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A Taste of Wine

A Taste of Wine

Leggi anteprima

A Taste of Wine

Lunghezza:
165 pagine
1 ora
Editore:
Pubblicato:
Sep 22, 2019
ISBN:
9780463078754
Formato:
Libro

Descrizione

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.

Editore:
Pubblicato:
Sep 22, 2019
ISBN:
9780463078754
Formato:
Libro

Informazioni sull'autore

Best-selling author, international evangelist, gifted preacher and bible teacher, leader of the Charismatic movement and advocate of reconciliation in Northern Ireland, the late David Watson was one of the most influential English Christian leaders in the latter part of the 20th century. Now, 25 years since his early death from cancer, his teaching is as relevant, wise and fresh as when it was first given.This series of books have been compiled from David’s preaching over 20 years, this series of books offers us help on our journey of faith.“I first heard David Watson preach in 1974 shortly after I had come to faith in Christ. I sat spellbound as I listened to his simple, clear and compelling unravelling of the gospel. I have read every book that he has written – many of them several times...This is timeless wisdom for 21st century discipleship and I commend it to you.”From the foreword by Nicky Gumbel, HTB, London


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Anteprima del libro

A Taste of Wine - David Watson

Wine

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

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