Favorite Wine Recipes

Discussion in 'Recipes' started by Grancru, Oct 7, 2010.

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  1. Oct 7, 2010 #1

    Grancru

    Grancru

    Grancru

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    Being new to this forum I am searching for the best recipes that have gone through all the tweaking and become a regular favorite of yours. I, and I am sure others, greatly appreciate any fine offering you wish to share. I have plenty of mead recipes for those interested.
     
  2. Oct 7, 2010 #2

    Wade E

    Wade E

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    Here are a few from me that took best fruit wine in CT.
    6 Gallon recipe

    18 lbs – Previously Frozen and Thawed Black Currants

    11 lbs – White Table Sugar

    1/4 tsp – Liquid Pectic Enzyme

    1 tsp – Acid Blend

    6 tsp – Yeast Nutrient

    1/4 tsp – K-Meta

    3 tsp – Yeast Energizer

    5 3/4 Gallons – Water

    1 Sachet – Red Star Cotes Des Blanc Yeast

    Pour 1 gallon of warm water in a 7.9 gallon primary bucket or bigger.

    Add K-meta, Yeast Nutrient, and Yeast Energizer and stir well. Put all
    fruit in fermenting bag and squeeze over primary to extract most of
    juices and then put bag in primary. Pour the 1 gallon of boiling water
    with all dissolved sugar over fruit. Fill the rest of the way with
    remainder of room temp water and check SG, it should have a SG of around
    1.090 give or take a little, if more then add a little more water, if
    less then add a little more dissolved sugar in small amount of water as
    sugars from fruit can vary a little. Let sit for 12 hours with lid loose
    or with a cloth covering bucket with elastic band or string tied around
    so as that not to sag in must. After those 12 hours add your Pectic
    Enzyme and wait another 12 hours while also adjusting your must temp to
    around 75 degrees. After those twelve hours, pitch your yeast either by
    sprinkling yeast, dehydrating yeast per instructions on back of yeast
    Sachet, or by making a yeast starter a few hours prior to the 12 hour
    mark. At this point either leave primary lid off with the cloth again,
    place lid on loose or snap the lid shut with airlock. Punch down cap
    twice daily to get all fruit under the liquid level. When SG reaches
    1.015, rack to 6 gallon carboy and let finish fermenting with bung and
    airlock attached. When wine is done fermenting, (check a few days in a
    row to make sure SG does not change and SG should be around .998 or
    less) you can stabilize by adding another ¼ tsp of k-meta and 3 tsps of
    Potassium Sorbate and degas your wine thoroughly. You can now sweeten
    your wine if you like by using simple syrup which consists of 2 cups of
    sugar and 1 cup of boiling water or by using a juice or frozen
    concentrate. I typically take 2 quarts of an alike juice and simmer on
    stove at medium heat with lid off until its 1/3 its original size and
    let it cool to room temp and then add slowly to taste. Be careful not to
    over sweeten. At this point you can use a fining agent or let it clear
    naturally. Once clear, rack into clean vessel and bulk age more adding
    another ¼ tsp of k-meta at 3 month intervals or add ¼ tsp k-meta and
    bottle age for at least 3 months and enjoy. Longer aging will give you a
    better wine so save a few bottles till at least 1 year mark so you can
    truly see what this wine can aspire to.

    6 Gallons



    36 lbs of previously frozen and thawed raspberries

    Sugar to a sg of around 1.085 (about 8 or 9 lbs)

    Pectic enzyme as per manufacturer’s dosage

    Acid blend to TA of 0.65% (about 3 1/2 tsps)

    6 tsps of yeast nutrient

    1/4 tsp of k-meta or 6 Campden tablets

    5 1/2 gallons of water

    1 sachet of wine yeast



    Put all fruit in a fermenting bag and put in primary bucket. Pour 3
    gallons of very warm tap water or bottled spring water over the fruit
    and then squeeze really good. Pull out fruit and temporarily store in a
    bucket. Add K-meta, nutrient and acid blend and tannin if desired at
    this point and add remainder of water to 5 1/2 gallon mark. At this
    point add sugar to sg of 1.085-1.090 stirring well to make sure sugar is
    well dissolved. At this point wait 12 hours for K-meta to disperse.
    After those 12 hours add your Pectic Enzyme and wait another 12 hours
    while also adjusting your must temp to around 75 degrees. After those
    twelve hours, pitch your yeast either by sprinkling yeast, dehydrating
    yeast per instructions on back of yeast Sachet, or by making a yeast
    starter a few hours prior to the 12 hour mark. At this point either
    leave primary lid off with the cloth again, place lid on loose or snap
    the lid shut with airlock. Punch down cap twice daily to get all fruit
    under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy
    and let finish fermenting with bung and airlock attached. When wine is
    done fermenting, (check a few days in a row to make sure SG does not
    change and SG should be around .998 or less) you can stabilize by adding
    another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your
    wine thoroughly. You can now sweeten your wine if you like by using
    simple syrup which consists of 2 cups of sugar and 1 cup of boiling
    water or by using a juice or frozen concentrate. I typically take 2
    quarts of an alike juice and simmer on stove at medium heat with lid off
    until its 1/3 its original size and let it cool to room temp and then
    add slowly to taste. Be careful not to over sweeten. At this point you
    can use a fining agent or let it clear naturally. Once clear, rack into
    clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month
    intervals or add ¼ tsp k-meta and bottle age for at least 3 months and
    enjoy. Longer aging will give you a better wine so save a few bottles
    till at least 1 year mark so you can truly see what this wine can aspire
    to.


    6 Gallon recipe

    21 lbs – Previously Frozen and Thawed Raspberries

    18 lbs – Honey (Raspberry Spun is best but any kind will work)

    6 tsp – Yeast Nutrient

    3 tsp – Yeast Energizer

    1/4 tsp – K-Meta

    1/4 tsp – Liquid Pectic Enzyme

    1 1/2 – Acid Blend

    2 Sachets – Red Star Montrachet Yeast

    5 1/4 Gallons – Water

    Pour 1 gallon of warm water in 7.9 gallon primary bucket or bigger. Add
    K-Meta, Yeast Nutrient, Yeast Energizer, and Acid Blend and stir well.
    Put all fruit in fermenting bag and squeeze over primary to extract most
    of juices and then put bag in primary. Dissolve all honey in with 3
    gallons of boiling water and pour over fruit in primary bucket. Add
    Wyman’s Blueberry juice now and then add remainder of water and check
    SG, it should be around 1.100 give or take a little, if less then add a
    little more dissolved sugar in small amount of water as sugars from
    fruit can vary a little. Let sit for 12 hours with lid loose or with a
    cloth covering bucket with elastic band or string tied around so as that
    not to sag in must. After those 12 hours add your Pectic Enzyme and
    wait another 12 hours while also adjusting your must temp to around 75
    degrees. After those twelve hours, pitch your yeast either by sprinkling
    yeast, dehydrating yeast per instructions on back of yeast Sachet, or
    by making a yeast starter a few hours prior to the 12 hour mark. At this
    point either leave primary lid off with the cloth again, place lid on
    loose or snap the lid shut with airlock. Punch down cap twice daily to
    get all fruit under the liquid level. When SG reaches 1.015, rack to 6
    gallon carboy and let finish fermenting with bung and airlock attached.
    When wine is done fermenting, (check a few days in a row to make sure SG
    does not change and SG should be around .998 or less) you can stabilize
    by adding another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and
    degas your wine thoroughly. You can now sweeten your wine if you like by
    using simple syrup which consists of 2 cups of sugar and 1 cup of
    boiling water or by using a juice or frozen concentrate. I typically
    take 2 quarts of an alike juice and simmer on stove at medium heat with
    lid off until its 1/3 its original size and let it cool to room temp and
    then add slowly to taste. Be careful not to over sweeten. At this point
    you can use a fining agent or let it clear naturally. Once clear, rack
    into clean vessel and bulk age more adding another ¼ tsp of k-meta at 3
    month intervals or add ¼ tsp k-meta and bottle age for at least 3 months
    and enjoy. Longer aging will give you a better wine so save a few
    bottles till at least 1 year mark so you can truly see what this wine
    can aspire to.


    3 Gallon recipe

    15 lbs – Fresh Strawberries diced up

    7 1/2 lbs – White Table Sugar

    3 tsp – Acid Blend

    1/2 tsp – Tannin

    2 cups – Ghirardelli or Hershey's Cocoa Powder

    3 tsp – Yeast Nutrient

    1 1/2 tsp – Yeast Energizer

    3 Gallons – Water

    1/8 tsp – Liquid Pectic Enzyme

    1/8 tsp – K-Meta

    These are extra ingredients for after wine is stable.

    8 ounces – Liquid Chocolate Extract

    3– Frozen Strawberry Daiquiri Mix

    2 lbs – White Table Sugar added to 1 Cup Boiling Water

    14 ounces – Monin Strawberry Syrup

    1 Pint – E&J Brandy

    Pour 1 gallon of warm water in 5 gallon primary bucket or bigger. Add
    K-meta, Tannin, Yeast Energizer, Yeast Nutrient, and Ascorbic Acid and
    stir well. Put all fruit in fermenting bag and squeeze over primary to
    extract most of juices and then put bag in primary. Pour the 1 gallon of
    boiling water with all dissolved sugar over fruit. Add another 3/4
    gallon of cool water in. Take 4 cups of water and the 2 cups of Cocoa
    powder and mix in blender on low speed and then add this to primary and
    stir well. You should have a SG of around 1.110 give or take a little,
    if more then add a little more water, if less then add a little more
    dissolved sugar in small amount of water as sugars from fruit can vary a
    little. Let sit for 12 hours with lid loose or with a cloth covering
    bucket with elastic band or string tied around so as that not to sag in
    must. After those 12 hours add your Pectic Enzyme and wait another 12
    hours while also adjusting your must temp to around 75 degrees. After
    those twelve hours, pitch your yeast either by sprinkling yeast,
    dehydrating yeast per instructions on back of yeast Sachet, or by making
    a yeast starter a few hours prior to the 12 hour mark. At this point
    either leave primary lid off with the cloth again, place lid on loose or
    snap the lid shut with airlock. Punch down cap twice daily to get all
    fruit under the liquid level. When SG reaches 1.015, rack to 3 gallon
    carboy and let finish fermenting with bung and airlock attached. When
    wine is done fermenting, (check a few days in a row to make sure SG does
    not change and SG should be around .998 or less), you can stabilize
    your wine now with 1/8 tsp of K-Meta powder and 1 1/2 tsp of Potassium
    Sorbate. At this Point I took all extra ingredients listed above and
    stirred it all in well and then add the wine to it and stir that in and
    add fining agent the transfer back to glass at which point you will have
    approximately 3 1/2 gallons. When cleared, rack off lees and bottle or
    bulk age with another 1/4 tsp of k-meta.
     
    Bleedaggie likes this.
  3. Oct 11, 2010 #3

    Ankita

    Ankita

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    Hi Wade,

    Its a great post to share the wine recipe and I learn new things from this thread.I really appreciate you for this post.

    Thanks.
     
  4. Dec 27, 2018 #4

    David Taylor

    David Taylor

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    Do you have an updated recipe? Also, I only have dry Pectic Enzyme. Do you know what would be dry quantity for 1/4 tsp liquid enzyme?

    Thanks, David
     
  5. Apr 5, 2019 #5

    Bleedaggie

    Bleedaggie

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    Sorry to resurrect a 10yo recipe. The 3 gallon recipe calls for “3-Frozen Strawberry Daiquiri mix.”

    Any idea “3” what? Cups?
     
  6. Apr 5, 2019 #6

    cmason1957

    cmason1957

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    I would guess bags or pouches. I believe that is what was meant.
     
  7. Apr 5, 2019 #7

    Johnd

    Johnd

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    I'd assume this is what is referred to.................
    upload_2019-4-5_8-4-39.jpeg
     
  8. Apr 5, 2019 #8

    cmason1957

    cmason1957

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    Could be, I assumed it was these pouches or a similar product.

    daquiri mix.JPG
     
  9. Apr 5, 2019 #9

    Johnd

    Johnd

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    They're both 10 ounces, so they should both perform similarly, provided that they are of the same concentration and make the same amount of finished product. Can't ask the OP, he hasn't been seen around these parts since February of 2016, so the world may never know...............
     
  10. Apr 5, 2019 #10

    cmason1957

    cmason1957

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    I seem to remember back when the group had a contest of wines, @dangerdave 's Strawberry Daquri Dragon's Blood recipe won and he indicated he used a product like one of these. Hopefully he will see this and set us straight.
     
    Alibi Wines and Johnd like this.
  11. Apr 9, 2019 #11

    Bleedaggie

    Bleedaggie

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    Went ahead and used a 32 bottle of Collins daiquiri mix. Initial taste is pretty good, but awfully sweet for my taste - even for a port. It’ll be interesting to see how it ages, but I’m currently wishing I’d followed the recipe but without the 2 lbs sugar at the end.
     
  12. Jun 8, 2019 #12

    Lori2626

    Lori2626

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    This is a very exciting post. Thanks for sharing. I’ve got the bug to try a strawberry chocolate now... thanks all.
     

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