten if desired, and rack into bottles. Allow 3-6 months to smooth out.

Source: Jack Keller

30 Day Wine

ben — Sat, 23 Jan 2010 11:26:00 +0000

A quick and easy recipe for making a batch of wine that you can enjoy during the summer months.

* 24 oz Welch's frozen concentrated grape juice, thawed
* 3 cups sugar
* water to make up one gallon
* 1/2 tsp dry yeast
* 1 1-gallon glass jug.

Mix all ingredients together well with water filling jug to about an inch below the shoulders. Cover with a clean rag secured with rubber band. Keep in a dark place about 70 degrees. About 2 weeks later replace rag with a good thick piece of plastic wrap. After 30 days from starting date, siphon wine off from sediment in bottom and drink. For a good old "Mad Dog 20/20" type wine, add a pint of cheap blackberry brandy to the mix before drinking.

Have New Posts From Making Homemade Wine and Beer Delivered To Your Email

Dried Cranberry Wine

ben — Wed, 09 Dec 2009 05:08:00 +0000

* 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

Cinnamon Wine

ben — Mon, 16 Nov 2009 12:16:00 +0000

Photo by: view from 5'2"

* 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.

Have New Posts From Making Homemade Wine and Beer Delivered To Your Email