2 cans cherry pie filling
1 can blueberry pie filling
4 containers frozen grape concentrate
1 gal cranberry juice
1/2 tbls nutrient
1/2 tbls energizer
1 tbls pectic Enzyme
1pkt Montrachet yeast
Water to 5.5 gal
1) dissolve sugar in 1-2 gallons of warm water on stove and set aside in pot
2) add pie fillings, concentrate and half of the cranberry juice to the brew bucket.
3) Add nutrient, energizer, and enzyme to the half of the cranberry juice still in the jug and shake like crazy to dissolve and aerate. Add to brew bucket.
4) Pitch in the sugar solution. Then use warm/cool water to bring the total volume to 5.5-6.0 gal and the temperature to about room temp.
5) let sit about 12 hours while the pectic enzyme does it's work.
.... 12 hours later
6) use about 2 cups of the solution to start your yeast in a small jar or cup. After it's frothy, swirl, pitch and give a quick stir.
7) cover and wait about a week. I accutally use a lid and airlock, but some people like to just cover with a towel or cheese cloth.
.... 7(ish) days later
8) use a wire strainer to scoop out the floating fruit. I save this in the freezer, it makes AMAZING pie. :)
9) rerack to a 5gal carboy and a half-gal (or similar) small jug. The small jug will be used for topping up on subsequent rerackings.
10) Rack and treat as other wines until clear. :)
Sat in an Ale Pail on my kitchen counter for a week. Regular room temp 70F-75F
Used blue plastic water jug (the type found at lowes etc). Already had a debate in another thread about oxygen permeability, and yeast settling but it ended up not being any problem (at least that I could taste or see).
Stabilized a week prior to bottling by racking onto 5 crushed campden tablets and just shy of a tablespoon of of sorbate.
~~Moral of the story~~
Cheap. SWEET. Enjoyed by all.
SWMBO and I got the ingredients for this this weekend, going to start it this weekend. Sounds delicious. Can't wait!
Oh we polished off a growler of it saturday night. Just saying that our card game was considerably more hilarious.
Let me know how it goes for you! :)
I took a small sample of this and gave it a taste -- it's delicious! I can't wait until this is all done. I did use a different yeast - the K1V-1116, since my OG was quite high (1.122) - I like my wines to finish dry and backsweeten if I want.
So anyways, the wife and I were talking about what wine to make next with a recently freed carboy, and we came up with the great idea of making this same recipe, but with honey instead of sugar. So we mixed it up the other day, fermented, racked and now have two carboys full of mixed-berry wine/mead sitting next to each other, tempting me...
*edit* We strained out the floating fruit after they had fermented out, bagged them, and froze them. The wife is going to make a pie or two for thanksgiving. :)
We had the "Wineberry Pie", as it's now been christened, last night for Thanksgiving. It was amazing. Still had a strong taste of alcohol -- it apparently doesn't all bake out. :-)
haha yea I find that to get that out you have to do kinda simmer the filling in a sauce pan for a lil while. It helps get off some of the alcohol and if you add some sugar and cornstarch it really helps tighten it up so it's not so soupy.
We bottled this last night. In the pic, the wine is on the left (sweet 1.020, 13.3%), mead on the right (medium 1.008, 14.7%). They're both delicious. Both very hot tasting, but I can pick out all the flavors that went into making the wine. Can't wait until they age some to cool off that hot taste :-)
awesome! I give it away rather frequently as gifts and my friends keep telling me it ages well... I wouldn't know I drink it too quick haha.
This will be my first wine, please help me understand something . Your number 10 you say rack and treat as other wines? What is the half gallon I rack seperartly for?
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