Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 20 May 2008 05:37

This and other wine recipes are discussed at the wine recipe forum.  ”

This recipe was obtained from a book at a friend’s house several years ago. I start a gallon of this each month so I never run out. It’s that good.”

- 1 large can (1 lb. 3 oz.) grapefruit sections in syrup
- 1 pint of pure white grape juice - 2 lbs. white sugar

- 1 tsp. yeast nutrient

- 1 tsp. pectic enzyme

- ¼ to ½ tsp. tannin - water to make up 1 gallon - 1 pkg white wine yeast

Instructions:

Put 1 quart water on to boil. Meanwhile, dump grapefruit sections and syrup in primary and crush with hands. Add sugar to boiling water and stir well until it is dissolved. Pour boiling water in primary. Cover and allow to cool to room temperature. Add all ingredients except yeast. Stir and cover. Add yeast the next day. Recover primary and stir daily for 5-7 days. Strain through nylon straining bag and squeeze well. Transfer liquid to a secondary and cap with an airlock. Rack after 30 days and again when wine clears. Stabilize and allow another 30 days. Bottle and enjoy immediately.

Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 20 May 2008 05:33

• 6 lb blackberries
• 2-1/2 lb granulated sugar
• 1/2 tsp pectic enzyme
• 7 pts water
• wine yeast and nutrient

Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.

Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 13 May 2008 11:42

Description:

I was in the mood for a hop-head beer so I made an I.P.A.I wasn’t too fond of any that I tried except for Victories Hop Devil And this is what turned me on to I.P.A.’s.If you have never tried Hop Devil and have access to it try one.

Size:

• 2 1/2 gallon

Ingredients:

• 4 1/2lbs. american 2 row
• 1/8 lb. aromatic
• 1/8 lb. victory
• 1/4 lb. gambrinus honey malt
• 1/4 lb. crystal 80
• 1/2 oz. perle (60 min.)
• 1/4 oz. bullion (20 min.)
• 1 oz.hal. hersbuckler (steeped for 5 min.)
• 1/2 oz bramblings (dry hopped)
• 1 tsp. irish moss (15 min.)
• Wyeast 1056 Starter
• 1 tsp polyclar
• 2 1/2 tbs. corn sugar 

Brewing Instructions:

Mash all grains.Glutamine rest at 95f. for 5 min.Raise to 122f.(protien rest) for 30 min.Raise to 155f. for 30 min. or untill iodine test comes out negative for starches.Raise to 170f. for 10 min.Sparge with 165f. water till you accumulate 4 gallons.Boil for 60 min. adding hops and irish moss at designated times.Cool to 75-80f and pitch yeast.Ferment and add corn sugar at bottleing time.

Fermentation:

• primary: 3 days at 70f.( No this is not a missprint 3 days)
• Secondary: 1 week @ 70F with Polyclar

• O.G.-1.060
• F.G.-1.010
• Alcohol-Approx.6%