Acorn Wine Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Acorn 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 Acorn Wine Recipe in the world.
- 1 cup chopped acorn meat (one cup once chopped, not before chopping)
- 2.5 pounds granulated white sugar
- 1/5 tspn acid blend
- .5 tspn pectic enzyme
- 1 gallon water
- 1 tspn yeast nutrient
- Sauterne yeast
- 1 Sachet of white 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.
Shell and leach tannins from the acorns chop acorns in a blender using some of the water to help.
Remove the tannins from the acorn by To remove tannic acid, you must leach the acorns with water. Toss the nuts into a large pot, and cover them with plenty of water. Bring to a boil, then boil for about 15 minutes. The water will turn brown, the color of tea, as the tannic acid is extracted from the kernels. Throw out the water and replace it with fresh water.
To save time, have a second pot of water already boiling put into the second pot and boil for 15 keep on doing until the water stops turning brown.
Reduce heat until just a simmer, cover, cook for 30 minutes.
Add your sugar and water into your carboy then strain the acorn water into the carboy.
Add all ingredients except yeast.
Cover and set aside for twelve hours
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.
(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)
Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.
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.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!
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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.