Newbie wine making recipes needed

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Goosegirl

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  • Location: Caton, Lancaster.
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Newbie wine making recipes needed
« on: July 26, 2009, 15:07 »
I tried wine making in the 70's / 80's with a bit of success but I didn't sup much then (silly me). I fancy having another go and live in the countryside plus have veg beds. I have some equipment in the loft so I'm ready to go but would like some easy and reliable recipes to try. Has anyone got some to start me off that don't involve a lot of complicated faffing about? I like a rather dry wine and don't mind whether it's red, white or rose. Many thanks.
I work very hard so don't expect me to think as well.

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SG6

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Re: Newbie wine making recipes needed
« Reply #1 on: July 26, 2009, 19:30 »
Not sure about this as I find that most wines follow similar lines: 3 lb fruit, 2.5 lb sugar then water, yeast. nutrient, acid.

An oversimplification but not by much and I suspect that if the above was done then you would get a fair wine out of it.

It naturally depends on the fruit you have available, I have blabckberry canes so oftan have a demijohn of that somewhere.

How about a dry mead?
Recipes say 3lb honey (try Sainsburys value range - cheap  :D )
Water to a gallon, citric acid 1/4 oz, nutrient, yeast.
Some recipes I have say add tannin others don't mention it.

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Zeb

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Re: Newbie wine making recipes needed
« Reply #2 on: August 02, 2009, 14:58 »
1 litre supermarket apple juice (or 1 litre of whatever takes your fancy)
1 litre supermarket pressed grape juice
1 & 1/2 lb sugar 700 grams
1 tsp yeast nutrient
1tsp citric acid
yeast
water to 1 gallon


Pour apple juice and grape juice into Demijohn, weigh out 1 & 1/2 lbs (700 grams) sugar and place it in your measuring jug, pour on boiling water, stir till sugar completely dissolves and allow to cool. add to this syrup 1 tsp yeast nutrient and 1 tsp citric acid, and add to the demijohn, top up to shoulder of demijohn with water and mix with the handle of the plastic spoon.

S.G should be somewhere around  1.080
When fermentation has calmed down, top up with cooled boiled water.
Rack when S.G gets around 1.010 then leave to ferment dry
Rack and allow to clear
If you want it a little sweeter, sulphate and sorbate and add a little more grape juice
to sweeten.



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