tag:blogger.com,1999:blog-38841234490027684102024-09-24T05:51:54.120-07:00Pottery Collectorhttp://www.blogger.com/profile/06202843283174666062noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3884123449002768410.post-11438256784256619172010-02-28T17:22:00.000-08:002010-02-28T17:23:26.717-08:00Day one<br /> <br /><br />Assemble supplies<br /><br />one gallon or larger container <br /><br />two cans concentrate (thawed) <br /><br />1-1/4 lbs (2-3/4 cups) granulated sugar <br /><br />2 tsp acid blend <br /><br />1 tsp yeast nutrient <br /><br />water to make 1 gallon <br /><br />wine yeast <br />Make the must<br /><br />Bring 1 quart water to boil and dissolve the sugar in the water. <br />Remove from heat and add frozen concentrate, acid blend, and yeast nutrient. <br />Stir until all is dissolved and pour into primary container. <br />Place lid on container and shake to add air to the must. <br />Then add water to make 1 gal. <br />Place lid on container and shake to add air to the must. <br />Check specific gravity it should be 1.100. <br />Add wine yeast and cover with clean towel or air lock. <br />Let sit 5-7 days until specific gravity is 1.010. (fermentation will have slowed considerably.) <br /> <br /><br /> Day five <br /><br />Rack to secondary and pasteurize<br /><br />Rack to secondary <br />Pasteurize – heat to 110 degrees for 30 minutes. * <br />Stir for 3-4 minutes to remove co2. <br />Rack in 5-14 days. <br /> <br /><br /> Day ten <br /><br />Rack and enjoy<br /><br />Rack to secondary or bottles <br />Drink some <br />And/or age some <br /> Wine always tastes better with age. My wine is good for eight years best after two years. I do not use preservatives (just alcohol) in any of my wine so you do not get a head ache after a glass or two.<br /><br /> * When pasteurizing you must not allow alcohol to evaporate and not let your container explode due to high pressure in the container. The safest method is to let set in the hot sun 12 hours until fermentation has stopped.<br /><br />Tip<br /><br />I use a plastic food safe bag that will hold about 2 gallons and will expand for pasteurizing. Then after the wine sets for five days it is clear and ready to rack and sweeten if necessary. <br /><br /> This is how I make my wine at home it is easy to do and has a great taste as well as a low cost of $1.00 to $2.50 per 750ml bottle. Raspberry, peach, white grape, and red grape are among my favorites. I think this is the best home made wine for dirt cheap.Pottery Collectorhttp://www.blogger.com/profile/06202843283174666062noreply@blogger.com1