Mastering the Satisfying Task of Creating Homemade Wine With Fruit
Before you start, select the type of wine you are most likely to prefer and then use fruit and the method which will make this type of wine. In fact, the best method to use for each type of fruit is given with each recipe.
However, let me tell you this, no matter how advanced winemaking methods become and how easily you can obtain its special ingredients, there will always be in the hearts of everyone - a place for the true country wines, for they have that indefinable 'something' which sets them apart from all others, a uniqueness that cannot be found in any other wine either made at home or commercially produced.
NOTE: If there is not quite enough space for all of this last lot of syrup, put the remainder in a sterilized screw-top bottle and store for a few days in a cool place. This may be added when fermentation has reduced the level of the liquid in the jar. If you have to do this, don't forget to refit the lock. In addition, in each recipe appears the name of the best yeast to use and this is best added as a nucleus as already described. If you must use bakers' yeast or dried yeast, merely sprinkle it over the surface of the 'must' at the time given in the method you are using.
This principle applies where three or four gallons are being made and it is easy enough to work out. Just to be sure that mistakes do not occur when adding the syrup-sugar and water-stick a label on the jar and note on this the amount added.
BLACKBERRY WINE (Burgundy Style): 4-5lb. blackberries, 3 3/8lb. sugar (or 4lb. invert), burgundy yeast, nutrient, 7pts water. Use method 1. Ferment the pulp. BLACKBERRY WINE (Beaujolais Style): This recipe won 1st prize among 600 entries on the occasion of the 2nd National Conference and Show for Amateur Wine-Makers at Bournemouth. 4 1/2lb. blackberries, 2 1/2lb. sugar (or 3lb. 2oz. invert), burgundy yeast, nutrient, 7pts. water. Method 1 was used. The wine was, of course, dry. BLACKBERRY WINE (Light Table Wine): 3lb. blackberries, 3lb. sugar (3 3/4lb. invert), 7pts. water, burgundy yeast, nutrient. Use method 2. Ferment the diluted juice. BLACKCURRANT WINE (Port Style): 4lb. blackcurrants, 1lb. raisins, 3lb. sugar (or 3 3/4lb. invert), port yeast, nutrient. Use method 1. Ferment the pulp with the raisins.
However, let me tell you this, no matter how advanced winemaking methods become and how easily you can obtain its special ingredients, there will always be in the hearts of everyone - a place for the true country wines, for they have that indefinable 'something' which sets them apart from all others, a uniqueness that cannot be found in any other wine either made at home or commercially produced.
NOTE: If there is not quite enough space for all of this last lot of syrup, put the remainder in a sterilized screw-top bottle and store for a few days in a cool place. This may be added when fermentation has reduced the level of the liquid in the jar. If you have to do this, don't forget to refit the lock. In addition, in each recipe appears the name of the best yeast to use and this is best added as a nucleus as already described. If you must use bakers' yeast or dried yeast, merely sprinkle it over the surface of the 'must' at the time given in the method you are using.
This principle applies where three or four gallons are being made and it is easy enough to work out. Just to be sure that mistakes do not occur when adding the syrup-sugar and water-stick a label on the jar and note on this the amount added.
BLACKBERRY WINE (Burgundy Style): 4-5lb. blackberries, 3 3/8lb. sugar (or 4lb. invert), burgundy yeast, nutrient, 7pts water. Use method 1. Ferment the pulp. BLACKBERRY WINE (Beaujolais Style): This recipe won 1st prize among 600 entries on the occasion of the 2nd National Conference and Show for Amateur Wine-Makers at Bournemouth. 4 1/2lb. blackberries, 2 1/2lb. sugar (or 3lb. 2oz. invert), burgundy yeast, nutrient, 7pts. water. Method 1 was used. The wine was, of course, dry. BLACKBERRY WINE (Light Table Wine): 3lb. blackberries, 3lb. sugar (3 3/4lb. invert), 7pts. water, burgundy yeast, nutrient. Use method 2. Ferment the diluted juice. BLACKCURRANT WINE (Port Style): 4lb. blackcurrants, 1lb. raisins, 3lb. sugar (or 3 3/4lb. invert), port yeast, nutrient. Use method 1. Ferment the pulp with the raisins.
About the Author:
Making your own homemade wine might sound like a challenging task. However, you'd be surprised to know that you could completely handle the task of making fruit wines right in your home. Clayton Bigsby has been making wine and learning all the tricks of the trade for years. To learn more about making homemade wine, click on the link.