Tips, techniques and information covering Wine Ideas: Strawberry-Rhubarb Wine Recipe. Brought to you by the Wine Making and Beer Brewing Blog from Adventures in Homebrewing.
Home winemaking is both fun and tasty, but the bottles can add up quickly. A single 5-gallon bath produces around 20 bottles of wine, and when I started making homemade wine I wanted to ferment
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You just have to give this homemade elderberry wine recipe a try. This article explains how to make it in a few easy to follow steps.
If the dry weather's affecting your rhubarb fear not - with this recipe everything's coming up rosé
I got up early this morning and decided before I left the house I was going to make a gallon of wine. A friend gave me a gallon and a half o...
Hops are a great way to impart vivid flavours into beer - but did you know you can cook and bake with them? Here's 9 Intriguing Ways to Cook with Hops!
Winemaking recipes were once an important part of preserving the harvest, but they can be hard to find these days. Country fruit wines have been made in backyards and homesteads for hundreds of years, no
Raspberry wine captures the flavor (and stunning color) of fresh summer raspberries for year-round sipping. Raspberry wine is absolutely spectacular, and the fruit flavors really shine through in the finished wine. Raspberries are naturally tart
Making your blend of delicious wine can be your next kitchen project. It’s pretty easy, although it takes a bit of time. With this simple 6-step guide, you
Peaches are one of the easiest fruits to use for homemade wine. Follow this peach wine recipe and learn to make peach wine today.
This elderberry wine recipe uses either fresh or dried elderberries. Elderberries are often mixed with grapes during the wine making process, but elderberry wine can also be made on it's own. This elderberry wine recipe is easy, freezing the elderberries helps beforehand.
Homemade mead is simple, delicious, and fun to make. Here are 15 easy mead recipes for beginners! Learn how to make your own mead.
Elevate a timeless mixer to an aperitif to sip on its own. Find out which wine to use as a base along with the herbs and spices that flavor this recipe.
Home winemaking is both fun and tasty, but the bottles can add up quickly. A single 5-gallon bath produces around 20 bottles of wine, and when I started making homemade wine I wanted to ferment
Homemade apple wine is light, sweet and delicious. This easy winemaking recipe uses any apple juice to craft a delicious apple wine, perfect for sharing with friends.
Aronia wine is the perfect way to use aronia berries in season, and it also works with storebought aronia juice.
Country wines are so much fun and perfect for those of us who aren't brewing or wine-making experts! Here's a simple recipe with easy-to-follow instructions for making peach wine from whole peaches.
Interested in making your very own, homemade concord wine? Here is a recipe with directions for homemade wine using 100% concord grape juice.
My easy peach wine recipe posted here by request. Learn how to make homemade wine using fresh fruit. This peach wine recipe produces delicious wine.
Delicious and Easy!
Making Elderberry wine is easier than you think! You need a bit of equipment, elderberries, sugar, lemons, yeast-- and time to let it develop. Delicious.
Dandelion wine has been around for about as long as there have been dandelions and wine making - so it's no surprise there are about a gazillion ways to create it. However, most recipes use very large quantities and call for removing the petals from the dandelion flowers. This recipe is different. Not only is the quantity small (about enough to fill a gallon jug), but it saves a ton of time because you don't need to remove the petals from the flowers. The process is also about as simple as you can get, making it a great choice for beginning wine makers. A Few Notes on Making Easy Dandelion Wine: * Be sure to collect dandelions you are 100% sure have not been exposed to chemicals (like weed killers). * Collect only dandelion flowers. It's fine to keep the green leaves (sepals) at the base of the petals, but don't include any stems. * Choose only fully opened, fresh flowers. Avoid partially-opened blooms or blooms that are wilted or are turning brown. * It's fine to freeze dandelion flowers until you have enough to make wine. However, measure the flowers before you freeze them, not after. * Use wine or champagne yeast or your wine will end up way, way too sweet. Regular baking yeast dies before it can fully eat up the sugar in this recipe. Wine or champagne yeast lives longer, and eats up more of the sugar. * You'll need something to help you cap or cork your bottles. The easiest and cheapest is a bottle caper and caps, like this one. Dandelion Wine Recipe 8 cups dandelion flowers 1 gallon boiling water 9 cups granulated sugar (you can experiment by using less) juice from 4 oranges juice from 3 lemons 2 1/4 teaspoons (1 packet) wine or champagne yeast 1/2 cup lukewarm water Large, non-reactive pot with lid Mixing spoon Colander Small bowl Funnel (I used a new, never used car oil funnel) 1 gallon glass jug Balloon Fine mesh strainer Wine or beer bottles with new corks or caps How to Make Dandelion Wine, the Easy Way: 1. Pour the dandelion heads into a large, non-reactive pot. Pour 1 gallon of boiling water over the flowers. Cover with the pot lid and steep for two days. After two days, it will look like this: 2. Place a colander over a large bowl and strain the flower mixture. Reserve the liquid, but discard the dandelion flowers. 3. Clean the pot so no trace of dandelions remains. Pour the liquid into the pot. Stir in the sugar and citrus juice. 4. In a small bowl, dissolve the yeast into the lukewarm water, stirring a couple of times to combine. 5. Pour the yeast mixture into the dandelion mixture and stir until sugar is completely dissolved. 6. Place the funnel in the jug and pour the liquid into it. Cover the opening of the jug with a balloon, to prevent bugs, dust, etc. from getting into the wine. Store in a dark location until the mixture stops fermenting. 7. Keep an eye on the balloon for a few days. If it grows quite large, lift up part of the balloon end, releasing the gas. After about 5 weeks, the balloon will probably be only slightly inflated. Release the gas from it periodically; when the balloon stays deflated for one or two days, the wine is done fermenting and is ready to bottle. (Don't bottle before this time, or you risk having your bottles of wine explode!) 8. Strain through cheesecloth until you are satisfied with the clarity of the wine. Funnel into bottles and cork or cap. For best flavor, allow the wine to sit in a dark, cool location for at least 6 months. As the wine ages, it will become lighter in color. I can't show you my dandelion wine all bottled up yet, because it is at the final stages of fermenting. But once it's bottled and aged, it should look something like this: You May Also Be Interested In: For more information about harvesting and using dandelions, see these posts: "Ah Sweet...Dandelions?" (including a recipe for cooking dandelion leaves) How to Make Dandelion Tea (from the roots of the plant) Making Dandelion Jelly Teaching Children to Forage (with dandelion cookie recipe) Eating Dandelion Flowers How to Preserve Dandelion Greens Dandelion Flower Fritters Dandelion Leaf Noodles Dandelion Medicine Dandelion Leaf Green Smoothie Dandelion Root Medicine: Where to Find It, How & Why to Use It Cautions: According to the University of Maryland Medical Center, very rarely, people have reactions to dandelion. If you're allergic to "ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin. People with kidney problems, gallbladder problems, or gallstones should consult their doctors before eating dandelion." Dandelion is a diuretic, which means it may also make other medications less effective. To learn more about this, visit the University of Maryland Medical Center website.
A sweet dessert wine with a beautiful blackberry flavor.
A sweet refreshing lemon wine is the perfect drink for summer.
I have been mildly obsessed by ginger beer ever since I grew up gorging myself on Enid Blyton novels with their constant mention of it. (I did always wonder how English people had so much ginger knocking around when it was as rare as hen’s teeth in 1980s Ireland in comparison.) My only taste of […]
Scuppernong grapes are also known as fox grapes and are similar to muscadines. Found along the Scuppernong River in southern Appalachia, the grapes make a simple homemade wine with a fruity taste. For generations the people of Appalachia have used scuppernong grapes to make wine every fall.
Don't miss out on our amazing raspberry wine recipe! Follow our simple instructions to great tasting, flavorful raspberry wine, every time!
This simple one-gallon mead recipe is the perfect place to start your honey wine adventure.
Want to make some homemade wine? Read on for an easy method of making delicious red or white wine.
This plum wine is quick and easy to make, not requiring the months of aging that other country wines need. Most importantly, it is very, very delicious.
Almost everyone knows the classic grape wine, but there's a whole world of country wines crafted in homestead kitchens for generations that often go unnoticed. These aren't your typical grape wines; they're concocted using whatever
We spend a lot of time classifying beer into certain styles, such as American pale ale and European dark lager. The yeast a brewer selects plays a big part in defining the flavor and aroma of most beer styles. In this article, well take a look at different types of yeast and how they influence the beers we brew with them.
Don't miss out on this step-by-step homemade muscadine wine recipe! Not only is it full-bodied and fragrant, it's also great for your health...
Cherry wine is a refreshing way to enjoy the fruits of summer.
Yes, yes, I am well aware that the tags on the bottles say "Apple wine" But this post is about making CONCORD GRAPE wine. Although many of the steps in the process are the same for all wines, there are also differences which are very important to each variety. This is the process we used turn our grapes into "Mommas' Happy Juice" The measurements used in this post are for 1 GALLON of wine. (the pictures are of a 5 gallon batch) First we had to make the juice. Making the wine with the fruits in the mixture is certainly an option, but we wanted to make it easier and use the juice alone. This would make the racking process easier later on in the process. We crush the grapes in a few cups of water and boil for about 15 minutes. Then we use a mesh juice bag (cheesecloth works great) to strain the solids from the juice. Make sure you make enough juice to measure out exactly into the size of the batch you are trying to make. If it is less than you need, you can add a little bit of water to finish the measurement. The juice should be put into the Primary Fermentation bucket and should be at room temperature before starting the process. The bucket, as well as ANY tool you will be using to make the wine should be washed in a sterilizing solution. We use B-Brite. If you do not sterilize everything with extreme intent, it is possible for bacteria to ruin the entire batch. 1 tiny bacterium can multiply exponentially (like yeast) and will turn the wine into vinegar instead. First, with the juice in the bucket, mix in 1 tsp of yeast nutrient. Then stir in 4 1/2 cups of sugar. If you have a hydrometer (which you should get), the specific gravity of the solution should be close to 1.085 S.G. Next, add 1 campden tablet into the mixture. This will help prevent the harmful bacteria. It is best to take the tablet and dissolve it in about 1/4 cup of warm water before stirring it in. Don't forget to check the reading on the hydrometer. (1.085 S.G.) Now is the hard part. WAIT. I know, I know. We need to wait for about 24 hrs before continuing. After the 24 hrs. we stir in 1/2 tsp of Pectic Enzyme and then allow the mixture to settle to a complete stop. We tend to wait to move on for about 20 minutes to make sure that there will be no movement when we add the yeast. When the mixture is motionless, lightly sprinkle the yeast on top of it. We typically sprinkle half of the packet in right away, and then save the other half for the next morning. Not sure if this really matters, but I have found that it creates a more even layer of foaming from start to finish. Now it's time to WAIT again. This is the PRIMARY FERMENTATION PROCESS. This usually takes anywhere from a few days to a week on average. Within 12-24 hours, you will see the mixture begin to foam violently. Every other day, give the mixture a slow stir to make sure that the yeast is activating throughout the bucket. The foaming is created as the yeast multiplies and feeds on the sugars. Eventually the violent foaming will subside and it is time to rack the mixture for SECONDARY FERMENTATION. Place the Secondary fermentation carboy on a lower level than the Primary fermentation bucket for siphoning purposes. Make sure that the Mixture is well settled before beginning the siphon. Siphon the mixture into the carboy slowly. Having a hose which is long enough to reach the bottom of the container will help prevent too much movement and air being introduced into the mix. (Air is our enemy because it can introduce bacteria. It is also helpful to add another campden tablet to the carboy before siphoning. Leave a little bit of room for some small foaming in the carboy and then place an air lock on it. The air lock should not allow for air to go into the container, but should allow a lot of gasses to be released. As the smaller foaming comes to a halt, you can top off the secondary carboy with either water, or some of the primary mixture which you have thoughtfully placed in an airtight container in the fridge just for this purpose. By the way, you can taste the wine at any stage. Although sediment may be floating in it, this sediment is "yeast". Yeast can be safely consumed, therefore you may drink the happy juice. The secondary fermentation may take anywhere from a month to a few years, but it can be bottled as early as you would like, as long as there are no gases escaping from the air lock. If you bottle it to early, the pressure inside of the bottle can cause it to explode. You may choose to rack the wine another time for clarity purposes. We did it once more before bottling. But by all means, wine will always benefit from aging in bulk. So leaving it in the carboy longer is always better. TIP: if using cork stoppers when bottling, or if you receive a bottle with a cork in it instead of plastic, store the bottles on their sides to prevent the cork from drying out and letting air inside. Also, Homemade Wine is typically more potent than that of your store bought wines. (Ours is around 20% alcohol) ENJOY!
If you grow a lot of Rhubarb, consider making some delicious wine with some of your harvest. It's tasty and easy to make – here's how to make Rhubarb Wine.
Since it’s watermelon season, I decided to make Watermelon Wine. After researching recipes, I realized it’s one of the hardest fruit wines to make due to how quickly it spoils. Addition…
Just posted this over in /r/homebrewing, but thought it belonged here too. --- So in typical fashion, I started looking into making my own BIAB bag as...
In winter we tend to make wine from kits. But from late Spring onwards we start turning our thoughts to making wine from fruit and flowers. If you've thought about it but don't know where to start, this is for you.
We usually make one or two batches of Rhubarb wine each year. Several years ago, Graham made a Rhubarb bed and I think we have 7 plants out there. That provides us with plenty of
