Wine Recipe Archives - Build The Bottle https://www.buildthebottle.com/tag/wine-recipe/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Sun, 16 Aug 2020 14:26:52 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Wine Recipe Archives - Build The Bottle https://www.buildthebottle.com/tag/wine-recipe/ 32 32 218777377 Garlic Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/16/garlic-wine-recipe/ https://www.buildthebottle.com/2020/08/16/garlic-wine-recipe/#respond Sun, 16 Aug 2020 14:26:47 +0000 https://www.buildthebottle.com/?p=7968 Garlic Wine Recipe D.I.Y.Garlic Wine Recipe D.I.Y. well not what your thinking this wine is actually unbelievable you will be putting it on all your poultry!

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

]]>

Garlic Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

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

When cool transfer to your carboy.

Add a Campden tablet,

Cover and let sit for 24 hours then add.

Yeast Hydration And Primary Fermentation

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

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Adriano Gadini from Pixabay

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

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

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

]]>

Pawpaw Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Method:

Step 2
  • 1 tsp yeast nutrient
  • 1 pack of wine yeast

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

Boil The water.

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

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

Mash fruit either in the bag or directly in primary.

Add in the sugar and boiling water.

Cover primary and set aside to cool.

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

After 12 hours add the yeast, and nutrients.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Chesna from Pixabay

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

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

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

]]>

Feijoa Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Method:

Step 2
  • 1 tsp yeast nutrient
  • 1 pack of wine yeast

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

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

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

Add the yeast, and nutrients.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Chesna from Pixabay

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

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

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

]]>

Pineapple Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 3 lbs. Pineapple
  • 96 oz. water
  • 1.75lbs. sugar
  • 0.25 tsp. Tannin
  • 1 Campden Tablet
Step 2
  • 1 tsp yeast nutrient
  • 1 pack Lalvin EC-1118 wine yeast

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

Top off water to about a gallon.

Add the yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar.

Rack every three months until one year old, the carboy you rack to should always be full to prevent spoilage.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Joseph Mucira from Pixabay

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

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

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

]]>

Cashew Fruit Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

Add the yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Evita Ochel from Pixabay

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

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

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

]]>

Calamondin Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

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

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

Top off water to about a gallon.

Add the yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Andy M. from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/31/calamondin-wine-recipe/feed/ 0 7271 Lavender Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/31/lavender-wine-recipe/ https://www.buildthebottle.com/2020/07/31/lavender-wine-recipe/#respond Fri, 31 Jul 2020 15:23:51 +0000 https://www.buildthebottle.com/?p=6985 Lavender Wine Recipe D.I.Y.Lavender Wine Recipe D.I.Y. Hum do you want something so special a little floral and alcoholic well here it is and its yum!

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

]]>

Lavender Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

 Equipment

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

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

Instructions

Step 1

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

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

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

After 24 hours add yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Rebekka D from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/31/lavender-wine-recipe/feed/ 0 6985 Sorrel Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/26/sorrel-wine-recipe/ https://www.buildthebottle.com/2020/07/26/sorrel-wine-recipe/#respond Sun, 26 Jul 2020 11:03:39 +0000 https://www.buildthebottle.com/?p=6996 Sorrel Wine Recipe D.I.Y.Sorrel Wine Recipe D.I.Y. Ready for some serious holiday action well if you are then you must have already made this awesome Sorrel Wine already!

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

]]>

Persimmons Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

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

Top off water to about a gallon.

Add the yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Annette Meyer from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/26/sorrel-wine-recipe/feed/ 0 6996 Cucumber Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/07/26/cucumber-wine-recipe/ https://www.buildthebottle.com/2020/07/26/cucumber-wine-recipe/#comments Sun, 26 Jul 2020 04:12:16 +0000 https://www.buildthebottle.com/?p=7018 Cucumber Wine Recipe D.I.Y.Cucumber Wine Recipe D.I.Y. No better way to consume your regular dosage of cucumbers that much I can tell you!

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

]]>

Cucumber Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

Wash cucumbers oranges and lemons.

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

Add the sugar and the campden tablet.

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

After 24 hours add yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Krzysztof Jaracz from Pixabay

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

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

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

]]>

Persimmons Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

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

After 24 hours add yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Sergej Cankov from Pixabay

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

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

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

]]>

Tomato Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

(The sediment is the stuff that accumulates at the bottom of your container or in pulp bag.)

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Couleur from Pixabay

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

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

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

]]>

Quince Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

Bring the 4 litres of water to a boil.

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

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

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

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

Step 2

After 24 hours add yeast.

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

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

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Helga Kattinger from Pixabay

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

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

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

]]>

Maple Syrup Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

Place maple sap in primary Carboy add water and sugar.

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

After 24 hours add yeast.

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Jody Parks from Pixabay

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

]]> https://www.buildthebottle.com/2020/07/12/maple-syrup-wine-recipe/feed/ 0 6582 Mulberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/07/mulberry-wine-recipe-d-i-y/ https://www.buildthebottle.com/2020/06/07/mulberry-wine-recipe-d-i-y/#respond Sun, 07 Jun 2020 19:46:46 +0000 http://www.buildthebottle.com/?p=5712 Mulberry Wine Recipe D.I.Y.Mulberry Wine Recipe D.I.Y. A delicious wine for those that are looking for one!

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

]]>

Mulberry Wine Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 4 pounds mulberries
  • 4 1/2 cups of sugar
  • 1 teaspoon yeast nutrient
  • 1 teaspoon acid blend
  • 1 teaspoon pectic enzymes
  • 1 Campden tablet

Instructions

Step 2
  • Use all-purpose or Bordeaux 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

Instructions

Step 1

Crush the fruit in the primary fermenter, pour in all the additives and sugar.

Stir well and top up to 1 gallon with hot water.

Let sit until cool and the Campden tablet dissipates (about 24 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 Dandelion wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

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

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

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by İsmet Şahin from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/07/mulberry-wine-recipe-d-i-y/feed/ 0 5712 Rice Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/04/rice-wine-recipe/ https://www.buildthebottle.com/2020/05/04/rice-wine-recipe/#respond Mon, 04 May 2020 18:31:40 +0000 http://www.buildthebottle.com/?p=4731 Rice Wine Recipe D.I.Y.Rice Wine Recipe D.I.Y. want to know how to enjoy rice in liquid form well this surely the best way how!

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

]]>

Rice Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

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

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

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

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

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

Step 2

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

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

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

Final Step

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

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

then rack into a clean carboy.

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

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

Aging / Bottling

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

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

Bottle using the siphon cork and chill it does last and gets better with age if you get a high alcohol content!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by kalhh from Pixabay

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

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

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

]]>

Prickly Pear Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

Peeling your prickly peer my liqueur recipe with instructions.

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

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

( Ascorbic acid you will add at bottling time)

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Ulrike Leone from Pixabay

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

]]> https://www.buildthebottle.com/2020/05/03/prickly-pear-wine-recipe/feed/ 0 4734 Dandelion Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/03/29/dandelion-wine-recipe/ https://www.buildthebottle.com/2020/03/29/dandelion-wine-recipe/#respond Sun, 29 Mar 2020 17:56:52 +0000 http://www.buildthebottle.com/?p=4095 Dandelion Wine Recipe D.I.Y.Dandelion Wine Recipe D.I.Y. A delicious way to use those dandelions that are just growing everywhere!

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

]]>

Dandelion Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

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

Step 1

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

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

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

You Like Our Recipes So Try Our Vodka

Other Great Things To Know

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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

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

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

]]>

Coffee Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

You Like Our Recipes So Try Our Vodka

Other Great Things To Know

From Our Sister Blog Terebelo.com

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

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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

]]> https://www.buildthebottle.com/2020/03/15/coffee-wine-recipe/feed/ 0 3237