Fire Thorn Wine Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Fire Thorn Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Fire Thorn Recipe’s in the world.
- 4 cups of Fire Thorn berries
- 1 cup of golden raisins
- 2-1/2 lbs sugar
- 2 lemons
- 1 large orange
- ½ tsp pectic enzyme
- 1 tsp yeast nutrient
- 7½ pts water
- 1 pkt Champagne or Lalvin RC-212 wine yeast
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Boil 4 cups of water on to boil.
Meanwhile, sort, destem and wash the berries, discarding any that are damaged or not ripe.
When water boils, put the berries and raisins in water and adjust heat to maintain a simmer for 20 minutes. Remove from heat and allow to cool. Pour berries and raisins in blender and chop, then place in primary.
Slice fruit thinly add to carboy then add all ingredients except ascorbic acid pectic enzyme and yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.
Wait 12 hours, then you will add your prepared yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
then rack into a clean carboy.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Now is when you will add the ascorbic acid and add sugar to taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!
Other Great Things To Know
- Apple Wine Recipe D.I.Y.
- Pomegranate Wine Recipe D.I.Y.
- Mango Wine Recipe D.I.Y.
- What Yeast To Use For Fruit Wine
- Different Types Of Sugar You can Use In A Liqueur
- Which Liqueur To Choose When Making A Party
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To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.