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 Nov 19, 2006 @ 22:01:54 | #52 | usa
Über-Minister
18304 points
41/F/Chicago, Illinois
Join Date: Sep 2005 |  Pumpkin Wine 
5 lbs grated pumpkin flesh
3-1/4 lbs finely granulated sugar
1/2 oz citric acid
1 tsp yeast nutrient
1/4 tsp yeast energizer
6-1/2 pts water
wine yeast
Bring the water to a boil and stir in the sugar until dissolved. Remove from heat. Place grated pumpkin flesh in primary and pour boiling water over pumpkin. Allow to cool to room temperature and add citric acid, yeast nutrient and activated yeast. Cover primary and stir daily for three days, submerging "cap" as necessary. Pour through a nylon straining bag and let pumpkin drip drain. Transfer to secondary and fit airlock. After 5 days, top up if necessary. Rack after two weeks and again after additional 30 days, topping up and refitting airlock each time. Set aside for 3 months and then rack, stabilize, sweeten if desired, wait 10 days for dead yeast to fall out, and rack into bottles.
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| Dec 08, 2006 @ 20:52:49 | #55 | usa
Über-Minister
18304 points
41/F/Chicago, Illinois
Join Date: Sep 2005 | Scandinavian Glogg...
Ingredients:
4 whole Cardamom pods
1/4 cup Cinnamon sticks, broken
25 whole Cloves
Peel of 1 Orange
2 qt Port
2 qt Red wine
1 1/2 cup Raisins
1 cup blanched Almond
2 cups Sugar
4/5 qt Brandy
Mixing instructions:
take seeds out of cardamom pods, put the seeds and the rest of the spices (1-4) in cheesecloth bag. combine 1qt port, 1qt red wine, raisins and spice bag, simmer for 15-20 minutes. add remaining port, red wine and almonds, heat through (but not hot enough to evaporate remaining alcohol). In another pan, mix sugar with 1/3 of the brandy, light brandy on fire and melt sugar. When sugar is melted add remaining brandy. Then combine with the wine/port mixture. Drink!!!
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| Dec 22, 2006 @ 20:33:18 | #57 | usa
Über-Minister
18304 points
41/F/Chicago, Illinois
Join Date: Sep 2005 | Cranberry Wine...
Ingredients:
2 pounds cranberries, fresh or frozen
1 pound raisins
3 pounds granulated sugar (about 6 3/4 cups)
1 campden tablet
1 teaspoon nutrients
1/4 teaspoon pectic enzyme
1 1/4 teaspoon acid blend
1 package wine yeast
1 gallon water
Chop cranberries coarsely. The goal here is the break the skin on every berry to help the juice leach into the water. Place them in the primary fermentor. Add raisins, water, sugar, yeast nutrient, pectic enzyme, acid blend and crushed campden tablet. Stir well to dissolve sugar. Let sit over night.
The next day, check the specific gravity. It should be between 1.110 and 1.115. Add yeast and mix in well. Cover primary fermentor. Stir daily for five days.
Strain fruit, squeezing out as much juice as possible. Put into secondary fermentor and place airlock on the bottle.
For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. 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.
Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.
NOTE:
If you like a medium sweet wine, taste it at each racking to decide if it is sweet enough yet. Each addition of sugar starts the yeast working again. The result is that sweet wines have a higher alcohol content than a dry wine -- by up to 4 or 5 percent.
"TFS" RULES above all others Except for... StreatorOnline Home @ link [soforum.proboards103.com] | | | |
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