http://blog.letsmakefoodandwine.com ... the winemaking site where anything can be found! Fri, 21 Aug 2009 18:41:35 +0000 http://backend.userland.com/rss092 en 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:   Use grapes which are fully ripened and free of mold. ... http://blog.letsmakefoodandwine.com/2009/08/white-wines-recipe/ 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 ... http://blog.letsmakefoodandwine.com/2009/08/red-wines-recipe/ 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 ... http://blog.letsmakefoodandwine.com/2009/08/vitis-vinifera/ 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 ... http://blog.letsmakefoodandwine.com/2009/08/grape-wines-an-introduction/ 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 ... http://blog.letsmakefoodandwine.com/2009/08/grapefruit-juice-wine-recipe/ 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:   Grate rind from 2 ... http://blog.letsmakefoodandwine.com/2009/08/grapefruit-fresh-wine-recipe/             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 ... http://blog.letsmakefoodandwine.com/2009/08/sparkle-gooseberry-wine-recipe/               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 ... http://blog.letsmakefoodandwine.com/2009/08/gooseberry-wine-recipe/    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 ... http://blog.letsmakefoodandwine.com/2009/07/instant-glogg/             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 ... http://blog.letsmakefoodandwine.com/2009/07/glogg/