Making wines from grain and dried fruits is a boom to the townsman who finds these ingredients easily available. Mixtures of these ingredients really make strong, fully flavored, but not too fully flavored wines which, when not make too sweet, are often likened to whiskeys, brandies and other strong liqueurs.
Recipes for making fruit wines allow tannin in the fruits. Tannin is an important part of the flavour of the wine; though few people realize it. Yet they soon know when there is too much because the wine takes on the flavour or 'tang' of strong unsweetened tea. Note. The little tannin has given to fruit wines are usually just the right amount. Usually, there is no tannin present in dried fruit wines. Thus, it is as well to add one tablespoonful of freshly made tea-not too strong-to make a good deficiency. Special grape tannin is available, but tea is a cheap and handy source of which you might as well make use. In addition, you can include tea in the recipes.
Most of the dried fruit must heavily sulphited to prevent fermentation and most wheat or other grain has been in contact with all sorts of dirt, dust and bacteria. Thus, they must be well cleansed before use. To do so, you have to break up the raisins and drop them into boiling water and as soon as the water boils again cut-off the heat, strain the raisins and throw the water away. The raisins are then ready to use. Do the same with wheat or other grain, but use a separate saucepan; they are then ready to use.
Here are the process and recipes in making wines from dried fruits and grain. Note: Most recipes for fruit wines allow for tannin in the fruits to be given into the 'must'. This tannin is very important in putting flavour into the wine, yet few of us have realized it. The little tannin given to fruit wines is usually just the right amount. In the usual way, there is no tannin present in dried fruit wines. Thus, it is as well to add one tablespoonful of freshly made tea to make good deficiency. Special grape tannin is available, but tea is a cheap and handy source of which you might as well make use. In fact, the addition of tea is included in the recipes.
CURRANT WINE No lemons are required here as currants contain sufficient acid, neither is tea required. 4 lb. currants, 1 lb. raisins, 2 3/4 lb. sugar, 1 oz. yeast, 9 pts. water. 1.Prepare the currants by the method given for prunes in the previous recipe, and put in the fermenting vessel. Boil half the sugar (or roughly half) in seven pints water for two minutes and pour on to the currants at once. Allow to cool and add the yeast. Cover as directed and ferment for twelve days, crushing and covering again each day. 2.After twelve days, strain out the solids and wring out as dry as you can and put the strained liquor into a gallon jar. 3.Boil the rest of the sugar in the remaining two pints of water for two minutes and when cool add to the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
You will notice that varied amounts of ingredients make very different types of wines and thus you can invent a recipe that will suit you. In fact, almost of the recipes above may be varied to suit individual tastes for it can be modified and other ingredients or flavorings can also be added. However, you have to take care when altering recipes for too much use of any particular kind, let's say your overall amount of ingredients would exceed six pounds, the wine will be spoiled.
Recipes for making fruit wines allow tannin in the fruits. Tannin is an important part of the flavour of the wine; though few people realize it. Yet they soon know when there is too much because the wine takes on the flavour or 'tang' of strong unsweetened tea. Note. The little tannin has given to fruit wines are usually just the right amount. Usually, there is no tannin present in dried fruit wines. Thus, it is as well to add one tablespoonful of freshly made tea-not too strong-to make a good deficiency. Special grape tannin is available, but tea is a cheap and handy source of which you might as well make use. In addition, you can include tea in the recipes.
Most of the dried fruit must heavily sulphited to prevent fermentation and most wheat or other grain has been in contact with all sorts of dirt, dust and bacteria. Thus, they must be well cleansed before use. To do so, you have to break up the raisins and drop them into boiling water and as soon as the water boils again cut-off the heat, strain the raisins and throw the water away. The raisins are then ready to use. Do the same with wheat or other grain, but use a separate saucepan; they are then ready to use.
Here are the process and recipes in making wines from dried fruits and grain. Note: Most recipes for fruit wines allow for tannin in the fruits to be given into the 'must'. This tannin is very important in putting flavour into the wine, yet few of us have realized it. The little tannin given to fruit wines is usually just the right amount. In the usual way, there is no tannin present in dried fruit wines. Thus, it is as well to add one tablespoonful of freshly made tea to make good deficiency. Special grape tannin is available, but tea is a cheap and handy source of which you might as well make use. In fact, the addition of tea is included in the recipes.
CURRANT WINE No lemons are required here as currants contain sufficient acid, neither is tea required. 4 lb. currants, 1 lb. raisins, 2 3/4 lb. sugar, 1 oz. yeast, 9 pts. water. 1.Prepare the currants by the method given for prunes in the previous recipe, and put in the fermenting vessel. Boil half the sugar (or roughly half) in seven pints water for two minutes and pour on to the currants at once. Allow to cool and add the yeast. Cover as directed and ferment for twelve days, crushing and covering again each day. 2.After twelve days, strain out the solids and wring out as dry as you can and put the strained liquor into a gallon jar. 3.Boil the rest of the sugar in the remaining two pints of water for two minutes and when cool add to the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
You will notice that varied amounts of ingredients make very different types of wines and thus you can invent a recipe that will suit you. In fact, almost of the recipes above may be varied to suit individual tastes for it can be modified and other ingredients or flavorings can also be added. However, you have to take care when altering recipes for too much use of any particular kind, let's say your overall amount of ingredients would exceed six pounds, the wine will be spoiled.
About the Author:
For years, Olivia Frisch has been learning the tricks to making a fabulous homemade wine. Did you know you can even use dried fruits & grains to make a delicious vino? It's not as difficult of a process as you may have thought. To learn more about making homemade wine, follow the link.