Choke Cherry Wine Recipe
- 3 lb choke cherries
- 10 oz (300 ml) red grape concentrate
- 1 gal (4.54 l) water
- 2.5 lb (1.1 kg) corn sugar OR 2.25 lb (1.0 kg) white
sugar
- 0.5 tsp campden tablets (a pinch of sodium metabisulphite)
- 0.5 tsp pectinase
- yeast pack for red wine
- starting SG 1.090 - 1.095
- starting acid 4.5 g/liter
Process:
Remove stems and leaves. Crush berries and add sugar, and metabisulphite.
Add 0.5 gal. boiling water and stir to dissolve the sugar. Add
0.5 gal cold water. Add pectinase and yeast. Adjust acid (Use
an acid kit and a packaged acid mixture) Ferment for 3 days
MAX. The Specific Gravity should be down to 1.030.
Remove pulp and squeeze out juice. Add grape concentrate. Ferment
several more days. Rack to secondary and finish fermentation
(SG=1.000) Rack again and age without oxygen contact. Rack before
bottling or filter.
I hear this is a pretty good recipe. The grape concentrate adds
needed body and the pectinase is an enzyme that destroys pectin.
Pectin is good for jelly but not for wine. Good Luck!
Strawberry Wine provided by Judy
1 Gallon Recipe
- 4 - 4 1/2 lbs. Strawberries
- 1 Gallon Water
- 2 lbs. Sugar
- 1 tsp. Acid Blend (Do Acid Test)
- 1/8 tsp. Tannin
- 1/2 tsp. Peptic Enzyme
- 1 tsp. Yeast Nutrient
- 1 Campden Tablet
- 1 pack Cote's de Blanc Yeast or Champagne yeast. Otherwise
regular wine yeast.
Wash and remove the stems and leaves. Use a straining bag
and fill with the strawberries. Tie the top, commence crushing
and mashing. Leave straining bag in a sterilized bucket. Add
water, sugar, acid blend (if needed, do test), tannin, peptic,
enzyme, and yeast nutrient. Stir well. Before you add the
yeast, you will need to sterilize the must. Crush up one campden
tablet and add to the must. Stir and cover for 24 hours. Now
you may add the yeast. Stir well, cover, and stir every day
for 4-5 days. Then siphon into your 1 gallon jug, put rubber
stopper on and airlock. Siphon every 2 weeks and add 1 crushed
campden tablet every time you rack. It will take about 2-3
months before your wine is clear enough to bottle. You can
make more than just 1 gallon if you just multiply out the
recipe to however many gallons you want to make. One pack
of yeast will work well for 5-7 gallons.
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