Exotic Wine Archives - Build The Bottle https://www.buildthebottle.com/tag/exotic-wine/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Tue, 03 Aug 2021 14:35:19 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Exotic Wine Archives - Build The Bottle https://www.buildthebottle.com/tag/exotic-wine/ 32 32 218777377 Charantais Melon Wine Recipe D.I.Y. https://www.buildthebottle.com/2021/08/03/charantais-melon-wine/ https://www.buildthebottle.com/2021/08/03/charantais-melon-wine/#respond Tue, 03 Aug 2021 14:28:02 +0000 https://www.buildthebottle.com/?p=11900 Charantais Melon Wine Recipe D.I.Y.Charantais Melon Wine Recipe D.I.Y. a delicious complex wine that you will savor on all occasions!

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Charantais Melon Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Charantais Melon Wine Recipe D.I.Y. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Charantais Melon Wine Recipe in the world.

Ingredients

Step 1
  • 8 cups of Charantais Melon juice
  • 1/8 teaspoon tannin (or cup of black tea)
  • 2 lbs / 900 grams granulated sugar
  • 2 1/2 teaspoons acid blend
  • 8 cups of water
  • 1 campden tablet
Step 2
  • yeast and 1 teaspoon yeast nutrient  Lalvin: K1-V1116 (European equivalent Gervin Varietal “E”) and QA23 (a European equivalent is unknown).

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 boil. Contaminated equipment can let a stray yeast enter the wine and ruin its taste.

Instructions

Step 1

Start your yeast starter wait 24 hours by combining the yeast 2 cups of water and yeast nutrients then you will add your prepared juice.

 Yeast Hydration when the package specifies hydration as opposed to 24 hours fill a large cup with 4 ounces of warm chlorine-free water.

Stir the yeast into the water then let the mixture stand in a cup for 15 minutes, make sure it is bubbling, and then you will add it to your wine.

Step 2

Chop the flesh from the melon into cubes and squeeze out the juice through a straining bag, sieve, or electric juicer.

Pour the juice into the fermentation bucket and add all ingredients apart from the wine yeast, stirring well.

Step 3

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 the 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 Rudy and Peter Skitterians from Pixabay

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

]]> https://www.buildthebottle.com/2021/08/03/charantais-melon-wine/feed/ 0 11900 Canary Melon Wine Recipe D.I.Y. https://www.buildthebottle.com/2021/07/29/canary-melon-wine-recipe/ https://www.buildthebottle.com/2021/07/29/canary-melon-wine-recipe/#respond Thu, 29 Jul 2021 16:17:25 +0000 https://www.buildthebottle.com/?p=11883 Canary Melon Wine Recipe D.I.Y.Canary Melon Wine Recipe D.I.Y. a drink that you will sip and enjoy with family and friends!

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

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Canary Melon Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Canary Melon Wine Recipe D.I.Y. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Canary Melon Wine Recipe in the world.

Ingredients

Step 1
  • 8 cups of Canary Melon juice
  • 1/8 teaspoon tannin (or cup of black tea)
  • 2 lbs / 900 grams granulated sugar
  • 2 1/2 teaspoons acid blend
  • 8 cups of water
  • 1 campden tablet
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 boil. Contaminated equipment can let a stray yeast enter the wine and ruin its taste.

Instructions

Step 1

Start your yeast starter in step 2 wait 24 hours, then you will add your prepared yeast. Or just skip to 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 the mixture stand in a cup for 15 minutes, make sure it is bubbling, and then you will add it to your wine.

Step 2

Chop the flesh from the melon into cubes and squeeze out the juice through a straining bag, sieve, or electric juicer.

Pour the juice into the fermentation bucket and add all ingredients apart from the wine yeast, stirring well.

Step 3

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 Rudy and Peter Skitterians from Pixabay

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

]]> https://www.buildthebottle.com/2021/07/29/canary-melon-wine-recipe/feed/ 0 11883 Salmonberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/12/14/salmonberry-wine-recipe/ https://www.buildthebottle.com/2020/12/14/salmonberry-wine-recipe/#respond Mon, 14 Dec 2020 16:28:00 +0000 https://www.buildthebottle.com/?p=11551 Salmonberry Wine Recipe D.I.Y.Salmonberry Wine Recipe D.I.Y. a delicious wine for you to have at all occasions so make it today!

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

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Salmonberry Wine Recipe

Hey Guys and Gals!

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

Directions

  • 1.5 gallons of water
  • 6.5 pounds of salmonberries
  • 3 pounds of sugar
  • 1.5 tsp Pectic Enzyme
Step 2
  • Montrachet Wine Yeast
  • 2 tsp yeast nutrient
  • 3 campden tablets

Utensils

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

Instructions

Step 1

Rinsed all of the berries to remove stems and other debris, and put into your carboy.

Boil your water to kill any stray bacteria let cool and then pour into your carboy add in your pectic enzyme.

Step 2

After 24 hours add your yeast and the rest of stage 2 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

Let wine sit for a couple of months before drinking.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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

]]> https://www.buildthebottle.com/2020/12/14/salmonberry-wine-recipe/feed/ 0 11551 Tayberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/12/14/tayberry-wine-recipe/ https://www.buildthebottle.com/2020/12/14/tayberry-wine-recipe/#respond Mon, 14 Dec 2020 16:10:01 +0000 https://www.buildthebottle.com/?p=11529 Tayberry Wine Recipe D.I.Y.Tayberry Wine Recipe D.I.Y. a lucious wine that is ripe for all occasions make it today you will not regret it!

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Tayberry Wine Recipe

Hey Guys and Gals!

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

Directions

  • 3 Lbs of Tayberry
  • 8 pints of boiling water
  • 1 crushed campden tablet
  • 1 tsp pectic enzyme
  • 1 litre grape juice
Step 2
  • 2 tsp of yeast nutrients
  • Use a good Red wine yeast.
  • 1 tsp citric acid or 1 lemon’s juice
  • 2-3 Lbs of sugar

Utensils

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

Instructions

Step 1

Clean crush your berries and put into your carboy.

Boil your water to kill any stray bacteria let cool and then pour into your carboy add in your pectic enzyme and grape juice.

Step 2

After 24 hours add your yeast and the rest of stage 2 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

Let wine sit for a couple of months before drinking.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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

]]> https://www.buildthebottle.com/2020/12/14/tayberry-wine-recipe/feed/ 0 11529 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!

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

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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 Red Apple Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/12/08/red-apple-wine-recipe/ https://www.buildthebottle.com/2020/12/08/red-apple-wine-recipe/#respond Tue, 08 Dec 2020 16:46:34 +0000 https://www.buildthebottle.com/?p=11367 Red Apple Wine Recipe D.I.Y.Red Apple Wine Recipe D.I.Y. feel your love for apples in this awesome wine crisp yum and delicious!

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

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Red Apple Wine Recipe

Hey Guys and Gals!

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

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

]]> https://www.buildthebottle.com/2020/12/08/red-apple-wine-recipe/feed/ 0 11367 Green Apple Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/12/08/green-apple-wine-recipe/ https://www.buildthebottle.com/2020/12/08/green-apple-wine-recipe/#respond Tue, 08 Dec 2020 16:31:23 +0000 https://www.buildthebottle.com/?p=11370 Green Apple Wine Recipe D.I.Y.Green Apple Wine Recipe D.I.Y. you will make this wine once and then keep on making it.

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

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Green Apple Wine Recipe

Hey Guys and Gals!

Are you looking for an awesome Green 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 Green 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.

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

]]> https://www.buildthebottle.com/2020/12/08/green-apple-wine-recipe/feed/ 0 11370 Garlic Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/16/garlic-wine-recipe/ https://www.buildthebottle.com/2020/08/16/garlic-wine-recipe/#respond Sun, 16 Aug 2020 14:26:47 +0000 https://www.buildthebottle.com/?p=7968 Garlic Wine Recipe D.I.Y.Garlic Wine Recipe D.I.Y. well not what your thinking this wine is actually unbelievable you will be putting it on all your poultry!

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Garlic Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome baking wine try Garlic 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 Garlic Wine Recipe in the world.

Ingredients

Step 1
  • 12 large garlic bulbs
  • 12 ounces (360 ml) apple juice concentrate
  • Juice of 1 lemon
  • 2 teaspoons (10 g) lemon zest
  • 1 Campden tablet (optional)
  • 1 gallon of water
Step 2
  • 1 package (5-7 g) Montrachet wine yeast
  • 1 teaspoon (5 g) pectic enzyme
  • 1 teaspoon (5 g) yeast nutrient
  • 1/2 cups (360 ml) orange juice, at room temperature
  • 1/4 teaspoon (1.25 g) tannin

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

First remove your fresh garlic bulbs from garlic and peel and divide into two piles, one with 8 heads and the other with 4 heads.

Bake 4 cloves in wrapped well in tinfoil for 45 min, the garlics should be soft and caramelized when you remove them.

Place the baked garlic and the cloves from the remaining 8 heads of garlic in a large pot with 2 quarts of water. Boil for 45 minutes, replacing the evaporated water as needed. After 40 min strain out the garlics and return the garlic water to the pot. Then add the apple juice and bring to a boil for another 5 m in.

Remove from heat and stir in lemon juice and lemon zest.

When cool transfer to your carboy.

Add a Campden tablet,

Cover and let sit for 24 hours then add.

Yeast Hydration And Primary Fermentation

Step 2
  • 1 package (5-7 g) Montrachet wine yeast
  • 1 teaspoon (5 g) pectic enzyme
  • 1 teaspoon (5 g) yeast nutrient
  • 1/2 cups (360 ml) orange juice, at room temperature
  • 1/4 teaspoon (1.25 g) tannin

 In a large cup pour in your orange juice then add the rest.

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. Top off to a gallon.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete which is usually about 5-7 days.

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 Adriano Gadini from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/16/garlic-wine-recipe/feed/ 0 7968 Pawpaw Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/16/pawpaw-wine-recipe/ https://www.buildthebottle.com/2020/08/16/pawpaw-wine-recipe/#respond Sun, 16 Aug 2020 13:48:59 +0000 https://www.buildthebottle.com/?p=7987 Pawpaw Wine Recipe D.I.Y.Pawpaw Wine Recipe D.I.Y. Have a great and joyous time when you whip out this bottle of wine to share!

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

]]>

Pawpaw Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  •  2-3 lbs ripe paw paws
  • 2 lbs granulated sugar
  • 7 pts water
  • 1-1/2 tsp citric acid
  • 1 tsp pectic enzyme
  • 1/2 tsp grape tannin

Method:

Step 2
  • 1 tsp yeast nutrient
  • 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.)

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 The water.

While you are waiting for a boil peel the fruit and chop into pieces.

If you are using a straining bag put fruit into straining bag, tie closed, and place bag in primary.

Mash fruit either in the bag or directly in primary.

Add in the sugar and boiling water.

Cover primary and set aside to cool.

When room temperature, add all ingredients except yeast. Recover and set aside 12 hours. 

After 12 hours add the yeast, and nutrients.

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 Chesna from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/16/pawpaw-wine-recipe/feed/ 0 7987 Feijoa Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/09/feijoa-wine-recipe-2/ https://www.buildthebottle.com/2020/08/09/feijoa-wine-recipe-2/#respond Sun, 09 Aug 2020 13:52:35 +0000 https://www.buildthebottle.com/?p=7633 Feijoa Wine Recipe D.I.Y.Feijoa Wine Recipe D.I.Y. A yummy and delicious wine it brings out all the fine points of the feijoa fruit that you love!

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 in the world.

Ingredients

Step 1
  • Enough feijoas to yield 3 1/2 pounds of of feijoa flesh
  • 2 1/2 pounds of sugar
  • 1 gallon of water
  • 1 Campden tablet
  • ¼ teaspoon of tannin
  • ¼ teaspoon of malic acid
  • ½ teaspoon of tartaric acid
  • 1 ½  teaspoon pectic enzyme

Method:

Step 2
  • 1 tsp yeast nutrient
  • 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.)

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

Freeze the feijoas, then take them out to thaw. When thawed t scoop out the flesh. (The freeze/thaw process weakens the cell walls and allows the fruit to release more flavor during the fermentation process)

Place the feijoa flesh in a large plastic bin or bucket, and mash the feijoa’s.

Add your water and sugar and stir until the sugar is dissolved. Add the tannin, malic acid, tartaric acid and pectic enzyme. Finnaly crush the Campden tablet and add that to mixture.

Cover your bucket and let sit for 3 days agitating every day for 3 days.

Strain the mixture through cheesecloth into a clean bucket then pour back into clean carboy.

Add the yeast, and nutrients.

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 Chesna from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/09/feijoa-wine-recipe-2/feed/ 0 7633 Pineapple Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/09/pineapple-wine-recipe/ https://www.buildthebottle.com/2020/08/09/pineapple-wine-recipe/#respond Sun, 09 Aug 2020 13:34:50 +0000 https://www.buildthebottle.com/?p=7646 Pineapple Wine Recipe D.I.Y.Pineapple Wine Recipe D.I.Y. Enjoy your pineapple in a bottle best of all you can enjoy it all year round!

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

]]>

Pineapple Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 3 lbs. Pineapple
  • 96 oz. water
  • 1.75lbs. sugar
  • 0.25 tsp. Tannin
  • 1 Campden Tablet
Step 2
  • 1 tsp yeast nutrient
  • 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

Clean and core the pineapple, chop into chunks and combined into your carboy with rest of the ingredients.

Top off water to about a gallon.

Add the 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, the carboy you rack to should always be full to prevent spoilage.

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 Joseph Mucira from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/09/pineapple-wine-recipe/feed/ 0 7646 Cashew Fruit Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/09/cashew-fruit-wine-recipe/ https://www.buildthebottle.com/2020/08/09/cashew-fruit-wine-recipe/#respond Sun, 09 Aug 2020 12:36:30 +0000 https://www.buildthebottle.com/?p=7659 Cashew Fruit Wine Recipe D.I.Y.Cashew Fruit Wine Recipe D.I.Y. What a party what a treat this will make every just want to drink!

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

]]>

Cashew Fruit Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • Cashew fruit – about 12 average fruit.
  • 2.5- 3 pounds of sugar
  • 1 gallon of water
  • Yeast – 1 tsp
Step 2
  • 1 tsp yeast nutrient
  • 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.)

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

Method:
Wash the cashew fruit, dry, then cut it into small pieces and remove the nut.
 Put the cut up cashew fruit ,sugar ,water and yeast into the carboy and then pour in 1 gallon of water.

Add the 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 Evita Ochel from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/09/cashew-fruit-wine-recipe/feed/ 0 7659 Calamondin Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/31/calamondin-wine-recipe/ https://www.buildthebottle.com/2020/07/31/calamondin-wine-recipe/#respond Fri, 31 Jul 2020 16:04:26 +0000 https://www.buildthebottle.com/?p=7271 Calamondin Wine Recipe D.I.Y.Calamondin Wine Recipe D.I.Y. a great citrus wine that you will take pleasure serving to all those that you host every single time!

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

]]>

Calamondin Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 12-15 ripe calamondin
  • 2 lbs granulated sugar
  • 11˝ oz can of Welch’s 100% white grape juice frozen concentrate
  • 6 pts water
  • 1 tsp pectic enzyme
Step 2
  • 1 tsp yeast nutrient
  • 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.)

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 water to boil and add sugar keep on stirring till all the sugar has dissolved.

Peel the fruit for the zest and place in the primary.

Pour boiling water over zest, cover, and set aside to cool.

Meanwhile juice the calamondins strain the juice and cover until needed.

When primary reaches room temperature, stir in calamondin juice, white grape concentrate, yeast nutrient and pectic enzyme.

Top off water to about a gallon.

Add the 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 Andy M. from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/31/calamondin-wine-recipe/feed/ 0 7271 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!

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

]]>

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!

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

]]>

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 Sorrel Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/26/sorrel-wine-recipe/ https://www.buildthebottle.com/2020/07/26/sorrel-wine-recipe/#respond Sun, 26 Jul 2020 11:03:39 +0000 https://www.buildthebottle.com/?p=6996 Sorrel Wine Recipe D.I.Y.Sorrel Wine Recipe D.I.Y. Ready for some serious holiday action well if you are then you must have already made this awesome Sorrel Wine already!

The post Sorrel 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
  • 2 oz. dried sorrel flower
  • 2 lbs. sugar
  • 14 cups of water
  • 1.5 tsp. acid blend
  • 1 tsp. yeast nutrient
Step 2
  • 1 pack Red Star Côte des Blancs 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

Combine water and sugar and put on to boil, stirring occasionally until sugar is dissolved.

Put the sorrel in a nylon straining bag and put in primary.

Pour boiling sugar-water over flowers and stir in all ingredients except yeast. Cover primary until water cools to room temperature.

Squeeze flowers to extract maximum flavor and then discard flowers or reuse for tea.

Top off water to about a gallon.

Add the 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 Annette Meyer from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/26/sorrel-wine-recipe/feed/ 0 6996 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 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 Watermelon Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/21/watermelon-wine-recipe-d-i-y/ https://www.buildthebottle.com/2020/06/21/watermelon-wine-recipe-d-i-y/#respond Sun, 21 Jun 2020 20:09:54 +0000 http://www.buildthebottle.com/?p=5908 Watermelon Wine Recipe D.I.Y.Watermelon Wine Recipe D.I.Y. think that watermelon is just to relax and eat well you can now drink in style like you have never before!

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 D.I.Y. 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 in the world.

Ingredients

Step 1
  • 8 cups of watermelon juice (one medium / large watermelon)
  • 1/8 teaspoon tannin (or cup of black tea)
  • 2 lbs / 900 grams granulated sugar
  • 2 1/2 teaspoons acid blend
  • 8 cups of water
  • 1 campden tablet
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 red flesh from the watermelon into cubes and squeeze out the juice through a straining bag, sieve or electric juicer.

Pour watermelon juice into fermentation bucket and add all ingredients apart from the wine yeast, stirring well.

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 Rudy and Peter Skitterians from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/21/watermelon-wine-recipe-d-i-y/feed/ 0 5908 Medlar Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/09/medlar-wine-recipe/ https://www.buildthebottle.com/2020/06/09/medlar-wine-recipe/#respond Tue, 09 Jun 2020 11:52:26 +0000 http://www.buildthebottle.com/?p=5699 Medlar Wine Recipe D.I.Y.Medlar Wine Recipe D.I.Y. a great wine to sip and share for all those that are close and near!

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

]]>

Medlar Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 8 lb / 3,600 grams Medlars
  • 3 lb / 1,350 grams sugar
  • Pectin enzyme
  • Water up to 1 gallon
  • 1/2 pint strong black tea
  • Campden tablet
  • Yeast nutrient
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 . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Place the ripe fruit in a fermentation bucket and pour over the boiling water. Add 1 lb. of sugar and an equal quantity of cold water.

Add the campden tablet, pectin enzyme and now its waiting 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 Dandelion 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 waldfey from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/09/medlar-wine-recipe/feed/ 0 5699 Rose Petal Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/07/rose-petal-wine-recipe/ https://www.buildthebottle.com/2020/06/07/rose-petal-wine-recipe/#respond Sun, 07 Jun 2020 20:01:16 +0000 http://www.buildthebottle.com/?p=5683 Rose Petal Wine Recipe D.I.Y.Rose Petal Wine Recipe D.I.Y. A flower or a bottle how about both in one wow you would never believe when you have it!

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

]]>

Rose Petal Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 10 cups rose petals
  • 1 gallon water
  • 2.5 pounds white granulated sugar
  • ½ teaspoon yeast nutrient
  • 3.5 teaspoons vinacid R
  • 2 teaspoons Campden tablets
  • ½ teaspoon grape tannin
  • 10 ounces white grape concentrate
Step 2
  • 1 pack Lavlin 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

Pick the flowers just before starting, so they’re fresh remove the petals.

Put all ingredients except water and yeast in primary fermentor.

Add 8 cups of hot water and stir to dissolve sugar.

Add the rest of the water cover wait 24 hours to 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 Dandelion 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 Myriam Zilles from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/07/rose-petal-wine-recipe/feed/ 0 5683 Saskatoon Berry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/31/saskatoon-berry-wine-recipe/ https://www.buildthebottle.com/2020/05/31/saskatoon-berry-wine-recipe/#respond Sun, 31 May 2020 15:39:25 +0000 http://www.buildthebottle.com/?p=5551 Saskatoon Berry Wine Recipe D.I.Y.Saskatoon Berry Wine Recipe D.I.Y. sip drink repeat ok you will not want to do anything else for the rest of your life!

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

]]>

Saskatoon Berry Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 1 gallon Water
  • 2 1/2 lbs White granulated sugar
  • 1/2 tsp Yeast nutrient
  • 1/2 tsp Pentic enzyme
  • 3 tsp Vinacid O
  • 2 Campden Tablets(crushed)
  • 10 oz Red grape concentrate
Step 2
  • Wine yeast Burgundy or Pommard

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 and remove stem of the berries crush the and add into primary you will agitate daily.

Pour sugar and acid into the carboy.

Add the grape juice and water to carboy then add all ingredients except pectic enzyme and yeast stir well to dissolve sugar.

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 Elena Mullagaleeva from Pixabay

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

]]> https://www.buildthebottle.com/2020/05/31/saskatoon-berry-wine-recipe/feed/ 0 5551 Vanilla Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/24/vanilla-wine-recipe/ https://www.buildthebottle.com/2020/05/24/vanilla-wine-recipe/#respond Sun, 24 May 2020 15:04:29 +0000 http://www.buildthebottle.com/?p=5390 Vanilla Wine Recipe D.I.Y.Vanilla Wine Recipe D.I.Y. Your friends will be in awe when they see you present this wine to your vanilla loving friends!

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

]]>

Vanilla Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 2 cans (11.5 oz) Welch’s 100% white grape juice frozen concentrate
  • 4 vanilla beans
  • 1-1/4 lbs granulated sugar
  • 2 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • water to make 1 gallon
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 . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Pour sugar and acid into the carboy.

Bring 4 cups water to boil and pour over sugar and acid to primary. Stir until completely dissolved let cool.

Add the grape juice and water to carboy then add all 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 set aside additional 12 hours.

After a total of 24 hours 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 gate74 from Pixabay

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

]]> https://www.buildthebottle.com/2020/05/24/vanilla-wine-recipe/feed/ 0 5390 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 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 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 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 Tea Wine Recipe D.I.Y https://www.buildthebottle.com/2019/12/22/tea-wine-recipe/ https://www.buildthebottle.com/2019/12/22/tea-wine-recipe/#respond Sun, 22 Dec 2019 02:25:23 +0000 http://www.buildthebottle.com/?p=2111 Tea Wine Recipe D.I.Y.Tea Wine Recipe D.I.Y. You will never think of tea as being for the end of the meal again with this awesome wine!

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]]>

Tea Wine Recipe D.I.Y.

Hey Guys and Gals!

My friend, 8 Bit Shinobi Arcade Bar shared this awesome Tea Wine Recipe that you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Tea Wine Recipe’s in the world.

Ingredients

Step 1
  • 1 gallon of tea (Iced or Leaves)
  • 3 pounds of sugar (4 pounds if using tea leaves)
  • 4 Lemons
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

Brew your tea when it is cool pour into your carboy if you are using ice tea you can do it right in the carboy. Wash and scrub your lemons thinly slice them then place them into your carboy pour in the sugar and cover loosely,

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 you can add sugar to suit your taste.

When the tea 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 you can drink right away, however let wine sit for 2-3 months for best taste.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

And Don’t forget to visit our friend 8 Bit Shinobi Arcade Bar!

Image by 현국 신 from Pixabay

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]]> https://www.buildthebottle.com/2019/12/22/tea-wine-recipe/feed/ 0 2111 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