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Hello and welcome to the monthly series from your Home Wine and Beer Maker--Graham

    WINE MAKING IN MARCH

    March is the start of the growing season and soon there will be plenty of blossom and fruit to pick, to make those refreshing summer wines.

    For this month, however, I have found two interesting wines, the first being appropriate for the Chinese New Year which began on February 14th.

    Lychee Wine

    This is a medium dry white.

    Ingredients

  1. 2 x 310g/11oz tins of Lychees
  2. 1k granulated sugar
  3. 1tsp yeast nutrient
  4. 1tsp Pectolase
  5. 1tsp citric acid
  6. 1tsp Bentonite
  7. 1pkt Youngs All Purpose White Yeast
  8. 1 Campden tablet
  9. Method

  10. Activate the packet of yeast in ⅔ cup of lukewarm water and leave, covered, for 10mins.
  11. Into a previously sterilised 15lt bucket, pour the contents of the tins of Lychees and mash the fruit with a potato masher.
  12. Boil the sugar with 460ml/1pt of water. Once the sugar has dissolved, allow to cool and then add to the bucket.
  13. Add all the other ingredients with the exception of the yeast and the Campden tablet. Stir well and add 2.8lt of cool water. Stir once more and then add the yeast. Stir again.
  14. Ferment in the bucket, covered with a clean tea towel for 5days.
  15. The liquid is now ready to transfer to a clean Demi-john. Fit an airlock and bung and allow the fermentation to continue until 1 bubble every 30 seconds, through the airlock. (Approximately 3 weeks)
  16. Rack of the liquid into another clean Demi-john, leaving behind any sludge and yeast. At this point, taste the wine. This wine is fairly dry so please don’t try to over sweeten the wine. If the wine is to your taste, add the crushed Campden tablet. Swirl.
  17. Move the wine to somewhere cool (I prefer a concrete garage floor or a stone paving slab, but definitely not on a wooden shelf) after 2-3 weeks the wine will be clear.
  18.  Bottle up (usual reminders, quality bottles, good corks, decent labels and finish with a shrink sleeve) to the bottleneck.
  19. I would suggest this wine is drunk fairly young, as it won’t last much over a year.

    My second wine recipe for this month is one that I have not yet tried myself

    CHRISTMAS CAKE WINE

    Ingredients

  20. 550g Christmas cake including icing
  21. 450g well washed wheat
  22. 900g mixed fruit
  23. 2 lemons-grated peel and juice
  24. 1pkt Youngs All purpose Red yeast
  25. 5lt boiling water
  26. 1.2kg granulated sugar
  27. Method

  • This wine should be started in March so that the Christmas cake has had time to mature!
  • Put all the ingredients (except the yeast) into a 15lt clean bucket, add the boiling water and stir well. Cover and leave to cool.
  • Add the yeast and stir twice daily for the next 10 days.
  • Strain into a cleaned Demi-john and fit bung and bubbler (airlock).
  • Keep somewhere warm for 2 weeks, then rack off into a cleaned Demi-john and refit airlock. Leave to clear
  • When clear, bottle up and leave for Christmas.
  • This will make a very strong wine which is more dry than sweet.
    1. I hop you enjoy my latest recipe and will be drinking it next Christmas

       

     

     

     

     

    I hope you enjoy the recipes and if you have any of your favourite wine recipes you would like to share with me, please email them.

    All the best to everyone

     ***************

    Cheers

    Graham

    I hope you enjoy my page. Please, if you want any advice or help don’t hesitate to drop me an e-mail.

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