Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Almond Wine

Reply
 
LinkBack Thread Tools
Old 04-29-2010, 05:00 PM   #1
Freekyj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Vero Beach Florida
Posts: 8
Default Almond Wine

I made this and have to say its amazing! It tastes just like a smooth Amaretto. Its one of those wines that cant be rushed.

1 cup whole almonds
2 lemons, juice and rind
1 1/2 pounds light raisins
5 cups granulated sugar
1 teaspoon yeast nutrient
1 campden tablet
1 teaspoon pectic enzyme
1 package wine yeast
water
Chop almonds and raisins finely in a food processor. DO NOT over process almonds or you will end up with almond butter. Place in a large pot and cover with water. Simmer for 1 hour, adding water periodically to prevent scorching. Strain out solids and place liquid in primary fermentor.

Add water to make up to 1 gallon and all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.

Strain. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. 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.

__________________
Freekyj is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2012, 11:51 PM   #2
JasontheBeaver
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Beaverton, OR
Posts: 218
Liked 3 Times on 3 Posts
Likes Given: 23

Default

So did you make the dry or sweet version?
On the sweet version, the process of adding sugar until fermentation does not restart sounds odd to this beginner.
I'm guessing that fermentation would (eventually) stop because of the rising alcohol content?
What is the ABV expected to be?

JasontheBeaver is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2012, 11:54 PM   #3
Sammyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 189
Liked 9 Times on 9 Posts
Likes Given: 1

Default

What kind of Almonds? Raw? roasted? Sounds really nice

__________________
Sammyk is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2012, 12:06 AM   #4
JasontheBeaver
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Beaverton, OR
Posts: 218
Liked 3 Times on 3 Posts
Likes Given: 23

Default

I've heard people using both raw and toasted. I would lean towards toasting the almonds just to help with the flavor.

JasontheBeaver is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2012, 09:26 PM   #5
KevinJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Central Fl
Posts: 55
Default

Did you have any issues with the oil from the almonds?

Kevin

__________________
KevinJ is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Honey Almond Ale BrewStooge Extract Brewing 4 11-20-2010 09:26 PM
almond extract hammer one Recipes/Ingredients 1 10-27-2009 01:44 AM
Toasted Almond Nut Brown Ale??? rpres1977 Recipes/Ingredients 3 07-29-2009 07:57 PM
almond extract ! WheaYaAt Recipes/Ingredients 0 09-30-2008 04:26 AM