Enzymes for protein

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St Allie

Tech Administrator
Mar 6, 2009
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just thinking today about making a peanut wine.. if it is possible.

Nuts have oils and proteins.

we use

amylase for starchy vegetable wines.

pectinase for pectin heavy fruits.

What can we use for nuts?

Allie, whenever I see a Q like yours, I do a search on Jack Keller's site. Here are the comments and recipe from his July 14 2007 blog entry


Walnut Wine

Pecans, hazelnuts, peanuts, brazil nuts, cashews, pistachio nuts, and most other nuts are inappropriate for making wine because their oils go rancid before the wine is finished, but almonds and walnuts can be used in making wine.

2 oz walnuts
12 oz raisins
1 lb 12 oz. granulated sugar
Rind and juice of 1 lemon, 1 orange, 1 grapefruit
7 pts water
1 tsp yeast nutrient
1 sachet wine yeast
Chop the walnuts and raisins and add to 1 quart water with citrus rinds (no pith). Bring to simmer, cover and hold simmer for 30 minutes. Strain and discard solids and dissolve sugar in liquid. Allow to cool and pour into primary with remaining water. Add citrus juice, yeast nutrient and yeast as an activated starter. Cover with sanitized cloth or lid and set in warm place. Ferment to specific gravity of 1.020, transfer to secondary and fit airlock. Ferment to dryness, wait 2 weeks, rack and add one crushed and dissolved Campden tablet. Reattach airlock and refrigerate or place in bucket of crushed ice until white beads of solidified oil form on surface. Gently strain through fine muslin cloth back into secondary to remove beads. Reattach airlock and age 6 months, racking every two months and adding crushed Campden at 4-month racking. Stabilize, sweeten slightly if desired, wait 30 days, and bottle. Age 2-3 additional months before tasting. Improves to two years. [Author's own recipe]

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