easy 1 gallon recipes
- Thread starter m0808
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
dinnerstick
Well-Known Member
skeeter pee!! quick and easy, wife-friendly
760 ml lemon juice
835 g sugar
1/4 tsp tannin
1.5 tsp yeast nutrient (3/4 now, 3/4 later)
1/2 tsp yeast energizer (1/4 now, 1/4 later)
4.5 L water
Yeast Slurry
K-Metabisulfite
K-Sorbate
Clearing agent (sparkolloid or super-kleer)
260 g sugar to backsweeten
Add 835 g sugar to 500 ml water and 20 ml lemon juice in a pot, heat to just below boiling, stir to dissolve, and keep at this temperature for 30 minutes. allow to cool slightly and add to primary with 500 ml lemon juice, 1/4 tsp tannin, 3/4 tsp yeast nutrient 1/4 tsp yeast energizer, and water to bring it to 5L. Take a gravity reading which should be 1.070. Whip vigorously to aerate, cover with a towel and leave it 24-48 hours.
Whip again to aerate and add the slurry from a previous batch of wine (or pitch new champagne yeast). Keep it warm (22-26) and fermentation should be active within a couple of days. Whip to aerate if it is proceeding slowly.
When gravity is around 1.050, add the remainder of the yeast nutrient, energizer, and lemon juice, mix vigorously. In a few days, rack to a clean carboy.
Ferment dry (0.995-0.998), rack to a clean carboy, and degas. Add K-meta (1/10 of a teaspoon, or 0.6 grams; see below) and 1/2 tsp K-Sorbate, and follow the directions for your clearing agent. After two weeks, rack to a clean carboy, add sugar to taste (original recipe says 260 g), stir to dissolve, wait two weeks to be sure no new fermentation begins, and bottle. or keg and force carbonate for fizzpee.
K-meta: Use serial dilution to add 1/10 tsp: for example dissolve 1 tsp in 100 mls of water and add 10 ml of water.
760 ml lemon juice
835 g sugar
1/4 tsp tannin
1.5 tsp yeast nutrient (3/4 now, 3/4 later)
1/2 tsp yeast energizer (1/4 now, 1/4 later)
4.5 L water
Yeast Slurry
K-Metabisulfite
K-Sorbate
Clearing agent (sparkolloid or super-kleer)
260 g sugar to backsweeten
Add 835 g sugar to 500 ml water and 20 ml lemon juice in a pot, heat to just below boiling, stir to dissolve, and keep at this temperature for 30 minutes. allow to cool slightly and add to primary with 500 ml lemon juice, 1/4 tsp tannin, 3/4 tsp yeast nutrient 1/4 tsp yeast energizer, and water to bring it to 5L. Take a gravity reading which should be 1.070. Whip vigorously to aerate, cover with a towel and leave it 24-48 hours.
Whip again to aerate and add the slurry from a previous batch of wine (or pitch new champagne yeast). Keep it warm (22-26) and fermentation should be active within a couple of days. Whip to aerate if it is proceeding slowly.
When gravity is around 1.050, add the remainder of the yeast nutrient, energizer, and lemon juice, mix vigorously. In a few days, rack to a clean carboy.
Ferment dry (0.995-0.998), rack to a clean carboy, and degas. Add K-meta (1/10 of a teaspoon, or 0.6 grams; see below) and 1/2 tsp K-Sorbate, and follow the directions for your clearing agent. After two weeks, rack to a clean carboy, add sugar to taste (original recipe says 260 g), stir to dissolve, wait two weeks to be sure no new fermentation begins, and bottle. or keg and force carbonate for fizzpee.
K-meta: Use serial dilution to add 1/10 tsp: for example dissolve 1 tsp in 100 mls of water and add 10 ml of water.
smyrnaquince
Well-Known Member
See if the LHBS sells Oregon Fruit Puree. Recipes here:
http://www.leeners.com/wine-fruit-puree.html
Pick your favorite fruit and search for a recipe on Jack Keller's site:
http://winemaking.jackkeller.net/
http://winemaking.jackkeller.net/search.html
http://www.leeners.com/wine-fruit-puree.html
Pick your favorite fruit and search for a recipe on Jack Keller's site:
http://winemaking.jackkeller.net/
http://winemaking.jackkeller.net/search.html
