Here I have the recipe for you guys, as we had many different wine recipes like plum wine, peer wine, and many more. Apart from this my next go will be the Corn wine and I do have the recipe for this-
2 lbs cracked corn
1 lb chopped golden raisins
3 lbs granulated sugar
4 tsp acid blend
1 tsp yeast nutrient
1/2 tsp tannin
water to one gallon
1 crushed Campden tablet
Champagne or Sherry wine yeast
Rinse the corn well, Put chopped raisins and corn in a bowl and cover with enough water to cover the corn. Soak overnight. The next day, pour corn and raisins in a fine nylon straining bag, tie the bag closed, and put in primary. Pour the soaking water into primary, put remaining water on to boil with sugar in it. Stir well as water heats up until sugar is dissolved and water comes to a boil. Pour water into primary. Add the acid blend, yeast nutrient and tannin. Cover primary with a sheet of plastic held in place with a large rubber band or loop of elastic. When cooled to room temperature, add crushed Campden tablet, recover, and set aside for 24 hours.
Stir daily for two weeks. Remove bag of corn/raisins and allow to drip drain (do not squeeze). Discard corn/raisins, recover primary and allow liquor to settle overnight. Corn wine is ready!! now it needs proper care to get mature.
2 lbs cracked corn
1 lb chopped golden raisins
3 lbs granulated sugar
4 tsp acid blend
1 tsp yeast nutrient
1/2 tsp tannin
water to one gallon
1 crushed Campden tablet
Champagne or Sherry wine yeast
Rinse the corn well, Put chopped raisins and corn in a bowl and cover with enough water to cover the corn. Soak overnight. The next day, pour corn and raisins in a fine nylon straining bag, tie the bag closed, and put in primary. Pour the soaking water into primary, put remaining water on to boil with sugar in it. Stir well as water heats up until sugar is dissolved and water comes to a boil. Pour water into primary. Add the acid blend, yeast nutrient and tannin. Cover primary with a sheet of plastic held in place with a large rubber band or loop of elastic. When cooled to room temperature, add crushed Campden tablet, recover, and set aside for 24 hours.
Stir daily for two weeks. Remove bag of corn/raisins and allow to drip drain (do not squeeze). Discard corn/raisins, recover primary and allow liquor to settle overnight. Corn wine is ready!! now it needs proper care to get mature.