Wine Making Recipe
What’s your fruit? From banana to black currant, peach to persimmon, cranberry to crowberry, hibiscus to dandelion and potato to parsnip, there seem to be unlimited boundaries for turning your favorite fruit, vegetable or flower into your sparkling wine.
Most people associate wine with grapes and this is not at all a bad association, seeing that grapes lend their glossy, rich red color to wines making it shimmer with secret depths when poured into a glass.
Wine making recipes abound the Internet and any amateur wine maker can siphon a recipe and turn it into a bottle or two of wine. To sparkle up the process and add a bit of jest to the age old process, let us look at a unique fruit’s wine making recipe.
For a lark, let us look at Quince wine.
Ingredients required for this wine making recipe are:
Quinces – 25
Lemons – 2
Quarter kilo raisins
3 pounds of sugar
Water – nearly a gallon
Yeast nutrient and Wine yeast.
Grind the quinces, leaving out its interiors and then boil it for some time. Suggested boil time is approximately 15 minutes or till the quinces are cooked. Strain the boiled quinces and pour the juice into a fermentation bucket. Add the sugar and stir till it is dissolved. At this stage add the raisins and the lemon juice. Let the mixture cool.
Once it is cool, add the yeast nutrient and wine yeast.
Cover the jar with an airtight lid and keep it in a moderately warm place for a period of two weeks.
After two weeks, run the wine through a sieve to remove debris and then move it back into a air sealed jar.
The bubbles forming on the jar lid indicate fermentation. Once the bubbles have stopped, the wine can be transferred to bottles, labeled and stored.
For white wine, the skin and stems are removed as they add a tannic flavor.
Sweet wine does not attain its sweetness from the sugar added at the beginning. The added sugar or the sugar content in the fruit when mixed with wine yeast turns the fruit juice into alcohol.
To sweeten your wine, after the wine ferments, sugar can be added and this sugar will solely provide sweetening to the wine. Similarly, in the beginning, if you add more sugar than necessary for fermentation, then the remaining sugar contributes to the wine’s sweetness.
Cane sugar is a good choice as a sweetener, but corn sugar, while not quite as sweet as cane sugar, gives wine a clean flavor and is a good option especially for white wines. Adding honey gives its own unique flavor to wine and similarly juice concentrates enhance the flavor while adding to the sweetness quotient.
Thus sweet or dry, wine making is an art which needs to be acquired, cultivate and honed to produce the best. That does not mean it is out of the reach of the amateur. Everyone can be a wine maker and experiment with different wine making recipes. and over time we can become pros in wine making and may be even add our own comments and suggestions to improvise a tried and tested process.
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I just wanted to say hi to everyone
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