Strawberry Wine
To make one gall/4.5litres
1 to 2 Kg Strawberries
1kg Sugar
250 ml red grape concentrate
1 tsp pectin
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Strawberry wine is nicer a touch sweet. The flavor of the fruit comes through better
with the sweetness. Its recommended that you add about 4 to 8oz of sugar at the end.
As strawberries can be expensive use less fruit if you want to but it does lose a bit of the intensity of the fruit.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature usually overnight add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john. Top up to shoulders of demi john with cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
We are adding recipes as we go. Feel free to use them at your own discretion.
You can find darn near anything you wish to make on Jack Kellers web-site. .
MEAD RECIPES
Name of Recipe: Vanilla Mead
Recipe Ingredients: 4.5kg Dark Honey, 300ml Vanilla essence water to 25 litres, yeast nutirent, all purpose wine yeast
Recipe Process: Mix honey in very hot water to steralise. Make up to 25L with water and Vanilla. When temp is 30 deg C, add yeast and ferment to dryness. Add clearing agent and bottle. Let sit for at least 12 month for a good taste, better after 2 years.
Name of Recipe: Pineapple/Peach Pyment
Recipe Ingredients: 3 12oz. cans frozen white grape-peach juice concentrate, 6 16oz. cans crushed pineapple in juice (best you can find), 5 lbs. honey, 3 tsp. acid blend, 3 tsp.yeast nutrient, 3 campden tablets, 1 tsp. pectic enzyme, premiere cuvee yeast packet, warm water to make up 3 gallons
Recipe Process: Put the pineapple ih a clean nylon stocking. put in plastic fermenter and put in the concentrate and honey. add the warm water and stir to dissolve honey and concentrate. add all other ingredients except the yeast, top off with air-lock nozzle. after 24 hrs. add the yeast and stir every day for 7 days. after 7 days remove fruit bladder and rack over to glass carboy. rack a few times during the next year until clear. this one needs time. bottle and let sit at least 6 months. Original Gravity=1100 / Final Gravity=0
Name of Recipe: Cherry Jubilee Mead
Recipe Ingredients: 5lb. Clover Honey, 5lb. Wild Flower Honey, 6lb. Wild Orchard honey, 6lb. sweet cherries pitted frozen (if fresh use pectic enzyme), 1.5 tsp tannin, Camden tabs crushed, 4 tsp Fermex energizer, BOTTLED Water to gallons unless you have great tasting tap water, 1 Pkg Montrachet Yeast - Red Star, 2 oz. Black Cherry extract after 2nd racking.
Recipe Process: Combine all ingredients in plastic fermenter but withhold 4lbs wild orchard honey. Set acid at .6 tartaric, will become sweeter after the balance of honey is added. Pitch yeast after 24 hours, after 1 week of fermentation add in the honey that was withheld. Continue fermentation for another 2-3 weeks until the initial has calmed down. Rack with finings every 6 weeks, bottle when clear, age for 12 months and enjoy.
Original Gravity / Final Gravity 1.125 / below .990
Traditional Mead Recipe
Recipe Ingredients
This is for a 5 gallon batch:
12 lbs honey (dry mead with Original Gravity as low as 1.070-1.090), 15.5 lbs honey (medium mead - with Original gravity in between dry and sweet guidelines), 22 lbs honey (sweet with Original Gravity as high as 1.120)
Yeast Nutrient
Irish Moss
5 gallons Spring Water
Recipe Process
(Important: Always sterilize anything that will touch your mead first!) Bring 5 gallons of water up to 160 degrees and hold temperature. Pour in honey and stir until dissolved. Pasteurize honey water mixture at 160 for 20 minutes skimming off white protein foam as you go. Add Irish Moss (to help clear) with 15 minutes left.
Cool mead to 70 degrees for yeast pitching. Add mead mixture (must) to sterilized 5 gallon fermentor. Add yeast nutrient. Pitch in yeast (dry or sweet mead yeast depending). Add oxygen to must for 2-3 minutes by shaking with lid covered. Place airlock on top of carboy. Let ferment in dark room at 70 degrees.
Rack to secondary fermentor once yeast activity appears to have stopped. Rack to trimary to help clear. Bottle or keg when all fermentation is done and final gravity has reached required level. Carbonate when bottling or keep still. Depending. Enjoy!
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GUINESS CLONE
Ingredients
7 lbs. Alexander’s dark extract
¾ lb. Crystal malt 80° L
1/3 lb. Black Patent Malt
1/3 lb. Roasted Barley
2.5 oz. Willamette whole hops (for 60 minutes)
Wyeast 1084 Irish Ale
2/3 cup corn sugar
Method
Steep grains in bag in 3 gal. of water for 20 minutes.
Remove bag and bring to a boil.
Add extract and hops.
Boil 60 minutes.
Remove hops and cool wort.
Rack to primary and top off up to 6 gal.
Pitch yeast at 70° F. and ferment for 7-8 days.
Rack to secondary for 7 days.
Keg or bottle with corn sugar and condition for 7 days.
BUDWEISER CLONE
Ingredients
2.5 lb extra light dry malt extract
1.5 lb light honey
1 oz Cascade hops (.25 oz for 60 mins, .25 oz for 30 mins, .5 oz for steeping)
1 tsp Irish Moss for last 15 mins.
1 tsp gypsum
Wyeast 1056 American Ale
¾ cup corn sugar for priming
Method
Bring 2 gal water to boil.
Remove from heat, add DME, honey and gypsum.
Return to boil.
Add .25 oz hops, boil 30 mins.
Add .25 oz hops, boil 15 mins.
Add Irish Moss and boil 15 mins.
Remove from heat, add .5 oz hops and steep for 2 mins.
Transfer into primary and top off to 5 gal with cold water.
Pitch yeast at 70° F.
Ferment 7-10 days in primary at 70° F.
Transfer to secondary and ferment another 7 days.
Prime and bottle.
WINEMAKING SUPPLIES
Since 1998
WINE MAKING CENTRAL
Rhubarb Wine
The easy way -Dry white
2kg Rhubarb
1.2kg Sugar
1 tsp pectin
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Yeast.
Chop the rhubarb into chunks and put into a bucket.
Pour the sugar over the top of the rhubarb and leave for 48 hours.
All the juice will drop out of the rhubarb, you may have to stir it a couple of times.
Strain the juice into a demijohn, top up to about seven pints with cold water add the rest of the ingredients and leave in a warm place to ferment out.
After a few days when the vigourous frothing subsides, top up to the shoulders of the demi john with cold water.
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
I usually add Kwik Cleer finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
Plum Wine
4lb Plums
250 ml red grape concentrate
1.5kg sugar
1 tsp citric acid
1 tsp pecton
Yeast nutrient
Red wine yeast
Tannin, 1tsp or as directed on packet
These fruits don't have much flavour but
don't boil or soak them too long or they can release too much pectin and the wine will be cloudy.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john add another 1/2 teaspoon of pectolase--
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john and add a campden tablet and a potassium sorbate tablet.
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear-
Peach Wine
2 kg Peaches
1kg Sugar
250 ml grape concentrate
1 tsp pectin
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Stone the peaches and squash them into a pulp.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
Pear Wine
To Make a gallon 4.5litres
2 Kg Pears
250 ml grape concentrate
1kg sugar
1 tsp pectin
tannin-or use a cup of cold tea
1tsp acid blend or citric acid(you could use the juice of lemon)
Yeast- Gervin No3 is good
Nutrient.
Ok, pick the pears-don't use any over ripe bruised or bad ones!
Chop up the pears, put into a clean bucket and pour 4 pints boiling water over them.
Leave overnight, add the sugar the yeast, pectolase acid and nutrient.
Leave three days and stir well every day. It should be bubbling like a boiling volcanoe!
Strain off into a clean demi john, don't squueze the pears too much but make sure you get plenty of juice out.
Top up to the shoulders with cold water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
