Last Updated on Sunday, 28 September 2008 01:16 Written by admin Sunday, 28 September 2008 01:16

Yield
1 US Gallon

Ingredients
12 fresh jalapeno peppers
1 box raisins (l5 oz.)
2 pounds sugar
1 ½ teaspoon acid blend
10 drops pectic enzyme
3 ½ quarts water
1 campden tablet (crushed)
Montrachet yeast

Directions

1. Trim off the stems of the peppers.
2. Using 2 cups of water, chop the peppers and raisins in a blender until smooth like a thick milkshake. Put into primary fermenter along with 3 quarts water. Add all other ingredients except yeast. Let stand 24 hours in the covered container.
3. After the 24 hours are up, add yeast and re-cover. Ferment on the pulp, stirring every day, for 5 to 7 days, then rack to secondary. Continue with normal fermentation per your usual method.

Last Updated on Sunday, 28 September 2008 01:14 Written by admin Sunday, 28 September 2008 01:14

Ingredients

5 large West Indian grapefruits (preferably from the Dominican Republic!)
3 ½ pounds brown sugar
2 tablespoon concentrated tea liquid (Tetley, Red Rose, Typhoo, etc.)
1 Imperial gallon water
1 pound dried raisins
1 package yeast

Directions

1. Extract juice from grapefruits into a sterile container.
2. Place sugar into water and boil until completely dissolved and allow to cool down to approximately 110 degrees Fahrenheit.
3. Add grapefruit juice, raisins and tea and place all in a properly sterilized fermentation vessel and add the yeast.
4. Place fermentation trapping device and allow to ferment for six weeks. After six weeks, rack, i.e. syphon off the clear wine from the bottom sediment into bottles, cork and place them horizontally allowing at least least four weeks for the anaerobic or secondary fermentation process.

Last Updated on Sunday, 28 September 2008 01:13 Written by admin Sunday, 28 September 2008 01:13

Ingredients:
4 lb. or 64 oz. of clover honey
1 lb. frozen rhubarb
1 lb. frozen strawberries
3 tsp. of citric acid
1 tsp. of yeast nutrient
4-5 drops of pectic enzyme
potassium sorbate
sparkalloid wine clarifier
1 gallon glass apple cider/type jug
airlock

Directions:

1. Bring 1 ½- 2 qts. water to boil in large pan.
2. Add 3 lb. or 48 oz. of clover honey, stirring right away to keep it from the bottom. Stir until boiling, simmer on low heat for 20-30 minutes.
3. Add one pound each of frozen strawberries and diced rhubarb, and simmer an additional ½ hour.
4. Let sit overnight to cool and extract flavor.
5. Pour mixture through a screen of some sort or cheese cloth into another container.
6. Pour mixture into your glass jug, to the level of the neck.
7. Add the citric acid, yeast nutrient, pectic enzyme.
8. Rehydrate your yeast in 95-100 degree water (Fahrenheit) for 15-20 minutes, and add to your mixture in jug.
9. Cap and shake well to dissolve the ingredients added
10. Remove cap, and fit some cheesecloth with a rubber band over the opening, or an airlock with a cotton ball covering the opening.

The must will take 1-2 days to start fermenting; wait until the vigorous fermentation has taken place (the froth will disappear after about a week), then fit with an airlock so that the anaerobic fermentation will occur. Rack each time you notice a firm sediment building up on the bottom of the jug. Take this opportunity to add the additional 12 oz of honey; this will feed the fermentation at a slower pace, but will allow for a higher alcoholic content of the finished wine. After about 3-4 months, fermentation will be negligible to nonexistent; at this time kill the yeast to stop fermentation with potassium sorbate. This is also a good time to add sparkalloid, to clear the wine and allow all sediment suspended to form a sludge at the bottom of the jar. After you have killed the fermentation, let the jug sit for a good 3 weeks to a month, and very carefully siphon the wine off of the sediment into 750 ml bottles and cork. I can usually get 4 bottles out of a jug after racking the good stuff off of the sediment. Age for at least 8 months, the longer the better, although what I sampled at bottling was excellent.

Last Updated on Sunday, 28 September 2008 01:11 Written by admin Sunday, 28 September 2008 01:11

* 1 cup basil leaves, loosely packed
* 2 11-oz cans frozen 100% white grape concentrate
* 14 oz granulated sugar (to specific gravity of 1.085)
* Water to make one gallon
* 2-1/2 tsp acid blend
* 1 Campden tablet, finely crushed and dissolved in 1/4 cup water
* 1/4 tsp tannin
* 1-1/4 tsp yeast nutrient
* 1 pkt Champagne wine yeast

Wash fresh basil leaves and place in nylon straining bag and tie closed. Put all other ingredients except yeast in primary and stir well to dissolve. Cover primary and set aside 6-8 hours. Add nylon straining bag, activated yeast, recover primary, and set aside for 5 days. Taste and remove bag and discard leaves if basil flavor is sufficient. If not, leave bag in an extra day. Recover primary until s.g. drops to 1.015. Transfer liquid to secondary, top up if required and fit airlock. Ferment to dryness, then rack, top up and refit airlock. Repeat every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize and sweeten to taste if desired (if sweetened, wait three weeks for any renewed fermentation to begin) and rack into bottles. Age 3 months before tasting. Serve chilled. [Author's own recipe]

Last Updated on Sunday, 28 September 2008 01:11 Written by admin Sunday, 28 September 2008 01:11

* 4-5 pounds Autumn olive fruit
* 2 lbs granulated sugar
* 1¼ tsp yeast nutrient
* ¼ tsp tannin
* 1 crushed Campden tablet
* 1 tsp pectic enzyme.
* 3 qts water
* Lalvin RC212 (Bourgovin) wine yeast

Put 2 qts water on to boil. Meanwhile, wash and cull fruit for soundness. Put fruit in nylon straining bag, tie closed, and place in primary container. Bruise fruit by squashing with hands or a piece of hardwood, being careful not to crack seed. Pour boiling water over fruit and cover primary. Combine remaining water with sugar and stir until dissolved–may heat the water to aid in dissolving sugar. Add sugar-water to primary, replace cover and set aside to cool. When room temperature, stir in tannin, yeast nutrient and crushed Campden. Replace cover and set aside for 12 hours. Stir in pectic enzyme and again cover primary and set aside. After 12 hours, add activated yeast and again cover the primary. Stir twice daily until s.g. drops to 1.015 (1-2 weeks). Remove nylon straining bag, squeezing well to extract juice. Allow to settle and rack to secondary and fit airlock. Wait 30 days, then rack, top up and refit airlock. Repeat when wine clears. Allow another 60 days under airlock. Stabilize, sweeten to taste if desired, wait 10 days, and rack into bottles. Age six months before tasting. Improves with age. [Author's own recipe]