WIne Recipes

WINE RECIPES
Apple & Grape Dry White Wine.
Ingredients
2 Litre Supermarket Apple Juice (Not from Concentrate & no preservatives)
0.5 litre Supermarket White Grape juice (Pressed, not from Concentrate & no preservatives)
700g Sugar (Cane or Beet)
1 tsp Yeast nutrient
1 tsp Pectolase
1 tsp Bentonite
Yeast starter (Choose yeast carefully. Gervin no. 5 or Gervin B would be best options)

Method
Wine will be Dry, Light bodied, about 12% Alcohol & 0.5- 0.6% Acid
Put all the ingredients into a demi-john and make up to 5 Litres.
Ferment @ cool temp. below 15 Deg.
When fermentation is completed SG 0.991- 0.993
Additional acid may be needed approx. 1 tsp Tartaric Acid.
Fine & Stabilise with Potassium Metabisulphate

To make a Medium Dry Apple & Grape White Wine. (German Style)
Ingredients
500g Sugar (200g less than above recipe)
1 litre of Apple & Elderflower Juice
1 Litre Supermarket apple juice (Not from Concentrate & no preservatives)
Rest of ingredients as above.

Method:-
Put all the ingredients into a demi-john and make up to 5 Litres.
Ferment @ cool temp. below 15 Deg.
When fermentation is completed SG 0.991- 0.993
Additional acid may be needed approx. 1 tsp Tartaric Acid.
Fine & Stabilise with Potassium Metabisulphate & Potassium Sorbate.
Add 500ml Pressed apple juice.

ELDERFLOWER CHAMPAGNE
Ingredients (all per 1 gallon) :-
8 well open, dry and clean flower heads.
400g granulated sugar.
250 ml white grape juice concentrate.
Pack of Champagne Yeast (for 1 to 5 gal batch).
1level teaspoon yeast nutrient.
1 level teaspoon of citric acid.
1 level teaspoon of tannin powder.
1 campden tablet.
Sterilising powder.

Method :-
Sterilise all equipment as per the instructions on pack.
Used boiling water to desolve the sugar and allow to cool.
Whilst the sugar solution is cooling cut all the florets of the stems, discard as much of the green as possible, (the green will give a resin taste to the finished product).
Add the florets to the cooled sugar solution and one crushed campden tablet, stir well.
After 24 hours, add the sachet of yeast, yeast nutrient, acid tannin and the grape juice concentrate.
Stir at least twice a day for two days pushing the florets down into the liquid.
Strain out the florets. (If left for more than four days, they will deteriorate and give off flavours)
Allow to ferment out under airlock conditions. (e.g In a demi-john)
Check with a hydrometer to ensure a complete fermentation and not stuck. The reading should be .990 to 995.
If a sweeter finished wine is required then a non-fermentable sugar should be used. If ordinary sugar is added at this stage, it will only ferment out and over pressurise the bottles, this can cause explosions!!!!
Sterilise your bottles, (these must be able to withstand the pressure).For example, (NOT WINE BOTTLES) crown cap beer, champagne, swing top beer or plastic P.E.T.bottles.
Add ½ LEVEL teaspoon full of granulated sugar to each 500ml bottle, (do not exceed this amount.)
Place upright in a warm location for 2-3 days, then in a cooler place for at least 4 weeks before opening.
Do not forget, this is a bottle conditioned wine and will have a sediment at the bottom. If this is disturbed, it will not do you any harm but will make for a cloudy wine and not look good. So pour very carefully.

ELDERFLOWER WINE
The ingredients (all per 1 gallon) :-
8 well open, dry and clean flower heads.
¾ kg granulated sugar.
250 ml white grape juice concentrate.
Pack of Yeast for aroma enhancement (for 1 to 5 gal batch).
1 level teaspoon of yeast nutrient.
1 level teaspoon of tartaric acid.
1 level teaspoon of tannin powder.
2 campden tablet ½ teaspoon full potassium sorbate.
Sterilising powder and two part finings.

Method:-
Sterilise all equipment as per the instructions on pack.
Used boiling water to desolve the sugar and allow to cool.
Whilst the sugar solution is cooling cut all the florets of the stems, discard as much of the green as possible, ( the green will give a resin taste to the finished product).
Add the florets to the cooled sugar solution and one crushed campden tablet, stir well.
After 24 hours, add the sachet of yeast.
Stir at least twice a day for two days pushing the florets down into the liquid.
Strain out the florets. (If left for more than four days, they will deteriorate and give off flavours) Add the acid, tannin and grape juice concentrate.
Allow to ferment out under airlock conditions. (e.g In a demi-john)
Check with a hydrometer to ensure a complete fermentation and not stuck. The reading should be .990 to 995.
Add a crushed campden tablet and ½ teaspoon full of potassium sorbate. Shake very well, this is to release the dissolved fermentation gasses. Add the two part finings as per instructions.
Once clear, siphon off the sediment. If a sweeter finished wine is required then ordinary sugar can be added at this stage according to taste, add a little at a time-you can add more but not take it out!!
Sterilise your bottles then siphon your wine into the bottles, cork and put on shrink caps for that professional look. Commercial looking labels are also available to complete the image.
Store bottles on their sides for at least 2 months to mature, then enjoy.