Why Can't I Find any easy Homemade Wine Recipes?

News Type: Other — Wed Dec 12, 2007 10:23 PM EST

Photo by Lies Van Rompaey. (License: Creative Commons Attribution)

Well here goes another useless topic I can write about since I have got a case of insomnia.....again. I recently "sampled" a friends batch of homade wine and found it quite tasty, now I have got a new thing I want to try, can you guess?..........wine making!

My friend told me he has four ingrediants and only takes 3 weeks to make and ferment, but will not disclose his technique. Now I have got online and found some recipes that look that simple, and I can follow directions when I'm not in a hurry, but with 3 weeks to wait for the fermentation process, I have no reason to get in a hurry! His wine was basic grape and had a good kick to it and it really has got my brain churning, wanting to at least try it one time(making it), so if any one out there has any easy, quick recipes feel free to post them.

Before any one says anything, yes I am from Kentucky and our specialty is bourbon and you guessed it moonshine! Haha! Well I am one who outgrew those and wish to have no part of them again! But the bourbon making process is neat and imformational.

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2.8

{"commentId":1265257,"authorDomain":"waterkiser"}

Tracey Kiser

Not only Grape wine recipes have to be posted , I'll try any as long as it is simple!

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1 vote

#1 - Thu Dec 13, 2007 5:37 AM EST

{"commentId":1265988,"authorDomain":"vikibabbles"}

Viki Babbles Gonia

I've got a great recipe for wine--very easy.

1. Drive to store.
2. Purchase bottle of wine.
3. Drive home.
4. Open wine, allow to breathe
5. Pour into glass.
6. Drink from glass.
7. Finish bottle.
8. Talk too much.
9. Go to sleep.

It seems like a lot of steps, but they're all really basic.

;)

I tried brewing beer in a coffee pot once with some friends. It was disgusting, and completely soured me on attempting to brew/ferment/distill anything on my own.

{"commentId":1265988,"threadId":"188632","contentId":"1160048","authorDomain":"vikibabbles"}

1 vote

#2 - Thu Dec 13, 2007 11:40 AM EST

{"commentId":1266140,"authorDomain":"waterkiser"}

Tracey Kiser

Hey Viki, there are to many steps there, more than I want to do! But there is a upside to your technique, I won't have to wait 3 weeks! Nice try with the coffee pot though, I wouldn't think it would work.

{"commentId":1266140,"threadId":"188632","contentId":"1160048","authorDomain":"waterkiser"}

1 vote

#2.1 - Thu Dec 13, 2007 12:20 PM EST

{"commentId":1267156,"authorDomain":"Kiser"}

Brandon Kiser

Well I am one who outgrew those and wish to have no part of them again!

Pshyeah, right.

{"commentId":1267156,"threadId":"188632","contentId":"1160048","authorDomain":"Kiser"}

2 votes

#3 - Thu Dec 13, 2007 4:18 PM EST

{"commentId":1267926,"authorDomain":"vikibabbles"}

Viki Babbles Gonia

Oh, this is fun.

{"commentId":1267926,"threadId":"188632","contentId":"1160048","authorDomain":"vikibabbles"}

1 vote

#3.1 - Thu Dec 13, 2007 7:49 PM EST

{"commentId":1280375,"authorDomain":"DrKnow"}

Dr Know

You just need something with sugar in it (fruit juice of any kind) and a good wine yeast. Primary fermentation in a brand new trash can followed by secondary fermentation in a bottle with a fermentation lock. Bottle after the bubbling stops (in order to avoid midnight explosion from over pressured storage bottles.)

{"commentId":1280375,"threadId":"188632","contentId":"1160048","authorDomain":"DrKnow"}

#4 - Mon Dec 17, 2007 9:38 PM EST

{"commentId":1282458,"authorDomain":"waterkiser"}

Tracey Kiser

not meaning to sound like a dumb ass, but about how long in the trash can? and I got tons of mason jars to put them in after the bubbling stops. Do you have an actual recipe? I do not want to make a batch of vinegar!

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#4.1 - Tue Dec 18, 2007 1:25 PM EST

{"commentId":1291168,"authorDomain":"DrKnow"}

Dr Know

Here are the basics of winemaking

Step 1
Extract the flavor and aroma from raw ingredients by pressing, boiling or soaking in a crock, bowl, jar, or polyethylene pail.

Step 2
Add sugar and yeast to the fermentation media or liquor to achieve a certain ratio and ferment, covered, for 3 to 10 days in a crock, jar or polyethylene pail at 70-75 degrees Fahrenheit.

Step 3
Strain off the liquid, put it into a fermentation bottle, fit a fermentation trap, or airlock, on the mouth of the bottle, and allow fermentation to proced at 60 degrees Fahrenheit until all bubbling ceases (after several weeks).

Step 4
Siphon the wine off the sediments, or lees, into a clear fermentation bottle. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.

Step 5
Siphon into wine bottles when wine is two to six months old and cork the bottles securely. Store bottles on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.

Do NOT use baking yeast. It works far too fast and will stop long before all the sugar is converted to alcohol. The yeast will become drunk! Use a champagne yeast.

Mead or Melomel is a good place to start.

Mead is made from honey. Melomel is honey and some fruit.

Basic Mead Recipe:

10 lbs honey (clover honey, processed. From local super market chain)
5 gal. water
5 grams dry "Pasteur Champagne yeast"

You can add fruit juice to make a melomel. If you want to add cloves, cinnamon, oregano, etc. You will make a metheglin.

Heat the honey and water to get it to dissolve. Follow the basic wine recipe. Steps 4 and 5 are optional for mead or melomel. It depends on whether you mind a bit of sediment in the individual bottles.

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#4.2 - Fri Dec 21, 2007 12:00 AM EST

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TRACEY KISER

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Why Can't I Find any easy Homemade Wine Recipes?

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