Originally Posted by Sazimmer
Looks like fun, I have been picking about 10 pounds every other night off of my bushes, hope to start some wine and maybe a port soon. Funny you mention sweet corn, I have some extra and was thinking of doing the same thing. Do you have a recipe for what did with the corn?
The sweet corn wine came out Great,Black berry also is good,I picked 6gal of Blackberry this year again,made 6 gals. I made two gals of the sweet corn again this year.Last years wine was good so I will try it again.Yes I have a recipe for the sweet corn.
8 to 12 ears of sweet corn,2lbs sugar per gal.1/2 tsp pectic enzyme,1 1/2 tsp
acid blend,1/8 tsp tannin,1 tsp yeast nutrient,1 gal. water,KC-1116 yeast,1 campden tablet ,
put a large pot of water on to boil,3/4 gal.,clean the corn,cut it off the cob,then cut the cobs into 1 inch to 2 inch in length, put corn and cobs in water to boil for 15 min.,strain corn and cobs from water add sugar stir until dissolved completely,add rest of water to make 1 gal.pour into primary vessel,and let cool,when temp is around 70 degrees add pectic enzyme,acid blend,tannin,yeast nutrient,crushed campden tablet,cover,let stand over night,then add active yeast,recover,stir daily for 7 days,siphon into a secondary vessel,leaving all sediment behind,air lock,let sit 30 days,rack,leave all sediment behind ,add 1/4 cup of sugar in 1 cup of the wine dissolve completely,return to the wine in secondary,top up with water if nessesary,air lock,rack in 60 days,add 1/4 cup of sugar in 1 cup of wine,dissolve completely,return to secondary,wait 30 days rack again,add 1/4 cup of sugar to 1cup of the wine,dissolve sugar completely,when wine is clear,no sediment in the bottom of the secondary,stabilize,add sugar in needed,air lock for 10 days if no sign of fermentation,bottle let rest until 1 year old from day started.
it makes a nice wine.