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

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

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Charantais Melon Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

Step 2

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

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

Step 3

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Rudy and Peter Skitterians from Pixabay

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

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

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

]]>

Canary Melon Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 8 cups of Canary Melon juice
  • 1/8 teaspoon tannin (or cup of black tea)
  • 2 lbs / 900 grams granulated sugar
  • 2 1/2 teaspoons acid blend
  • 8 cups of water
  • 1 campden tablet
Step 2
  • yeast and 1 teaspoon yeast nutrient

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

Start your yeast starter in step 2 wait 24 hours, then you will add your prepared yeast. Or just skip to yeast hydration.

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

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

Step 2

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

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

Step 3

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Rudy and Peter Skitterians from Pixabay

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

]]> https://www.buildthebottle.com/2021/07/29/canary-melon-wine-recipe/feed/ 0 11883 Nectarine Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/12/04/nectarine-wine-recipe/ https://www.buildthebottle.com/2020/12/04/nectarine-wine-recipe/#respond Fri, 04 Dec 2020 16:11:43 +0000 https://www.buildthebottle.com/?p=11265 Nectarine Wine Recipe D.I.Y.Nectarine Wine Recipe D.I.Y. enjoy a delicious wine that you will always want to have around for your parties!

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

]]>

Nectarine Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 3 1/2 lb nectarines
  • 3 lb of sugar
  • 3 lemons
  • 1/2 pint strong black tea
  • Pectin enzyme
  • 1 gallon of water
Step 2
  • Yeast nutrient
  • Wine 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

Crush the fruit in the primary fermenter and juice your lemon, add in the rest from step 1.

Step 2

Add the yeast and the yeast nutrient.

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.)

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

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

]]> https://www.buildthebottle.com/2020/12/04/nectarine-wine-recipe/feed/ 0 11265 Pineapple Mango Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/12/04/pineapple-mango-wine-recipe/ https://www.buildthebottle.com/2020/12/04/pineapple-mango-wine-recipe/#respond Fri, 04 Dec 2020 15:50:07 +0000 https://www.buildthebottle.com/?p=11293 Pineapple Mango Wine Recipe D.I.Y.Pineapple Mango Wine Recipe D.I.Y. a delicious wine that you will sip and enjoy at every occasion you can!

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

]]>

Pineapple Mango Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 4 large, very ripe pineapples
  • 64oz of mango juice
  • 32oz of apple juice
  • 14 cups of sugar
  • 5 gallons of water
Step 2
  • 1 package of 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

Peel and blend your fruit and put into the carboy. Bring 2 gallons of water to a boil and stir in the sugar when the sugar has dissolved turn off the flame and let cool down. Pour 2 gallons of water into your carboy. When cooled off add in your boiled water.

Step 2

Add the 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.

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.)

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

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

]]> https://www.buildthebottle.com/2020/12/04/pineapple-mango-wine-recipe/feed/ 0 11293 Jamun Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/11/15/jamun-wine-recipe/ https://www.buildthebottle.com/2020/11/15/jamun-wine-recipe/#respond Sun, 15 Nov 2020 20:09:23 +0000 https://www.buildthebottle.com/?p=10805 Jamun Wine Recipe D.I.Y.Jamun Wine Recipe D.I.Y. a unique wine that will last giving you for a long time the taste of home all year long!

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

]]>

Jamun Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 2 lbs of Jamuns
  • 2 lbs Sugar
  • 1 tspn Wheat
  • 1 gallon of water
Step 2
  • 1 package of 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

Wash and clean the jamuns then crush remove the seeds and put into the carboy. Add the sugar water and wheat to carboy.

Step 2

Add the 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.

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.)

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

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

]]> https://www.buildthebottle.com/2020/11/15/jamun-wine-recipe/feed/ 0 10805 Mulberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/11/15/mulberry-wine-recipe/ https://www.buildthebottle.com/2020/11/15/mulberry-wine-recipe/#respond Sun, 15 Nov 2020 19:54:44 +0000 https://www.buildthebottle.com/?p=10819 Mulberry Wine Recipe D.I.Y.Mulberry Wine Recipe D.I.Y. a great new wine recipe for you to make you will want to sip it at every occasion that you can!

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

]]>

Mulberry 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 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
  • 1 gallon of water
Step 2
  • All-purpose or Bordeaux 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

Crush the fruit in the primary fermenter then add in everything.

Top off your wine with water to a gallon. Add in campden tablet.

Wait 24 hours till you add yeast.

Step 2

Add the 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.

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.)

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

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

]]> https://www.buildthebottle.com/2020/11/15/mulberry-wine-recipe/feed/ 0 10819 Açaí Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/11/15/acai-wine-recipe/ https://www.buildthebottle.com/2020/11/15/acai-wine-recipe/#respond Sun, 15 Nov 2020 19:45:11 +0000 https://www.buildthebottle.com/?p=10833 Açaí Wine Recipe D.I.Y.Açaí Wine Recipe D.I.Y. you will love this delicious wine it will be such a pleasure to serve you will keep on making it over and over!

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

]]>

Açaí Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 3 Liters of pure Açaí juice
  • 1 can of Welch’s 100% Red Grape Juice Frozen Concentrate
  • 2 cups of brown sugar
  • 1 tsp acid blend (use one with no citric acid, if possible)
  • 1 tsp yeast nutrient
  • 1 tsp yeast energizer
  • 1/2 tsp tannin
  • 2 tsp pectic enzyme
  • 1 tbsp cocoa powder
  • 1 tsp black tea leaves
  • 1 pkg bentonite
Step 2
  • 1 pkg Lalvin EC-1118 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

Dissolve the tannin, yeast energizer, yeast nutrient, pectic enzyme, cocoa, tea leaves and acid blend with 1 liter of juice.

Use the other 2 liters dissolve the brown sugar. Combined all into your carboy and then add the yeast.

Step 2

Add the 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.

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.)

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

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

]]> https://www.buildthebottle.com/2020/11/15/acai-wine-recipe/feed/ 0 10833 Tangelo Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/11/03/tangelo-wine-recipe/ https://www.buildthebottle.com/2020/11/03/tangelo-wine-recipe/#respond Tue, 03 Nov 2020 14:57:51 +0000 https://www.buildthebottle.com/?p=10470 Tangelo Wine Recipe D.I.Y.Tangelo Wine Recipe D.I.Y. find true pleasure in a bottle no gimmicks no shtick just pure love!

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

]]>

Tangelo Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 1 gallon Tangelo juice
  • 5 gallons water
  • 10lbs sugar
  • Yeast nutrient
  • Yeast energizer
Step 2
  • 2 packets of D-47 due to the high acidity

 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

Juice your Tangelo and pour into your carboy, pour in your water and then add in the rest of the ingredients.

Step 2

Add the 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.

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.)

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

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

]]> https://www.buildthebottle.com/2020/11/03/tangelo-wine-recipe/feed/ 0 10470 Honeyberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/11/03/honeyberry-wine-recipe/ https://www.buildthebottle.com/2020/11/03/honeyberry-wine-recipe/#respond Tue, 03 Nov 2020 14:39:45 +0000 https://www.buildthebottle.com/?p=10487 Honeyberry Wine Recipe D.I.Y.Honeyberry Wine Recipe D.I.Y. you will take a lot of pride in this honeyberry wine every time you put on the table!

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

]]>

Honeyberry Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 6 cups or 2 lbs 10 oz frozen berries
  • 3 1/2 cups of sugar
  • 1 gallon of water
Step 2
  • 1/2 tsp Lalvin 71B 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

Crush the berries combined put in your carboy ad the rest of your ingredients top off with your water and let sit over night.

After 24 hours sift out the peels and put back into your carboy.

Step 2

Add yeast after 24 hours.

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.)

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

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

]]> https://www.buildthebottle.com/2020/11/03/honeyberry-wine-recipe/feed/ 0 10487 Rose Apple Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/10/26/rose-apple-wine-recipe/ https://www.buildthebottle.com/2020/10/26/rose-apple-wine-recipe/#respond Mon, 26 Oct 2020 02:25:18 +0000 https://www.buildthebottle.com/?p=10267 Rose Apple Wine Recipe D.I.Y.Rose Apple Wine Recipe D.I.Y. A drink that you will be proud to serve to friends and family!

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

]]>

Rose Apple Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 11 lb Ripe Rose Apple / champanga
  • 1 gallon water
  • 11 lb Sugar
  • 1/3 cup whole wheat /Kernels
Step 2
  • 1 Sachet of wine 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

Cut rose apples into small pieces and clean it well.

Add the water to the cleaned rose apples. Bring it to boil and then turn it off. Let cool and then put into your carboy. Then add the the kernels.

Step 2

Add yeast after 24 hours.

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.)

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

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

]]> https://www.buildthebottle.com/2020/10/26/rose-apple-wine-recipe/feed/ 0 10267 Goji Berry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/10/09/goji-berry-wine/ https://www.buildthebottle.com/2020/10/09/goji-berry-wine/#respond Fri, 09 Oct 2020 02:17:59 +0000 https://www.buildthebottle.com/?p=9825 Goji Berry Wine Recipe D.I.Y.Goji Berry Wine Recipe D.I.Y. A drink that you will be proud to serve to friends and family!

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

]]>

Goji Berry Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 2 pounds Dried Goji Berries
  • 1 lb Raisins
  • 1 gallon of water
  • 1.5 lbs. sugar
  • 2 Campden Tablets or 1/4 Teaspoon Potassium Bisulfite
  • 1 teaspoon tannin
  • 1 teaspoon Lemon Juice or Asorbic Acid
  • 1 Teaspoon of Calcium Carbonate – Optional but advisable.
Step 2
  • 1 Sachet of wine 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

If you are using fresh Goji Berries skip the next step.

Using dried berries, you will let them steep in water over night but first boil 1/2 gallon of water take off of fire. Let them sit over night.

After they sat you will prick pop or crush the berries.

Add in all your ingredients except for the yeast.

Cover the batch with a porous towel for 24 hours to allow it to purify. During this 24 hour period the sulfur gas from the campden is vaporized and leaves the batch.

Step 2

Add yeast after 24 hours.

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.)

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 Yerson Retamal from Pixabay

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

]]> https://www.buildthebottle.com/2020/10/09/goji-berry-wine/feed/ 0 9825 Muscadine Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/09/07/muscadine-wine-recipe/ https://www.buildthebottle.com/2020/09/07/muscadine-wine-recipe/#respond Mon, 07 Sep 2020 03:36:39 +0000 https://www.buildthebottle.com/?p=8767 Muscadine Wine Recipe D.I.Y.Muscadine Wine Recipe D.I.Y. enjoy an awesome and traditional drink when you create this one of a kind wine!

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

]]>

Muscadine Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 12 cups granulated sugar
  • 6 liters filtered water
  • 2 liters mashed muscadine grapes
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

Pour your sugar and water into carboy and make sure it dissolves.

Mash the muscadine grapes.

Add mashed fruit to the water and sprinkle the active dry yeast over the top. Cover with a coffee filter or a cheesecloth. Do not stir. 

Add yeast nutrient and yeast.

Step 2

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

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

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 Robbie Bracco from Pixabay

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

]]> https://www.buildthebottle.com/2020/09/07/muscadine-wine-recipe/feed/ 0 8767 Loquat Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/09/07/loquat-wine-recipe/ https://www.buildthebottle.com/2020/09/07/loquat-wine-recipe/#respond Mon, 07 Sep 2020 03:17:37 +0000 https://www.buildthebottle.com/?p=8782 Loquat Wine Recipe D.I.Y.Loquat Wine Recipe D.I.Y. a true drink that you will be so proud of I am sure you will always bring it out for guests!

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

]]>

Loquat Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 4 pounds fresh Loquats
  • 2 1/4 pounds sugar
  • 1 gallon of water
  • 1 Campden tablet (crushed)
  • 1/2 teaspoon Pectic Enzyme
  • 1 teaspoon Acid Blend
  • 1/4 teaspoon Grape Tannin
Step 2
  • 1/2 teaspoon Super Ferment yeast nutrient
  • Wine yeast (one pkg. for up to 5 gallons – try Red Star Cote des Blancs or Lalvin 71B-1122)

 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 the fruit in cool water and remove the seeds. Chop up the fruit into chunks and put into your primary fermenter.

Add the pectic enzyme, the tannin, the acid blend, the sugar, to off water to a gallon. and add the crushed campden tablet.

After 24 hours, add yeast nutrient and yeast.

Step 2

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

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

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 雲 曾 from Pixabay

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

]]> https://www.buildthebottle.com/2020/09/07/loquat-wine-recipe/feed/ 0 8782 Mayhaw Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/09/07/mayhaw-wine-recipe/ https://www.buildthebottle.com/2020/09/07/mayhaw-wine-recipe/#respond Mon, 07 Sep 2020 03:07:00 +0000 https://www.buildthebottle.com/?p=8797 Mayhaw Wine Recipe D.I.Y.Mayhaw Wine Recipe D.I.Y. when I tell you this is a must make wine I really mean it!

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

]]>

Mayhaw Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 5 gallons mayhaw juice
  • 5 – crushed campden tablets
  • 2 1/2 tsp – pectic enzyme
  • 5 lbs – sugar
  • 5 tsp – nutrient
  • 1 pkg – Laivin wine yeast
  • 1 tsp – Potassium sorbate
Step 2

 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 1 gallon of mayhaw juice into 5 gallon bucket.

Add crushed campden tablets, pectic enzyme, nutrient and 5 lbsof sugar to juice.

Mix well add remaining juice to bucket and mix again.

After 24 hours, add yeast nutrient and yeast.

Step 2

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

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

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 Manfred Richter from Pixabay

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

]]> https://www.buildthebottle.com/2020/09/07/mayhaw-wine-recipe/feed/ 0 8797 Elderflower Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/30/elderflower-wine-recipe/ https://www.buildthebottle.com/2020/08/30/elderflower-wine-recipe/#respond Sun, 30 Aug 2020 15:48:38 +0000 https://www.buildthebottle.com/?p=8456 Elderflower Wine Recipe D.I.Y.Elderflower Wine Recipe D.I.Y. a soft and pure drink for you to have available for all those guests that you will want to impress!

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

]]>

Elderflower Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 3 pounds of sugar
  • 250g raisins washed and lightly chopped
  • 1/2 mug strong tea, cooled
  • 3 lemons squeezed for their juice
  • 4.5l boiling water
Step 2
  • 1 teaspoon wine yeast
  • 1 tsp yeast nutrient or 1/4tsp of yeast extract, marmite or malt extract

 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

Bring water to a boil.

Dissolve the sugar in the boiling water.

Stir until you are sure there are no granules left.

Place the flowers, raisins & lemon juice into your carboy.

Pour your sugar water over the flowers, raisin and lemon and let cool.

Leave overnight to cool then add yeast.

Adding Yeast Nutrient

Step 2

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

Stir the yeast with the nutrients 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 HOerwin56 from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/30/elderflower-wine-recipe/feed/ 0 8456 Sloe Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/30/sloe-wine-recipe/ https://www.buildthebottle.com/2020/08/30/sloe-wine-recipe/#respond Sun, 30 Aug 2020 15:22:41 +0000 https://www.buildthebottle.com/?p=8472 Sloe Wine Recipe D.I.Y.Sloe Wine Recipe D.I.Y. This will change the way you think of the simple sloe fruit!

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]]>

Sloe Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 1.2kg (3lbs) Sloes
  • 1kg (2.2lbs) Sugar
  • 2 Oranges
  • 4 litres (1 gallon) water
Step 2
  • 1 teaspoon 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

Instructions

Step 1

Boil the sloes in 2 liters water for 30 minutes, crush them while they are boil to release their juices.

Pour into a clean bucket with the rest of the boiled water.

Peel and juice the oranges add to the bucket cover and leave for three days stir every day. 

After 3 days strain and bring to boil add the sugar and stir until all the sugar has dissolved.

Let the liquid cool, stir in the yeast and put back into a carboy. 

Adding 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.

(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 Sloe Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/08/30/sloe-wine-recipe/feed/ 0 8472 Leaf Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/30/leaf-wine-recipe/ https://www.buildthebottle.com/2020/08/30/leaf-wine-recipe/#respond Sun, 30 Aug 2020 15:08:35 +0000 https://www.buildthebottle.com/?p=8439 Leaf Wine Recipe D.I.Y.Leaf Wine Recipe D.I.Y. what can I say there is something special to saving those leaves and serving it as a wine!

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]]>

Leaf Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 4.6 litres (1 gallon) of fresh young tree leaves-oak, birch and or lime trees
  • 4.6 litres (1 gallon) of water
  • 900g (2lb) sugar
  • 2 or 3 oranges
Step 2
  • 1 teaspoon 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

Instructions

Step 1

Bring the water to a boil then pour over the leaves, stir well and leave overnight.

Strain off the leaves and bring the liquid to the boil. Add the squeezed orange juice and finely grated rind.

Allow the liquid to cool to lukewarm pour your juices into carboy.

Adding 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.

(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 Leaf Wine Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/08/30/leaf-wine-recipe/feed/ 0 8439 Tropical Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/08/16/tropical-wine-recipe/ https://www.buildthebottle.com/2020/08/16/tropical-wine-recipe/#respond Sun, 16 Aug 2020 15:39:22 +0000 https://www.buildthebottle.com/?p=7961 Tropical Wine Recipe D.I.Y.Tropical Wine Recipe D.I.Y. feel the tropics even when you can not be their I mean there is no other way to explain this amazing recipe!

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

]]>

Tropical Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 32 oz. orange juice
  • 32 oz. pineapple juice
  • 6- 11.8 oz cans young coconut juice with pulp (strained) not coconut milk or cream
  • 3 cups sugar
  • 1 tsp. grape tannin
  • 1 campden tablet
Step 2
  • 1/8 tsp. pectic enzymes (liquid)
  • 1 tsp. acid blend
  • 1 tsp. yeast nutrient
  • 2.5 grams Montrachet 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

Pour all your juices into carboy.

Pour out 1 quart of juice into a pot add in sugar, bring to 110 degrees, mixing all the while until sugar is completely dissolved.

Pour sugar mixture back into carboy and wait till it has cooled.

Add crushed and dissolved Campden, acid blend and grape tannin.

After 12 hours add pectic enzyme.

After 12 more hours, add yeast nutrient and yeast.

Adding 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.

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 Pexels from Pixabay

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

]]> https://www.buildthebottle.com/2020/08/16/tropical-wine-recipe/feed/ 0 7961 New Jersey Farm Distillery https://www.buildthebottle.com/2020/08/10/new-jersey-farm-distillery/ https://www.buildthebottle.com/2020/08/10/new-jersey-farm-distillery/#respond Mon, 10 Aug 2020 23:32:19 +0000 https://www.buildthebottle.com/?p=7761 New Jersey Farm DistilleryNew Jersey Farm Distillery A labor of love a labor of joy this distillery will be the place where you will want to hang out and bring friends!

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]]>

New Jersey Farm Distillery

New Jersey farm distillery sounds cool the ring sounds just amazing! Today was the first step into the future of the Terebelo Distillery.

I have located a potential farm located in Howell Township. See its not so simple you can’t just buy a farm and poof you build a distillery. If you purchase an ordinary farm you need to go through endless approval from municipal through federal.

There is only one exception and that is if your farm is designated as a farm that is part of the farm preservation act.

Howell strongly supports its farmers getting this designation which empowers the farmers to be able to utilize their farm unhindered, in many ways including a distillery that distills its own home grown produce and grain.

Now My Dream

I envision an osmosis of tranquility being build on such a farm. Were one can come and relax amongst the rolling hills and corn fields with the wind blowing across their face.

This distillery will be the moat epic spot a must visit on everyone who vacations in N.J.. Did I say N.J. lets through in for good measure New York to. In particular national and international travelers.

Need a retreat thats what our farm will be.

What To Read

Other Great Things To Know

To spirits and cheers,

Image by Free-Photos from Pixabay

The post New Jersey Farm Distillery appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/08/10/new-jersey-farm-distillery/feed/ 0 7761 Vin De Noix Liqueur Recipe D.I.Y. https://www.buildthebottle.com/2020/08/10/vin-de-noix-liqueur-recipe/ https://www.buildthebottle.com/2020/08/10/vin-de-noix-liqueur-recipe/#respond Mon, 10 Aug 2020 12:02:45 +0000 https://www.buildthebottle.com/?p=7734 Vin De Noix Liqueur Recipe D.I.Y.Vin De Noix Liqueur Recipe D.I.Y. feel warm with this delicious wine liqueur recipe you are sure to make it over and over!

The post Vin De Noix Liqueur Recipe D.I.Y. appeared first on Build The Bottle.

]]>

Vin De Noix Liqueur Recipe D.I.Y.

Hey Guys and Gals, are you Looking for an awesome Vin De Noix Liqueur Recipe? You now have no reason to look any further! So get ready to have the most awesome drink ever!

Ingredients

Step 1
  • 10 green walnuts
  • 1 cup of (brandy, marc, eau de vie, vodka, grain alcohol)
  • 5 cups of red wine
  • 1 cup of sugar
Optional
  • 3 walnut leaves
  • 1/3 orange, zest of
  • 1 or 2 cloves
  • 1/4 vanilla pod

Instructions

Step 1-2

Combined all the ingredients into your aging container, add what is to your liking from the optional.

Aging And Straining

Seal the container and let steep in a cool, dry place for 3 months.

Get your cheesecloth to filter it helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Congratulations, You Have Completed Making this Awesome Vin De Noix Liqueur Recipe

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Konevi from Pixabay

The post Vin De Noix Liqueur Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/08/10/vin-de-noix-liqueur-recipe/feed/ 0 7734 Watermelon Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/21/watermelon-wine-recipe-d-i-y/ https://www.buildthebottle.com/2020/06/21/watermelon-wine-recipe-d-i-y/#respond Sun, 21 Jun 2020 20:09:54 +0000 http://www.buildthebottle.com/?p=5908 Watermelon Wine Recipe D.I.Y.Watermelon Wine Recipe D.I.Y. think that watermelon is just to relax and eat well you can now drink in style like you have never before!

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

]]>

Watermelon Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 8 cups of watermelon juice (one medium / large watermelon)
  • 1/8 teaspoon tannin (or cup of black tea)
  • 2 lbs / 900 grams granulated sugar
  • 2 1/2 teaspoons acid blend
  • 8 cups of water
  • 1 campden tablet
Step 2
  • yeast and 1 teaspoon yeast nutrient

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Rudy and Peter Skitterians from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/21/watermelon-wine-recipe-d-i-y/feed/ 0 5908 Basil Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/14/basil-wine-recipe/ https://www.buildthebottle.com/2020/06/14/basil-wine-recipe/#respond Sun, 14 Jun 2020 14:58:56 +0000 http://www.buildthebottle.com/?p=5953 Basil Wine Recipe D.I.Y.Basil Wine Recipe D.I.Y. Hum think basil should just be a spice well this wine will surely open your eyes wide!

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

]]>

Basil Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 6 cups loose packed fresh holy basil leaves
  • 2 lbs sugar (add enough sugar to bring sg to 1.090)
  • 2 teaspoon tartaric acid
  • 1 teaspoon yeast nutrient
  • 1 crushed campden tab
  • 1/16 teaspoon tannin
  • 16 cups of water
Step 2
  • wine yeast and 1 tsp 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

Boil your water.

Bring 2 qt water to a boil. Remove from heat, add herbs and stir. Cover and allow to steep 2 hours.

Strain into your primary.

Bring 2 cups of water to a boil then dissolve the 2 lbs sugar and let cool.

Add the dissolved sugar to the basil and add remaining ingredients except the yeast.

Cover primary and set aside to cool. When room temperature, add all ingredients except yeast.

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Ulrike Leone from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/14/basil-wine-recipe/feed/ 0 5953 Medlar Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/09/medlar-wine-recipe/ https://www.buildthebottle.com/2020/06/09/medlar-wine-recipe/#respond Tue, 09 Jun 2020 11:52:26 +0000 http://www.buildthebottle.com/?p=5699 Medlar Wine Recipe D.I.Y.Medlar Wine Recipe D.I.Y. a great wine to sip and share for all those that are close and near!

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

]]>

Medlar Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

Step 1
  • 8 lb / 3,600 grams Medlars
  • 3 lb / 1,350 grams sugar
  • Pectin enzyme
  • Water up to 1 gallon
  • 1/2 pint strong black tea
  • Campden tablet
  • Yeast nutrient
Step 2
  • yeast and nutrient

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

Add the campden tablet, pectin enzyme and now its waiting time.

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by waldfey from Pixabay

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

]]> https://www.buildthebottle.com/2020/06/09/medlar-wine-recipe/feed/ 0 5699 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 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!

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

]]>

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

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

]]> 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!

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

]]>

Blueberry Wine Recipe D.I.Y.

Hey Guys and Gals!

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

Ingredients

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

Instructions

 Equipment

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

Walmart

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

Instructions

Step 1

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

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

Step 2

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

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

Take your hydrometer reading and calculate all the measurements.

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

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

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

Step 3

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

Final Step

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

then rack into a clean carboy.

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

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

Stage 4: Aging / Bottling

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

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

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Heidelbergerin from Pixabay

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

]]> https://www.buildthebottle.com/2019/12/08/blueberry-wine-recipe/feed/ 0 1952