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WINEMAKING RECIPES

"You can experiment until you get it right, or you can follow instructions."


ALMOND WINE (1)

Mince the almonds and raisins, then boil gently in 1 gallon water for an hour. Strain the liquor onto the sugar in primary fermentation vessel, stirring until dissolved, then add enough water to restore 1 gallon. Add lemon zest and juice and allow to cool to 70 degrees. Add yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year. [Adapted from C.J.J. Berry's First Steps in Winemaking]

ALMOND WINE (2)

Chop or mince the almonds and raisins, place in grain-bag with lemon zest, then boil gently in 1 gallon water for an hour, adding sugar and stirring to dissolve near the end. Allow to cool to 70 degrees. Remove grain-bag, squeezing firmly to extract liquor into primary fermentation vessel. Add water to restore 1 gallon. Add lemon juice, yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

APPLE WINE (1) [Heavy bodied]

Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep covered (a bath towel held fast with a large rubber band works well if the primary fermentation vessel doesn't have a lid) and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into carboy or gallon secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results. [Adapted from C.J.J. Berry's First Steps in Winemaking]

*For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathans, and crab apples are best. Delicious apples should be avoided.

APPLE WINE (2) [Medium bodied]

Quarter the apples and run them through a mincer. Bring pulp to simmer in 1 gallon water, holding simmer for 15 minutes. Strain juice onto the sugar in primary fermentation vessel, stirring well to dissolve, then reintroduce the strained pulp and, when cool, the pectic enzyme, stirring well. Cover, set in a warm place for 24 hours, then add yeast and nutrient, cover, and set in a warm place for four days, stirring twice daily. Strain pulp and pour liquor into secondary fermentation vessel and fit with airlock. Rack when clear and fermentation has ceased. Rack again in 30 days and again in another 30 days, then bottle. Allow one year to age. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

APPLE WINE (3) [Light bodied]

Chop the apples into small pieces and bring to simmer in 1 gallon water, holding simmer for 15 minutes. Strain liquid onto the sugar in V, adding the zest of the lemon and stirring well to blend. When nearly cool, add lemon juice and pectic enzyme, stir well, cover, and set in warm place for 24 hours. Add yeast and nutrient, again stir well, cover again, and set in warm place for an additional 24 hours. Strain again into secondary fermentation vessel and fit with airlock. Rack after 30 days, add chopped raisins, and allow to ferment under airlock for six months. Rack and bottle. Taste after six months, or allow one year to mature.[Adapted from C.J.J. Berry's First Steps in Winemaking]

APPLE WINE (4) [Heavy bodied]

Put juice, sugar, crushed Campden tablet, pectic enzyme, acid blend, and tannin into primary fermentation vessel. Stir vigorously to dissolve solids and cover. After 24 hours, add yeast and nutrient and cover. Stir daily. When S.G. reaches 1.040 (3-5 days), rack into secondary fermentation vessel and fit airlock. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

APPLE WINE (5) [Spiced]

Quarter the apples and run them through a mincer. Put in primary fermentation vessel with all ingredients except yeast and nutrient, cover, and set in warm place for 24 hours. Add yeast and nutrient, stir, and cover for four days, stirring twice daily. Strain liquor into secondary fermentation vessel and fit airlock. Rack after 30 days and again after two months. When clear, rack again and bottle. Taste after six months, but allow one year for maturity. [Author's own recipe]

APPLE AND BANANA DRY SHERRY

Before beginning, core and chop apples and dissolve sugar in 1-1/2 cups boiling water. Allow to cool and store in jar for future use. Slice bananas with skins and boil in 4 pt. water for 30 minutes. Put apple pieces in primary fermentation vessel and strain liquid from bananas over apples. Add grape concentrate, cover, and allow to cool. When cool, add gypsum, cream of tartar, pectic enzyme, tannic acid, activated yeast, and nutrient, stirring well. Cover and allow to ferment three days, stirring twice daily. Strain off apples, add 1/2 cup sugar syrup, and continue fermentation. Add 1/2 cup sugar syrup each day until all has been used, then add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. If flor forms, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow two or more years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]

APPLE, PARSNIP, BANANA AND FIG SWEET SHERRY

Before beginning, scrub and chop parsnips, slice bananas (throw away skins), core and slice apples, and wash figs, removing stems. Dissolve sugar in 1-1/2 cups boiling water, allow to cool, and store in jar for future use. Boil the parsnips in 6 pt. for 10 minutes. Strain off pulp and boil bananas in same water for 30 minutes. Put apple slices and figs in primary fermentation vessel and strain liquid from bananas over apples and figs. Add tartaric acid, nutrient, and half the sugar syrup. Cover and allow to cool, adding pectic enzyme and activated yeast. Cover and allow to ferment five days, stirring daily. Strain liquor carefully through fine nylon sieve and add the grape concentrate. After further 10 days, add 1/2 cup sugar syrup and repeat every three days until all has been added. Add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. Flor should not form, but if it does, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow at least four years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]

APPLE, PARSNIP AND RAISIN DRY SHERRY

Before beginning, core and slice apples, scrub and chop parsnips, chop raisins. Dissolve sugar in 2 cups boiling water. Allow sugar syrup to cool and store in jar for future use. Boil parsnips in 5 pt. water for 10 minutes. Strain over sliced apples and chopped raisins in primary fermentation vessel. Add all ingredients except yeast, pectic enzyme and half the sugar syrup. Cover and allow to cool, then add pectic enzyme and activated yeast, cover, and ferment on the pulp four days, stirring twice daily. Strain through fine nylon sieve and add 1/2 cup sugar syrup. Cover and add remaining sugar syrup in 1/2 cup increments whenever S.G. drops to 1.005 or less (approximately every three days). When all sugar syrup is added, add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. If flor forms, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow two or more years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]


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APRICOT WINE (1)

In primary fermentation vessel, combine all ingredients except yeast and apricots, stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel, cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to extract more juice. Stir twice daily. After five days, strain juice from grain-bag, discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year or longer. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

APRICOT WINE (2)

Combine all ingredients except apricots and yeast in primary fermentation vessel, stirring to dissolve sugar. Wash, pit and finely dice apricots. Add to vessel, cover, and set in warm place for 24 hours. Add yeast, cover and stir twice daily for seven days. Strain into secondary fermentation vessel, pressing pulp lightly. Top to one gallon with additional water, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Taste after six months, but allow one year for maturity. [Adapted from passed-on recipe, source unknown]

APRICOT WINE (3)

Combine all ingredients except yeast in primary fermentation vessel, stir to dissolve sugar, cover, and set in warm place for 24 hours. Add yeast, cover, and stir daily for 10 days. Strain into secondary fermentation vessel, pressing pulp lightly. Top to one gallon with additional water, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year. [Adapted from magazine-clipping recipe, source unknown]

APRICOT WINE (4)

Bring apricots to boil in gallon of water, reduce to simmer, then strain into primary fermentation vessel without pressing after one-half hour, discarding pulp. Add remaining ingredients, except yeast and nutrient, and stir to dissolve sugar. When cool, add yeast and nutrient, cover, and ferment in warm place for three weeks, stirring daily. Strain into secondary fermentation vessel, top up to one gallon, and fit airlock. Rack after one month. When clear, rack again and bottle. Taste after six months, but allow one year for best quality and flavor. [Adapted from C.J.J. Berry's First Steps in Winemaking]

APRICOT AND DATE WINE

Combine chopped apricots and dates, barley, and zest of oranges and lemons in 6 pints water, bring to boil, and simmer for 10 minutes. Strain onto sugar, add juice of oranges and lemons, and stir well to dissolve sugar. Pour into secondary fermentation vessel when cooled to 70 degree fahrenheit, add yeast and nutrient, and fit airlock. Top to one gallon in three weeks. Rack when clear, wait three additional months, then rack again and bottle. Allow one year or more for maturity.[Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

APRICOT, RASPBERRY AND ELDERBERRY ROSÉ WINE

Before you start, dissolve sugar in 6 pts. warm water, then chill the water overnight in refrigerator. Chop or mince dried apricots and elderberries, crush raspberries, and mix together in primary fermentation vessel with chilled sugar-water, nutrient, pectic enzyme, and two crushed Campden tablets. Stir well, cover and set aside 24 hours. Add activated Burgundy yeast, cover and ferment on pulp three days, stirring daily. Strain pulp in fine nylon sieve and press lightly to extract juice without pulp particles. Add grape concentrate, cover and ferment additional four days. Add rose petals and ferment additional three days before straining and add sufficient water to bring volume to 1 gallon. When S.G. drops to 1.000 or lower, add another crushed Campden tablet and rack, without splashing, to secondary fermentation vessel as soon as fermentation restarts or a heavy deposit of yeast forms, whichever is sooner. Fit airlock and store bottle in cool place (65-70 degrees F.) without disturbing for three months. However, check after two weeks and, if pulp debris is detected in sediment, carefully rack again without splashing and add another crushed Campden tablet. After total three months in secondary fermentation vessel, rack again, being careful to avoid splashing, add one crushed Campden tablet, and top up with water before refitting airlock. After additional three months, rack again as before, add another crushed Campden tablet, top up with water, and bottle. May taste after six months but matures at 18 months. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]

APRICOT SHERRY

Bring apricots in 6 pints water to simmer for 30 minutes without boiling.Strain off liquor, add sugar and stir well to dissolve, and bring to boil for five minutes. Add tea, and pour into secondary fermentation vessel. When cool, add pectic enzyme, cover, and set in warm place for 24 hours. Add yeast culture and nutrient and fit airlock. After 30 days, replace airlock with one devoid of water but plugged with cotton to allow the Sherry yeast to “breathe.” Allow to sit undisturbed for six months, then rack and return 2 tblsp. of cleanest yeast from lees to secondary fermentation vessel. Refit dry airlock and bring into warm room (75-80 degrees fahrenheit) for five days to promote final fermentation. When fermentation is strong, top up with water and retire to cool place for additional six months. Rack and bottle. Matures after one year but improves after two.[Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BANANA WINE (1) [Heavy Bodied]

Peel and chop bananas and their peels, placing both in grain-bag and tie closed. Place grain-bag in large pan or boiler with water and bring to boil, then gently simmer for 30 minutes. Pour the hot liquor over sugar and lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to 70 degrees F., add yeast and nutrient. Cover and set aside in warm place one week, stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit undisturbed for two months. Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins, and fit airlock. Rack after four months and again in another four months. Bottle and sample after six months. Improves with age. [Adapted from C.J.J. Berry's First Steps in Winemaking]

BANANA WINE (2) [Heavy Bodied]

Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown]

BANANA WINE (3) [Medium Bodied]

Simmer dried bananas in pressure cooker with 1/2 the water for 10 minutes. Pour over sugar, chopped raisins and citric acid in primary fermentation vessel and stir to dissolve sugar. When cool (70 degrees F.) add pectic enzyme, remaining water, and cover well. Set aside for 24 hours and add yeast and nutrient. Stir daily for one week, keeping well covered. Strain into secondary fermentation vessel, top to one gallon with water, fit airlock, and move to cooler (60 degrees F.) place. Rack after 30 days and again after another 60 days. When clear, rack and bottle. May taste after six months, but requires one year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BANANA WINE (4) [Medium Bodied]

Peel and chop bananas and their peels, placing both in grain-bag with zest from lemon and orange. Tie closed and place in large pan or boiler with 5-1/2 pints water and bring to boil, then gently simmer for 30 minutes. Pour hot liquor over sugar and lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to 70 degrees F., add pectic enzyme, yeast and nutrient. Cover well and leave in warm place for one week, stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit undisturbed for two months. Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins, top up to one gallon with water, and fit airlock. Rack after four months and again in another four months. Bottle and sample after six months. Improves with age. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]



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