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Stephen SG
 
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Default Can you rate this recipe?

Steve what in your experience do you consider the citric acid is for?

Stephen SG


"Steve Thompson" > wrote in message
...
| One comment... I'd add the lemon juice after it's done fermenting, and
then
| to taste. I've had a couple of bad experiences with adding the acid too
| early.
|
| Steve
| "W ä l r ü s" > wrote in message
| nk.net...
| > Can anyone see if this recipe looks OK? It is a "substitution" for the
| > acids & tannins. It's a natural "old style" recipe.
| >
| > Just starting out, so I am wanting to try it, because it's cheap & I can
| do
| > it now, without buying all the winemaking extras.
| >
| > With all the pasturizing in the food industry & if I keep a clean area
for
| > making it, I hope it would work.
| >
| > Please post what you think & if you feel something should be added,
| replaced
| > or omitted and why.
| >
| > Thanks!
| > --
| > Wälrüs
| >
| >
| >
| > 128 Oz - Any "red" juice (Grape, blackberry, raspberry, blueberry,
| > etc......).
| > 3-1/2C - Sugar.
| > Pinch - Baker's Yeast (Converts to about 14% alcohol).
| > 2 Tsp - Lemon Juice (In place of Citric acid).
| > 1 Tsp - Cream of tartar (In place of Tartaric acid).
| > 1 Slice - Apple (In place of Malic acid).
| > 1/8 Cup - Pureed Raisins (In place of Nutrient).
| > Tea - From one tea bag (In place of Tannins).
| >
| > Mix together juice & sugar until blended.
| >
| > Add the rest, add airlock & place in 70 degree tempurature until
| > fermentation stops (about 30-40 days).
| >
| > Wait another 7-14 days for wine to settle & clear.
| >
| > Pour into bottles through a coffee filter, to elimimate spillage of
| > sediment. Cork or serve. Makes 1 gallon.
| >
| >
|
|