Montrechete Yeast Starter:
N/A Additional Yeast or Yeast Starter:
N/A Batch Size (Gallons):
5 Original Gravity:
~1.120 Final Gravity:
N/A Boiling Time (Minutes):
Depends Primary Fermentation (# of Days & Temp):
7-14 Days @ Room Temp Additional Fermentation:
N/A Secondary Fermentation (# of Days & Temp):
Until clear Tasting Notes:
Depends on choices... see below...
So I got started in winemaking with regular frozen concentrates from Walmart. I have made MANY different wines as variations of this basic recipe below. They turn out sweet and high octane and very enjoyable. I get particularly high praise from those who "don't like wine". It's also super easy for noobs.
10 Containers Frozen Concentrate (your choice)
1 tbls nutrient
1 tbls energizer
1pkt Montrachet yeast
Water to 5.5 gal
1) dissolve sugar, nutrient, energizer, in 1-2 gallons of warm water. I kept it on the stove on the lowest setting until it was all dissolved. Stir regularly or the sugar will stick to the bottom.
2) Choose any ten concentrates. Cranberry, apple, grape, daquri, lemonade... mix and match however you like! Let them completely thaw out to room temp. That way you're not trying to add hot water to compensate for the 10 blocks of ice you just put in the bucket/carboy.
3) Add concentrate to bucket. Rinse out each container and add rinsing to primary.
4) Once contents of the pot on the stove are dissolved pour over the bags and stir.
5) If using a brew bucket add water until at 5.5-6 gallons. If using a carboy add water until up to the neck. Add airlock and wait.
A week or two later...
6) Once airlock bubbling has slowed to a near stop, rack off lees into a secondary. If you're really new and only have this one fermenting container. You can just leave it in there until it's clear and then bottle. I haven't had any spoiled wines that way either.
7) Add Airlock. let sit until clear.
Month or two later....
8) Bottle. I'm partial to beer bottles for this type of brew. Crown caps and cheaper and beer bottles are more plentiful. Also it makes for nice single serving bottles.
~~Add your twist~~
A) Mix and match your concentrates
B) Start experimenting with the effects of acid blends, different types of sugar, tannin, yeasts.
C) Consider spices (Cinnamon sticks, allspice, cloves, etc) for holiday brews.
D) Swap out some concentrate for pie fillings (Cherry, Blueberry, Blackberry, etc). Some flavors aren't available cheaply in a local store as concentrate. Save the fruit after the primary and use in pies still.
~~Moral of the story~~
Cheap ($20-$25). Easy SWEET. Enjoyed by all.