Wine Making Recipes

Hi, Alan here. Please find below a list of excellent and easy home made wine recipes.

Peach Wine

Category Fruit, Yield One Gallon US, Beginning SG/PA 1.1

Ingredients:

• 2 1/2 lbs. peaches (about 10 peaches)
• 7 pts. water
• Enough sugar to make the SG = 1.100 (about 2 lb)
• 1 campden tablet, crushed
• 1 1/2 tsp. acid blend
• 1 tsp. pectic enzyme powder
• 1/2 tsp. yeast energizer
• 1/4 tsp. tannin
• 1 pkg. wine yeast

Instructions:

1. Wash peaches, quarter, remove stones and any brown patches.
2. Place peach quarters in nylon straining bag and place in primary.
3. Crush peaches, extracting as much juice as possible.
4. Add dry ingredients to primary except yeast.
5. Add hot (tap hot works fine) water and mix thoroughly.
6. Cover and let set for 24 hours.
7. After 24 hours, add wine yeast.
8. Ferment for 3-5 days (SG=1.040).
9. Rack into secondary and attach lock.
10. Rack in 3 weeks and again in 3 months.
11. Clarify, stabilize, bottle and age as expected.

Blackberry Wine

Category Fruit, Yield One Gallon US, Beginning SG/PA 1.1

Ingredients:

• 4 lbs. blackberries (fresh or frozen)
• 4 1/2 cups sugar
• 1 tsp. yeast nutrient
• 1 tsp. acid blend
• 1 tsp. pectic enzymes
• 1 campden tablet
• 1 pkg. all-purpose or Bordeaux wine yeast

Instructions:

1. Crush the fruit in the primary and pour in all the additives and the sugar.
2. Stir well and top up to 1 gallon with hot water.
3. Let sit until cool and the sulphate (Campden) dissipates. (about 24 hours).
4. Add the yeast and start the ferment.
5. Rack clarify and bottle as per normal.

That’s all for now, I hope you will find these wine making recipes useful and the results will be excellent. Thank you for reading. Cheers !

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Hi, Alan here !

The following is a  detailed wine making process, hope it will be useful for your wine making recipes.

1. Destemming and crushing

For whites, grapes are destemmed and crushed to break their skins and release the juice. For reds, the grape bunches can be wholly or partially pressed during crushing. For whites, the grape skins are soaked in the juice at ta cool temperature if the winemaker wishes to extract flavors and aromas trapped in the skins. For reds, this is done if the winemaker wants to extract more color from the skins.

2. Pressing

White only: the juice is separated from the skins and other solids. White wine can be made from black grapes if the juice is separated from the skins as soon as possible.

3. Fermentation

The grape juice is pumped into stainless steel, concrete or fiberglass tanks, or, for premium styles, oak barrels, for fermentation. Fermentation temperatures are strictly controlled to preserve aroma, freshness and fruit flavors. Some winemakers allow wild yeasts present in the cellar to ferment the must though most prefer to use more predictable cultured yeast. The yeasts die and thus fermentation stops when all the sugar has been converted into alcohol and carbon dioxide, giving wine that is dry in taste. Cane sugar, beet sugar or concentrated grape juice is sometimes added before or during fermentation to raise alcohol levels.

4. Maceration

Red only: after fermentation, the new wine is often left on the skins to draw out more tannin, color and flavor.

5. Pressing

Red only: the juice is separated from the skins.

6. Malolactic fermentation

A secondary fermentation, brought about by the action of lactic bacteria, that converts tart malic acid into softer lactic acid and carbon dioxide. This can happen naturally, or is artificially induced via an injection of lactic bacteria. In some cases malolactic fermentation is definitely not wanted in certain white wines. Here, the new wine is filtered off its lees immediately after the alcoholic fermentation and is rigorously protected against invasion of lactic bacteria.

7. Oak aging

Premium styles are usually aged in oak barriques. The marriage between wine and wood is magical. The wine saps tannin, flavor and color from the oak and, because wood is porous, it allows the wine to breath, causing complex changes to its chemical make-up. Depending on the origin of the oak, the size and age of the barrel, its degree of charring and the length of time the wine spends in it, oak imparts extra dimensions of flavors to wine.

8. Racking

Red only: the wine is transferred from vat to vat, or barrel to barrel, to take it off its lees and to aerate it.

9. Blending

Different wines are often blended together. These may be different grape varieties or different batches of the same variety from the same year which have been vinified separately.

10. Clarification

The wine is filtered off its lees. After filtering, both whites and reds are fined. This fining process can also happen naturally during a lengthy aging in the barrel.

11. Bottling and labeling

The wine is bottled, labelled and sealed with a natural cork, synthetic stopper or screw top.

Rose wines are produced in the same way as whites, only the red skins are left in contact with the juice a little longer to extract the pink color.

Sweet wines also undergo a similar process, but the juice is removed from the vat before the fermentation process is completed to ensure that sugars are still present in the wine. Fermentation is stopped by adding sulphur or through fine filtration.
Alan Lee
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Hi, Alan here.

Thank you for visiting the site. In this post, I will review a wine making recipes guide which is available on Internet. There are lots of homemade wine guides available and I want to help you to make a better decision to select a right wine making instructions for you.

Note: This is a review, Click Here to Visit “The Complete Illustrated Guide to Homemade Wine” Official Website.

If you are a wine making beginner like I was, it’s the easiest to follow a guide of wine making and repeat the process which is already established. That’s why I am writing this review here and I believe it will help other wine lovers who want to make their own wines. I will be an uncensored reviewer of “The Complete Illustrated Guide to Homemade Wine” and will cover both pros and cons.

First of all, what do you find “The Complete Illustrated Guide to Homemade Wine” ? (You will get lots of bonus books if you order the guide fro the Official Website, but I mention only about the main guide here.)

This is a short list of subjects (I mean there are more subjects covered in the guide) you will find in the guide.

1. How you can start your first batch almost immediately
2. The 4-step formula for successful wine making at home
3.  7 reasons people fail plus a complete Troubleshooting section
4. How to create an irresistible aroma
5.  How to use additives that will boost your wine flavor
6. The science of aging wines
7. How the right amount of sugar can boost your flavor
8. How to force every batch you make to be perfect
9. They key difference between grapes and juices
10.  41 magic “goodies” that will help every batch you make taste amazing

Click Here to Go To The Official “The Complete Illustrated Guide to Homemade Wine” Website.

Here is a YouTube video made by the author Mike Carraway.

The Bad Points

• So, is this a perfect guide for homemade wine making ? To be honest, nothing is PERFECT and so is this guide.
• If you are already an experienced homemade wine maker, there are sections which you might want to skip.
• Also, if you are looking for a specific and technical information, it’s better to look for other guides which are written for the specific topics which you are interested in.
• Depending on the area or country where you live, maybe it’s difficult to get the wine making supplies and equipments mentioned in the guide.

The Good Points

• The best thing of this guide is that it is written in plain English without all the difficult technical terms.
• Also the guide is written in a easy to follow step-by-step manner, so wine making beginner, so I was, also can follow easily.
• By reading and following this guide, you have more ideas how the resulting wine will taste like. This is a great plus.
• You will get an access to the members only site.

Last Word and Advice

I finish my review of “The Complete Illustrated Guide to Homemade Wine” here. Overall, I would conclude that this guide is extremely useful and will be your steady guide for your home wine making journey. If this is a your first wine making, this guide gives you enough wine making instructions for enjoyable and successful wine making. And several sections are also useful for more advanced home wine makers as well, especially these techniques how to add more aroma and flavor. So, this guide is far more comprehensive than typical wine making kids for beginners.

I highly recommend “The Complete Illustrated Guide to Homemade Wine” and I also want to suggest you to read at least a few homemade wine guides before you start making your own wines. Learning wine making process is also a huge fun. I am sure after several wine makings, you will find your own style. Trust me, just try making your own wine once following the guide, it will be much easier to do it second time and you will feel like you are a wine maker.

Thank you very much for reading wine making recipes review.

Click Here Go to “The Complete Illustrated Guide to Homemade Wine ” Official Website.

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Here I want to write a quick post about the importance of grapes and yeast for easy wine making.

Grapes that are harvested at exactly the correct time are loaded with natural sugar. However, grapes that you find at the grocery stores are harvested early while they are still unripe so that they will not spoil during the delivery to your supermarket. It is difficult, at best, to make a good wine from these store bought grapes. They are not ripe when they are picked, and the sugar content is probably very low. If you use grapes from the store, you will need to check the star content with a hydrometer and you will probably need to add quite a lot sugar. And if you are going to use fruit juices from stores, buy juices without any preservatives. Preservatives will kill the yeast.

Choosing a yeast is also important to make clear and fresh homemade wine. It is known that when grapes grow, there is actually yeast on the outside of the grapes. If you just crush the grapes and keep the juice around 75 degrees Fahrenheit (around 24 degrees Celsius), the juice will ferment all by itself. This is exactly how humans found wine first place.

Of course, there are many kinds of yeast found on the outside of grapes and not all of them produce a fine tasting wine. Well, often times, it turns out like vinegar. Over the years, winemakers and  scientists have developed many different varieties of yeasts. These yeasts are specifically designed to extract exactly what you are after.

I hope this post give you some easy wine making tips.

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Wine tasting is becoming more casual and popular, and more wine lovers are getting into home wine making by following an easy wine making recipes for homemade wines. There are many wine making books available on Internet, with full of useful wine making instructions. I think wine making process is not difficult, get some grape juice, add some sugar, throw some yeast and then wait for a month or so. Voila ! Now you have made your first homemade wine, congratulations !

It’s actually a lot of fun and it kind works if you are looking for wine like alcohol drink.  But, unfortunately, we all love nice wines and want to make good wines with flavors. Another thing I want to tell is that there are differences between factory made wines and homemade wines. I once tasted wines at a small family vineyard in Spain, and I was really amazed how these homemade wines were pleasing to drink compared to wines which I usually buy at shops. It was like drinking freshly squeezed orange juice rather than drinking ready made orange juice in a bottle.

So, I want to recommend you to follow good wine making recipes and enjoy the real taste of wine, which the nature can offer you.

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