Making Delicious Homemade Wine from Field Flowers

March 14th, 2010 | Uncategorized | No Comments »

Wine made from flowers is a beautiful yet surprising idea for many to think about. Imagine you could take what you might call weeds from your lawn and turn it into one of the loveliest things you’ve ever tasted. I experienced my first floral homemade wine made from gorse flowers at an Amateur Wine-Makers’ Annual Conference show.

Anyway, it is hard to believe that flower wines cannot be likened to any other homemade wine or commercial wine, simply because their flavors are unique; flower wines can only be described as delicately aromatic and they cannot be found in any other wine. Their popularity is lessened only by the labor of gathering the flowers but by choosing a spot where they abound, you could gather flowers enough for a gallon or two in an hour.

However, bear in mind that care is also important if you are wishing to get the best from the ingredients. Therefore, when collecting the flowers, it is a must to use a basket of ample size because crushing will surely damage the flowers and you would not get such a delightful wine. I prefer to use a basket because of the ability to let the air circulate through the flowers.

How you gather the flowers is also very important. Dandelions must be gathered on their closed state because when they are closed the petals may be pulled out all together merely by holding the head of the flower and pulling on the petals grouped together. Although only petals should be used in making flower wines, still many people make quite good dandelion wine by using the whole heads.

It’s best to use an all purpose wine yeast when making flower wines although champagne yeast also works. I don’t like to use invert sugar as it has a tendency to alter the flavor and even the color of floral wines. Lastly, here is the recipe that I mentioned earlier that got me turned on to floral wines. Enjoy!

Delicious Gorse Wine:

You’ll need 5 pts. gorse flowers, 3 lb. sugar, 1 gal. water, 1 yeast packet.

1.Put the flowers in the fermenting vessel and pour on half a gallon of boiling water.
2.Cover and leave to soak for three days, stirring each day and covering again at once.
3.Boil half the sugar in a quart of water for two minutes and when this is cool add the flower mixture. After this, add the yeast and ferment for three days.
4.Strain out the flowers and continue to ferment the liquor in the fermenting vessel for another seven days.
5.Pour it into a gallon jar, leaving as much of the deposit behind as you can.
6.Take the rest of the sugar in the remaining water and boil for two minutes, then add it to the rest.
7.Cover as directed or fit fermentation lock and continue to ferment until all fermentation has ceased.

The Method Of Fermentation in Homemade Wine Making

March 12th, 2010 | Uncategorized | No Comments »

Juice you prepare is turned into wine during fermentation, and you have nothing to do with this process. The only part of the process you are responsible for is mixing some liquids that result in a superb flavor. The yeast does all the work turning the mixture into homemade wine.

It was most often common for brew masters to make their wines using baker’s yeast and white sugar. No, on the other hand, people choose specialty wine yeast and use invert sugar. The resultant product had has a beautiful bouquet and less of the taste of a loaf of bread.

Wine yeast, on the other hand, is capable of producing eighteen percent of alcohol by volume and 32 proofs of spirits, against the fourteen percent of bakers’ yeast. In fact, more and more people are using these wine yeasts together with invert sugar instead of household sugar. But the question is what happens when you add yeast to a prepared liquor containing sugar?

You can find yeast in the form of a compressed cake, dried tablet, and pellet or in powder form as a liquid, and all are inactive. Fermentation is seen as a slight frothing during the early stages and soon settles down to a gentle bubble that may last as long as six months. If warmth is added, fermentation should be done in half that time. When fermentation is going on, the yeast continues to reproduce itself, thus the amount of alcohol in the wine increases.

It can’t go on forever because when maximum alcohol tolerance is reached, the alcohol formed kills yeast. From the tiny amount of yeast you add at the starter, masses of new yeast are made and all this helps to make alcohol until the last surviving generation of the yeast is finally destroyed by the alcohol.. At this stage, fermentation stops and no more alcohol is made.

The key stage is warmth. If your wine is too cool to soon and you bottle it, the bottle can become warm and start fermentation once again. Before you know it you’ll have corks popping and wine spraying everywhere- that’s a waste of good wine. So, make sure you keep it warm.

Tips on Making Homemade Wine From Delicious Dried Fruits And Grains

March 11th, 2010 | Uncategorized | No Comments »

If you’re looking for a hidden secret in the world of wine making, try experimenting with making wines from dried fruits or grains. This combination of ingredients when exposed to the fermentation process yields a fantastic homemade wine. You’ll have to wait a little bit longer because fruit and grain wines take longer to age to appropriate character, but it will be worth it.

Dried fruits you buy in the store contain a large amount of added preservatives to maintain flavor and color. Grains have a tendency to have been exposed to some amount of dust or other byproduct. It’s best to therefore clean these items well before beginning your wine making. Boil a pot of water and immerse the grapes, dates, etc… into the water for a few seconds and then strain. Repeat this process with the wheat, or other grains. Strain with a fine muslin to be sure not to wash away all your grain.

One challenge when making wines from dried fruits and grains is the lack of a rich tannin flavor. Dried fruits aren’t likely to produce this flavor which many wine lovers thoroughly appreciate. However, there is a quick fix to this missing taste. Add a tablespoon of freshly made tea to your batch and the results will be great- it’s a lot cheaper than many alternatives people pay for in stores.

Normally dried herbs cost less than 20 cents per packet and such a packet is usually more than enough for a gallon of wine. The actual amount of the dried herbs may be varied according to personal tastes, but usually two ounces are enough for one gallon, and this amount of herbs rarely costs very much. The amount in each packet varies slightly with the variety of herb.

Fresh herbs can also be used for wine making, but larger amounts are necessary. You’ll need to plan on gathering at least a pound to a pound and a half to reach the equivalent of two ounces of dried herbs. There is also more time spent cleaning and harvesting if you go this route. It is a possibility to also confuse some plants and seemingly harmless plants can sometimes be toxic for human consumptions, so choose your plants wisely.

Here’s a basic recipe to get you started.

Dried Fruit & Grain Wine

1. Boil 1 lb. raisins,3 lbs. prunes and 1 lb wheat as mentioned above. Put those with 2 sliced oranges and 2 lemons in the fermenting jar.

2. Now you will add two pounds of sugar to 7 pints water and boil for two minutes. Pour this over the fruit mixture while still boiling.

3. Allow to cool and add 1 oz yeast.

4. Ferment the mix for 10 days. Mix it well each day and cover again at once.

5. When 10 days has passed, strain out the solids, and put the strained liquor in a gallon jug.

6. Boil 1 more lb of sugar and two pints of water. Cool and add it to the rest.

7. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.

A Quick Tips on How to Clear Homemade Wine

March 10th, 2010 | Uncategorized | No Comments »

In winemaking, the directions read as ‘leave until fermentation has nearly ceased’ is a broad term to beginners, but where fermentation locks are in use they will know when this stage is reached because the water will remain pushed up to one side of the fermentation lock and a bubble just manages to push through every two or three minutes.

If fermentation locks are not used, beginners making homemade wine will be able to see bubbles rising. But when there is only the faintest trace of a line of bubbles, for most cases, fermentation has nearly ceased – although it may go on for a few more weeks.

Of course with the recipes and methods involved in winemaking, the use of fermentation lock to prevent yeasts and bacteria from reaching the wine, keeping the wine warm during the whole of the fermenting period, using the appropriate wine yeast, invert sugar and nutrient you will obtain wines with a strength of flavor and bouquet of which they will be justly proud.

However, bear in mind that clarifying wines is also a big part of the success. Yet in terms of clarifying wines there is no need to use isinglass or any other aids. These wines clear themselves practically before fermentation has ceased. Indeed, it is usual to have a brilliantly clear wine a month before fermentation has ceased. If one or two lots of wine appear to be slow to clear, you must not worry, a week or two after fermentation has finally ceased clarifying will take place very quickly.

Therefore, when all fermentation has ceased, it is best to siphon the clear wine – if not yet crystal clear – into another jar leaving the deposit behind. (Siphoning is a method used to pour clear wine from one bottle to another without stirring up the deposit.) Then when the wine is finally crystal clear it should be siphoned into bottles. This racking, as winemakers usually call it, helps to get the slight cloudiness to settle out quickly.

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March 9th, 2010 | Uncategorized | 1 Comment »

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