Archive for the ‘recipes’ Category

Fig Wine

Ingredients

  • 1kg Dried Figs
  • 500g raisins
  • 1.5kg sugar
  • High Alcohol yeast
  • Pectolase
  • Yeast Nutrient

Method

This will produce a medium to sweet wine. In fact it is more like a sweet sherry than a wine but delicious none-the-less.

  1. Chop up the figs and raisins and place in a fermenting bin or a clean food grade bucket.
  2. Pour 4 pints of boiling water over the fruit, then add the sugar.
  3. Leave this overnight. Cover with a clean cloth to prevent any contamination.
  4. The next day you can add the rest of ingredients as well as 2 pints of cold water. The wine should start bubbling within about 24 hours. Stir and mash about a couple of times a day.
  5. After about 5 days of fermenting, you can strain off the solids using a coarse straining bag.
  6. Place the liquid into a clean sterilised demijohn and top up, filling it to  the shoulders with cold water. Now fit an airlock and leave to ferment out at room temperature.
  7. This may take a few days or a couple of weeks depending on the temperature. Use a BrewBelt in colder months if needed.
  8. Once the bubbles stop coming up through the airlock, or at least they slow down to about once every 2 minutes or so, test the wine.
  9. You can use a hydrometer or just taste it, if you like the taste go on to the next step.
  10. Don’t be fooled into thinking that it is too sweet. It is meant to be a sweet wine; more like a sherry.
  11. If you think it is too dry, you could add more sugar (although this will give you even more alcohol). Simply add 50g of sugar at a time until it completely stops fermenting. You won’t usually get much more in than that!
  12. Add 1 campden tablet and potassium sorbate. Now leave your wine to clear.
  13. When clear, syphon it into another clean demijohn or bottle your wine ready for drinking.
  14. Enjoy your wine.

Date Wine

This date wine is a medium to sweet wine. It is a great old fashioned wine, more like a sweet sherry than anything else. It is also great for Christmas.

  • Ingredients

  • 500g raisins
  • 1.5kg sugar
  • High Alcohol yeast
  • Pectolase
  • Yeast Nutrient

Method

  1. Chop up the figs and raisins and put into a clean food grade bucket.
  2. Pour 4 pints of boiling water over the fruit and add the sugar.
  3. Leave overnight covered with a clean cloth
  4. On the next day add the rest of the ingredients and 2 pints of cold water.
  5. It should start bubbling within 24 hours.
  6. Stir and mash about a couple of times a day
  7. After 5 days strain off through a coarse straining bag.
  8. Place the liquid into a clean demijohn and top up to the shoulders with cold water. Fit an airlock and leave the wine to ferment  at room temperature. In colder months you may want to consider using a Brewbelt. This may take a few days or a couple of weeks depending on the temperature.
  9. When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
  10. You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it’s too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won’t usually get much more in!
  11. Add 1 campden tablet and potassium sorbate.
  12. Leave to clear.
  13. When clear, syphon into a clean demijohn or bottle your wine ready for drinking.
  14. If it’s too dry you can always sweeten it a little more with sugar but make sure that it doesn’t start fermenting again. Leave it a couple of weeks then add a campden before bottling.

Apple Wine Recipe

There are still a lot of apples on trees around my neck of the woods. Many have fallen now though and are lying rotting on the ground. It’s such a terrible waste. If you have a supply of good apples, here’s a great Apple Wine Recipe for you.

Apple Wine

· 3kg Apples

· 1kg Sugar

· 250 ml grape concentrate

· 1 tsp. pectolase

· 1 Campden tablet

· Potassium sorbate

· Tannin

· Nutrient

· 1 tsp. acid blend or citric acid

· Yeast

1. Firstly pulp the apples into small pieces. You can crush, chop, grate or find some other way to do this. Then place them all into a clean sterilised fermenting bin or food grade bucket.

2. Pour 4 pints of boiling water over the fruit and add the sugar.

3. No allow it all to cool to room temperature and then add the rest of ingredients along with 2 pints of cold water.

4. Put into a clean demi john with an airlock topped up to the shoulders, (add a little more cold water if needed) and leave to ferment out.

5. It should start bubbling within 24 hours. If it doesn’t, add some more yeast as you may have killed the first batch by not allowing the fruit to cool off before adding.

6. After about 3 days strain off the solids, using a coarse straining bag.

7. Place the wine into a clean demi john with an airlock and leave to ferment out. This may take a few days, maybe even a couple of weeks depending on the temperature. Try to keep an even temperature. Use a Brewbelt if needed.

8. Once the bubbles have stopped coming through the airlock, or at least slow down to about once every couple of minutes, you should test your wine. You can either use a hydrometer or simply taste it. If it’s too sweet leave it longer. Otherwise syphon off into a clean demi john.

9. Now add 1 Campden tablet and potassium sorbate and leave it to clear.

10. Once clear, syphon again into another clean demi john for storage or bottle your wine.

11. If it’s too dry, you can always sweeten your wine a little with sugar but be careful that it doesn’t start fermenting again.

Enjoy your Apple Wine.