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The Weekend Winemaker: Home-Made Wine By Katherine Krug First, here's the original version I copied down over the phone from a friend--it can serve as a "quick reference" version--then a version with explanation, and finally some variations.
Measure 2 1/2 cups sugar(that's too sweet for me; you can use 1 1/2 cup or less) Dissolve 1 tbs of the sugar in about 2 cups of warm water(water should be about the same as for a baby bottle--on the inside of your wrist it feels nice and very warm but not uncomfortably hot) and sprinkle onto the water 1 1/4 tsp dry active yeast.Let yeast sit till it dissolves and foams up. Boil the rest of the sugar in about a quart of water: bring to boil and then remove from heat and let cool. Put into a gallon jug: 1 1/3 cup raisinsConcentrate can be either frozen or those new unrefrigerated concentrates; in either case, about 11.5 or 12 oz. size containers. Just make sure it's 100 percent juice, and not one of those "drinks" that are 15 percent juice. Frozen juice has the advantage that it can help cool off the sugar syrup more quickly, but it's harder to get into the jug. And getting the raisins into the jug is tricky sometimes, too. If you have a wide-necked funnel it makes things easier, or cut off the bottom half of a gallon plastic water or juice bottle and use the top half as a funnel. Add the sugar-water and some more water. Mixture in jug should be around room temperature--no hotter than good yeast temperature. Add yeast mixture and enough water to fill NOT QUITE up to the bottom of the neck of the jug. The raisins expand and you'll have a mess if you put in too much. Put a large balloon over the neck of the bottle. They don't make those 10-cent balloons any more, but they do make party balloons that will fit, tho they look too small at first. For the first few days, check the balloon two or three times a day, and let air out as the balloon gets expanded. (OK, I admit, at this point there will be some smell. I started making wine in the potting shed next to the garage, and by winter time I'd done a few batches and Leo decided that it was worth it to let me bring it into the basement.) After a few days you don't have to let the air out as often, and eventually you're down to checking every couple of days, and then not at all till you're ready to decant. In about three weeks, or when the bubbling has definitely stopped, the wine is ready. Pour it through a sieve to catch the raisins. What I do is pour most of it into bottles, and then the last bit of it, until I get to the dregs, into a clear jar so I can see when it settles and clears, for there is pretty much sediment in the bottom of the jug, but a surprising amount of it will clarify. VARIATIONS: Less sweet: use only 1 1/2 cup sugar. The wine may be ready much sooner, in two instead of three weeks. Ros: 1 can instead of 2 of grape juice; or 1 can red and 1 can white. White: 2 cans white grape juice, 2 c sugar (actually anywhere from 2 to 2 3/4 c), 2 c golden raisins (I'll warn you the white wine doesn't look good when you first decant it; it's cloudy and sort of off-color. But don't throw it out till you taste it. And as it sits in the icebox it really does clarify.) Other variations: Use cranberry juice or cranberry cocktail in place of some of the grape juice, and dried sweetened cranberries or dried cherries in place of some of the raisins. Sitting time:If wine "ages" in jug for months instead of weeks, it mellows, gets tawny colored, and approaches being port. This story was posted on 2009-08-14 00:52:37
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Buy local and save big. $20 buys a lot at Adair Farmers Market Taste of Adair is Today, Tues. Aug. 4, 2009 at 409 Fairground ST. Inquiry: Mitzi Bault's Squash Pickles Recipe (ADV): Omelets made to order; Sunday dinner at Circle R Tony Martens sends: Blackberry wine recipe (Adv) Goodies!! at Betty's OKCC Taste of Adair is Tuesday, August 4, 2009 Where is What's Cooking? This just in: Breaking news from OKCC Thinks a winery in Adair Co, KY would be loverly View even more articles in topic Food |
 
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