Wine Making - Traditional recipes for homemade tastes
Amateur Wine Making is an educational, enjoyable hobby. When you have a homemade Wine making recipe it will make the process easy with simple techniques that are not hard to master.
Here is a basic recipe that will help guide you through the process and all you will need is a few supplies. You will be able to make your own bottles in your own home with equipment that you already have. Traditional homemade Wine making starts with the grape. You want to extract the flavor from the base ingredients by chopping, crushing, pressing boiling and soaking them. Next you have to add sugar, acid, nutrients and yeast for fermenting. You will need it to ferment for three to ten days in a covered crock. When it has fermented you will strain off the liquid from the pulp, put it into a second crock to ferment, fit an airlock on the mouth of the bottle and allow for another fermentation process.
This will go on for several weeks until all bubbling stops. When all bubbling stops, siphon off the sediments into another fermentation crock. Repeat the process for another two months and then again before bottling. When all fermentation has stopped and the wines are running clear siphon into bottles and cork. Leave the bottles upright for three to five days and then store on their side at 55 degrees. This part of the Wine making process is complete Wine Making is not a complicated process but if you make it out to be it will be. Over time Wine making recipes have been developed to make it easier to make. Wine making basically is measuring, squeezing and siphoning. There are more in depth recipes for Wine Making that you could master over time but for basic bottles this is the way to go. Here is a Wine making recipe for Blackberry.
You can make it just like it is or you can experiment with you own amounts of flavor and content.
•4 lb. blackberries
•2-1/4 lb. granulated sugar
•1/2 tsp. pectic enzyme
•1/2 tsp. acid blend
•crushed Campden tablet
•7 pts. water
•wine yeast and nutrients
Pick fully ripe, best quality berries. Wash the fruit thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. At the end of the time needed add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water to bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. This makes a red. Allow a year to mature to a nice semi-sec. This recipe comes from Raymond Massaccesi Wine Making handbook.
There are a number of web sites you can search for Wine Making and different recipes you can also try.