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Old 09-09-2011, 04:06 AM   #11
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Giovannino's Avatar
Sep 2011
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Perhaps a stupid question but at least not OT.

Is there such a thing as a kit for Amaretto?
Please remember I use a BoP faciliy, when replying to my questions.

"Drink wine, and you will sleep well. Sleep, and you will not sin. Avoid sin, and you will be saved. Ergo, drink wine and be saved."

What have I done so far?

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Old 01-31-2012, 07:06 PM   #12
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Oct 2011
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I was doing a search for almond wine and found this page that led me back here. LOL. Any updates because I would love to make a gallon of this. I did go to the above mentioned post but the blog has since been closed. What yeast would your recommend? My HTBS sells Lalvin...

And I am assuming these are raw almonds?

Any one else try to make this wine?

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Old 02-01-2012, 10:21 AM   #13
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I've only made toasted pecan. I do know if you soak almonds and lemon leaves, or orange leaves in 100 proof alcohol, then add some red or white wine, you'll get a lovely essence of almond drink. I do that with green pecans. Oh MY!

Why not toast the almonds?

My fruit and nut wine making days are over. The vineyard is now mature, so the real wine-making begins!

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Old 02-01-2012, 04:07 PM   #14
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Jan 2012
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This thread reminds me of when I went looking for an acorn wine recipe.

I never did try it...

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Old 07-15-2012, 12:02 PM   #15
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May 2012
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Had anyone tried almond wine, mine came realy bitter nothing like amaretto ... Is this normal or i did something wrong....

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Old 03-19-2013, 03:56 PM   #16
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Mar 2013
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I looked at the recipe and from a culinary view point and expertise. I have to ask. When you added the rinds, did you carefully scrap off only the bright yellow part? Or did you also put the white pith under the lemon skin in the wine too?
The white pith is very bitter and will ruin almost any cooking your do with it. And if you just squeezed the lemons and dropped the whole lemon in your primary... well there is no saving that batch unless you want to add some grains and make an almond beer.
When any recipe asks for rinds, always just get the topmost colored layer, that is the part that hold the aromatic oils that make lemons smell like lemons, oranges like oranges, ect.

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Old 12-25-2014, 07:48 PM   #17
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Dec 2014
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I made it a long time ago not bitter but Most Almond wine is actually Cayua grape with Almond extract for flavor only

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Old 02-15-2017, 03:44 AM   #18
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Feb 2017
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It sounds really good...Thanks for sharing.

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Old 03-20-2017, 10:38 PM   #19
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It's quite a new recipe for me. I would definitely try this.

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Old 03-21-2017, 07:54 AM   #20
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I think the secret of nut wines is that you boil the nuts to extract their flavor and then freeze the tea. The oils from the nuts will tend to float to the top and so when you allow the tea to gently thaw you can skim off the oils. You use the tea to dissolve the sugar (wine) or honey (mead) or any other source of sugar (agave?)

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