Wine
RecipesWine
Recipes
Remember, these recipes are only guidelines. The addition of more fruit will increase the intensity of flavor, perhaps more than you desire. Most wines are made to achieve an alcohol of 12%, however the trend today is for lower. Popular German white wines are 9-10%, the U.S. federal minimum is 7%. 10% is considered minimum for long term stability; if lower alcohol, drink sooner.
A wine hydrometer can accurately forecast the final alcohol. After fermentation, a vinometer works well to read alcohol of a dry light wine.
The following recipes are for 6 gallons.
20 lb. berries
12 lb. sugar
6 tsp. acid blend
2 1/2 tsp. pectic enzyme
6 tsp. yeast nutrient
6 Campden tablets
Water to total volume of 6 gallons
2 pkt. Pasteur Red yeast
20 lb. fresh or 2 1/2 dried fruit
12 lb. sugar
Water to total volume of 6 gallons
6 tsp. acid blend
2 1/2 tsp. pectic enzyme
6 tsp. yeast nutrient
6 Campden tablets
2 pkt. Montrachet yeast
6 gal. of fresh apple juice
3 tsp acid blend
6 tsp nutrient
1/4 tsp ascorbic acid
6 Campden tablets
2 pkt. Premier Cuvee yeast
For sparkling cider, add 1 1/2 tsp. of sugar to each 750 ml. champagne bottle. Finish with plastic stoppers and wire or crown cap. Allow 2 to 3 weeks for carbonation. Open with caution.
20 lb. plums
12 lb. sugar
Water to total volume of 6 gallons
7 tsp. acid blend
3 tsp. pectic enzyme
6 tsp. yeast nutrient
6 Campden tablets
2 pkt. Premier Cuvee yeast
20 lb. berries
12 lb. sugar
Water to total volume of 6 gallons
6 tsp. acid blend
1/2 tsp. tannin
3 tsp. pectic enzyme
6 tsp. yeast nutrient
6 Campden tablets
2 pkt. Pasteur Red yeast
For 5 gallons, allow 100 lb. for whites and 80 lb. for reds.
In Oregon, these will usually be varieties of whites such as Riesling, Chardonnay, Gewurztraminer, or Chenin Blanc. Whites are crushed and pressed and only the juice is fermented. Reds such as Pinot Noir, Gamay or Cabernet Sauvignon are crushed and fermented on the skins for color and flavor extraction.
A properly ripened grape will need no additions for balance. Due to our cool Oregon climate however, it may be necessary to add sugar or reduce the acid. Acid reduction is beyond the intentions of this page. We at the Home Fermenter Center will be glad to assist you if this is necessary. We hope that the value of an acid test kit and hydrometer have now become obvious.
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(541) 485-6238; (FAX 485-2220)
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