Cranberry Wine

So here's the deal with this one. I'm fermenting it right now. Which means the recipe isn't necessarily tried and true by yours truly. I'm not in the habit of doing this. However, cranberry wine is coming very, very highly recommended from several individuals who are quite expert in the way of making country wines, and this recipe is a middle-of-the-road to those recipes that others have tried and claim to be excellent. Mine is almost done fermenting, and I just had a little taste. It was wonderful. Most wines, when I have tried them while they're still fermenting are disgusting. If this one is good being only 85% fermented, I cannot imagine the flavor a year from now! American and Canadian supermarkets are flooded with cranberries right about now, so make some!


2 lbs. cranberries
boiling water to one gallon.
6 cups sugar
1 tsp. yeast nutrient
1/2 tsp. pectic enzyme
less than 1/8 teaspoons tannin (or just don't worry about it)
wine yeast


Coarsely chop cranberries in food processor. Place in sanitized stock pot. Boil water. Very carefully pour the boiling water over the chopped cranberries. Cover and let sit until the must reaches room temperature. Add in pectic enzyme and stir with sanitized spoon. Let sit overnight.
Next day add in nutrient, sugar, tannins and wine yeast. For yeast I used K1V, but I've heard that red wine yeasts also do a really nice job. Make sure everything is dissolved well. Let sit for 1-3 days covered.

Strain the must with cheesecloth, a beer boiling bag, or a turkey stuffing bag into your fermenter. (I doubled up two turkey stuffing bags and it worked marvelously.) Cover with lid, attach airlock, and allow to ferment! Rack as necessary, bottle still (not a bubbly wine or cider!).

Enjoy.

I can't wait for this to age... I am really excited about this recipe, and made 1 and 1/2 gallons.

Get to it!

Pear Cider

Ramble: This recipe for pear cider or pear wine is simple and delicious. At our farmers market right now pears are going for $2.50 for 8 quarts! That's almost enough for two gallons of this delicious beverage!




Recipe:

4 lbs. Pears peeled and sliced
boiling water to 1 gallon
6 cups sugar
1/8 tsp. tannins
1/2 tsp. pectic enzyme
1tsp yeast nutrient
champagne or wine yeast






Peel and slice the pears into small chunks. Place in a sanitized stock pot. In another pot, bring your water to a rapid boil. Carefully pour the water over the chopped pears, place lid over them, and allow them to sit until the entire mixture reaches room temperature, or at least under 100 degrees Fahrenheit (about 38 centigrade). Add the pectic enzyme and stir about to mix it in.

Let sit overnight. The following day the pectic enzyme will have made your pears quite mushy, use a very well-washed hand or better yet a sanitized potato masher to squish the pears even more. Give the mixture time to sit and let the pear juice work its way out of the fruit. This can be anywhere from a few hours to overnight. More time generally means more pear flavor.

After having sat a while, use a cheesecloth (two layers is best) or a few turkey stuffing bags, or beer boiling bags to strain the juice from the pears. Do not squeeze the juice out if you can help it, just let it sit!

Add in all other ingredients, making sure that the sugar, tannins, and yeast nutrient are dissolved, and place the entire mixture into your sanitized fermenter, with an airlock attached. All for fermentation, and bottle when clear!

Tips:
How to make it bubbly: I know I like my pear cider bubbly, so here's how it goes: If you're filling a beer bottle/small bottles: add 1 tsp sugar to each bottle before filling. If using wine bottles add 1 1/2 tsp. sugar to the bottle before filling. Store at room temperature for a few weeks to get carbonation, and keep the bottles in a Rubbermaid bin or leak-proof container if possible. If you have added too much sugar your corks could pop or your bottles could explode. This has only ever happened to me once, a long time ago, when I added way way too much sugar when bottling. With these proportions I have never had a problem! Also, good synthetic number 9 corks stay wedged in the best!

Related Recipes: meddyglyn, light mead, medium mead, sweet mead, apple cider

Sweet Mead

Ramble: This mead recipe is similar to the others that i have posted, but it is probably the only one that will give you a sweet mead. It's simple, quick, and delicious every time. It produces a darker mead, and a very strong mead, so watch out!



Recipe:
5lbs honey
water to one gallon
1/4 tsp. tannins
1 tsp. yeast nutrient
wine yeast (I recommend pasteur champagne)

Combine honey and water in a large pot. Stir to dissolve the honey, and bring to a boil. When it begins to boil, a foam will come to the top of the liquid, skim this off and discard it. (This saves having to do very frequent racking, as without this step your mead will naturally produce sediment over time). This step also kills wild yeasts in your honey, so that no sulfur compounds are needed to kill them off! Allow the liquid to cool to at least 80 degrees Fahrenheit while covered, then add in the tannins, yeast nutrient, and yeast. Place in fermentor, fit with a cover and an airlock, and you're on your way to a dark, strong, sweet mead!


Tips: For an easy way to get your tannins into the must (the juice you're fermenting) see Tannin Tip , and for more information on mead, some helpful tips, and some fun variations, visit my medium mead page: Mead Tips.

Related Recipes: meddyglyn, light mead, medium mead, apple cider, pear cider

Easy Apple Cider

This recipe does vary from my first recipe that I posted. It is not a lot different, but it is very simple, and delicious. I've made many apple ciders over the last year, and this one is really fool-proof, so give it a whirl.

Recipe:
1 gallon fresh-pressed apple cider
1 1/2 cups sugar
1/4 tsp tannins
champagne yeast

That's all! You can mix it all together in your sanitized fermenter (with juice at room temp) and let it go! That's all you need to do! It tastes just wonderful. Remember: the better the quality of your juice, the better the cider will come out, but also remember that it's pretty hard to mess up hard cider. If you use good yeast and good juice, you'll get a consistently good cider!


Tips:

Pectic Enzyme: I use this stuff every time. It breaks down the pectin in your apple cider/wine that makes it hazy. Without using it, your cider will probably take a very long time to clear. You also run the risk that it will never clear. Cider with a pectin haze tastes just as good, it's just not quite as pretty. Use it at a rate of 1 tsp. per gallon, and let it sit in your cider overnight before adding any other ingredients.

Yeast: Although pasteur champagne is not actually a champagne yeast, it makes a wonderful, nutty cider. Another amazing cider yeast is Côtes des Blancs, which gives a nice fruity flavor and aroma to your cider.

Tannins: To maximize the potential of your tannins, follow the following link for an easy method for getting tannins into your cider: Tannin Tip.

Oaking chips: Oak barrels can add an amazing, complex character to your apple cider, unfortunately they cost a small fortune. An affordable alternative is oaking chips, these are toasted French or American oak that can be bought in small quantities very cheaply (about one dollar per ounce usually). An ounce or three-quarters of an ounce are easily enough to oak one gallon of cider, and three ounces, given enough time (seven months give or take a few) will be enough to oak about five gallons.

At present I am fermenting ten gallons of apple cider. Half of it i will Oak for eight months, and half of it I will bottle and we will enjoy throughout this winter and next spring or even next summer depending on how long it lasts. I know that nine months or a year is a long time to wait for your cider or wine or mead, which is why I try to make a big enough batch that I can sample a bottle every few months, AND have some left once it has "come of age". This is also a great way to come to realize just how much your wine changes between bottling and its first birthday. It is really a lot of fun. So, quick, before autumn is over, get out there and make some apple cider!

Related Recipes: meddyglyn, light mead, medium mead, sweet mead, pear cider

Meddyglyn

Meddyglyn or metheglin is a type of mead of Welsh origin. It takes your basic mead and adds any number of various herbs and spices to produce a cheery drink that goes down smooth. It can definitely be enjoyed any time of the year, but makes an especially nice holiday drink. The amount of honey in the recipe can be 2.2 lbs per gallon; 3 lbs per gallon, or 5 lbs per gallon for a sweeter meddyglyn. This corresponds to the "light mead" and "medium mead" recipes on the site already, and the 5 lb corresponds to a strong, sweet mead.





Honey
Water to one gallon
1 tsp. yeast nutrient
1/4 Tsp. tannins
orange peel
1 cinnamon stick
1/4 tsp. whole or course ground nutmeg
2 cloves
1/4 vanilla bean





Add honey and water to a pot. Heat over low heat until the honey is dissolved. Then bring to a swift boil. Foam will come to the top. Scoop off as much of the foam as possible (this keeps sediment out of the bottles later on). Cool the mixture to about 70 to 80 degrees Fahrenheit. Add in nutrient and tannins. Place the mixture into the primary fermenter, add the yeast.

After about two weeks or when the fermentation seems to stop, rack to secondary fermenter if you're using one, if not go the the next step.

Boil a small saucepan of water. Cut the orange peel up into slices, and boil for five minutes. This gets rid of bitterness. If you have any concerns about bacteria on the vanilla bean or cinnamon stick, you can also boil these for a few minutes with the orange peel. Remove from water with tongs, and add directly to the fermenter. Also add in the other spices. Allow to steep in the mead, which is now becoming meddyglyn. I let mine sit for ten days to two weeks before removing the cinnamon and orange peel, but you can play with this. The longer it sits, the more pronounced the flavor of the spices.

Bottle and enjoy!

Note: Any of the spices can be optional, but I would NOT skip the orange peel, the cinnamon stick, or the nutmeg, but that's my personal taste. This is an awesome recipe to play around with.

Related Recipes: light mead, medium mead, sweet mead, apple cider, pear cider

Light Mead

Ramble: This incredibly simple recipe is for a very nice, light, dry mead. I've recently made a batch, and it came out wonderfully! It is truly spectacular, I like it much better than the medium mead, which I also like a lot! It has a very refreshing taste that would make it a perfect summer drink, and the one that i made has a nutty finish and a bit of warming quality that simultaneously make it an ideal fall or winter drink, a quality I often find that adding the tannins brings out. Here goes:



Recipe:

about 2.2 lbs. wildflower honey
1/4 tsp. tannins
1 tsp. yeast nutrient
wine yeast (recommending red star pasteur champagne or lalvin K1-V1116, or red star côtes des blancs)



Add honey to a stockpot, bring to 1 gallon with water. Warm over low heat until all honey is dissolved. Bring to a swift boil. This will bring a foam to the top of the mixture, scoop off as much of this foam as possible. This step helps your mead to clear very nicely, but also to ensure that sediment doesn't form over time on the bottom of your bottled mead, as happens without this step. If you would rather skip the boiling step, that's an option, and no harm is done.

Allow the mixture to come down to 80 degrees Fahrenheit (about 26 degrees Celsius), but not below sixty degrees. Add in your yeast nutrient (I wouldn't recommend skipping this step if you can avoid it, because honey does not supply a lot of the nutrients that the yeast require, and as we all know, happy yeast make happy wine). Add in your tannins (for a nifty trick to get your tannins into the must better, check out the post "Tannin Tip"). Rack to primary fermenter, then add your yeast. Personally, i used pasteur champagne, which is not actually a champagne base yeast, and it was wonderful. Though it is not a champagne yeast, I like some carbonation in my mead, and this did the trick beautifully. Apply airlock and allow to ferment.

Tips:
Fermentation will likely last at least ten days, but give plenty of time, especially if fermenting below 70 degrees Fahrenheit. Bottle and cork for a flat mead!

For a sparkling mead (which I prefer), add about one and a half teaspoons of sugar to each 750mL bottle before filling, then fill and cork! I would store these in a bucket or bin with a lid on top until certain that all carbonation has ceased. Though I only ever had a problem once with corks popping (when i first started making wine and added way too much sugar to some apple cider), it is better to be safe than sorry and a bucket or bin makes for easy clean up! With this amount of sugar (1.5 tsp.) I have never had a problem! Enjoy!

Related Recipes: meddyglyn, medium mead, sweet mead, apple cider, pear cider

Medium Mead

For those unfamiliar with mead, it is a honey wine that likely predates all other fermented drinks. It is such an ancient and widely made drink that it's origins are hard to pin down, but in the west it is most popularly associated with medieval life. I love the idea of mead as an aspect of medieval Europe-- the mead hall where men would gather to boast... but this isn't a lesson on Beowulf, so here's my basic mead recipe, which I've had very good results with:





3 lbs honey
6 oranges squeezed
water to one gallon
1 tsp yeast nutrients
1 campden tablet
1 packet wine yeast








Combine honey, orange juice, water, and campden tablet in sanitized primary fermentor. This is necessary to kill the dormant, wild yeasts living in the honey. Let sit overnight. Add in yeast nutrients and yeast (Lalvin K1-V1116 makes a fantastic mead). Allow fermentation 14 to 18 days. Rack. Rack every three months until very clear. Fine sediment will likely appear on the bottom of the bottle, this is the nature of the honey.

Hint: One way to get beautifully clear mead and to avoid sediment in your bottles is to bring the honey and water to a boil before beginning. Once boiling reduce to simmer. During boiling and simmering a foam will come to the top of the liquid. Skim this off. If you do this for an hour, your mead will clear very well, and you'll see no sediment at the bottom of your bottles over time. This is also very effective at killing the natural yeasts so that no campden tablet is required. It is my preferred method.

Hint two: The better the honey, the better the mead. The local guy that makes honey likely cares about his product a lot more than the supermarket chain, and chances are his price is either lower or competitive.

Hint number three: Mead can be slightly astringent, almost herbal, but not at all unpleasant. This can also be complimented by paying close attention to the type of honey you're using. If you're using raspberry blossom honey, you might try throwing in a handful of raspberries into the fermentor. Wildflower honey might take on a summery twist by chopping a peach into the fermentor.


Related Recipes: meddyglyn, light mead, sweet mead, apple cider, pear cider

Apple Cider

I have these three aunts that make loads of hard apple cider every fall and age it in oak barrels. No, they're not shut ins. No, they don't live together! No, they're not witches! Well, I don't know what they do, but their cider is incredible, a local delicacy. You don't have to age your cider in oak barrels, or even press the apples yourself, though, so here's the gist of it:


1 gallon apple juice (from 15-17 lbs of Apples)
1 c. sugar
1/2 c lemon juice
1 campden tablet
1 tsp yeast nutrients
1/2 tsp pectic enzyme
1 sachet champagne yeast


Combing apple and lemon juice, sugar, nutrients, pectic enzyme, and campden tablet. Mix, and allow to sit overnight to kill off wild yeasts. The next day, add in champagne yeast and top with an airlock. Champagne yeast ferments a little slower than other yeasts. After 15-20 days the mixture should stop fermenting. Transfer to secondary fermentor and store for one month or more before bottling. Age one year if possible, but if you can't, give it a try!

Tips:
1.)Apples are high in pectin, your wine might take a long time to clear or not clear at all without pectinase.
2.)Pressing your own apples is super easy if you have a fruit press (can also be used for grapes etc.), but can be more difficult if you don't. In a few months I'll post showing how a press works, and give you all the details. A better option is to use organic/natural apple cider from your supermarket (make sure there's no sodium benzoate or sulfur compounds). The even better option is to go to your local orchard and pick up some unpasteurized apple cider they've pressed and use that. If they pasteurize, that's okay, but cold pasteurization is better: this is where they shine an ultraviolet light through the cider to kill bacteria, and it doesn't change the flavor at all.

Peach Wine

Oooh... this is a good one...

Recipe:
2 quarts of peaches (I used my mother's canned peaches)
1 1/2 pounds raisins
3.5 cups sugar (can adjust according to hydrometer)
1 cup lemon juice
1 tsp yeast nutrients
1 tsp pectic enzyme
1 sachet wine yeast


To sanitized vessel add: peaches, raisins, one gallon boiling water, nutrients, pectic enzyme, and sugar. Stir well, and let sit overnight. The next day, add in the wine yeast, and stir well. You should notice the peaches really breaking down and getting mushy, this will be in part because of the pectic enzyme, and in part because of the yeast. Let sit five days with stirring each day.

Transfer to a secondary fermentor, keeping out all the peaches, raisins, and as much gunk as possible. Allow to ferment for at lease two weeks before racking again. Rack every three weeks until very clear and little sediment appears on the bottom of the vessel (this may be after just one or two more rackings). Allow to age at least six months if you can (although a year is better!).

Tips: Those peaches really get to falling apart. With any fruit wine... or just about any wine at all, I find that a kitchen strainer/sifter can be an excellent tool. This is the metal mesh strainer with a handle. What I like to do is to sanitize the strainer, and then dip it into the mixture of fruit/water/sugar/yeast etc. before transferring to the secondary fermentor to scoop out all of the fruit and raisins. Then all I have to do is pour or siphon the liquid from one container to the next. Another simplifying option is to pour your wine through the strainer while you're transferring (this is where your helper comes in).

Related Recipes: apple cider, pear cider

Hillbilly Wine (Hooch)

24 oz frozen, concentrated grape juice
2.5 cups sugar
water
wine yeast







Add concentrate to sanitized one-gallon vessel. Add sugar. Bring to one gallon with water (make sure there's some headroom, this recipe tends to foam up a little on the first day). Add wine yeast, shake, fit with airlock and let there be wine!

12 to 16 days later fermentation should cease. You can now rack the wine into a new vessel. Fit with airlock. After one month you can bottle! (one month is conservative)

Notes: You don't want to add your yeast to a very cold mixture of grape juice, so either let the concentrate reach room temperature before you begin, or add warm water to make one gallon. A good temperature to add the yeast in at is NO HIGHER THAN 110 degrees (43 degrees Celsius). Also, you don't need a fancy airlock, especially if you're just beginning, a balloon fitted over the top of the vessel is just fine, you may want to put a pinprick or two in the balloon so that a little of the carbon dioxide can escape as fermentation occurs (yes, don't forget, your yeasts are eukaryotes just like people, and as they go about their day making wine, they "breathe" out CO2 just like people!) Airlocks are very cheap, though, ranging from $1.50 to $5.00 at your home brew store locally or online.

Note number two: be careful which concentrated grape juice you buy. The store brand, and even some name brands, likely have either high-fructose corn syrup and/or preservatives. Preservatives can and will hurt your yeast, or even prevent fermentation, and high-fructose corn syrup is not from grapes, and it's not sucrose, our regular table sugar. Preservatives to watch out for are anything with sulfur, but if you see citric acid, that's just fine. Basically, look for the most natural, simple labels, something with 100% grape juice.

Well, this is as simple as it gets. This was my first wine, not bad, but don't expect a prize-winner either! This is a really fun and simple way to get started on wine-making, and even if you screw it all up, you're only out a few dollars, so there's no excuse not to try!

Related Recipes: Easy Apple Cider, White Hillbilly Wine, Easy Mead.