Wine Recipes Designed To Improve And Impress

I wouldn’t call these the recipes for success, but they provide good information regarding some wine making recipes banking on the fact that you’re either willing to stick to the script, or willing to experiment. The basic idea is to experiment until you get it right, but the recipes have been carefully planned to be easy to understand. You can get the equipment you need in a beginner winemaker’s package, from the local wine making store.

Recipe 1 – Almond Wine

Below you will find a list of what you need, and here the explanation of the process. First of all mince the almonds and raisins. Next boil the mixture in the gallon of water for an hour. Place the sugar in the primary fermentation vessel. Using the vessel drain the liquid onto the sugar. Stir to dissolve and then replentish the liquid with water up to 1 gallon again. Now you need to let it cool off to 70 degrees F, add the lemon zest and juice while you do this. Next the yeast is required to start fermentation. Cover the vessel and stir twice a day for 10 days. Now you can strain through fine mesh into the bottle, fit the airlock and start fermenting. Rack the bottle after 30 days and then again after 6 weeks. Finally rack and bottle again after another 6 weeks. Now all you have to do is wait 1 year and enjoy.

bitter almonds – 1 oz.
raisins – 1 lb.
granulated sugar – 3lb.
water – 1 gallon
lemons – 2
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Recipe 2 – Apricot Wine

Like before, a list of ingredients awaits after the process. Unlike before mix everything except yeast and apricots in the primary fermentation vessel, obviously stirring to dissolve sugar. The apricots require some special attention. Wash, pit and dice them, then place them in a grain-bag and squeeze as much juice as you can into the vessel. Now you should have the pulp in the grain bag, place this in the vessel and set the vessel in a warm place for one day. Now you can add the yeast and cover. Remember to squeeze the grain bag every day to extract even more juice. Also remember to stir twice a day, just as before. After a total of 5 days strain the juice from the grain bag again, throw the pulp and transfer the liquid in the secondary fermentation vessel. Rack in bottles after 30 days and then again after 60 days. When the liquor becomes clear, rack again and bottle. This wine can age for one year or longer, depending upon preference.

apricots – 2 lb
water – 7 pints
sugar – 2 lb
acid blend – 1 tsp.
pectic enzyme – 1 tsp.
grape tannin – 1/4 tsp.
crushed Campden tablet – 1
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Recipe 3 – Banana wine (heavy bodied)

As before, a list of necessary ingredients awaits you after the process discussion. Chop the bananas after you peel them, place everything in the grain bag and tie. Place the bag in a large boiler with the water up to boiling temperature, then simmer for 30 minutes. This hot liquid must now be placed over the sugar, lemon and orange juice in the primary fermentation vessel. Naturally, stir to dissolve the sugar, afterwards when the handle cools off squeeze the grain bag to extract liquid. When all this liquor reaches 70 degrees F add the yeast. As always cover and set aside in a warm place, this time for a week. Remember to stir daily. After this move to a cooler place around 60 degrees F and allow to sit for 2 months. Next you want to siphon the liquor without the sediment inside the secondary fermentation vessel. Finally add the chopped raisins and fit the airlock. Rack after 4 months and again after another 4 months. Finally bottle and sample after 6 months. This wine improves with age.

bananas – 4 lb.
chopped golden raisins – 1/2 lb.
granulated sugar – 3 lb.
lemon – 1 juice only
orange – 1 juice only
water – 1 gallon
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Use the recipes to your own enjoyment and remember the true quality of a wine maker is in his attitude and love for the process.

Further reading:

• Wine Making – Step By Step Guide - This article will break down the steps of wine making. I will guide you through everything you need to know in order to successfully grow wine. Starting from crushing the grapes to the proper fermentation. Harvesting and Destemming Step 1...