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I decided to venture into the wine making arena, so I'm gonna try out these two recipes, and I'd appreciate any thoughts:
WELCH'S WHITE GRAPE AND RASPBERRY WINE
2 cans (11.5 oz) Welch's White Grape and Raspberry frozen
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
water to make 1 gallon
Sauterne wine yeast
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. Wait 30 days and rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [JK's recipe]
BLACKBERRY WINE
4 lb. blackberries
3 lb. granulated sugar
1 gallon water
wine yeast and nutrient
Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly. When lukewarn (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily. Strain through very fine nylon sieve or double thickness of muslin onto sugar and nutrient. Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to shoulder, and fit airlock. Ferment excess liquor in small bottle fitted with airlock or covered with plastic wrap held by rubber band. After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted by JK from C.J.J. Berry's 130 New Winemaking Recipes]
WELCH'S WHITE GRAPE AND RASPBERRY WINE
2 cans (11.5 oz) Welch's White Grape and Raspberry frozen
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
water to make 1 gallon
Sauterne wine yeast
Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. Wait 30 days and rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [JK's recipe]
BLACKBERRY WINE
4 lb. blackberries
3 lb. granulated sugar
1 gallon water
wine yeast and nutrient
Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly. When lukewarn (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily. Strain through very fine nylon sieve or double thickness of muslin onto sugar and nutrient. Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to shoulder, and fit airlock. Ferment excess liquor in small bottle fitted with airlock or covered with plastic wrap held by rubber band. After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted by JK from C.J.J. Berry's 130 New Winemaking Recipes]