Making Homemade Wine: Small Quantities!
Making homemade wine is pleasing, not complex, and worth every last nip. A delicious and brilliant addition to any wine rack, fruit wines also make fabulous ingredients for sauces, desserts and even some salads and marinades.
Homemade fruit wines provide exotic flavors that are bound to intrigue dinner party guests and make great presents. So pick your fruit and allow the fermenting start!
When making homemade wine, fruit that was frozen can be used so that this recipe can be made year round.
Different Recipes, Fruits and Their Explanation:
The first procedure involves pouring sugar water that is boiling hot over the frozen fruits, which kills any unwanted flavors as well as microbes or bacteria existing in the fruit. Most winemaking guides will advise using sodium or potassium metabisulphite for sterilization at this point, nevertheless, to make a completely natural, sulfite-free wine, the freezing/boiling approach functions effectively.
First, comes the task of selecting which type of wine you would like to make. Wines that are bold are produced by powerfully flavored berries for example blackberries, loganberries, and strawberries as the tannins in their seeds provide rich and full-bodied flavors.
Blueberries make a lighter wine, which is quite sweet. Fantastic wines, specially wilder varieties are made by stone fruits like plums and cherries, as they will have a little bite to them.
Another wine that is unusual but quite palatable is rhubarb, which can be quite light but mixes smoothly with loganberry and strawberry.
Apples and pears make well rounded homemade wines but butterier than plum or berry wines and tend to be much sweeter.
Looking at the sugar is key, after choosing a fruit. Yeast (which you’ll be adding to the wine) feeds on sugar, which creates alcohol. Thus, the more sugar you add to your wine concoction; the more alcohol will likely be created.
Add too much and you will be given an incredibly sweet wine, because as your yeast starts to die out slowly, nothing will be feeding on the extra sugar. It is therefore also very important to pick on the correct kind of yeast.
Homemade Fruit Wine Recipe:
What you need:
3-gallon stoneware crock
Two airlocks with rubber stoppers and a siphoning tube
Notes: You’ll also want to wash up wine bottles that are used, put money into some new corks and a corker if you intend on bottling any wine.
Another note, the procedure is pictured in a glass pitcher as a way to show what your results will appear like but you are going to have to use a crock, recorded above, instead of a pitcher.
Homemade Wine Recipe:
4 pounds frozen fruit
2 pounds organic sugar
One teaspoon powdered yeast nutrient (ensures your yeast has what it has to be productive)
Make sure your fruit continues to be in the deep freezer for at least three days before starting the procedure. Add the sugar to the boiling water.
While you’re awaiting take the fruit out of the freezer, place in a three-gallon crock, CAREFULLY pour the sugar water over the frozen fruit in the crock when it is boiling.
Stir the mixture and cover with a lid.
24 hours later, mash the berries, stir in your yeast completely, and cover with a fabric and lid.
Start ladling, separating the fruit pulp from the liquid. Leave at least four inches of headspace, and covering, having an airlock, which allows oxygen out but nothing into the bottle. Set the bottles out of the direct sunlight where they won’t be disturbed.
After about a month, you will need to siphon your wine off of the fruit matter and dead yeast which will have settled at the bottom of the jugs. Place your siphon halfway into the filled jug, which should be being cautious not to disturb the matter at the end. Put your clean, empty jug on a little stool on the floor, where it can be reached by another end of the tube that is siphoning.
Two people in many cases are needed for this particular endeavor; one feeding the tube into the empty bottle and beginning the siphon, and one keeping the siphon at the right spot in the jug on the countertop.
The amount in the recipe should fit into a gallon bottle, and if you have extra, then use it for culinary purposes.