Fruit Wine Archives - Build The Bottle https://www.buildthebottle.com/tag/fruit-wine/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Mon, 14 Dec 2020 16:28:04 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Fruit Wine Archives - Build The Bottle https://www.buildthebottle.com/tag/fruit-wine/ 32 32 218777377 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!

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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!

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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!

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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.

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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 Mangosteen Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/09/27/mangosteen-wine-recipe/ https://www.buildthebottle.com/2020/09/27/mangosteen-wine-recipe/#respond Sun, 27 Sep 2020 14:23:34 +0000 https://www.buildthebottle.com/?p=9426 Mangosteen Wine Recipe D.I.Y.Mangosteen Wine Recipe D.I.Y. have a drink and enjoy yourself this wine is a sure pleasure to swirl and drink!

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Mangosteen Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 3 1/2 gallons of mangosteen fruit juice
  • 3 pound bag of sugar
Step 2
  • 1 (1/4-ounce) packet active dry 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.)

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

Combined your ingredients into your carboy, if you are a purist you can skip the sugar.

Pour in the rest of your water and let cool.

Step 2

Add yeast.

Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

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

Put in your acid.

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 taboty from Pixabay

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

]]> https://www.buildthebottle.com/2020/09/27/mangosteen-wine-recipe/feed/ 0 9426 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.

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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.

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

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Blueberry Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

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

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

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

Step 3

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

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Heidelbergerin from Pixabay

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]]> https://www.buildthebottle.com/2019/12/08/blueberry-wine-recipe/feed/ 0 1952 Raspberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2019/11/17/raspberry-wine-recipe/ https://www.buildthebottle.com/2019/11/17/raspberry-wine-recipe/#respond Sun, 17 Nov 2019 02:21:46 +0000 http://www.buildthebottle.com/?p=1658 Raspberry WIne Recipe D.I.Y.Raspberry WIne Recipe D.I.Y. A great way to enjoy your raspberries the entire year!

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Raspberry Wine Recipe

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

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

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

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

Step 3

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

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Ulrike Leone from Pixabay

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

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Mango Wine Recipe

Hey Guys and Gals!

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

Step 1

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

Step 2

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

Step 3

  • 5 cups of sugar

Instructions

 Equipment

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

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

Instructions

Step 1

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

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

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

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

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

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

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

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

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

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

Step 3

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

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

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

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

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

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Steve Buissinne from Pixabay

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

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Pomegranate Wine Recipe

Hey Guys and Gals!

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

Step 1

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

Step 2

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

Instructions

 Equipment

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

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

Instructions

Step 1

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

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

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

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

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

Take your hydrometer reading and calculate all the measurements.

Let ferment with the pulp for 5-7 days

Stage 3

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

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

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

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking.

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Photo by Joanna Kosinska on Unsplash

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

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Apple Wine Recipe

Hey Guys and Gals!

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

Light Apple Wine Recipe

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

Full Body Apple Wine Recipe

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

Utensils

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

Instructions

Step 1

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

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

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

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

Step 2

After 24 hours add your yeast and cover your fermenter.

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

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

Step 3

Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

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

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

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

Step 4

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

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

Step 5

Before bottling add your anti oxidant.

Let wine sit for a couple of months before drinking.

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Photo by Timotheus Fröbel on Unsplash

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