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Stephen SG
 
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Default Can you rate this recipe?

You indicate 128 ozs is that fluid ozs or weight.

Stephen SG
"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.
|
|