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Started By
Message
Homemade Wine Help
Posted on 6/1/15 at 2:59 pm
Posted on 6/1/15 at 2:59 pm
I've been a regular "stalker" here for a while, and I have recently come across a dilemma that I think you all may be able to help me with, so I joined the clan.
My grandfather passed recently, and it took a lot out of my dad. One of his fondest memories was helping my grandpa make homemade strawberry wine in the summer. Unfortunately, it had been a few years since my grandpa had been capable of making it with him, and the recipe/directions never got written down. My dad had forgotten how to make it after some time. He has been talking about it a lot recently, and I am hoping that one of you might have an old southern homemade wine recipe that you might be willing to share so that I can hopefully use with my dad to help him relive some of those memories.
Sounds corny i know, but I would really appreciate any of you helping out.
My grandfather passed recently, and it took a lot out of my dad. One of his fondest memories was helping my grandpa make homemade strawberry wine in the summer. Unfortunately, it had been a few years since my grandpa had been capable of making it with him, and the recipe/directions never got written down. My dad had forgotten how to make it after some time. He has been talking about it a lot recently, and I am hoping that one of you might have an old southern homemade wine recipe that you might be willing to share so that I can hopefully use with my dad to help him relive some of those memories.
Sounds corny i know, but I would really appreciate any of you helping out.
3
Posted on 6/1/15 at 3:40 pm to tigerbaw1
quote:
15 lbs strawberries, cleaned, quartered forzen and thawed twice
1.25 lbs golden raisins, roughly chopped
5 tsp acid blend
5 tsp pectic enzyme
10 lbs brown sugar
Lalvin 71B-1122
Boil 10 quarts of water and add sugar, stir to dissolve. Add to 10 quarts of cold water and add acid blend and fruit. After it has cooled add 5 crushed campden tablets. After 12 hours add pectic enzyme. After additional 12 hours pitch yeast, cover and stir daily. After 7 days remove fruit and strain, rack to secondary over crushed campden tablets and top up to 5 gallons, fit airlock. Rack after 30 days. After 3rd racking, stabilize. Bottle when clear.
1-2. ???
3. I certainly would punch down the fruit, you don't want it to get moldy! And yes, sanitize the spoon or whatever you use.
4. It wouldn't hurt to add sugar, but you might want to do it soon I would think.
5. That amount of fruit is consistent with what I used. Based on what I did, here is what it looked like a few weeks ago:
LINK
I've made this one from home brew talk before. It didn't last very long at all. Came out very good.
Also made a Strawberry Riesling that my local homebrew store had. It also came out really great, and was super easy to make. You may want to start with something like that.
Something like this:
LINK
Posted on 6/1/15 at 4:19 pm to tigerbaw1
I can't help you, but I don't think it's corny at all. 
Posted on 6/2/15 at 9:48 am to BoogaBear
Thank you, I really appreciate it.
Posted on 6/2/15 at 2:45 pm to tigerbaw1
No worries.
I think you should really head down to your local homebrew store and find a kit that is already put together.
This will help you and your pops get reacquainted with the process and the equipment involved in wine making. Wine making is a much much different process than beer. A lot of chemicals and bacteria involved with using fruits and such.
Knock out one of those kits and enjoy the wine. My next suggestion would be an Apfelwein, it's in between a kit and full blown wine making from fruit.
This will rock your socks for cheap.
I think you should really head down to your local homebrew store and find a kit that is already put together.
This will help you and your pops get reacquainted with the process and the equipment involved in wine making. Wine making is a much much different process than beer. A lot of chemicals and bacteria involved with using fruits and such.
Knock out one of those kits and enjoy the wine. My next suggestion would be an Apfelwein, it's in between a kit and full blown wine making from fruit.
This will rock your socks for cheap.
quote:
Ingredients
5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
Equipment
5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
First sanitize the carboy, airlock, funnel, stopper or carboy cap.
Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
Repeat Steps 2 and 3, then go to step 5.
Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.
Posted on 6/2/15 at 4:12 pm to tigerbaw1
We have made open air blackberry wine.
Extremely risky as you may get mold or skunk. But the final product is insanely good.
Cleaned berries into a sterile container. Bruise em.
Four times as much distilled water as volume of berries. Two times as much sugar as volume of berries.
Boil water, disolve sugar in water.
Dump boiling mix over the berries.
Cover loosely with lid.
Allow to sit 3 days.
Strain into a glass container with a loose fitting lid. Wrap around edge with cellophane.
Set somewhere that doesn't get too hot until your first freeze.
Drink up.
If the gods were kind, you will have an amazingly fragrant wine that you will drink before it ever goes bad. If the gods weren't kind, the smell or taste or appearance of mold will tell you not to drink it.
Extremely risky as you may get mold or skunk. But the final product is insanely good.
Cleaned berries into a sterile container. Bruise em.
Four times as much distilled water as volume of berries. Two times as much sugar as volume of berries.
Boil water, disolve sugar in water.
Dump boiling mix over the berries.
Cover loosely with lid.
Allow to sit 3 days.
Strain into a glass container with a loose fitting lid. Wrap around edge with cellophane.
Set somewhere that doesn't get too hot until your first freeze.
Drink up.
If the gods were kind, you will have an amazingly fragrant wine that you will drink before it ever goes bad. If the gods weren't kind, the smell or taste or appearance of mold will tell you not to drink it.
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