At first glance, a field of barley might look like the most plain and boring thing in the world. But, with a few easy steps and a little bit of patience, this once dull plant could be transformed into a delicious wine! Read on to find out how!

Ingredients:

1 lb Barley or 8 oz Dry Malt

1 pt Lt. Grape Conc.

6 pt Water

3 ½ cup Sugar

2 tsp Acid Blend

¼ tsp Tannin

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

Note: This can all be bought in one easy package at letsmakefoodand wine.com!

Starting S.G> 1.085-95

Method:

1. Wash grain, soak 24 hrs in 1 qt. water. Crush again. Pour grain and water through straining bag over primary fermentor, tie bag and leave in primary. If dry malt is substituted for barley stir and dissolve in 1 qt. hot water.
2. Mix in all ingredients together in primary EXCEPT yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily, and check S.G.
5. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon off wine sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has reached 1.000—about 3 weeks) siphon off sediment into clear secondary. Reattach lock.
7. Syphon again in 2 months and again if necessary until clear before bottling.

 TIP: You may care to sweeten this wine. Before bottling add ½ tsp stabilizer, then, ¼ lb. dissolved sugar per gallon.

Enjoy!

Tags: barley, wine

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