Anyone have a good homemade wine recipes?!
There is a very informative website that I will give you. They have a mo'ly e news letter and website for supplies.
Sincerely...ptandps
Answers: Yes, but I will not give it in this format. If you want, I will begin a dialog with you through email about making it. I make about 30 gallons a year. Mostly grapes, picked in the wilds of south Texas, but have made it from currents, cranberries, apples and raisins, and several other wilds like cactus berries or prickly pear, and agarita berries.
There is a very informative website that I will give you. They have a mo'ly e news letter and website for supplies.
Sincerely...ptandps
Lots of wine making tips, instructions, recipes and other stuff at: http://winemaking.jackkeller.net
I have made both these and enjoy them 100%. Besides wines I make from grapes, I also enjoy a good strawberry wine.
BLACKBERRY WINE [Medium Bodied Sweet]
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 throught 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 top of shoulder, and fit airlock. Ferment excess liquor in appropriately sized 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. ]
BLACKBERRY WINE [Light Bodied Sweet]
3 lb blackberries
2-3/4 lb. granulated sugar
7 pts 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 water, mixing thoroughly. Allow to seep overnight, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add yeast and nutrient, cover, and set in warm (70-75 degrees F.) place one week, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. 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.