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    A Taste of Wine
    A Taste of Wine
    A Taste of Wine
    Ebook165 pages1 hour

    A Taste of Wine

    By David Watson

    ()

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    About this ebook

    If you are tired of hunting for recipes, then I have your answer. 55 wonderful homemade wine recipes collected in one amazing collection. From apple to dandelion its all here in one place.

    LanguageEnglish
    PublisherDavid Watson
    Release dateSep 22, 2019
    ISBN9780463078754
    A Taste of Wine

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      Book preview

      A Taste of Wine - David Watson

      Ingredients:

      4.5 lbs. blackberries

      3 lbs. granulated sugar

      Red wine yeast

      1 tbs pectic enzyme

      1 tbs yeast nutrient

      Preparation

      Put the blackberries into a sterilized brew bin and crush them gently.

      Pour 2 pints of boiling water over the blackberries and stir. Let it cool and add the pectic enzyme. Stir well, cover the bin and leave it for about 12 hours.

      Boil 2.5 pints of water and dissolve the sugar in it, then pour it over the blackberry mixture. Cool it down.

      Add the red wine yeast and the yeast nutrient, stir and leave the bin in a dark place for 4-5 days, stirring the mixture daily.

      Strain the blackberry mixture into another sterilized bin then pour the liquid into a demijohn. Tap the demijohn and leave the liquid to ferment in a dark place for about six weeks.

      Rack the liquid into another sterilized demijohn and leave it for another two to eight weeks.

      Bottle the wine and seal with cork taps. Leave the wine to mature for a few weeks, then enjoy it!

      Raspberry Wine

      Ingredients

      3-4 lbs. raspberries

      2 lbs. granulated sugar

      Lemon juice

      White wine yeast

      Yeast nutrient

      Preparation

      Boil 1 gallon of water and dissolve the sugar in it. Leave the syrup to cool down for about half an hour then pour it into a sterilized basin.

      Add the raspberries to the syrup and leave them to macerate for about one hour.

      Add the juice of one lemon and the yeast nutrient to the mixture. Stir and leave it for about 24 hours.

      Add the white wine yeast. Leave for 24 hours.

      Strain the raspberry mixture into another sterilized basin then pour the liquid into a sterilized demijohn. Leave it for five-seven days, until the wine has stopped fizzing.

      Rack the wine into another sterilized demijohn. Leave for another two months. Repeat the process if necessary.

      When you got rid of all the sediments, pour the wine into sterilized bottles and tap them with cork taps. Voila! You have made your own raspberry wine!

      Blueberry Wine

      Ingredients

      3-4 lbs. blueberries

      2.5 lbs. granulated sugar

      1/2 teaspoon of pectic enzyme

      1/2 teaspoon of citric acid

      Red wine yeast

      Yeast nutrient

      Potassium sorbate

      Preparation

      Put the blueberries into a sterilized basin and crush them with your hands or with a potato masher.

      Pour the sugar over the blueberries and stir to dissolve it.

      Add one gallon of filtered water together with the pectic enzyme, citric acid and yeast nutrient. Leave the mix for 48 hours. Stir it daily.

      Using a hydrometer, read the gravity and add more sugar until it reaches 1.090. Leave for another 24 hours, until the blueberry mix transforms into a blue-purple liquid.

      Add the red wine yeast and leave the basin in a dark place for about one week. You should stop the fermentation process with the potassium sorbate when the wine stops bubbling.

      Strain the liquid into a sterilized demijohn and leave it for about one month, until the fizzing will stop.

      Rack the wine into another sterilized demijohn and leave it for another month. If you’re not happy with the taste achieved, repeat the process.

      Bottle the wine and tap the bottles with cork taps. Wait three months. Taste!

      Banana Wine

      Ingredients

      3 lbs. organic bananas

      2 lbs. sugar (white or brown)

      1 cup of strong black tea

      8 oz. golden raisins

      0.5 oz. citric acid

      White wine yeast

      Yeast nutrient

      Preparation

      Chop the bananas (peel included) and put them into a pot. Add the sugar, stir and add about one gallon of hot water. Cook the mixture for about 45 minutes at low intensity. During this process, crush the fruit with a potato masher.

      Chop the raisins and put them into a metal brewing bin.

      Cool down the banana mixture for about ten minutes then strain it into the bin.

      Add all the other ingredients. Leave the bin in a dark place for about five days, stirring the mixture daily.

      Strain the liquid into another sterilized bin then pour it into a demijohn. Leave it for at least one month in a cool, dark place.

      Rack the wine into another sterilized demijohn and leave it for at least three months. Repeat if necessary.

      Bottle the wine!

      Cherry Wine

      Ingredients

      6 lbs. of cherries without pits,stems, and stones

      2.5 lbs. granulated sugar

      1 teaspoon citric acid

      Wine yeast

      Yeast nutrient

      Potassium sorbate

      Preparation

      Put the cherries into a brewing bin and crush them.

      Boil a gallon of water and dissolve the sugar into it. Pour the syrup over the cherries and leave for 12 hours.

      Add the wine yeast, yeast nutrient, and citric acid. Leave for 24 hours.

      If the wine is not bubbling, use a different yeast nutrient. If it is bubbling, leave for about one week in a dark place, stirring the mixture two times each day.

      When the bubbling stops, strain the liquid into a sterilized demijohn. Leave it in a cool, dark place for about one month.

      Rack the wine into another demijohn and leave for two months. Repeat if necessary.

      Bottle the wine and enjoy a glass of your own, exquisite, cherry wine.

      Pineapple Wine

      Ingredients

      3 lbs. pineapple without peel and core

      2 lbs. granulated sugar

      1 lb. golden raisins

      White wine yeast

      Yeast nutrient

      Preparation

      Chop the pineapple and put it into a brewing bin. Chop the raisins and add them to the bin.

      Dissolve the sugar into hot water, then let it cool down for about ten minutes.

      Pour the syrup

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