What is a great homemade wine recipe?!
Answers:
Raspberry Mead
15 lbs of honey
2 - 4lb cans of Oregon Raspberry Puree
Distilled water
2 vials of white labs Sweet Mead Yeast
1/4 tsp yeast nutrient
1/4 tsp yeast energizer
boil 3 gallons of water and remove from heat add honey and pureed raspberrys mix yeast nutrient and energizer with 1 pint of distilled water !. when mead is cooled to below 100 degrees pour through funnel into a sterilized 6 or 6 1/2 gallon fermenter and add the nutrient mix !.when temperature is below 75 add yeast and atatch an airlock fermentation will begin within 24 hours after 10 days siphon into another fermenter leaving the stuff on the botom behind ,when fermentation is done siphon 1 more time into a clean glass 5 gallon fermenter and cork with a rubber stoper and refrigerate for a couple month before bottleing !. I use 5 gallon cornellius kegs so i can force carbonateWww@FoodAQ@Com
15 lbs of honey
2 - 4lb cans of Oregon Raspberry Puree
Distilled water
2 vials of white labs Sweet Mead Yeast
1/4 tsp yeast nutrient
1/4 tsp yeast energizer
boil 3 gallons of water and remove from heat add honey and pureed raspberrys mix yeast nutrient and energizer with 1 pint of distilled water !. when mead is cooled to below 100 degrees pour through funnel into a sterilized 6 or 6 1/2 gallon fermenter and add the nutrient mix !.when temperature is below 75 add yeast and atatch an airlock fermentation will begin within 24 hours after 10 days siphon into another fermenter leaving the stuff on the botom behind ,when fermentation is done siphon 1 more time into a clean glass 5 gallon fermenter and cork with a rubber stoper and refrigerate for a couple month before bottleing !. I use 5 gallon cornellius kegs so i can force carbonateWww@FoodAQ@Com
Rice wine!. It's cheap and easy to make, even though I don't know exact amounts!. I made it some years ago and played it by ear with the amounts, but it came out well!. I set some rice with lots of sugar for 21 days in a covered container!. you leave it alone with no agitation in a dark place, then after 3 weeks pour off the liquid and leave it to settle and cure for maybe another week, by which time the starch residue will have settled at the bottom!. Make a final pour and you should be good to go!.Www@FoodAQ@Com
1 gallon honey, 5 gallons water!.!.!. and some brewers yeast!. let ferment for at least 3 months!.!. but I recommend a year!.
Then use a siphon to drain off the good stuff while leaving the yeast at the bottom!.
Mead !.!.!. its creeper brother!.Www@FoodAQ@Com
Then use a siphon to drain off the good stuff while leaving the yeast at the bottom!.
Mead !.!.!. its creeper brother!.Www@FoodAQ@Com
I'd recommend going to a hopefully nearby brewer's or winemaking supply store for info!.
Advice around here can be a little bit sketchy, eh!?
!.Www@FoodAQ@Com
Advice around here can be a little bit sketchy, eh!?
!.Www@FoodAQ@Com
Buy the book Sacred and Herbal Healing Brews by Stephen Buhner if you are really interested!.!.!.Www@FoodAQ@Com
smashed wine grapes, and time in a barrel!.Www@FoodAQ@Com
