| home based Wine makers who will share proven recipes
Posted: 1/27/2007 9:40:34 AM | | My uncle recently passed and he didnt leave any of his Wine recipes written down for the family to continue with. I would like to find a fine wine maker who makes a quality drink, a tested and proven recipe, and even directions on how to change the taste of it by changing a few ingredients. My Uncle made wonderful Wines. Can you help our family continue this tradition? | |
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| home based Wine makers who will share proven recipes
Posted: 5/30/2007 6:16:08 PM | One of my best friends was a winemaker in the Finger Lakes of NY state - won international gold medals in his late teens and early twenties.
I can offer from what I remember of conversations wine can be made from anything but the more natural sugar content the easier to attain, thus grapes and other high sugar fruits.
The chemistry of winemaking can be and is exercised to the "nth" degree in the commercial world, but is absolutely necessary only to a certain degree for success and easily attained on a small scale - i.e. protecting from oxygenation, and other things. {by small scale I mean home brewing - I used to help him filter 10's of thousands of gallons in a winter}
A failed end result is usually at worst a fancy vinegar you can use to maybe cook with.
As far as taste goes his opinion is wine is supposed to be a fun thing - not snobby as some wealthy perceive and you should add or subtract as suits your taste both during the actual fermenting to bottling process and carried on to in the glass.
I have seen him add various fruit juices, cinammon, nutmeg, sugars {brown, white, natural, honey} and a plethora of other interesting additives to a freshly opened bottle of wine, but the one thing you cannot hide is oxygenation and "vinegaring".
In his opinion the rule is there are no rules as long as you enjoy drinking what you make....... | |
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| home based Wine makers who will share proven recipes
Posted: 5/30/2007 9:41:37 PM | i agree that the art of making wine should not be taken to a snobbish level...i have had some damn fine home made wines that would put a lot of 1,000$ bottles to shame...
home wine making is an art...sort of along the lines of bread making...it gives the wine maker a chance to try different things other than strictly grapes...
rhubarb wine or dandelion wine have tastes that you can never duplicate in a winery...
to my way of thinking...anytime you take a product to the next level by commercializing it...i.e...mass producing wine...you sacrice quality | |
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| home based Wine makers who will share proven recipes
Posted: 5/30/2007 11:42:32 PM |
anytime you take a product to the next level by commercializing it...i.e...mass producing wine...you sacrice quality
If by that you mean "it's available nearly everywhere" you might be right (modulo "two buck chuck") but if you mean "a bunch is made for sale" then I'd disagree given what I've seen of little wineries in the Santa Ynez valley.
I have my grandfathers book of wine recipes from the 1910s although none use grapes - just about everything else grown in the UK though - parsnips, carrots, elderberries, you name it. I doubt that's what the OP has in mind though.
There's a wine made in Maui from pineapples that I thought was pretty neat. | |
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| home based Wine makers who will share proven recipes
Posted: 5/30/2007 11:59:55 PM | rsx11s, YUP
Ulupalakua, Maui, Tedeschi Winery. A fantastic pineapple wine. My fave is Ulupalakua Red.
But, my own pineapple wine is good as well.
1 5 gallon water jug.
6 pineapples, skinned
2 Lemons
2 Limes
2 Oranges
1 Kiwi
2 pouches of yeast.
4 whole apple bananas
1 box of strawberries.
4 peeled guava
1 papaya
2 bunches of grapes
Chop all of the fruit into 1/4 inch squares. Place in jug. add yeast. fill jug with DISTILLED water until 1 foot from full. Cap the jug. Let sit in the sun for 2 weeks. Then put in the shade for 2 weeks. Add more distilled water. Put in the sun for 1 week. Let sit out of sun for 2 weeks. Put back in sun for 1 month. Burp the bottle regularly.
It will churn, almost boil. Look and smell nasty. Now add 2 cans of pineapple juice, 1 package of yeast, and 3 cups of sugar. Let sit in the sun for 1 week. Strain through cheese cloth TWICE. Let sit for 2 weeks in the shade. Add Psychedelic mushrooms during the second yeast exposure to make "giggly juice". Drink "giggly juice" Sparingly! The other is about 40 proof (without mushrooms)
Strain again, chill, and prepare yourself.
It is an unbelievable wine. A little different, but worth it. | |
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| home based Wine makers who will share proven recipes
Posted: 9/17/2007 12:14:22 PM | | When I was in the Minnesota winter with an alcoholic roomate...we filled the basement with wine...every weekend we'd experiment with five gallon batches and have made some truly wonderfull and some not so wonderfull beverages...whatever you do...DO NOT TRY BANANAS!!!!!, otherwise the best was probably the welches white grape and pear...we'd buy enough mix for five gallons,, add about an extra eight cups of sugar for good luck of course... get the brewing yeast from gnc or where ever,,, once you have your yeast started.. it's recyclable in the "wort" (the nasty milky yeast that settles on the bottom) we'd cover the pot with a towel and let ripen for three or four days until the "stench" went away and then we'd bottle it in two liter plastic bottles...they must be burped regularly..the bottles would tighten and even stretch a couple inches if not maintained...after about a month the wort would settle and we'd syphon off the good wine to a new bottle, add a tablespoon of sugar to boost the carbination again and it would rock your world... it you really get into it.. you can distill the wort or the wine,, dropped some of that stuff on the wood floors and bleached them white...MMMMmmmm On the distilling side,, watermellon and jollyracher sour apple candies makes a wonder brandy!!!! | |
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| home based Wine makers who will share proven recipes
Posted: 9/17/2007 12:36:32 PM | | Oh yea,,, the funniest thing I saw was when we were making home made apple cyder and he cracked the top open a tad toooo far and the whole thing exploded in his face over the sink to the ceiling....He said it tasted it good though | |
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| home based Wine makers who will share proven recipes
Posted: 9/17/2007 5:30:25 PM | My uncle from Wallaceville,Georgia gave me this recipe. It taste pretty darn good and gives one heck of a buzz. I know this is going to sound weird, but it does work. I have tried it.
2 envelopes of brewers yeast
4 cups sugar or more if you like sweet
4 quarts of 100% juice
1 gallon glass bottle with small opening
1 large punching balloon ( to keep the air out)
24 inches of small air line (like for a fish tank)
1 small jar 3/4 full of water
masking tape.
In the gallon glass bottle put yeast, sugar, juice to within 4" from the top. In the end of the balloon opposite of the opening cut a small X and insert one end of the air line and tape around it to hold in place. Stretch the open end of balloon over the top of the glass bottle. Place the other end of the air line in the small jar of water, tape line to the side (so it doesn't come out)and place beside gallon bottle in a warm place away from drafts.
The yeast will start to work in a little while and when the gasses start to form they will come through the air line and into the water keeping all air out of your wine. You will hear it burping, and see the bubbles coming out in the water jar.
Wait 21 days, the gentle pour onto bottles and place in the refrigerate to stop the wine from working and settle. If you want more bubbles add more sugar. I have used white grape juice and put raisins, cinnamon sticks, fruit and other things in to change the flavor. This has a kick to it. | |
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| home based Wine makers who will share proven recipes
Posted: 9/17/2007 10:23:26 PM | I am excited to see this post, I have a plum tree and a girlfriend that likes wine so I checked the internet for recipies to make wine from plums and found about 1.2 million of them. I read through as many as I could (about ten) and decided on a basic one. I started with 10 pounds of plums, cut and pitted, 2 lbs. of sugar, 1 tsp. pectic enzyme (to kill the bad yeast) 2 campden tablets ( to prevent spoilage and browning ), 5.5 liters or 12 pints of distilled water, waited 24 hrs. to add the yeast packs (2), or the pectic would have killed it. I didn't have any nylons or cheese cloth so I just dumped all the mashed friut and juice together, about 5 days later I strained as much as possible into a pillow case and continued to soak it. After about two weeks from starting, I removed the mush, strained and transfered into a carboy. Now I just have to be patient and keep racking until it is clear enough to bottle.
The only thing so far that I am not sure of is the stabilizer, should this be added when fermentation is complete or just before bottleing?
This is my first attempt ever at making wine so I will let you know how it turns out. | |
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