WHITE TABLE WINE

(Vitis Vinifera)

Ingredients:

16-18lb Grapes (depending on variety)

Sugar (add if low to S.G. 1.085-1.095)

Acid Blend (add if low to .70% tartaric)

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Use grapes which are fully ripened and free of mold. White wine is fermented with the juice only. Crush grapes into extra primary. Quickly stir in campden.
2. Immediately press (with small quantities nylon straining bag can be used) into another primary fermentor.
3. Adjust sugar and acid levels of juice and add nutrient. Cover primary.
4. After 12 hrs., add yeast. Cover primary. Ferment at 70°F or lower.
5. When ferment reaches S.G. of 1.040 (about 3-5 days) syphon free-run juice into secondary. Strain pulp (or use press) and add this juice to secondary.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Did you know? Red grape wines can benefit from the judicious use of aging in oak barrels or even oak chips.

RED TABLE WINE

(Vitis Vinifera)

Ingredients:

16-18lb Grapes (depending on variety)

Sugar (add if low to S.G. 1.090-1.100)

Acid Blend (add if low to .65% tartaric)

1 Campden, crush

1 pkg Wine yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Use grapes which are fully ripened and free of mold. Remove from stems. Discard leaves and any foreign matter. For small quantities (5-10 gal) crush by hand into primary fermentor. For larger quantities use grape crusher. DO NOT fill primary to the top. Allow at least 1/5 of primary for grape must to expand.
2. Test sample of clear juice and adjust acid and sugar content, if necessary.
3. Stir in campden. Cover primary.
4. After 12 hrs., add yeast. Cover primary.
5. Pulp raises to form a “cap”.
6. Stir daily, keep cap punched down and wet and check Specific Gravity.
7. When ferment reaches S.G. of 1.030 (about 5-6 days) syphon free-run juice into secondary. Strain pulp (or use press) and add this juice to secondary.
8. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Of the 32 species which contains over 8000 named grape vines around the world, Vitis Vinifera is by all standards the most important. It produces a variety of grapes that accounts for most of the wines produced in Europe and California. The ideal material for winemaking is one that yields a juice with enough sugar, enough acid to add tartness, and other taste and aroma factors to give the wine balance with character.

            The Vitis Vinifera species of grape has many varieties that do just that. Most of these varieties can be made into wine from the pulp and juice only. The normal ingredients to assure a proper ferment and in a few cases very minor corrections of sugar and acid levels are all that’s needed.

We all know by now that dandelions, parsnips, elderberries, and many other “country” materials produce wine. But, for many, “wine” comes only from the fermentation of grapes. History traces wine and the grape vine as one. If wine were only made from grapes the grape wines would happily fill the void. Commercially they are the most popular.

            The skins, pulp and to a limited extent the seeds from the different grape varieties produce this wide selection. But, very importantly, so does the way one makes the wine. White grape wines are made from the pressed juice of the grape only. It doesn’t matter if it’s a red or white skinned grape; as long as the pulp is white the wine can be white. Red wines on the other hand are fermented with the skins, pulp and juice. The skins provide the essential difference between white and red wines. They give colour, tannins—that mouth drying taste, and other flavoring constituents. Red wine is made from red-skinned grapes. This difference sometimes makes white wines and red wines seem like worlds apart. Rose wine fits in there somewhere. Properly made, this wine results from pressing the fermenting grape juice from the pulp before the colour becomes a deeper red.

            Many people have grapes growing in their back yards. Some are found growing wild in the countryside just waiting to be picked. There are some available in the super market (although these are table eating grapes not wine grapes). Generally in September and October the major harvest of grapes takes place in the northern hemisphere. In some cities winemaking supply shops and produce dealers bring in these fresh-harvested grapes for use by home winemakers. Also, premium wine grapes are made into concentrates and are available on a year-round basis. These concentrates make available to us high quality grape varieties from around the world which normally would be unobtainable.

            From the recipe viewpoint this book has divided the grape varieties into 2 general groups: 1. European species (Vitis Vinifera) grown here. 2. Native American species.

            Red grape wines are more comfortable toward the dry side, whereas whites vary from tart to very rich. The balancing of acidity against sugar from the maturing of the grape to the making of the wine is a factor in determining if a wine is flat and dull or too tart to drink. Here again depending on variety, cool or warm climate, and when picked, two major considerations can be tested. Use the hydrometer to test for sugar content. Use the acid tester to determine acid content. Because these 2 prime taste factors can be measured easily, here is a guide to the recommended readings at the start of fermentation:

Individual varieties may call for exceptions to the general guide above. The starting mixture (must) is adjusted with the addition fo sugar and/or fruit acids or to lower high readings by diluting with water. Take readings from samples of pressed juice clear of skins or debris.

I don’t know why they call them grapefruits. They look more like oranges. If it were up to me I’d call them “yellows”. Who’s with me??

Ingredients:

1 ½  Grapefruit Juice (unsweetened)

½ pt White Grape Conc.

6 pts Water

1 ¾  lb Sugar

¼ tsp Tannin

½ tsp Pectic Enzyme

½ tsp Energizer

1 Campden, crush

1 pkg Champagne Yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Grate rind from 2 grapefruit (exclude bitter white pith). Peel fruit and separate segments. Using nylon straining bag (fine mesh) squeeze juice into primary fermentor. Keeping pulp and grated rind in bag, tie top and place in primary. If using only juice, pour in primary and proceed.
2. Add sugar, pour water (warm) over and stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
5. When ferment reaches S.G. of 1.040 (about 3-5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

 Sweeten this wine at bottling as follows: Add ½ tsp. Stabilizer then add 1/4 -1/2 lb. dissolved sugar per gallon.

Grapefruit is one of my favourite fruits. It’s big, it’s juicy, it’s colourful and fun. It’s perfect! Perfect for wine-making too!

 Ingredients:

6 Grapefruit

6 pts Water

2 ¼  lb Sugar

¼ tsp Tannin

1 Campden, crush

1 pkg Champagne Yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Grate rind from 2 grapefruit (exclude bitter white pith). Peel fruit and separate segments. Using nylon straining bag (fine mesh) squeeze juice into primary fermentor. Keeping pulp and grated rind in bag, tie top and place in primary. If using only juice, pour in primary and proceed.
2. Add sugar, pour water (warm) over and stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
5. When ferment reaches S.G. of 1.040 (about 3-5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

 Sweeten this wine at bottling as follows: Add ½ tsp. Stabilizer then add 1/4 -1/2 lb. dissolved sugar per gallon.

This “Sparkle” recipe is simply our gooseberry wine recipe with a few small method changes and Champagne yeast instead of Wine yeast. Gives it that little extra bit of something special to really make your mouth water…

Ingredients:

2 ½ lb Gooseberries

7 pts Water

1 ¾  lb Sugar

½ tsp Pectic Enzyme

1  tsp Nutrient

1 Campden, crush

1 pkg Champagne Yeast

Starting S.G. 1.080-85

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Use firm ripe berries for the still wine and slightly greener berries for the “Sparkle” wine. Wash, sort out blemished or moldy berries, and drain water. The juice is hard to press. Using nylon straining bag mash and strain out juice into primary fermentor. Keeping all pulp in bag, tie top, and place in primary.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
5. When ferment reaches S.G. of 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

 For the Gooseberry “Sparkle”, when wine is clear and stable: A. Syphon wine into primary fermentor. B. Stir in 2 oz. dissolved sugar per gallon of wine and 1 package Champagne Yeast (for 1-5 gal.). C. As you syphon into Champagne or pop bottles keep stirring. D. Store upright at 65-70° for 2-3 months. E. Check by chilling bottle then opening.

Varieties:

Currants and Goosberries (Ribes L.) are closely related. Pixwell or Oregon Champion are good kinds to try. They do host pine blister rust, so consult nursery.

I’m not going to lie. I wouldn’t know a gooseberry from a hole in the ground. But such is the adventure of wine-making. It’s the thrill of the unknown. And it’s all at your fingertips.

Ingredients:

2 ½ lb Gooseberries

7 pts Water

2 ¼  lb Sugar

½ tsp Pectic Enzyme

1  tsp Nutrient

1 Campden, crush

1 pkg Wine Yeast

Starting S.G. 1.080-85

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Use firm ripe berries for the still wine and slightly greener berries for the “Sparkle” wine. Wash, sort out blemished or moldy berries, and drain water. The juice is hard to press. Using nylon straining bag mash and strain out juice into primary fermentor. Keeping all pulp in bag, tie top, and place in primary.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
5. When ferment reaches S.G. of 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Currants and Gooseberries (Ribes L.) are closely related. Pixwell or Oregon Champion are good kinds to try. They do host pine blister rust, so consult nursery.

 Although the word “glogg” sounds very slow and frumpy, but there is a speedy way to concoct this fine beverage. Read below to find out how!

Instant Glogg:

1 btl Red Wine (26 oz)

¼ pt Gin

2 ½ oz Blanched almonds

¾ cup Dark raisin

10 Cloves

1 Cinnamon stick

Method:

Mix and heat (don’t boil) all ingredients nuts and raisins, soak for 15-20 minutes and serve. Or, when cool, bottle and serve later, heated.

A hot cup of glogg is the Swedish way of offering a warm welcome to a friend on a wintry evening. Serves 10-15 depending on how cold the weather!

Ingredients:

1 cup Blanched Almonds

12 Cardamon Seeds, peeled

12 Cloves, whole

6   2½” Cinnamon Sticks

6 Candied Oranges or Peel of 1 Orange

1 btl Burgundy or Claret (26oz)

1 cup Dark Raisins

1 btl Brandy or Aquavit (26 oz)

1 cup Cube Sugar, crush

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Put cardamom seeds, cinnamon, cloves and orange parts in nylon bag and tie top.
2. In large saucepan put bag, ½ bottle of the wine, and the rainsin. Cover and simmer for 15 minutes.
3. Add remaining wine and the almond; heat through. In another saucepan warm about 1/3 brandy (or aquavit); pour in sugar and light with match to flame. When sugar has melted, pour in remainder of brandy.
4. If necessary extinguish flame with cover lid.
5. Add sugar mixture to wine mixture. Pour in cups with raisins and almonds in each serving.