Exotic Fruit Wine Archives - Build The Bottle https://www.buildthebottle.com/category/exotic-fruit-wine/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Tue, 08 Dec 2020 16:59:57 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Exotic Fruit Wine Archives - Build The Bottle https://www.buildthebottle.com/category/exotic-fruit-wine/ 32 32 218777377 Granny Smith Green Apple Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/12/08/granny-smith-green-apple-wine/ https://www.buildthebottle.com/2020/12/08/granny-smith-green-apple-wine/#respond Tue, 08 Dec 2020 16:59:53 +0000 https://www.buildthebottle.com/?p=11364 Granny Smith Green Apple Wine Recipe D.I.Y.Granny Smith Green Apple Wine Recipe D.I.Y. you will love this wine for its crisp and delicious taste you will start making it often!

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Granny Smith Green Apple Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Granny Smith Apple Wine Recipe light or full body flavor you will find it blow? So look no further you have found what you have been looking for! Below is the most awesome tasting Granny Smith Apple Wine Recipe’s in the world.

Light Granny Smith Green Apple Wine Recipe

  • 7 – 8 pounds of apples (or 2 quarts of juice with no preservatives added)
  • 4 1/2 pints of water
  • 2 pounds of sugar
  • 2 1/4 tsp of Acid Blend

Full Body Granny Smith Green Apple Wine Recipe

  • 14-16 apples or 1 gallon of apple juice
  • 1 pounds of sugar
  • 1 1/2 tsp of Acid Blend
Both Recipes Continue here
  • 1/2 tsp of Pectic Enzyme
  • 1/4 tsp of Tannin
  • 1 tsp of Nutrient
  • 1 crushed Campden tablet
Step 2
Step 5
  • 1 tsp anti oxidant

Utensils

  • 2 Caroboy’s or fermenting containers
  • Fruit Press
  • Straining bag
  • Siphon
  • Airlock
  • Airlock bungee

Instructions

Step 1

Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples.

(If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)

Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.

Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.

Step 2

After 24 hours add your yeast and cover your fermenter.

Take the sugar gravity with your hydrometer Starting Specific Gravity (S.G.) should be between 1.085 – 1.090

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 – 5 days your S.G. should be about 1.040.

Step 3

Now 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.)

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Step 4

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock.

You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Step 5

Before bottling add your anti oxidant.

Let wine sit for a couple of months before drinking.

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

The post Granny Smith Green Apple Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/12/08/granny-smith-green-apple-wine/feed/ 0 11364 Lavender Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/31/lavender-wine-recipe/ https://www.buildthebottle.com/2020/07/31/lavender-wine-recipe/#respond Fri, 31 Jul 2020 15:23:51 +0000 https://www.buildthebottle.com/?p=6985 Lavender Wine Recipe D.I.Y.Lavender Wine Recipe D.I.Y. Hum do you want something so special a little floral and alcoholic well here it is and its yum!

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Lavender Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Lavender 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 Lavender Wine Recipe in the world.

Ingredients

Step 1
  • 1 to 1-1/2 pints lavender flowers
  • 1-3/4 lb granulated sugar
  • 10.5 oz can of Welch’s 100% white grape juice frozen concentrate
  • 1/2 tsp citric acid
  • 1/8 tsp tannin powder
  • 7-1/2 pts water
Step 2
  • 1 tsp yeast nutrient
  • Champagne yeast

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (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.

Instructions

Step 1

Boil 1/2 gal of water add in the sugar stir the water until all the sugar is dissolved. Then turn off flame stir in frozen grape concentrate and return to boil.

After it reaches a a boil shut off flame and when you can pour over all dry ingredients except yeast in primary.

Top off water till its about a gallon stir well then let rest for 24 hours.

After 24 hours add yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Rebekka D from Pixabay

The post Lavender Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/31/lavender-wine-recipe/feed/ 0 6985 Mixed Fruit Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/31/mixed-fruit-wine-recipe/ https://www.buildthebottle.com/2020/07/31/mixed-fruit-wine-recipe/#respond Fri, 31 Jul 2020 14:35:16 +0000 http://www.buildthebottle.com/?p=6573 Mixed Fruit Wine Recipe D.I.Y.Mixed Fruit Wine Recipe D.I.Y. mom bought you a tray of fruit well if you don"t want that to happen again make this wine you will start to buy fruit!

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]]>

Mixed Fruit Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Mixed Fruit 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 Mixed Fruit Wine Recipe in the world.

Ingredients

Step 1
  • 1 gallon of water
  • 4 lbs of fruits
  • 2 lbs sugar
  • 1 teaspoon yeast nutrient
  • 1 teaspoon acid blend
  • Campden tablets
  • 1 teaspoon pectic enzyme
Step 2
  • 1 package yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Use a blend of soft ripe fruits remove the seeds pits and peels.

Dissolve the sugar in hot water add in your fruit and rest of ingredients besides for the yeast.

Wait 24 hours and then add yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by JamesDeMers from Pixabay

The post Mixed Fruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/31/mixed-fruit-wine-recipe/feed/ 0 6573 Pumpkin Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/26/pumpkin-wine-recipe/ https://www.buildthebottle.com/2020/07/26/pumpkin-wine-recipe/#respond Sun, 26 Jul 2020 10:42:12 +0000 https://www.buildthebottle.com/?p=7007 Pumpkin Wine Recipe D.I.Y.Pumpkin Wine Recipe D.I.Y. A fine holiday wine this wine will show the world how unique holiday spirit!

The post Pumpkin Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Pumpkin Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Pumpkin 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 Pumpkin Wine Recipe in the world.

Ingredients

Step 1
  • 8 cups pumpkin
  • 1 pound raisins (I used golden)
  • 1 – 4 inch cinnamon stick
  • 1 whole nutmeg
  • 1 inch fresh ginger root
  • 1 gallon water
  • 5 cups sugar
  • 3 teaspoon acid blend
Step 2
  • 1 packet wine yeast
  • 1 teaspoon yeast nutrient

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermentor.

Add raisins, cinnamon nutmeg, and sugar to the carboy.

Pour the water into an pot and bring to a boil then add that to.

After the above is in add in the acid blend and now you will have to wait 24 hours!

After 24 hours add yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Free-Photos from Pixabay

The post Pumpkin Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/26/pumpkin-wine-recipe/feed/ 0 7007 Cucumber Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/26/cucumber-wine-recipe/ https://www.buildthebottle.com/2020/07/26/cucumber-wine-recipe/#comments Sun, 26 Jul 2020 04:12:16 +0000 https://www.buildthebottle.com/?p=7018 Cucumber Wine Recipe D.I.Y.Cucumber Wine Recipe D.I.Y. No better way to consume your regular dosage of cucumbers that much I can tell you!

The post Cucumber Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Cucumber Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Cucumber 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 Cucumber Wine Recipe in the world.

Ingredients

Step 1
  • 4 pounds cucumbers
  • 3 campden tablets
  • 2 oranges
  • 2 lemons
  • 7 cups sugar
  • pectic enzyme
  • 14 cups of water
Step 2
  • 1 package wine yeast
  • nutrients

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Wash cucumbers oranges and lemons.

Chop the cucumbers with skin, slice thinly the oranges and lemons and place in carboy peel and remove the pith to prevent bitterness.

Add the sugar and the campden tablet.

Boil the water add to carboy let cool. Add pectic enzyme.

After 24 hours add yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Krzysztof Jaracz from Pixabay

The post Cucumber Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/26/cucumber-wine-recipe/feed/ 1 7018 Persimmons Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/19/persimmons-wine-recipe/ https://www.buildthebottle.com/2020/07/19/persimmons-wine-recipe/#respond Sun, 19 Jul 2020 03:54:18 +0000 http://www.buildthebottle.com/?p=6801 Persimmons Wine Recipe D.I.Y.Persimmons Wine Recipe D.I.Y. What a fun drink to have with all your friends and family the taste the color take it all in!

The post Persimmons Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Persimmons Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Persimmons 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 Persimmons Wine Recipe in the world.

Ingredients

Step 1
  • 3 pounds Hachiya persimmons
  • 2.5 pounds of sugar
  • 1 teaspoon acid blend
  • 1 gallon filtered water
  • 1/2 teaspoon yeast nutrient
  • 1 Campden tablet (crushed)
Step 2
  • 1/2 teaspoon pectic enzyme
  • 1 packet wine yeast (Montrachet or champagne yeast)

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Gather the fruit, water, acid blend, half of the sugar, yeast, Campden tablet, and primary vessel.

Make sure the persimmons are ripe, then peel, wash, and seed,then mash the persimmons well and put them in your primary vessel.

Add acid blend, yeast nutrient, crushed Campden tablet sugar to the pulp.

Add gallon of water and stir well to dissolve the sugar cover and let rest for 24 hours.

After 24 hours add yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Sergej Cankov from Pixabay

The post Persimmons Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/19/persimmons-wine-recipe/feed/ 0 6801 Tomato Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/19/tomato-wine-recipe/ https://www.buildthebottle.com/2020/07/19/tomato-wine-recipe/#respond Sun, 19 Jul 2020 03:40:09 +0000 http://www.buildthebottle.com/?p=6811 Tomato Wine Recipe D.I.Y.Tomato Wine Recipe D.I.Y. A totally new thrill for all those that are true fans of the tomato!

The post Tomato Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Tomato Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Tomato 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 Tomato Wine Recipe in the world.

Ingredients

Step 1
  • 3.5 lbs. Tomatoes
  • 96 oz. water
  • 1 cup Raisins
  • 1.5 lbs. sugar
  • 2.5 tsp. Acid Blend
  • 0.25 tsp. Tannin
  • 1 tsp. Yeast Nutrient
  • 1 Campden Tablet
  • 1 pack Lalvin EC-1118 wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Wash tomatoes and remove any portions that are bruised. Cut into pieces.  Place into nylon straining bag. Press, crush and strain juice into primary fermenter.

Keeping all pulp in straining bag, tie top and place in primary. 

Stir in all other ingredients except yeast, cover and wait 24 hours.

Step 2

 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 or in pulp bag.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Couleur from Pixabay

The post Tomato Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/19/tomato-wine-recipe/feed/ 0 6811 Quince Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/19/quince-wine-recipe/ https://www.buildthebottle.com/2020/07/19/quince-wine-recipe/#respond Sun, 19 Jul 2020 03:30:31 +0000 http://www.buildthebottle.com/?p=6821 Quince Wine Recipe D.I.Y.Quince Wine Recipe D.I.Y. Have fun all day long with this unique and tasteful wine!

The post Quince Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Quince Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Quince 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 Quince Wine Recipe in the world.

Ingredients

Step 1
  • 20 to 25 Quinces
  • 4L water
Step 2
  • pectic enzyme
Step 3
  • 2 lemons – juiced
  • 250g raisins
  • 2 2/3 of a cup of sugar
  • Yeast nutrient
  • 1 package wine yeast CY17, MA33, D47

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Put the 4 liters in a large pot and start to heat.

Rinse your and slice quinces removing the hard cores and use a food processor to grate or slice the fruit, skin and all, throwing it in the water as it heats.

Bring the 4 litres of water to a boil.

When the fruit starts to soften it will become totally submerged with space to spare.

After 15 minutes it will be soft but not a mush so remove from the heat and allow to stand for two days for juice, flavor and aroma to be extracted.

Strain the quince juice with cheese cloth or a colander into your carboy.

Throw in a teaspoon of pectic enzyme to break down the dreaded pectin and wait another 12 to 24 hours.

Step 2

After 24 hours add yeast.

Step 3
  • Add sugar
  • juice of 2 lemons
  • yeast and yeast nutrient

Juice your lemons and chop the raisins and toss inn along with sugar.

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Helga Kattinger from Pixabay

The post Quince Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/19/quince-wine-recipe/feed/ 0 6821 Maple Syrup Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/12/maple-syrup-wine-recipe/ https://www.buildthebottle.com/2020/07/12/maple-syrup-wine-recipe/#respond Sun, 12 Jul 2020 13:26:27 +0000 http://www.buildthebottle.com/?p=6582 Maple Syrup Wine Recipe D.I.Y.Maple Syrup Wine Recipe D.I.Y. Have a drink that you can really appreciate and share with all your friends!

The post Maple Syrup Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Maple Syrup Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Maple Syrup 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 Maple Syrup Wine Recipe in the world.

Ingredients

Step 1
  • 4 1/2 cups maple syrup
  • 10 cups water
  • 2 oranges or 1 lemon, sliced thin
  • 1 campden tablet
Step 2
  • 1 package wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Place maple sap in primary Carboy add water and sugar.

Add oranges or lemon and campden tablets. Let sit for 24 hours.

After 24 hours add yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Jody Parks from Pixabay

The post Maple Syrup Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/12/maple-syrup-wine-recipe/feed/ 0 6582 Cinnamon Stick Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/12/cinnamon-stick-wine-recipe/ https://www.buildthebottle.com/2020/07/12/cinnamon-stick-wine-recipe/#respond Sun, 12 Jul 2020 13:13:30 +0000 http://www.buildthebottle.com/?p=6591 Cinnamon Stick Wine Recipe D.I.Y.Cinnamon Stick Wine Recipe D.I.Y. talk about a way to start a day this wine is an absolute must to have when your friends come to hangout so make it today!

The post Cinnamon Stick Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Cinnamon Stick Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Cinnamon Stick 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 Cinnamon Stick Wine Recipe in the world.

Ingredients

Step 1
  • 12 six-inch cinnamon sticks
  • 2 lbs granulated sugar
  • 7-1/2 pts water
  • 1 tsp yeast nutrient
  • 1/8 tsp tannin
  • 3 tsp acid blend
Step 2
  • 1 crushed Campden tablet
  • Champagne wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Put cinnamon sticks and 2 cups of water in a pot. Bring to a simmer for 10 min with lid on.

Turn off heat, and let steep for two hours.

Strain the water into carboy and discard the cinnamon sticks. Add sugar to remaining water and bring to a boil.

Turn off heat and stir until sugar is dissolved. Add all remaining ingredients to secondary except and yeast and then pour in the sugar-water.

Wait 24 hours and then add Campden and yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Peggy und Marco Lachmann-Anke from Pixabay

The post Cinnamon Stick Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/12/cinnamon-stick-wine-recipe/feed/ 0 6591 Fig Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/03/fig-wine-recipe/ https://www.buildthebottle.com/2020/07/03/fig-wine-recipe/#respond Fri, 03 Jul 2020 15:05:42 +0000 http://www.buildthebottle.com/?p=6408 Fig Wine Recipe D.I.Y.Fig Wine Recipe D.I.Y. watch this wine swirl in your glass as it goes round and round your eyes will start to glow on how perfect it is!

The post Fig Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Fig Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Fig 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 Fig Wine Recipe in the world.

Ingredients

Step 1
  • figs – 3.5 lb dried
  • sugar – 2 lb
  • water – 1 gal
Step 2
  • 2 tsp wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Chop up the figs and place in your container, add the water it is always best to boil the water and sugar to sterilize if you do that then let cool and add to your fermentation carboy.

Wait 24 hours and then add yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Jason Goh from Pixabay

The post Fig Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/03/fig-wine-recipe/feed/ 0 6408 Papaya Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/03/papaya-wine-recipe/ https://www.buildthebottle.com/2020/07/03/papaya-wine-recipe/#respond Fri, 03 Jul 2020 13:54:42 +0000 http://www.buildthebottle.com/?p=6416 Papaya Wine Recipe D.I.Y.Papaya Wine Recipe D.I.Y. Enjoy this slick and delicious wine with dinner just make enough for friends all will show up!

The post Papaya Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Papaya Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Papaya 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 Papaya Wine Recipe in the world.

Ingredients

Step 1
  • 6-8 lbs fresh papaya
  • 1-3/4 lbs sugar
  • 15 cups of water
  • 1-1/2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/4 tsp tannin
Step 2
  • Montrachet or Champagne wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 gallon to a boil.

Next peel the papayas thinly, so the green inner peel is still on the flesh. Retain the outer peel. Then chop fruit in half lengthways, remove the seeds with a spoon, and slice and dice the flesh.

Mash the papaya meat with your hand and put into your first fermentation carboy.

Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient.

Wait 24 hours and add the yeast

Step 2

Yeast hydration,

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Varintorn Kantawong from Pixabay

The post Papaya Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/03/papaya-wine-recipe/feed/ 0 6416 Jackfruit Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/03/jackfruit-wine-recipe/ https://www.buildthebottle.com/2020/07/03/jackfruit-wine-recipe/#respond Fri, 03 Jul 2020 11:37:17 +0000 http://www.buildthebottle.com/?p=6425 Jackfruit Wine Recipe D.I.Y.Jackfruit Wine Recipe D.I.Y. hum think you have to much of this fruit think againn you can never get enough when you make this wine!

The post Jackfruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Jackfruit Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Jackfruit 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 Jackfruit Wine Recipe in the world.

Ingredients

Step 1
  • 6.6 pounds Jackfruit flesh
  • 15 cups of Sugar
  • 1 gallon of water
  • 2 sticks of Cinnamon
Step 2
  • 1 teaspoon yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Grind the jackfruit to a paste.

Combined all the ingredients into your carboy except for yeast.

Step 2

 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.

You might have to strain the jackfruit if its to thick you can use cheesecloth.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by ArtTower from Pixabay

The post Jackfruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/07/03/jackfruit-wine-recipe/feed/ 0 6425 Chili Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/30/chili-wine-recipe/ https://www.buildthebottle.com/2020/06/30/chili-wine-recipe/#respond Tue, 30 Jun 2020 02:10:13 +0000 http://www.buildthebottle.com/?p=6279 Chili Wine Recipe D.I.Y.Chili Wine Recipe D.I.Y. feel the burn and enjoy it with love thats whats left of it if any after the first party!

The post Chili Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Chili Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Chili 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 Chili Wine Recipe in the world.

Ingredients

Step 1
  • 200 g red & green chillies about 12 chopped
  • 250g raisins (sliced)
  • 16 cups or a gallon of water
  • 2 tsp pectic enzyme
  • 2 tsp citric acid
  • 1 tsp tannin
  • 4 tsps yeast nutrient
  • 4 tsps general purpose wine yeast
  • 4 cups of sugar
Step 2
  • yeast and 1 teaspoon yeast nutrient

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Chop the chillies and the raisins up and put into carboy than add the rest stir well.

Wait 3-7 strain out the hot peppers, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Alexas_Fotos from Pixabay

The post Chili Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/30/chili-wine-recipe/feed/ 0 6279 Kiwi Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/29/kiwi-wine-recipe/ https://www.buildthebottle.com/2020/06/29/kiwi-wine-recipe/#respond Mon, 29 Jun 2020 12:24:53 +0000 http://www.buildthebottle.com/?p=6286 Kiwi Wine Recipe D.I.Y.Kiwi Wine Recipe D.I.Y. kick back and enter the land of kiwi where the warmth of sunrise is always on your skin!

The post Kiwi Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Kiwi Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Kiwi 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 Kiwi Wine Recipe’s in the world.

Ingredients

Step 1
  • 6 cups/ 3 pints chopped kiwi fruits
  • 1/2 lb / 225 grams raisins
  • 5 3/4 cup of sugar
  • Juice of 2 oranges
  • 1 teaspoon pectic enzyme
  • 1 teaspoon yeast nutrient
  • 14 cups of water
  • 1 campden tablet
Step 2
  • wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use soap made for this purpose. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Wash and chop kiwi fruits, leaving the skins on place in carboy.

Juice your oranges and pour in the juice.

Chop raisins and add to winemaking fermenting container, together with all of the other ingredients

Wait 12 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step In Your Kumquat Banana Wine Recipe

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Photo Mix from Pixabay

The post Kiwi Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/29/kiwi-wine-recipe/feed/ 0 6286 Feijoa Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/28/feijoa-wine-recipe/ https://www.buildthebottle.com/2020/06/28/feijoa-wine-recipe/#respond Sun, 28 Jun 2020 03:51:41 +0000 http://www.buildthebottle.com/?p=6295 feijoa Wine Recipe D.I.Y.Feijoa Wine Recipe D.I.Y. exotic in a bottle true love and treasure combined within!

The post Feijoa Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Feijoa Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Feijoa 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 Feijoa Wine Recipe’s in the world.

Ingredients

Step 1
  • 8 pounds of feijoas
  • 1 campden tablets
  • 2 teaspoons yeast nutrients
  • 6 pounds of sugar
Step 2
  • 8g sachet wine yeast and nutrients

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use soap that is meant for sterilization . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Scoop out the feijoa flesh and freeze. Thaw, squash and steep in a bucket with 4 litres of boiling water and campden tablets.

Stir vigorously until the sugar has dissolved.

Cover loosely and wait 72 hours, then you will add your prepared yeast.

Discard solids and pour liquid into a fermenting vessel with an airlock, add wine yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Photo by Elena G on Unsplash

The post Feijoa Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/28/feijoa-wine-recipe/feed/ 0 6295 Crab Apple Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/21/crab-apple-wine-recipe-d-i-y/ https://www.buildthebottle.com/2020/06/21/crab-apple-wine-recipe-d-i-y/#respond Sun, 21 Jun 2020 19:55:18 +0000 http://www.buildthebottle.com/?p=5924 Crab Apple Wine Recipe D.I.Y.Crab Apple Wine Recipe D.I.Y. Have a wonderful drink that you will enjoy for years to come with family and friends!

The post Crab Apple Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Crab Apple Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Crab Apple 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 Crab Apple Wine Recipe’s in the world.

Ingredients

Step 1
  • 1 gallon of crab apples
  • 3 1/2 lb / 1,600 grams sugar
  • 1 lb / 450 grams raisins
  • Water up to 1 gallon
  • Yeast nutrient
  • Wine yeast
Step 2
  • yeast and nutrient

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use soap that is meant for sterilization . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Chop and crush the apples into a fermentation bucket and add the boiling water. Stir and mash and cover and leave for ten days.

Strain and add the chopped raisins and sugar.

Stir vigorously until the sugar has dissolved.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by JamesDeMers from Pixabay

The post Crab Apple Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/21/crab-apple-wine-recipe-d-i-y/feed/ 0 5924 Kumquat Banana Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/21/kumquat-banana-wine-recipe/ https://www.buildthebottle.com/2020/06/21/kumquat-banana-wine-recipe/#respond Sun, 21 Jun 2020 17:57:32 +0000 http://www.buildthebottle.com/?p=5930 Kumquat Banana Wine Recipe D.I.Y.Kumquat Banana Wine Recipe D.I.Y. find the pleasure in your bottle fine the love that will come from pouring it!

The post Kumquat Banana Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Kumquat Banana Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Kumquat Banana 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 Kumquat Banana Wine Recipe’s in the world.

Ingredients

Step 1
  • 2-1/2 lbs kumquats
  • 2-1/2 lbs ripe bananas
  • 1-3/4 lbs granulated sugar
  • 1 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • 1/8 tsp tannin
  • 14 cups of water
Step 2
  • Lalvin AC or 71B-1122 wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use soap made for this purpose. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Make sure your bananas are over ripe but make sure not starting to spoil or bruised.

Slice the bananas, peels and all, into 1/2-inch slices in a 3-qt pot. Add half the water and bring to a boil.

Reduce heat and simmer for 30 minutes. Remove scum from surface and set aside to cool some.

Put remaining water in another pot and bring to boil. Stir in sugar until dissolved.

Meanwhile, cut kumquats in half crosswise and put in nylon straining bag, removing any seeds cut during halving.

Save juice released during cutting and put in primary. Tie bag and squeeze in primary to release as much juice as you can. Leave bag in primary and pour sugar-water over it.

Strain bananas through nylon sieve, adding the water to primary. When cool, add pectic enzyme, yeast nutrient and tannin and stir to dissolve.

Add the campden tablet, pectin enzyme.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step In Your Kumquat Banana Wine Recipe

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Nicola Giordano from Pixabay

The post Kumquat Banana Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/21/kumquat-banana-wine-recipe/feed/ 0 5930 Fire Thorn Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/24/fire-thorn-wine-recipe/ https://www.buildthebottle.com/2020/05/24/fire-thorn-wine-recipe/#comments Sun, 24 May 2020 15:42:22 +0000 http://www.buildthebottle.com/?p=5368 Fire Thorn Wine Recipe D.I.Y.Fire Thorn Wine Recipe D.I.Y. A wine that is beyond delicious start planning that party social distancing and all its worth it even during Covid!

The post Fire Thorn Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

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.

Ingredients

Step 1
  • 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
Step 2
  • 1 pkt Champagne or Lalvin RC-212 wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

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.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Yasemin Yelbay from Pixabay

The post Fire Thorn Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/24/fire-thorn-wine-recipe/feed/ 1 5368 Jalapeno Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/10/jalapeno-wine-recipe/ https://www.buildthebottle.com/2020/05/10/jalapeno-wine-recipe/#respond Sun, 10 May 2020 15:54:16 +0000 http://www.buildthebottle.com/?p=4994 Jalapeno Wine Recipe D.I.Y.Jalapeno Wine Recipe D.I.Y. a wine thats like no other like hot peppers love this wine!

The post Jalapeno Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Jalapeno Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Jalapeno 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 Jalapeno Wine Recipe’s in the world.

Ingredients

Step 1
  • 12 fresh Jalapeno Peppers
  • 1 box white raisins (15 oz. size)
  • 10 drops liquid Pectic Enzyme
  • Water to one gallon
  • 2 lbs. sugar
  • 1 1/2 tsp. Acid Blend
  • 1 Campden Tablet
  • 1 tsp. Super Ferment Yeast Nutrient
Step 2
  • Montrachet Wine Yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Put on gloves, place in a blender pour in a cup of water add in raisins and jalapeno peppers blend till shredded but don’t turn to a mush.

If you desire a milder, less spicy-hot wine, remove the seeds and membrane from inside the peppers first..

Put Into the primary fermenter along with enough water to total a gallon.

Add the crushed Campden tablet, acid blend, sugar.

Stir well to dissolve sugar, cover and forget about it for 12 hours.

Wait 12 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. At a minimum wait 3 months!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Shutterbug75 from Pixabay

The post Jalapeno Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/10/jalapeno-wine-recipe/feed/ 0 4994 Rice Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/04/rice-wine-recipe/ https://www.buildthebottle.com/2020/05/04/rice-wine-recipe/#respond Mon, 04 May 2020 18:31:40 +0000 http://www.buildthebottle.com/?p=4731 Rice Wine Recipe D.I.Y.Rice Wine Recipe D.I.Y. want to know how to enjoy rice in liquid form well this surely the best way how!

The post Rice Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Rice Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Rice 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 Rice Wine Recipe’s in the world.

Ingredients

Step 1
  • 5 cups short grain rice, washed and soaked in cold water for at least 2 hours
  • 1/4 cup sugar (optional)
Step 2
  • 1 package of dry yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Rinse the rice several times in a large bowl until the water is clear as opposed to murky.

Use sticky or glutinous rice this has more sugars in it and will give you a higher alcohol content and better fermentation.

Soak the rice for an hour. After rinsing, soak your rice in hot water for about an hour then strain.

Boil water in the bottom of a steamer following your steamers instructions on how much water to add.

If you don’t have a steamer, you can simply boil water in a medium sized pot.

Follow your rice’s instructions on how to steam when steamed right take off and spread the rice to let cool.

After the water begins to boil, place the rice in the top compartment of a steamer and let it steam.

If you don’t have a steamer, place the sieve of rice above the boiling water, making sure that the rice doesn’t touch the boiling water.

Step 2

Add the yeast after the rice has cooled and put into your container let age for at least a month in a dry hot place.

 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.

Final Step

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.

After a month strain and place into a closed jar and chill the chilling process will help clarify the wine before you bottle it.

then rack into a clean carboy.

After 3 days in the fridge remove gently and siphon off the clear wine into bottles don’t shake that will agitate the sediment and cause it to rise and mix.

(The sediment is the stuff that accumulates at the bottom of your container.)

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 chill it does last and gets better with age if you get a high alcohol content!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by kalhh from Pixabay

The post Rice Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/04/rice-wine-recipe/feed/ 0 4731 Prickly Pear Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/03/prickly-pear-wine-recipe/ https://www.buildthebottle.com/2020/05/03/prickly-pear-wine-recipe/#respond Sun, 03 May 2020 03:02:22 +0000 http://www.buildthebottle.com/?p=4734 Prickly Pear Wine Recipe D.I.Y.Star Fruit Wine Recipe D.I.Y. Star fruit lovers have a new reason to cheer this wine will just keep you grinning all evening long!

The post Prickly Pear Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Prickly Pear Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Prickly Pear 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 Prickly Pear Recipe in the world.

Ingredients

Step 1
  • 5-6 lb. prickly pear fruit
  • 2-1/2 lb. granulated sugar
  • yeast nutrient
  • 1 tsp. acid blend
  • 1 gallon water
Step 2
  • wine yeast and nutrient

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Peeling your prickly peer my liqueur recipe with instructions.

Boil prickly pear in water for 15 minutes then let cool till you can squeeze out all the juice add to the squeezed juice and water used to boil into carboy.

Top off to just short of a gallon when cooled off you will add the yeast.

( Ascorbic acid you will add at bottling time)

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Ulrike Leone from Pixabay

The post Prickly Pear Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/03/prickly-pear-wine-recipe/feed/ 0 4734 Star Fruit Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/03/star-fruit-wine-recipe/ https://www.buildthebottle.com/2020/05/03/star-fruit-wine-recipe/#respond Sun, 03 May 2020 02:35:03 +0000 http://www.buildthebottle.com/?p=4706 Star Fruit Wine Recipe D.I.Y.Star Fruit Wine Recipe D.I.Y. Star fruit lovers have a new reason to cheer this wine will just keep you grinning all evening long!

The post Star Fruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Star Fruit Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Star Fruit 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 Star Fruit Recipe’s in the world.

Ingredients

Step 1
  • 2-1/2 to 4 lbs. star fruit
  • 11-oz. can Welch’s 100% White Grape Juice Frozen Concentrate
  • 10 oz. very fine granulated sugar
  • 1 large lemon, juiced, or 1 tsp. acid blend
  • 1/2 tsp. pectic enzyme
  • 1/2 tsp. ascorbic acid (vitamin C)
  • 1 crushed and dissolved Campden tablet
  • 1 tsp. yeast nutrient
  • 13 cups of water
Step 2
  • Sauterne, Hock or Champagne wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Pour your sugar and citric acid into your primary container.

Bring 2 cups water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

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.

After 12 hours stir in pectic enzyme, yeast nutrient and 5 cups of cold water. Recover primary and set aside additional 12 hours.

( Ascorbic acid you will add at bottling time)

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by christian ananta from Pixabay

The post Star Fruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/03/star-fruit-wine-recipe/feed/ 0 4706 Dewberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/03/dewberry-wine-recipe-d-i-y/ https://www.buildthebottle.com/2020/05/03/dewberry-wine-recipe-d-i-y/#respond Sun, 03 May 2020 01:56:36 +0000 http://www.buildthebottle.com/?p=4701 Dewberry Wine Recipe D.I.Y.Dewberry Wine Recipe D.I.Y. a wine to treasure and enjoy with all those friends that love the great out doors!

The post Dewberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Dewberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dewberry 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 Dewberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 4 lbs. blackberries or dewberries
  • 2 1/4 1bs. sugar (or specific gravity of 1.090)
  • 1/2 tsp. Super Ferment yeast nutrient
  • 1/2 tsp. pectic enzyme powder or 4 drops liquid pectic enzyme
  • 1 gallon water
  • 1 campden tablet (crushed and dissolved in 1/4 cup hot water)
Step 2
  • 1 pkg EC-1118 Wine yeast or other wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

The fruit should be picked when ripe and wash well.

Place the fruit in primary fermenter and crush. Pour 1 gallon hot water over fruit and add the dissolved campden tablet and sugar. Stir well. Cover.

Add remaining ingredients except yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.

Wait 12 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

The post Dewberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/05/03/dewberry-wine-recipe-d-i-y/feed/ 0 4701 Almond Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/04/26/almond-wine-recipe/ https://www.buildthebottle.com/2020/04/26/almond-wine-recipe/#respond Sun, 26 Apr 2020 02:34:44 +0000 http://www.buildthebottle.com/?p=4488 Almond Wine Recipe D.I.Y.Almond Wine Recipe D.I.Y. a wine that with you will savor every sip from the bottle sharing it sparingly!

The post Almond Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Almond Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Almond 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 Almond Wine Recipe’s in the world.

Ingredients

Step 1
  • 1-1/2 oz. bitter almonds
  • 1 lb. raisins
  • 3 lb. granulated sugar
  • 1 gallon water
  • 2 lemons
  • yeast nutrient
Step 2
  • 1 pkg EC-1118 Wine yeast or other wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Mince the almonds and raisins, then boil gently in 1 gallon water for an hour. Strain into your carboy then top off to a gallon.

Add remaining ingredients except yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.

Wait 12 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Couleur from Pixabay

The post Almond Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/04/26/almond-wine-recipe/feed/ 0 4488 Barberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/04/26/barberry-wine-recipe/ https://www.buildthebottle.com/2020/04/26/barberry-wine-recipe/#respond Sun, 26 Apr 2020 02:15:50 +0000 http://www.buildthebottle.com/?p=4471 Barberry Wine Recipe D.I.Y.Barberry Wine Recipe D.I.Y. Have a wine that you will drink at all times and celebrate every time you pop the cork for the feelings it brings!

The post Barberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Barberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Barberry 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 Barberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 2-3 lbs barberries
  • 2-1/2 lbs granulated sugar
  • 1/2 tsp pectic enzyme
  • 7 pints boiling water
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
Step 2
  • 1 pkg EC-1118 Wine yeast or other wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Pick only ripe berries. Put water on to boil. De-stem and sort berries, discarding any bruised fruit. Put berries in nylon straining bag Crush berries by hand, being careful not to break pits put in to boiling water for 10 min turn off flame pour in to primary carboy top off water to about a gallon and wait 2-3 hours.

Add remaning ingredients except pectic enzyme and yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Couleur from Pixabay

The post Barberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/04/26/barberry-wine-recipe/feed/ 0 4471 Chokecherry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/04/20/chokecherry-wine-recipe/ https://www.buildthebottle.com/2020/04/20/chokecherry-wine-recipe/#respond Mon, 20 Apr 2020 05:13:50 +0000 http://www.buildthebottle.com/?p=4363 Chokecherry Wine Recipe D.I.Y.Chokecherry Wine Recipe D.I.Y. a great recipe to make that will only get better every sip that you take!

The post Chokecherry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Chokecherry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Chokecherry 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 Chokecherry Wine Recipe’s in the world.

Ingredients

Step 1
  • 2-1/2 lbs ripe wild chokecherries
  • 1/2 pint red grape concentrate
  • 2-1/4 lbs granulated sugar
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 7-1/4 pints boiling water
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
Step 2
  • 1 pkg EC-1118 Wine yeast or other wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Pick only ripe berries. Put water on to boil. Destem and sort berries, discarding any bruised fruit. Put berries in nylon straining bag, tie and place in primary. Cover berries with boiling water, cover primary with plastic sheet, and wait 2-3 hours. Crush berries by hand, being careful not to break pits.

Add remaning ingredients except pectic enzyme and yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.

Pour more water into carboy bringing the content in the carboy to a gallon.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Couleur from Pixabay

The post Chokecherry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/04/20/chokecherry-wine-recipe/feed/ 0 4363 Gooseberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/04/12/gooseberry-wine-recipe/ https://www.buildthebottle.com/2020/04/12/gooseberry-wine-recipe/#respond Sun, 12 Apr 2020 15:22:00 +0000 http://www.buildthebottle.com/?p=4281 Gooseberry Wine Recipe D.I.Y.Gooseberry Wine Recipe D.I.Y. Love those berries then get some of them now Covid-19 is locking me up and I can't and won't go to the store!

The post Gooseberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Gooseberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Gooseberry 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 Gooseberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 2.5 pounds of Gooseberries
  • 5 cups of Sugar
  • 9 cups of Water
  • 0.5 tsp of Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 Campden Tablet
Step 2
  • 1 Sachet of Wine Yeast (Our recommendation is Lalvin EC-1118)

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 2 cups water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Meanwhile take the washed and prepared gooseberries and place them in the straining bag, put the straining bag in a sanitized fermenting bucket and begin to crush all the berries to break them up.

Pour the hot sugar solution over the gooseberries and mix thoroughly, add the remaining 2.2 litres of water which will bring the temperature down in the rest of the must.

Add the yeast nutrient and a 3-4 hours later when the must has cooled further add the campden tablet and mix thoroughly

Make sure that you don’t fill the carboy more then 2 thirds.

After 12 hours stir in pectic enzyme, yeast nutrient.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Of Course If You Want To Learn About Alcohol Visit Tastethebottle.com

Other Great Things To Know

From Our Sister Website Terebelo.com

Give Us Some Love And Visit YelloVodka You Will Love The Experience

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

The post Gooseberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/04/12/gooseberry-wine-recipe/feed/ 0 4281 Apricot Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/04/05/apricot-wine-recipe/ https://www.buildthebottle.com/2020/04/05/apricot-wine-recipe/#respond Sun, 05 Apr 2020 15:51:41 +0000 http://www.buildthebottle.com/?p=4295 Apricot Wine Recipe D.I.Y.Apricot Wine Recipe D.I.Y. pop the cork swirl the wine kick back take a sip and enjoy!

The post Apricot Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Apricot Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Apricot 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 Apricot Wine Recipe in the world.

Ingredients

Step 1
  • 4 pounds of pitted Apricot  
  • 14 cups of Water  
  • 2 1/4 pounds of Sugar  
  • 1/2 tsp Acid Blend  
  • 1/2 tsp of Pectic Enzyme  
  • 1 tsp Nutrient  
  • 1 Crushed Campden Tablet
Step 2
  • 1 pkg EC-1118 Wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Chop the Apricots in half remove pit, for a lighter colored and lighter tasting plum wine remove the skin of the fruit add to carboy, wear a glove so that stray yeasts.

Pour more water into carboy bringing the content in the carboy to a gallon.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

You Like Our Recipes Try Our Vodka

Other Great Things To Know

From Our Sister Website Terebelo.com

Of Course Visit Tastethebottle.com For The Best Bottle Tasting Reviews

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

The post Apricot Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/04/05/apricot-wine-recipe/feed/ 0 4295 Dandelion Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/03/29/dandelion-wine-recipe/ https://www.buildthebottle.com/2020/03/29/dandelion-wine-recipe/#respond Sun, 29 Mar 2020 17:56:52 +0000 http://www.buildthebottle.com/?p=4095 Dandelion Wine Recipe D.I.Y.Dandelion Wine Recipe D.I.Y. A delicious way to use those dandelions that are just growing everywhere!

The post Dandelion Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Dandelion Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dandelion 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 Dandelion Wine Recipe’s in the world.

Ingredients

Step 1
  • 1 quart of dandelions
  • 11 cups of sugar
  • 1 orange
  • 1 lemon
  • 1 gallon of water
  • 1 tsp yeast nutrient
Step 2
  • wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • Coffee filter
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.

Step 1

Pour water in pot and let boil. Put the dandelions into the boiling pot and let soak for 4 minutes before removing.

Add the sugar in when still hot and stir when cool add in the peeled and sliced orange and lemon.

After 12 hours stir in yeast nutrient, Wait a total 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

You Like Our Recipes So Try Our Vodka

Other Great Things To Know

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

The post Dandelion Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/03/29/dandelion-wine-recipe/feed/ 0 4095 Coffee Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/03/15/coffee-wine-recipe/ https://www.buildthebottle.com/2020/03/15/coffee-wine-recipe/#respond Sun, 15 Mar 2020 17:03:10 +0000 http://www.buildthebottle.com/?p=3237 Coffee Wine Recipe D.I.Y.Coffee Wine Recipe D.I.Y. a great way to just spend your time with both your coffee loving and wine loving friends!

The post Coffee Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Coffee Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Coffee 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 Coffee Wine Recipe’s in the world.

Ingredients

Step 1
  • ½ lb freshly ground coffee
  • 2½ lbs dark brown sugar
  • 1½ tsp citric acid
  • ¼ tsp tannin
  • 7½ pts water
  • 1 tsp yeast nutrient
Step 2
  • Sauterne wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • Coffee filter
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Pour water in pot and put on to boil. Stir in sugar until dissolved. When sugar is completely dissolved, stir coffee into water and wait until it boils. Remove from heat, cover and allow to cool.

To a sanitized secondary, combine citric acid, tannin and yeast nutrient. Strain coffee through double layer of muslin into secondary, discarding the grounds.

After 12 hours stir in yeast nutrient, Wait a total 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

You Like Our Recipes So Try Our Vodka

Other Great Things To Know

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

The post Coffee Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/03/15/coffee-wine-recipe/feed/ 0 3237 Watermelon Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/03/09/watermelon-wine-recipe/ https://www.buildthebottle.com/2020/03/09/watermelon-wine-recipe/#respond Mon, 09 Mar 2020 03:05:03 +0000 http://www.buildthebottle.com/?p=3239 Watermelon Wine Recipe D.I.Y.Watermelon Wine Recipe D.I.Y. A summer treat to make when you are in high summer mode that you will have to enjoy the whole winter!

The post Watermelon Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Watermelon Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Watermelon 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 Watermelon Wine Recipe’s in the world.

Ingredients

Step 1
  • 8 Cups of Watermelon Juice
  • 8 cups of water
  • 1.5 lbs. sugar
  • 2.5 tsp. Acid Blend
  • 1/8 tsp. Tannin
  • 1 tsp. Yeast Nutrient
  • 1 Campden Tablet
Step 2
  • 1 pack Lalvin K1-V1116 wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 2 cups water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Chop up the watermelon squeeze the juice out till you have your 8 cups you can blend and use a cheesecloth or coffee filter to help get the job done.

Pour more water into carboy bringing the content in the carboy to a gallon.

Make sure that you don’t fill the carboy more then 2 thirds.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Of Course If You Want To Learn About Alcohol Visit Tastethebottle.com

Other Great Things To Know

From Our Sister Website Terebelo.com

Give Us Some Love And Visit YelloVodka You Will Love The Experience

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

The post Watermelon Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/03/09/watermelon-wine-recipe/feed/ 0 3239 Peach Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/03/01/peach-wine-recipe/ https://www.buildthebottle.com/2020/03/01/peach-wine-recipe/#respond Sun, 01 Mar 2020 20:12:56 +0000 http://www.buildthebottle.com/?p=3229 Peach Wine Recipe D.I.Y.Peach Wine Recipe D.I.Y. a soft and mellow wine that is fun to sip and share stories over!

The post Peach Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Peach Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Peach 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 Peach Wine Recipe in the world.

Ingredients

Step 1
  • 4 pounds of pitted Peaches  
  • 14 cups of Water  
  • 2 1/4 pounds of Sugar  
  • 1/2 tsp Acid Blend  
  • 1/2 tsp of Pectic Enzyme  
  • 1 tsp Nutrient  
  • 1 Crushed Campden Tablet
Step 2
  • 1 pkg EC-1118 Wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Chop the Peach in half remove pit, for a lighter colored and lighter tasting plum wine remove the skin of the fruit add to carboy, wear a glove so that stray yeasts.

Pour more water into carboy bringing the content in the carboy to a gallon.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

You Like Our Recipes You Will Like Our Vodka

Other Great Things To Know

From Our Sister Website Terebelo.com

Of Course Visit Tastethebottle.com For The Best Bottle Tasting Reviews

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

The post Peach Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/03/01/peach-wine-recipe/feed/ 0 3229 Cherry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/02/24/cherry-wine-recipe/ https://www.buildthebottle.com/2020/02/24/cherry-wine-recipe/#respond Mon, 24 Feb 2020 04:10:56 +0000 http://www.buildthebottle.com/?p=3036 Cherry Wine Recipe D.I.Y.Cherry Wine Recipe D.I.Y. A great way to treat out friends and family grab that wine glass and get swirling!

The post Cherry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Cherry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Cherry 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 Cherry Wine Recipe in the world.

Ingredients

Step 1
  • 4 to 5 lb. Sweet Cherries, pitted
  • 1 ½ lb. white granulated sugar or until Specific Gravity is 1.085
  • 1 ½ tsp. Acid Blend Powder
  • 1 tsp.  Nutrient Powder
  • ½ tsp. Pectic Enzyme Powder
  • 1 Campden Tablet
  • Water add enough water to make 1 gallon
Step 2

Wine yeast suggestion: 1 pkg Lalvin 71B1122

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Select all fruit to assure prime ripeness.  Throw out all bad or over-ripe fruit. Clean, de-stem and remove all pits. Crush cherries and add to the Fermentation bag.

Mash Cherries with your hands and add to carboy, where a glove so that stray yeast won’t contaminate the cherries.

Pour the sugar into your carboy along with the citric acid. Bring 1 qt water to boil and pour over sugar and citric acid in primary. Stir until completely dissolved let cool.

Pour more water into carboy bringing the content in the carboy to a gallon.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

You Like Our Recipes So Try Our Vodka

Other Great Things To Know

From Our Sister Blog Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Hans Braxmeier from Pixaba

The post Cherry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/02/24/cherry-wine-recipe/feed/ 0 3036 Plum Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/02/16/plum-wine-recipe/ https://www.buildthebottle.com/2020/02/16/plum-wine-recipe/#respond Sun, 16 Feb 2020 15:55:17 +0000 http://www.buildthebottle.com/?p=2792 Plum Wine Recipe D.I.Y.Plum Wine Recipe D.I.Y. A nice and relaxing wine that will make your event have a special touch!

The post Plum Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Plum Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Plum 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 Plum Wine Recipe’s in the world.

Ingredients

Step 1
  • 4 pounds of pitted Plums  
  • 14 cups of Water  
  • 2 1/4 pounds of Sugar  
  • 1/2 tsp Acid Blend  
  • 1/2 tsp of Pectic Enzyme  
  • 1 tsp Nutrient  
  • 1 Crushed Campden Tablet
Step 2
  • 1 pkg EC-1118 Wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Chop the plums in half remove pit, for a lighter colored and lighter tasting plum wine remove the skin of the fruit add to carboy, where a glove so that stray yeast won’t contaminate the berries or raisins.

Pour more water into carboy bringing the content in the carboy to a gallon.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Couleur from Pixabay

The post Plum Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/02/16/plum-wine-recipe/feed/ 0 2792 Citron Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/02/09/citron-wine-recipe/ https://www.buildthebottle.com/2020/02/09/citron-wine-recipe/#comments Sun, 09 Feb 2020 02:37:57 +0000 http://www.buildthebottle.com/?p=2627 Citron Wine Recipe D.I.Y.Citron Wine Recipe D.I.Y. cruise along and sip this wine many will just gaze at the color in awe not all will get to drink not enough!

The post Citron Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Citron Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Citron Wine Recipe light or full body flavor? Look no further you have found what you have been looking for! Below is the most awesome tasting Citron Wine Recipe’s in the world.

Ingredients

Step 1
  • 10 Citron
  • 3 lb / 1,350 grams sugar
  • 1 lb / 450 grams chopped sultanas
  • Water up to 1 gallon
  • Yeast nutrient
Step 2
  • 1 pack of wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Step 1

Rinse the citrons well under hot water to remove dirt and wax.

Peel the citrons, and then the peel the pith off, (the white stuff).

Chop the peeled fruits and place into a sterilized wine bucket with the zest.

Mash or crush, the and citrons a little as well, an old-fashioned potato masher is ideal.

You can put back in the peel if you want to strengthen the color however it will alter the taste.

Pour on 1 gallon of boiling water, stir well cover and let cool for 24 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

Adding in the sugar and yeast nutrients.

 Yeast Hydration and primary fermentation: in a large bowl add 1/2 cup 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there is fermentation going on as long as you see some foaming or bubbling so wait till its totally still.

When the wine is totally still rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Orange wine has cleared and is inactive – taste and bottle.

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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Anna Armbrust from Pixabay

The post Citron Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/02/09/citron-wine-recipe/feed/ 1 2627 Boysenberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/02/02/boysenberry-wine-recipe/ https://www.buildthebottle.com/2020/02/02/boysenberry-wine-recipe/#respond Sun, 02 Feb 2020 21:25:45 +0000 http://www.buildthebottle.com/?p=2541 Boysenberry Wine Recipe D.I.Y.Boysenberry Wine Recipe D.I.Y. relax every berry has a unique use and guess what boysenberry is for wine!

The post Boysenberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Boysenberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Boysenberry 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 Boysenberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 4 pounds of Boysenberry ( you can use either fresh or frozen)  
  • 14 cups of Water  
  • 2 1/4 pounds of Sugar  
  • 1/2 tsp Acid Blend  
  • 1/2 tsp of Pectic Enzyme  
  • 1 tsp Nutrient  
  • 1 Crushed Campden Tablet
Step 2
  • 1 pkg EC-1118 Wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Mash berries with your hands and add to carboy, where a glove so that stray yeast won’t contaminate the berries or raisins.

Pour more water into carboy bringing the content in the carboy to a gallon.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Cara Shelton from Pixabay

The post Boysenberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/02/02/boysenberry-wine-recipe/feed/ 0 2541 Blackberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/01/26/blackberry-wine-recipe/ https://www.buildthebottle.com/2020/01/26/blackberry-wine-recipe/#respond Sun, 26 Jan 2020 13:01:08 +0000 http://www.buildthebottle.com/?p=2480 Blackberry Wine Recipe D.I.Y.Blackberry Wine Recipe D.I.Y. Sit back with friends and family and share this amazing wine tell them what you did with grandmas blackberries and watch grandma smile!

The post Blackberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Blackberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Blackberry 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 Blackberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 4 pounds of Blackberries ( you can use either fresh or frozen)  
  • 14 cups of Water  
  • 2 1/4 pounds of Sugar  
  • 1/2 tsp Acid Blend  
  • 1/2 tsp of Pectic Enzyme  
  • 1 tsp Nutrient  
  • 1 Crushed Campden Tablet
Step 2
  • 1 pkg EC-1118 Wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Mash berries with your hands and add to carboy together with the raisins, where a glove so that stray yeast won’t contaminate the berries or raisins.

Pour more water into carboy bringing the content in the carboy to a gallon.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Anemone123 from Pixabay

The post Blackberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/01/26/blackberry-wine-recipe/feed/ 0 2480 Aronia Berry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/01/19/fruit-wine-recipe/ https://www.buildthebottle.com/2020/01/19/fruit-wine-recipe/#respond Sun, 19 Jan 2020 14:48:00 +0000 http://www.buildthebottle.com/?p=2391 Aronia Berry Wine Recipe D.I.Y.Aronia Berry Wine Recipe D.I.Y. A midwestern favorite you to will surely appreciate its exotic taste!

The post Aronia Berry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Aronia Berry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Aronia Berry 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 Passion Fruit Wine Recipe’s in the world.

Ingredients

Step 1
  • 3 lbs aronia berries
  • 1/2 lb dark raisins, chopped or minced
  • 2 lbs finely granulated sugar
  • 1 tsp citric acid
  • 1-1/2 tsp yeast nutrient
  • 1 crushed Campden tablet
  • 3/4 tsp pectic enzyme
  • water to 1 gallon
Step 2

Lalvin 71B-1122 (Narbonne) wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Bring 1 qt water to boil and pour over sugar and citric acid to primary. Stir until completely dissolved let cool.

Mash berries with your hands and add to carboy together with the raisins, where a glove so that stray yeast won’t contaminate the berries or raisins.

Pour more water into carboy bringing the content in the carboy to a gallon.

After two hours, stir in crushed Campden tablet and recover primary.

After 12 hours stir in pectic enzyme, yeast nutrient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by utroja0 from Pixabay

The post Aronia Berry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/01/19/fruit-wine-recipe/feed/ 0 2391 Passion Fruit Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/01/12/passion-fruit-wine-recipe/ https://www.buildthebottle.com/2020/01/12/passion-fruit-wine-recipe/#respond Sun, 12 Jan 2020 18:19:38 +0000 http://www.buildthebottle.com/?p=2344 Passion Fruit Wine Recipe D.I.Y.Passion Fruit Wine Recipe D.I.Y. You will be above and beyond excited with this wine for ita fruitiness and taste a mind blowing drink!

The post Passion Fruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Passion Fruit Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Passion Fruit 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 Passion Fruit Wine Recipe’s in the world.

Ingredients

Step 1
  • 5 lbs passion fruit
  • 5 cups of sugar
  • 16 cups water
  • 1 crushed Campden tablet
  • 1/2 oz pectic enzyme
  • 1 tsp yeast nutrient

Step 1 A More Winey Recipe

  • 4 lbs passion fruit
  • 4.5 cups finely granulated sugar
  • 16 cups of unsweetened white grape juice from reconstituted concentrate
  • 1 crushed Campden tablet
  • 1/2 oz pectic enzyme
  • 1 tsp yeast nutrient
Step 2 For BOth Recipes
  • Lalvin 71B-1122 (Narbonne) (1st choice) or
  • Lalvin D-47 (Côtes-du-Rhône) wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Clean fruit and discard any that are unsound or under-ripe.

Chop fruit coarsely on tray that has an edge you want the juice then further crush the fruit as best as you can with your hands and place the fruit and the juice in a primary fermenter with all the other ingredients of stage 1.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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!

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Boban mk from Pixabay

The post Passion Fruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/01/12/passion-fruit-wine-recipe/feed/ 0 2344 Strawberry Wine Recipe D.I.Y https://www.buildthebottle.com/2020/01/05/strawberry-wine-recipe/ https://www.buildthebottle.com/2020/01/05/strawberry-wine-recipe/#comments Sun, 05 Jan 2020 02:40:38 +0000 http://www.buildthebottle.com/?p=2262 Strawberry Wine Recipe D.I.Y.Strawberry Wine Recipe D.I.Y. Have fun with friends have a drink with family smile you are a winner!

The post Strawberry Wine Recipe D.I.Y appeared first on Build The Bottle.

]]>

Strawberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Strawberry 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 Strawberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 4 pounds of strawberries fresh or frozen (clean and prepared)
  • 5 cups of sugar
  • 16 cups of water
  • 1 tsp citric acid
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • 1 campden tablet
Step 2
  • 1 Sachet Wine Yeast (My recommendations – Vintners Reserve R56 / Lalvin 71B / Lalvin EC1118)

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Crush the strawberry and place them in a primary fermenter with all the other ingredients of stage 1 wait on the campden tablet till it cooled.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Alexas_Fotos from Pixabay

The post Strawberry Wine Recipe D.I.Y appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/01/05/strawberry-wine-recipe/feed/ 1 2262 Grapefruit Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/12/29/grapefruit-wine-recipe/ https://www.buildthebottle.com/2019/12/29/grapefruit-wine-recipe/#respond Sun, 29 Dec 2019 16:22:32 +0000 http://www.buildthebottle.com/?p=2202 Grapefruit Wine Recipe D.I.Y.Grapefruit Wine Recipe D.I.Y. Want to relax with friends and hav a refreshing drink to show off this recipe is perfect for you!

The post Grapefruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Grapefruit Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Grapefruit Wine Recipe. Look no further you have found what you have been looking for! Below is the most awesome tasting Grapefruit Wine Recipe’s in the world.

Ingredients

Step 1
  • 6 Grapefruits
  • 96 oz. water
  • 2.25 lbs. sugar
  • 1 Campden Tablet
  • 0.25 tsp. Tannin
Step 2
  • 1 pack of wine yeast ( Lalvin EC-1118 wine yeast)

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Step 1

Using a higher quality grapefruit will give you a stronger and sweeter taste.

Rinse the grapefruit well under hot water to remove dirt and wax.

Peel the grapefruit, and then the peel the pith off, (the white stuff). The less peel that there is the less bitterness there will be.

Chop the peeled fruits and place into a sterilized wine bucket with the zest.

Mash or crush, the and lemons a little as well, an old-fashioned potato masher is ideal.

You can put back in the peel if you want to strengthen the color however it will alter the taste.

Pour on 1 gallon of boiling water, stir well cover and let cool for 24 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

Adding in the sugar and yeast nutrients.

 Yeast Hydration and primary fermentation: in a large bowl add 1/2 cup 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there is fermentation going on as long as you see some foaming or bubbling so wait till its totally still.

When the wine is totally still rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Orange wine has cleared and is inactive – taste and bottle.

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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Jill Wellington from Pixabay

The post Grapefruit Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/12/29/grapefruit-wine-recipe/feed/ 0 2202 Lemon Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/12/18/lemon-wine-recipe/ https://www.buildthebottle.com/2019/12/18/lemon-wine-recipe/#respond Wed, 18 Dec 2019 00:04:27 +0000 http://www.buildthebottle.com/?p=2064 Lemon Wine Recipe D.I.Y.Lemon Wine Recipe D.I.Y. Drink wine and drink well with this awsome wine recipe best part you made it yourself!

The post Lemon Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Lemon Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Lemon Wine Recipe light or full body flavor? Look no further you have found what you have been looking for! Below is the most awesome tasting Lemon Wine Recipe’s in the world.

Ingredients

Step 1
  • 10 lemons
  • 3 lb / 1,350 grams sugar
  • 1 lb / 450 grams chopped sultanas
  • Water up to 1 gallon
  • Yeast nutrient
Step 2
  • 1 pack of wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Step 1

Rinse the lemons well under hot water to remove dirt and wax.

Peel the lemons, and then the peel the pith off, (the white stuff).

Chop the peeled fruits and place into a sterilized wine bucket with the zest.

Mash or crush, the and lemons a little as well, an old-fashioned potato masher is ideal.

You can put back in the peel if you want to strengthen the color however it will alter the taste.

Pour on 1 gallon of boiling water, stir well cover and let cool for 24 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

Adding in the sugar and yeast nutrients.

 Yeast Hydration and primary fermentation: in a large bowl add 1/2 cup 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there is fermentation going on as long as you see some foaming or bubbling so wait till its totally still.

When the wine is totally still rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Orange wine has cleared and is inactive – taste and bottle.

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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Mira Cosic from Pixabay

The post Lemon Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/12/18/lemon-wine-recipe/feed/ 0 2064 Blueberry Wine Recipe D.I.Y https://www.buildthebottle.com/2019/12/08/blueberry-wine-recipe/ https://www.buildthebottle.com/2019/12/08/blueberry-wine-recipe/#respond Sun, 08 Dec 2019 02:07:45 +0000 http://www.buildthebottle.com/?p=1952 Blueberry Wine Recipe D.I.Y.Blueberry Wine Recipe D.I.Y. A great wine that will blow the minds of everyone that will try it jump in and start making this most delicious American Wine!

The post Blueberry Wine Recipe D.I.Y appeared first on Build The Bottle.

]]>

Blueberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Blueberry 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 Blueberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 3 pounds of blueberries fresh or frozen (clean and prepared)
  • 5 cups of sugar
  • 16 cups of water
  • 2 tsp citric acid
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • 1 campden tablet
Step 2
  • 1 Sachet Wine Yeast (My recommendations – Vintners Reserve R56 / Lalvin 71B / Lalvin EC1118)

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

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.

Instructions

Step 1

Crush the blueberries and place them in a primary fermentor with all the other ingredients of stage 1 wait on the campden tablet till it cooled.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Heidelbergerin from Pixabay

The post Blueberry Wine Recipe D.I.Y appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/12/08/blueberry-wine-recipe/feed/ 0 1952 Blood Orange Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/12/01/blood-orange-wine-recipe/ https://www.buildthebottle.com/2019/12/01/blood-orange-wine-recipe/#respond Sun, 01 Dec 2019 03:38:02 +0000 http://www.buildthebottle.com/?p=1818 Blood Orange Wine Recipe D.I.Y.Blood Orange Wine Recipe D.I.Y. Peel those Blood Oranges wash your hands you are in for something special!

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Blood Orange Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Blood Orange Wine Recipe light or full body flavor? Look no further you have found what you have been looking for! Below is the most awesome tasting Blood Orange Wine Recipe’s in the world.

Ingredients

Step 1
  • 8 Blood Oranges
  • 2 Lemons
  • 4 lb White Granulated Sugar
  • Yeast Nutrient
  • 1 gallon Water
Step 2
  • 1 pack of wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Step 1

Rinse the oranges well under hot water to remove dirt and wax.

Peel both the oranges, and lemons, and then the peel the pith off, (the white stuff). Chop the peeled fruits and place into a sterilized wine bucket with the zest.

Mash or crush, the oranges and lemons a little as well, an old-fashioned potato masher is ideal.

Pour on 1 gallon of boiling water, stir well cover and let cool for 24 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

Add in the sugar and yeast nutrients.

 Yeast Hydration and primary fermentation: in a large bowl add 1/2 cup 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there is fermentation going on as long as you see some foaming or bubbling so wait till its totally still.

When the wine is totally still rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Orange 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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Laura Lisauskas from Pixabay

The post Blood Orange Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/12/01/blood-orange-wine-recipe/feed/ 0 1818 Orange Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/11/24/orange-wine-recipe/ https://www.buildthebottle.com/2019/11/24/orange-wine-recipe/#respond Sun, 24 Nov 2019 13:21:35 +0000 http://www.buildthebottle.com/?p=1755 Orange Wine Recipe D.I.Y.Orange Wine Recipe D.I.Y. The only way to truly enjoy oranges with your family and friends!

The post Orange Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Orange Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Orange Wine Recipe light or full body flavor? Look no further you have found what you have been looking for! Below is the most awesome tasting Orange Wine Recipe’s in the world.

Ingredients

Step 1
  • 8 Sweet Oranges
  • 2 Lemons
  • 4 lb White Granulated Sugar
  • Yeast Nutrient
  • Water
Step 2
  • 1 pack of wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Step 1

Rinse the oranges well under hot water to remove dirt and wax.

Peel both the oranges, and lemons, and then the peel the pith off, (the white stuff). Chop the peeled fruits and place into a sterilized wine bucket with the zest.

Mash or crush, the oranges and lemons a little as well, an old-fashioned potato masher is ideal.

Pour on 1 gallon of boiling water, stir well cover and let cool for 24 hours.

Wait 24 hours, then you will add your prepared yeast.

Step 2

Add in the sugar and yeast nutrients.

 Yeast Hydration and primary fermentation: in a large bowl add 1/2 cup 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there is fermentation going on as long as you see some foaming or bubbling so wait till its totally still.

When the wine is totally still rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the Orange 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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Ulrike Leone from Pixabay

The post Orange Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/11/24/orange-wine-recipe/feed/ 0 1755 Raspberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/11/17/raspberry-wine-recipe/ https://www.buildthebottle.com/2019/11/17/raspberry-wine-recipe/#respond Sun, 17 Nov 2019 02:21:46 +0000 http://www.buildthebottle.com/?p=1658 Raspberry WIne Recipe D.I.Y.Raspberry WIne Recipe D.I.Y. A great way to enjoy your raspberries the entire year!

The post Raspberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Raspberry Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Raspberry Wine Recipe light or full body flavor you will find it blow? So look no further you have found what you have been looking for! Below is the most awesome tasting Raspberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 12 cups fresh raspberries or frozen
  • 5 1/2 cups granulated sugar 
  • 1 tsp. yeast nutrient 
  • 1 tsp. acid blend 
  • 2 campden tablets, crushed 
  • 1/2 tsp. pectic enzyme 
  • 1 pkge. wine yeast 
  • 1 gallon water
Step 2
  • 1 pack Lalvin EC-1118 wine yeast or other wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Crush the raspberries and place them in a primary fermentor with all the other ingredients of stage 1.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

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 raspberry 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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Ulrike Leone from Pixabay

The post Raspberry Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/11/17/raspberry-wine-recipe/feed/ 0 1658 Mango Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/11/09/mango-wine-recipe/ https://www.buildthebottle.com/2019/11/09/mango-wine-recipe/#respond Sat, 09 Nov 2019 23:55:22 +0000 http://www.buildthebottle.com/?p=1595 Mango Wine Recipe D.I.Y.Mango Wine Recipe D.I.Y. Blow away your neighbor's, family, and friends with this Mango Wine Recipe, so make it in secret or make it with a friend!

The post Mango Wine Recipe D.I.Y. appeared first on Build The Bottle.

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Mango Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Mango Wine Recipe light or full body flavor you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Mango Wine Recipe’s in the world.

Step 1

  • 2kg mango pulp (4.5 lbs)
  • Cooled boiled water (enough to bring total volume of liquids to approximately 1 US gallon)
  • 1 tablespoon pectinase

Step 2

  • 1 pack Lalvin EC-1118 wine yeast
  • 1 heaped teaspoon Lallemand Fermaid A yeast nutrient
  • 2.5 cups of sugar

Step 3

  • 5 cups of sugar

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Peel the mangos and cut all flesh away from the seed. Taking the “meat” of the mango squeeze it through your fingers to make a pulp.

Pour boiling water over the mangos in a large pot then cover and allow it to cool.

Mix 1 tablespoon pectinase in cooled boiled water and stir into the mango must.

Place the mangoes into a nylon straining bag, mash and strain juice into your primary fermenter. Add water and all remaining ingredients. Except yeast. Loosely cover your primary fermenter. 

Wait 24 hours, then you will add your prepared yeast.

After 24 hours issolve 500 grams of sugar (2.5 cups) in a small amount of cooled boiled water and add it to your mango must.

Step 2

 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months) then rack into a clean carboy and add the next 5 cups of sugar to some boiled water then add to your fermented wine, the wine should be invigorated and start fermenting again.

Attach your airlock and wait for your fermentation to be complete.

Final Step

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.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the mango 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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Steve Buissinne from Pixabay

The post Mango Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/11/09/mango-wine-recipe/feed/ 0 1595 Pomegranate Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/11/03/pomegranate-wine-recipe/ https://www.buildthebottle.com/2019/11/03/pomegranate-wine-recipe/#comments Sun, 03 Nov 2019 20:26:04 +0000 http://www.buildthebottle.com/?p=1490 Pomegranate Wine Recipe D.I.Y.Pomegranate Wine Recipe D.I.Y. Be Pumped for Pomegranate Wine and you will be pumped for the good stuff in life!

The post Pomegranate Wine Recipe D.I.Y. appeared first on Build The Bottle.

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Pomegranate Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Pomegranate Wine Recipe light or full body flavor you will find it blow? So look no further you have found what you have been looking for! Below is the most awesome tasting Pomegranate Wine Recipe’s in the world.

Step 1

  • 6 Pomegranates
  • 96 oz. water
  • 2.75 lbs. sugar
  • 8 oz. White Grape Concentrate
  • 2 tsp. Acid Blend
  • 1 tsp. Pectic Enzyme
  • 1 tsp. Yeast Nutrient
  • 1/4 tsp. Tannin
  • 1 Campden Tablet

Step 2

  • 1 pack Lalvin EC-1118 wine yeast, K1V-1116 or Montrachet

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Wash your pomegranates. Peel and remove all yellow skin. Split open and scrape out red seeds. Loosen all the seeds and try to get as much of the white skin out.

Place the seeds into the nylon straining bag, mash and strain juice into your primary fermenter. Add water and all remaining ingredients. Except yeast. Cover primary fermenter. 

Wait 24 hours, then you will add your prepared yeast.

Step 2

 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.

Let ferment with the pulp for 5-7 days

Stage 3

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.)

Attach your airlock and wait for your fermentation to be complete.

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.

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.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Photo by Joanna Kosinska on Unsplash

The post Pomegranate Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2019/11/03/pomegranate-wine-recipe/feed/ 1 1490 Apple Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/10/25/apple-wine-recipe/ https://www.buildthebottle.com/2019/10/25/apple-wine-recipe/#respond Fri, 25 Oct 2019 14:38:28 +0000 http://www.buildthebottle.com/?p=1255 Apple WIne Recipe D.I.Y.Apple WIne Recipe D.I.Y. Experience the drink that will show how an apple taste's in a totally new light!

The post Apple Wine Recipe D.I.Y. appeared first on Build The Bottle.

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Apple Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Apple Wine Recipe light or full body flavor you will find it blow? So look no further you have found what you have been looking for! Below is the most awesome tasting Apple Wine Recipe’s in the world.

Light Apple Wine Recipe

  • 7 – 8 pounds of apples (or 2 quarts of juice with no preservatives added)
  • 4 1/2 pints of water
  • 2 pounds of sugar
  • 2 1/4 tsp of Acid Blend

Full Body Apple Wine Recipe

  • 14-16 apples or 1 gallon of apple juice
  • 1 pounds of sugar
  • 1 1/2 tsp of Acid Blend
Both Recipes Continue here
  • 1/2 tsp of Pectic Enzyme
  • 1/4 tsp of Tannin
  • 1 tsp of Nutrient
  • 1 crushed Campden tablet
Step 2
Step 5
  • 1 tsp anti oxidant

Utensils

  • 2 Caroboy’s or fermenting containers
  • Fruit Press
  • Straining bag
  • Siphon
  • Airlock
  • Airlock bungee

Instructions

Step 1

Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples.

(If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)

Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.

Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.

Step 2

After 24 hours add your yeast and cover your fermenter.

Take the sugar gravity with your hydrometer Starting Specific Gravity (S.G.) should be between 1.085 – 1.090

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 – 5 days your S.G. should be about 1.040.

Step 3

Now 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.)

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Step 4

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock.

You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Step 5

Before bottling add your anti oxidant.

Let wine sit for a couple of months before drinking.

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Photo by Timotheus Fröbel on Unsplash

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