Cheap Way to Make Wine?
KirbyInToronto
is available: grapes, black cherries, or elderberries. But, I'm practically
braindead and hate to either read or try to follow LONG instructions.
Is there an easy way to make a bottle or two of wine? A recipe that might go
like this...take a gallon jug and dump 3 cups of sugar in it and 40 ounces of
juice from...place a balloon over the top and let it sit for...so many weeks?
RSMEINER
Doug Miller
Do a Google Groups search on rec.crafts.winemaking. Questions like this come
up all the time on that group. Google should turn up dozens, if not hundreds,
of recipes.
Don't use a balloon, though. Find a winemaking supply shop and buy a proper
airlock.
slee...@webtv.net
Harry K
> Group: misc.rural Date: Sat, May 8, 2004, 6:58am (CDT+5) From:
> kirbyin...@wmconnect.com (KirbyInToronto)
>
> The easiest "wine" I make is apple juice wine. I just buy 2 of the
> biggest jugs of Wal Mart brand apple juice-they're about a half gallon
> size,bread yeast,a pack of the large party balloons,one short aquarium
> hose and one small wooden dowel. You can usually find the wooden dowels
> in the WM craft department.
>
> Once home,pour off about 2 cups of the apple juice. Then add 2 or 3 cups
> sugar to the bottle and shake. Then put one fresh package bread yeast in
> bottle. Stretch the opening of one large party balloon over the bottle
> top. Set in warm place until fermentation starts. Wan't take long. Then
> put bottle in a little cooler place. This wine will work/ferment for 2
> to 6 weeks. You'll know it's ready when the balloon mostly deflates and
> doesn't inflate again.
>
> Now and then and if you want to,you can carefully pull back one edge of
> the balloon and let some of the fermentation gasses out. When the
> balloon stops inflating a lot you are ready to syphon it off.
>
> This is where your clean wooden dowel and aquarium hose come in
> handy.Just tape the hose to the wooden dowel and leave about 2 inches of
> the dowel without the hose next to it. Stick that in your jug and start
> your syphon. When it starts put the other end of the hose into the other
> cleaned and now empty Wal Mart apple juice jug. (Hey,you should of done
> drank up that fresh jug of apple juice by now!)LoL So,syphon of the
> apple juice "wine" into the new and clean jug. Then cover with another
> balloon. This is just in case things keep fermenting a little for
> awhile. :-)
>
> You can sample your apple juice wine now or you can let it set awhile.
> Your choice.
>
> For this recipe you can use apple juice, grape,cranberry or any other
> fruit juice like that. As long as you have two good clean small mouth
> jugs to start with,like that Wal Mart apple juice comes in,you can use
> that juice or frozen or your own juice that you've gotten from your own
> fruits. But the only kinds I can vouch for, as to the outcome,are
> bottled or frozen fruit juices as this is all I've personally made.
>
> BTW,my recipe makes a pretty stout "wine". I can tell that from just
> drinking one or two cups of it,so be careful. No drinking and driving or
> drinking and then working with any powered equipment. I wouldn't want to
> drink it and then try to climb a ladder either! LoL So be careful!
> Ronny
>
>
> --
Well, yes...but by the time I get the siphon started good the jug is
empty and I am passed out.
Harry K
Tallgrass
Dandelion wine and beet wine are frequently made around here. Don't
know how to do it, but the ingredients sure would be inexpensive,
'specially the dandelions.
Linda H.
Em@thisisfake.com Auntie Em
news:20040508025819...@mb-m04.wmconnect.com...
You just about got it. Add some yeast. Use TOP quality balloons. When the
balloon deflates, it's done. Decant so you do get the nasties at the bottom
in the wine. Enjoy.
Em
default
> > I'd like to make a few bottles of wine this season from...whatever wild
> fruit
> > is available: grapes, black cherries, or elderberries. But, I'm
> practically
> > braindead and hate to either read or try to follow LONG instructions.
> >
> > Is there an easy way to make a bottle or two of wine? A recipe that might
> go
> > like this...take a gallon jug and dump 3 cups of sugar in it and 40 ounces
> of
> > juice from...place a balloon over the top and let it sit for...so many
> weeks?
>
> You just about got it. Add some yeast. Use TOP quality balloons. When the
> balloon deflates, it's done. Decant so you do get the nasties at the bottom
> in the wine. Enjoy.
>
> Em
You shouldn't need to add sugar, that's the point of using fruit juice in
the first place. And where I come from, we use a pierced cork, and
a vapor-lock, (which should cost you around $5. at a brewery supply
store or online.) instead of a balloon. To the best of my knowledge,
(which isn't all that extensive) dandilion wine isn't actually a wine,
but rather a tea.
the q
"default" <Def...@Default.com> wrote in message
news:409FB4AE...@Default.com...
Cider and dandelion wine are brewed and alcoholic, tea and apple juice
aren't.
mind you the tea can have the same effect as dandelions French name.... wet
the bed!!
The Q
The Rock Garden
> Dandelion wine and tea are two different things, like cider and apple
juice.
> Cider and dandelion wine are brewed and alcoholic, tea and apple juice
> aren't.
> mind you the tea can have the same effect as dandelions French name....
wet
> the bed!!
Just a short nit picking correction. Apple juice is commercial sweet cider
that has been filtered and pasteurized. Real cider can be either sweet
(unfermented) or hard (fermented), and is also called Apple Jack. The
finished product (hard) can range in quality comparison anywhere from cheap
wine to fine brandy.
For anyone who is of the opinion that homemade wine - dandelion or any
other - is akin to tea ought to sit and sip a quart or so and then try to
walk... :-)
Skip
Skip & Christy Hensler
THE ROCK GARDEN
Newport, WA
http://www.povn.com/rock/
slee...@webtv.net
Em@thisisfake.com Auntie Em
news:409FB4AE...@Default.com...
>
>
Fruit doesn't have a high enough sugar content on its own to bring the
alcohol level up sufficently to be designated as wine. In order to bring it
up to 15% - 18% you need to add more sugar for the yeast to convert to
alcohol.
Dandelion wine is made with the blossoms, not the leaves or roots, therefore
it couldn't possibly be considered a tea.
Em
Bartolomeo Cristofori
> alcohol level up sufficently to be designated as wine. In order to bring it
> up to 15% - 18% you need to add more sugar for the yeast to convert to
> alcohol.
Some advice.
* A 1-gallon batch is hardly worth all the fiddling. Think in terms
of a 3-5 gallon batch. I have some antique hand-me-down stoneware
jugs that I use for the purpose and they work fine. Sometimes you can
get carboys for next to nothing from bottled water distributors. Or
you can split the batch into several 1-gallon juice jugs, if you can
get those for free.
* Home beer and winemaking places have equipment, books, supplies, and
expertise that are relevant, and the prices they charge have come down
considerably in the last few years since they all compete with the
dozen or so regional suppliers with a solid web presence.
* The addition of white sugar does not lead to a quality product. It
does, however, lead to production of more alcohol. Set your
priorities. Other sweeteners, like honey, grape concentrate, or
dextrose, do not affect flavor as much.
* Using a liquid yeast culture will produce far better and more
predictable results and is well worth the $5. A dry culture of wine
yeast is cheaper and will still work better than bread yeast.
* Sweet, ripe fruit is sweet enough to make wine without the need for
added sugar. If it tastes sweet, it is, and if you want to get
technical you can get a hygrometer for $10 and measure it.
* Using potassium metabisulfite (campden tablets) at the proper rate
will help you get consistent results. A lifetime supply for most
people costs $3.
Bartolomeo
jJohn Klausner
that percentage. To get a higheralohol content than that requires
addition of distilled alcohol (called "fortified" wines). Dessert wines
are normally in the 18 - 20% range.
SueK
Auntie Em wrote:
snipped
Kelly E Jones
jJohn Klausner <som...@adelphia.net> wrote:
>Table wines are usually 12-13% alcohol. The yeast start dying out at
>that percentage. To get a higheralohol content than that requires
>addition of distilled alcohol (called "fortified" wines). Dessert wines
>are normally in the 18 - 20% range.
Table wines finish at 12-13% alcohol because there's only enough sugar
to get them there. Many (most) yeasts are capable of going higher,
and 'super' yeasts (such as some champagne varieties) will get you to
18-21% alcohol (assuming there's enough sugar to convert). This is
withOUT fortification.
Kelly
Dave Hinz
> In article <xsOdnaMxprL...@adelphia.com>,
> jJohn Klausner <som...@adelphia.net> wrote:
>>Table wines are usually 12-13% alcohol. The yeast start dying out at
>>that percentage. To get a higheralohol content than that requires
>>addition of distilled alcohol (called "fortified" wines). Dessert wines
>>are normally in the 18 - 20% range.
>
> Table wines finish at 12-13% alcohol because there's only enough sugar
> to get them there.
Not if they're sweet wines, it's just the yeast going dormant (not
dying, just "stunned" if you will) at whichever percentage.
> Many (most) yeasts are capable of going higher,
Our experience seems to differ.
> and 'super' yeasts (such as some champagne varieties) will get you to
> 18-21% alcohol (assuming there's enough sugar to convert). This is
> withOUT fortification.
Agreed on these counts. A champagne yeast will, for instance, get a
mead (honey wine) up to 18-20 percent without difficulty, while the
sugars left over from the honey make for a very sweet (and _very_
warming) drink.
There are a few mailing lists for winemaking (and beer, and mead-making)
that might be of interest to the original poster; if they can't find
the lists, I'd be happy to dig around.
Dave Hinz
Larry Caldwell
tallgras...@earthlink.net (Tallgrass) says...
> Dandelion wine and beet wine are frequently made around here. Don't
> know how to do it, but the ingredients sure would be inexpensive,
> 'specially the dandelions.
It's a lot of work to make dandelion wine. You pick the blossoms and
use warm, not hot, water to soak the nectar out of them. Then you
filter the results, pasteurize it, add sugar and yeast, and ferment.
It takes a *lot* of dandelion blossoms.
I imagine sugar beet wine would be easier. I am having trouble
imagining the taste, but pickled beets are pretty good. Mmmm. Time to
open a jar of pickled beets.
Tallgrass
> In article <aeb1ce4e.04050...@posting.google.com>,
> tallgras...@earthlink.net (Tallgrass) says...
>
> > Dandelion wine and beet wine are frequently made around here. Don't
> > know how to do it, but the ingredients sure would be inexpensive,
> > 'specially the dandelions.
> I imagine sugar beet wine would be easier. I am having trouble
> imagining the taste, but pickled beets are pretty good. Mmmm. Time to
> open a jar of pickled beets.
It has been a long time since I had any beet wine, but I remember
being pleasantly surprised by its flavor and smoothness.
'nuther reason to put in some garden.....!!
Linda H.
Offbreed
Ever hear of onion wine? It's supposed to be pretty good.
Considering that onions are just water, sugar, and "hot stuff" and the
hot flavor is not real persistant, not unreasonable. Onions are cheap
enough to give it a try, too.
I can't drink anymore and don't have a place to set up or I'd be
tempted to try it. (Still have a bunch of home brew stuff to get rid of.)
Larry Caldwell
@hotmail.com (Offbreed) says...
> I can't drink anymore and don't have a place to set up or I'd be
> tempted to try it. (Still have a bunch of home brew stuff to get rid of.)
I sympathize. For the last couple years I have been on a medication
that is really hard on the liver. Drinking is not a good idea while
taking it, so I have been teetotal for almost 3 years now. It has been
a looong dry spell. I have a wine cellar with over 200 bottles of fine
red wines, mostly pinot noir, merlot and cabernet sauvingon. I have one
vintage in particular, that was high acid and heavy tannins when it was
new, that has had its decade to age. I'm looking forward to opening a
bottle.
Halcitron
Recipe For Prison Pruno
Jarvis Masters
Take ten peeled oranges,
Jarvis Masters, it is the judgment and sentence of this court,
one 8 oz. bowl of fruit cocktail,
that the charged information was true,
squeeze the fruit into a small plastic bag,
and the jury having previously, on said date,
and put the juice along with the mash inside,
found that the penalty shall be death,
add 16 oz. of water and seal the bag tightly.
and this Court having, on August 20, 1991,
Place the bag into your sink,
denied your motion for a new trial,
and heat it with hot running water for 15 minutes.
it is the order of this Court that you suffer death,
wrap towels around the bag to keep it warm for fermentation.
said penalty to be inflicted within the walls of San Quentin,
Stash the bag in your cell undisturbed for 48 hours.
at which place you shall be put to death,
When the time has elapsed,
in the manner prescribed by law,
add 40 to 60 cubes of white sugar,
the date later to be fixed by the Court in warrant of execution.
six teaspoons of ketchup,
You are remanded to the custody of the warden of San Quentin,
then heat again for 30 minutes,
to be held by him pending final
secure the bag as done before,
determination of your appeal.
then stash the bag undisturbed again for 72 hours.
It is so ordered.
Reheat daily for 15 minutes.
In witness whereof,
After 72 hours,
I have hereon set my hand as Judge of this Superior Court,
with a spoon, skim off the mash,
and I have caused the seal of this Court to be affixed thereto.
pour the remaining portion into two 18 oz. cups.
May God have mercy on your soul.
1992, California State Prison-San Quentin
San Quentin, California
:/
caveat lector
Halcitron misc.survivalism alt.survival
"Failing to prepare.... Is preparing to fail."
NRA Member since 2002
The Law of the Land, is the weapon in your hand.
Smith & Wesson starts where the Bill of Rights stop.