Summer is coming, people. The markets will be full of fresh, local fruit. Get out there and turn it into nectar of the gods! Personally, I want to pick enough wild blueberries this year to make 5 gallons of blueberry wine. It's almost good enough to make me stop buying tempranillo... Feel free to share any summer 2012 winemaking goals that you have right here in the comments section!
RG
Wednesday, May 16, 2012
Wednesday, May 9, 2012
Peach Melomel
Ramble: Melomel is mead fermented with fruit. Some of my favorite wines that I've made by far are meads and peach wines, so I decided what the heck! It's time for a peach melomel. This recipe has turned out so well that it may be my new all time favorite; my only regret is that I didn't make it sooner.
Recipe:
1 quart peaches
1 3/4 lbs clover honey
water to 1 gallon
1/8 tsp tannins
1/8 tsp acid blend
1 tsp yeast nutrient
1/4 tsp pectic enzyme
1 sachet Pasteur Champagne yeast
Chop up the peaches, throw into a stock pot with one or two quarts of water. Add the honey. Bring the mixture to a slow boil with the lid of the pot on. Let cool without opening.
When the mixture has cooled down to at least 80 degrees Fahrenheit, add in the tannins, acid blend, and yeast nutrient, stirring with a sanitized spoon. Let sit overnight.
The next day strain out the peach chunks while transferring the must to the sanitized fermenter. Add the yeast, cap the fermenter with an airlock, and allow to ferment dry. I found this to make an absolutely fruity and light dry melomel. Bottle and age as you will, and enjoy! Try adding 1 tsp sugar to each bottle for a carbonated, summery treat!
Notes: I found that this mead was ready to drink as soon as I bottled it, which is a totally new experience for me as I generally like to age my meads six months before drinking, and a year if I can stand to wait that long.
I used my mom's delicious canned peaches for the job, as I do for my peach wine, and the result was--as always--wonderfully successful. When I use canned peaches, I add the liquid, peaches, and all. Go ahead and give it a try!
Recipe:
1 quart peaches
1 3/4 lbs clover honey
water to 1 gallon
1/8 tsp tannins
1/8 tsp acid blend
1 tsp yeast nutrient
1/4 tsp pectic enzyme
1 sachet Pasteur Champagne yeast
Chop up the peaches, throw into a stock pot with one or two quarts of water. Add the honey. Bring the mixture to a slow boil with the lid of the pot on. Let cool without opening.
When the mixture has cooled down to at least 80 degrees Fahrenheit, add in the tannins, acid blend, and yeast nutrient, stirring with a sanitized spoon. Let sit overnight.
The next day strain out the peach chunks while transferring the must to the sanitized fermenter. Add the yeast, cap the fermenter with an airlock, and allow to ferment dry. I found this to make an absolutely fruity and light dry melomel. Bottle and age as you will, and enjoy! Try adding 1 tsp sugar to each bottle for a carbonated, summery treat!
Notes: I found that this mead was ready to drink as soon as I bottled it, which is a totally new experience for me as I generally like to age my meads six months before drinking, and a year if I can stand to wait that long.
I used my mom's delicious canned peaches for the job, as I do for my peach wine, and the result was--as always--wonderfully successful. When I use canned peaches, I add the liquid, peaches, and all. Go ahead and give it a try!
Monday, February 6, 2012
Apple Balloon Cyser
A cyser is a mead that is fermented with apple juice. This simple recipe has given me great results!
Click here to see all balloon wine recipes!
Recipe:
2 cans frozen concentrated apple juice
1 to 1.5 lbs honey
water to 1 gallon
wine yeast (recommend pasteur champagne)
Place the honey and water in a stock pot and mix together. Then, bring the mixture to a boil. While cooling, add in your frozen apple juice and stir with a sanitized spoon. Add the whole mixture into your sanitized fermentor and place a balloon with some pin holes in it over the top. You're on your way to cyser!
Bottle when fermentation stops and the cyser is clear!
Click here to see all balloon wine recipes!
Recipe:
2 cans frozen concentrated apple juice
1 to 1.5 lbs honey
water to 1 gallon
wine yeast (recommend pasteur champagne)
Place the honey and water in a stock pot and mix together. Then, bring the mixture to a boil. While cooling, add in your frozen apple juice and stir with a sanitized spoon. Add the whole mixture into your sanitized fermentor and place a balloon with some pin holes in it over the top. You're on your way to cyser!
Bottle when fermentation stops and the cyser is clear!
Monday, January 30, 2012
White Balloon Pyment
Pyment is a mead that is fermented with either red or white grape juice. Give this easy recipe a go!
Recipe:
2 cans frozen concentrated white grape juice
1 to 1.5 pounds of honey
water to 1 gallon
wine yeast (Pasteur champagne recommended)
Mix the honey and water in a stock pot. Bring to a boil (this kills wild yeast and bacteria). Turn off the stove burner and then add in your frozen concentrates, stirring with a sanitized spoon. Once the mixture is at 80 degrees Fahrenheit or below, add the yeast in. Transfer the mixture (must) to a sanitized fermentation container, and cover the container's top with a ballon that has some pinholes in it.
Bottle when clear, and age to taste!
Recipe:
2 cans frozen concentrated white grape juice
1 to 1.5 pounds of honey
water to 1 gallon
wine yeast (Pasteur champagne recommended)
Mix the honey and water in a stock pot. Bring to a boil (this kills wild yeast and bacteria). Turn off the stove burner and then add in your frozen concentrates, stirring with a sanitized spoon. Once the mixture is at 80 degrees Fahrenheit or below, add the yeast in. Transfer the mixture (must) to a sanitized fermentation container, and cover the container's top with a ballon that has some pinholes in it.
Bottle when clear, and age to taste!
Monday, January 23, 2012
Red Balloon Pyment
Pyment is a mead that is fermented with grape juice. Try this easy recipe:
Click here to see all balloon wine recipes!
Recipe:
2 cans frozen concentrated red grape juice
1 to 1.5 lbs honey
water to 1 gallon
wine yeast
Mix the honey and water in a stock pot. Bring to a boil, then turn off the burner. Add in the frozen concentrates, and stir with a sanitized spoon. Once the mixture is at 80 degrees Fahrenheit or lower, add in your yeast. Transfer the mixture to your sanitized fermentation container, and put a balloon with some pinholes in it over the top.
Ferment, and then bottle when the pyment is clear!
Click here to see all balloon wine recipes!
Recipe:
2 cans frozen concentrated red grape juice
1 to 1.5 lbs honey
water to 1 gallon
wine yeast
Mix the honey and water in a stock pot. Bring to a boil, then turn off the burner. Add in the frozen concentrates, and stir with a sanitized spoon. Once the mixture is at 80 degrees Fahrenheit or lower, add in your yeast. Transfer the mixture to your sanitized fermentation container, and put a balloon with some pinholes in it over the top.
Ferment, and then bottle when the pyment is clear!
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