"Do you have a recipe for date wine?" Anonymous OSU Student
I have made date wine several times with mixed results. Most of it is okay, but some is exceptional. The quality of the dates undoubtedly has something to do with this, but so does age. Young date wine is far, far inferior to well-aged date wine. If you are going to make this wine, plan on setting it aside for two or three years and let it really shine when you drink it.
Chop the dates and slice the citrus, transferring to a soup pot. In a separate pot, boil the barley in 7 pts water for 10 minutes, then strain the liquor onto the chopped dates and sliced citrus. Add the half-nutmeg and bring to a boil. Immediately reduce heat and simmer for 12 minutes. Strain the liquor into a primary into which the sugar and yeast nutrient was placed. Stir to dissolve, top up to one gallon, cover primary, and allow to cool to 70 degrees F. Add activated yeast and ferment 5 days, stirring daily. Pour into secondary, top up and fit airlock. When wine begins to clear, rack and move to cooler place. Rack into bottles when completely clear and stable. Although this wine is drinkable right away, it will improve dramatically with prolonged aging. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]
My thanks to the unknown student at Ohio State University who requested this recipe.