Cunnan - User contributions [en]

Marrow and Ginger Wine

2004-08-04T23:08:07Z

147.10.47.75:

Marrow and Ginger Wine

2K MARROW
50G ROOT GINGER
500G GRAPE JUICE CONCENTRATE (WHITE OR RED)
1K SUGAR
2 TEASPOONS TARTARIC ACID
3.5 LITRES WATER
CAMPDEN TABLETS
NUTRIENT
ALL PURPOSE YEAST

Bruise the ginger, place in boiling vessel.
Wipe the marrow clean and cut into small pieces, removing skin, pulp and pips.
Boil until tender.
Leave to cool then pour liquid into fermentation jar.
Stir in grape juice, sugar, acid, yeast and nutrient.
Fit airlock and ferment down to 1.005.
Rack and add 2 Campden tablets.
Rack again when clear, and then store for 4 months before final bottling.

Juniper Wine

2004-08-04T23:06:56Z

147.10.47.75:

Ginger and Banana Wine

2004-08-04T23:04:45Z

147.10.47.75:

Ginger and Banana Wine

85G ROOT GINGER
113G RAISINS
SUGAR
1K BANANAS (NO SKINS)
1 TEASPOON NUTRIENT
1 VITAMIN B TABLET
YEAST
WATER TO 4.5 LITRES

Chop ginger into a pail with 2.27 litres water. Boil bananas in 1.13 litres water until soft. Mince raisins into pail and add strained banana juice. Add sugar to a specific gravity of 1070. Ferment 10 days then strain into 1 gallon demijohn. Top up with water to neck of jar and ferment to dry.

Ginger and Banana Wine

2004-08-04T23:02:15Z

147.10.47.75:

GINGER and Banana WINE

85G ROOT GINGER
113G RAISINS
SUGAR
1K BANANAS (NO SKINS)
1 TEASPOON NUTRIENT
1 VITAMIN B TABLET
YEAST
WATER TO 4.5 LITRES

Chop ginger into a pail with 2.27 litres water. Boil bananas in 1.13 litres water until soft. Mince raisins into pail and add strained banana juice. Add sugar to a specific gravity of 1070. Ferment 10 days then strain into 1 gallon demijohn. Top up with water to neck of jar and ferment to dry.

Ginger and Banana Wine

2004-08-04T23:01:34Z

147.10.47.75:

GINGER WINE

85G ROOT GINGER
113G RAISINS
SUGAR
1K BANANAS (NO SKINS)
1 TEASPOON NUTRIENT
1 VITAMIN B TABLET
YEAST
WATER TO 4.5 LITRES

Chop ginger into a pail with 2.27 litres water. Boil bananas in 1.13 litres water until soft. Mince raisins into pail and add strained banana juice. Add sugar to a specific gravity of 1070. Ferment 10 days then strain into 1 gallon demijohn. Top up with water to neck of jar and ferment to dry.

Wine

2004-08-04T22:57:43Z

147.10.47.75:

'''Wine''' is, usually, fermented fruit juice. Recipes for [[vegetable]] wine do exist.

''The Book of Keruynge'', published in 1508, makes the following list of wine names:
:Reed wyne / whyte wyne / claret whyne / osey / capryke / campolet / renysshe wyne maluely / bastarde / tyerre romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and Ipocras

=== Some Wine Recipes ===
[[Coffee Wine]], [[Apricot Wine]], [[Apricot and Rosepetal Wine]], [[Parsnip and Banana Wine]], [[Clove and Beetroot Wine]], [[Dried Orange Blossom Wine]], [[Ginger and Banana Wine]], [[Juniper Wine]], [[Marrow and Ginger Wine]]

=== See also ===
* [[Wyne greke]]

Ginger Wine

2004-08-04T22:57:05Z

147.10.47.75:

GINGER and BANANA WINE

85G ROOT GINGER
113G RAISINS
SUGAR
1K BANANAS (NO SKINS)
1 TEASPOON NUTRIENT
1 VITAMIN B TABLET
YEAST
WATER TO 4.5 LITRES

Chop ginger into a pail with 2.27 litres water. Boil bananas in 1.13 litres water until soft. Mince raisins into pail and add strained banana juice. Add sugar to a specific gravity of 1070. Ferment 10 days then strain into 1 gallon demijohn. Top up with water to neck of jar and ferment to dry.

Wine

2004-08-04T22:56:04Z

147.10.47.75:

'''Wine''' is, usually, fermented fruit juice. Recipes for [[vegetable]] wine do exist.

''The Book of Keruynge'', published in 1508, makes the following list of wine names:
:Reed wyne / whyte wyne / claret whyne / osey / capryke / campolet / renysshe wyne maluely / bastarde / tyerre romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and Ipocras

=== Some Wine Recipes ===
[[Coffee Wine]], [[Apricot Wine]], [[Apricot and Rosepetal Wine]], [[Parsnip and Banana Wine]], [[Clove and Beetroot Wine]], [[Dried Orange Blossom Wine]], [[Ginger Wine]], [[Juniper Wine]], [[Marrow and Ginger Wine]]

=== See also ===
* [[Wyne greke]]

Orange Blossom Wine

2004-08-04T08:16:54Z

147.10.47.75:

DRIED ORANGE BLOSSOM WINE

15G DRIED ORANGE BLOSSOM
1.25K SUGAR
25G TARTARIC ACID
1/2 TEASPOON GRAPE TANNIN
1 TEASPOON TRONOZYMOL NUTRIENT
WATER TO 4.5 LITRES
GENERAL PURPOSE YEAST

Bring the water to the boil and pour over the blossom, then add the sugar. When cool (21C) add yeast, acid, tannin and nutrient, fit airlock and ferment out. Rack into a clean jar, add 1 Campden tablet and store in a cool place till clear. Mature for a few months in bulk, then bottle and keep a little longer. The wine should be served chilled as an aperitif. It is a dry wine with a delicious bouquet and flavour.

Clove and Beetroot Wine

2004-08-04T08:15:24Z

147.10.47.75:

CLOVE & BEETROOT WINE

''1.5K (3LB) BEETROOT
1.5K SUGAR
500G (1PINT) RED GRAPE CONCENTRATE
3 VITAMIN B TABLETS (3MG)
NUTRIENT
4 CLOVES
ANY WINE YEAST
WATER TO 1 GALLON
PECTIC ENZYME (ADDED WITH YEAST)''

First make a yeast starter using 140ml (1/4 pint) grape concentrate plus one cupful of water in a clean wine bottle. Add yeast and plug bottle with cotton wool. Stand in a warm place 24C(75F). When starter is active, scrub beetroots, slice thinly and boil in 2.5 litre water until tender but not mushy. Allow to cool and pour over remaining ingredients in a plastic bucket. Add yeast starter and pectic enzyme when at room temperature, and ferment in bucket for 3 days. Strain into gallon jar and top up with cold water if necessary. Ferment to dryness under airlock and then rack into another jar. In actual fact, in view of the sugar content of this must, it is possible that some residual sugar will be left. This is not important since this wine has to be sweetened before drinking in order to achieve balance. Mature for preferably one year.

Wine

2004-08-04T08:13:54Z

147.10.47.75:

Parsnip and Banana Wine

2004-08-04T08:12:25Z

147.10.47.75:

Apricot and Rosepetal Wine

2004-08-04T08:11:39Z

147.10.47.75:

Wine

2004-08-04T08:10:26Z

147.10.47.75:

'''Wine''' is, usually, fermented fruit juice. Recipes for [[vegetable]] wine do exist.

''The Book of Keruynge'', published in 1508, makes the following list of wine names:
:Reed wyne / whyte wyne / claret whyne / osey / capryke / campolet / renysshe wyne maluely / bastarde / tyerre romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and Ipocras

=== Some Wine Recipes ===
[[Coffee Wine]], [[Apricot Wine]], [[Apricot and Rosepetal Wine]], [[Parsnip and Banana Wine]], [[Close and Beetroot Wine]], [[Dried Orange Blossom Wine]]

=== See also ===
* [[Wyne greke]]

Apricot Wine

2004-08-04T08:08:44Z

147.10.47.75:

Apricot Wine

10 cups apricots, halved and pitted
4 1/2 cups granulated sugar
1 teaspoon yeast nutrients
1 1/2 teaspoon acid blend
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 campden tablet
1 gallon water, hot
1 package wine yeast

Place fruit in primary fermentor. Add water, sugar, nutrients, acid, pectic enzyme, tannin and campden tablet. Stir to dissolve sugar. Let sit overnight.

Next day, Specific Gravity should be 1.090 - 1.095. Stir in yeast. Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and add airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

Coffee Wine

2004-08-04T08:06:39Z

147.10.47.75:

Wine

2004-08-04T08:04:48Z

147.10.47.75:

'''Wine''' is, usually, fermented fruit juice. Recipes for [[vegetable]] wine do exist.

''The Book of Keruynge'', published in 1508, makes the following list of wine names:
:Reed wyne / whyte wyne / claret whyne / osey / capryke / campolet / renysshe wyne maluely / bastarde / tyerre romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and Ipocras

=== Some Wine Recipes ===
[[Coffee Wine]]
[[Apricot Wine]]

=== See also ===
* [[Wyne greke]]