![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
"paranoidandroid35" wrote:
Hi I'm looking for a recipe for Lime and Raisin wine. Not a kit though as I want to make it from scratch. Anyone know where I might find it or have one they would like to share ? Here is a recipe for raisin wine. 4 lbs. Raisins 1 tsp. K2S205 10% solution, or 1 campden tablet 1 Tbs. Citric acid = 12 Tbs. Lemon Juice ~ 4 lemons 2/3 US gal. Water (2.5 quarts) 1 packet yeast [yeast nutrient] [pectic enzyme] Put raisins, 2.5 qts. water, and K2S205 in a primary. Cover and let soak for a week Check SG (different brands of raisins vary immensely in sugar content). Add water or sugar until SG=1.095. Adjust TA to .65. Add yeast and nutrient. Keep under airlock at 70ºF. Stir or shake daily. When ferment slows down, transfer to secondary, and top up. Rack about a month after fermentation ends, and every 2-3 months thereafter until clear. Then, and only then, add your lime juice for flavoring, if you wish. In my experience, lime will always cause a fermentation to stick. Another note: Raisin wine must be aged for at least two years before it is drinkable. |
|
|||
|
Lime Wine
=20 2 dozen limes=20 1lb raisins, chopped=20 4lbs sugar=20 1 gallon water=20 1 tsp yeast nutrient=20 wine yeast=20 Peel limes and set aside.=20 Place peels in fermenter.=20 Dissolve sugar in 2 quarts boiling water; pour over peelings and let = stand for 24 hours.=20 Squeeze limes. Combine remaining 2 quarts water with raisins and lime = juice.=20 Squeeze limes in a separate container.=20 Strain peel-water mixture into raisins and lime juice mixture and = discard the peels; add yeast and nutrient,=20 and put entire mixture into fermenter. Ferment for 2 weeks, stirring = daily.=20 Strain and pour into secondary fermenter.=20 Age for at least 8 months. Stephen "paranoidandroid35" wrote in = message ... Hi I'm looking for a recipe for Lime and Raisin wine. Not a kit though = as I want to make it from scratch. Anyone know where I might find it or have one they would like to share ? TIA |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Wine first, or food first? | Rich R | Wine | 16 | 15-06-2004 01:33 AM |
| International Wine Competition Ljubljana 50 years | Marjan Kveder | Wine | 0 | 10-05-2004 01:05 PM |
| Tapioca-my new secret delight | Goomba38 | General Cooking | 32 | 05-04-2004 11:28 PM |
| (FAQ) Frequently Asked Questions | Patricia Hill | Recipes (moderated) | 0 | 03-03-2004 03:52 PM |
| Microwaved wine? | Trevor Morris | Wine | 3 | 07-01-2004 01:59 AM |