Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
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you’ve worked so hard to create. The second way is to add 1 crushed Campden tablet per gallon (3.8 L) of finished wine (even if you already added one to the must). Remember that the effects of the Campden tablet you initially added dissipated after 24 hours. Adding sulfur dioxide through the use of Campden tablets kills any live yeasts or bacteria that may have entered the wine during racking. Some sulfites will remain in the wine, of course — about 50 parts per million — an important
honey 12 ounces (360 ml) orange juice concentrate Juice of 1 lemon 1 teaspoon (5 g) orange zest ¼ teaspoon (1.25 g) tannin 1 teaspoon (5 g) yeast nutrient 1 teaspoon (5 g) pectic enzyme 1 Campden tablet (optional) 1 package (5–7 g) wine yeast 1. Chop and core the pineapple, and transfer to a 2-gallon (7.6 L) plastic bucket or wastebasket. Add the sugar and raisins, and set aside. 2. In a medium saucepan, mix the honey in ½ gallon (1.9 L) of water, and bring to a boil. Skim off any foam.
3. Add the pectic enzyme. Let the mixture sit for 30 days, loosely covered. Strain out the solids, transfer the liquid to a 1-gallon (3.8 L) airlocked fermentation vessel, and allow it to ferment for 30 days. When fermentation is complete, bottle the wine, cork it, and store in a cool cellar. 4. Wait at least six months before opening the first bottle. Dandelion Wine Country folks had an optimistic and ecologically sound solution to dandelion problems — they made dandelion wine. Once you’ve
months, rack once again. Rack a final time right before bottling — about a year after fermentation started. Then bottle and cork the finished melomel, and store it in a cool cellar. 5. Age for at least six months before opening a bottle. Grape Melomel (Pyment) This purple wine, historically known as pyment, was popular in ancient Egypt. The honey mellows the Concord flavor, but the wine keeps its deep color if you leave the skins on the grape; for a lighter wine, remove and discard the grape
Chlorine bleach kills wine yeast and may affect taste if rinsing is not thorough. Clarifying: The processes by which the suspended particles in a wine are removed — filtration, racking, and fining. Clarity: The term used to describe the transparency or clearness of a wine. Wine should be clear and sparkling, not cloudy. Color: A broad term used to describe the hue of the wine. Wines vary from nearly colorless white wines to deep burgundy reds with golden, pink, and all the shades of red in