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Vanilla Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 2 cans (11.5 oz) Welch’s 100% white grape juice frozen concentrate
  • 4 vanilla beans
  • 1-1/4 lbs granulated sugar
  • 2 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • water to make 1 gallon
Step 2
  • Wine Yeast

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

Pour sugar and acid into the carboy.

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

Add the grape juice and water to carboy then add all ingredients except pectic enzyme and yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.

After 12 hours stir in pectic enzyme, yeast nutrient set aside additional 12 hours.

After a total of 24 hours you will add your prepared yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

Now is when you will add the ascorbic acid and add sugar to taste.

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

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by gate74 from Pixabay

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