Originally Posted by Wade E
I hve not either but someone on here made a roasted Pecan wine and I am still witing for that recipe to magically appear here!!!!!!!!!!! That just sounds delish!!!! Joe, glad to see you back on here!
Here it IS Wade. I have had some people tell me this is the best wine I have ever made. It is the HARDEST (next to coconut) one I have ever made, requiring a lot of work due to nearly weekly rackings to rack off the floating oil that will go rancid if not watched.
Pecan Wine-1 gallon that tastes like bourbon:
1 gal. fresh-shelled pecans (remove as much pithe as possible)
2 gal. very hot water (not boiling)--with rackings, you should net 1 gal.
2 crushed campden tabs, another around 5th racking
Lt. Brown suger to 1.122 s/g (about 2.5 bags)
1 t. yeast energizer
2 t. yeast nutrient
2 t. acid blend (I used Fruit Fresh)
1 pkt. Premier Cuvee (because it can be used for cold fermentation to 45F)
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Pour hot water over pecans in primary with crushed campden, stir well, sit overnight
Next morning, remove the pecans and add the remaining ingredients. Sprinkle yeast on top. DONT MAKE COOKIES WITH THESE unless you love fruitcake. They DO make very good toasted candied nuts, though.
When s/g ~ 1.020, rack (this was in only 5 DAYS for me!) and place in fridge (or outside in shaded area, as long as it's not less than 45F outside.) I did not use airlocks, but rather, used glass containers with the lids slightly loosened. These anaerobic conditions coupled with cold temps may have helped bacteria from not forming when the pecan oil started to become rancid.
You will notice even with cold fermentation, you still have a vigorous bubbling. I racked this liquor almost every 2-4 weeks using wads of paper towels to sop up the oil floating at the very top. With each racking, vigourously splash rack (de-gas) if fermentation still shows visible bubbling to release gas. Liquor started to clear around the 4th rack for me.
Added 1 campden at my 5th racking when my s/g stabilized at .9880 a couple rackings in a row. I started this wine 11-8-09 and just did my 6th rack 1-16-10, and no more oil is separating on the top.
It's dark amber, with crazy lace and boozey smell. I plan to let this sit a bit more before I do my last stabilizing rack with .5t sorbate, if needed at all since I am at ~17alc.