| Here are a couple of free wine recipes to wow | | | | after stabilizing with 1/2 teaspoon Potassium |
| your friends and loved ones with, or even share | | | | Sorbate prior to bottling your blackberry wine. |
| with just that one special someone on a romantic | | | | The other of these free wine recipes is |
| picnic of bread, fruit, cheese, chocolate and wine. | | | | strawberry wine - let's get into it! |
| These recipes assume you have an adequate | | | | Makes one gallon |
| knowledge of wine making. Let's start off with | | | | You will need: |
| the first of these free wine recipes, blackberry | | | | 3-1/2 lbs. Strawberries |
| wine... | | | | 7 Pints Water |
| Blackberry wine recipe; | | | | 2 lbs. Sugar |
| Makes one gallon | | | | 1/2 tsp Pectic Enzyme |
| You will need: | | | | 1 tsp Acid Blend |
| 5 Pints Water | | | | 1 crushed Campden tablet |
| 1 49 oz. Can Blackberry Puree | | | | 1 Pkg Wine Yeast |
| 1-3/4 lbs. Sugar | | | | 1 tsp Yeast Nutrient |
| 1/2 tsp Pectic Enzyme | | | | 1/4 tsp Tannin |
| 1/2 tsp Acid Blend | | | | The starting specific gravity should be 1.090-1.095. |
| 1 tsp Yeast Nutrient | | | | Keep your hydrometer and your acid tester |
| 1 Pkg Wine Yeast* | | | | handy. Again, as I mentioned above, with all wild |
| *Recommended; Lavlin 71B-1122 or Red Star | | | | fruits, the sugar and acid content can vary widely |
| Cote de Blanc | | | | from one location to another as well as from |
| Make certain that your hydrometer and acid | | | | year to year. This is a basically general recipe to |
| tester are readily available. As is the case with all | | | | use which you may have to adjust according to |
| wild fruits the acid and sugar content can vary | | | | your liking. |
| greatly from year to year, and even from place | | | | Directions; |
| to place from which they were taken. This here | | | | 1. Pick the berries when they are fully ripe, but |
| recipe is a general one to use, which you may | | | | not overly so. We don't want mold, as this will kill |
| have to adjust according to taste. | | | | the yeast and destroy the wine. Remove any |
| Directions; | | | | stems and leaves, and clean them thoroughly. |
| 1. Dissolve the sugar and additives, (except for | | | | 2. Wash and drain the berries using a nylon |
| the yeast) in 1 quart of warm water. | | | | straining pouch, or press them, straining out the |
| 2. Take a reading of the specific gravity with your | | | | pulp - then strain the juice into the primary |
| hydrometer. Your "must" (that which is in the | | | | fermentation container. Keeping all of the pulp in |
| primary fermentation container) should have a | | | | straining bag, tie off the top and place it into the |
| Specific Gravity of 1.090 to 1.100. If it's a bit low, | | | | primary container with the juice. |
| add sugar to it in order to raise the specific | | | | 3. Stir in all other ingredients (except the yeast). |
| gravity. Generally speaking, 4 ounces of sugar will | | | | Cover the primary container with an airlock. |
| raise the S.G. about 10 points in 1 gallon of water, | | | | 4. After 24 hrs., add the yeast. Return the airlock |
| or in other words, from 1.080 to 1.090. | | | | into place. |
| 3. Make a yeast starter by hydrating the yeast | | | | 5. Stir daily, check hydrometer reading, and press |
| with warm water and add to the must. | | | | the pulp lightly in order to aid in the extraction of |
| 4. Cover the primary fermenting container with | | | | the residual juice. |
| something that will allow it to breathe (preferably | | | | 6. When the specific gravity reaches 1.030 (in |
| an airlock to allow air to go out, but not go in). | | | | around 5 days), strain out the juice from the bag. |
| 5. Stir daily until the specific gravity reaches 1.030 | | | | Siphon it all into a clean secondary fermentation |
| (in around 5-7 days). | | | | container. Reattach the airlock. |
| 6. Transfer into a clean secondary fermentation | | | | 7. When the specific gravity reaches 1.000 |
| container, siphoning out the juice and leaving | | | | (generally in around 3 weeks), the fermentation |
| behind any sediment. | | | | has completed. Siphon it all into a clean glass |
| 7. When specific gravity reaches 1.000 (in | | | | container. Reattach the airlock. |
| generally around 2-4 weeks), the fermentation | | | | 8. To aid in clearing, siphon it all again in 2 months, |
| has completed. Siphon this off into a clean glass | | | | then again if necessary, before you start bottling |
| container, leaving behind all of the sediment. | | | | it all. |
| Re-attach airlock. | | | | 9. From here on out, allow the wine to age. If a |
| 8. Transfer it all into another clean fermentation | | | | slightly sweeter wine is more to your liking, add 1 |
| container. Add stabilizing agents and reattach | | | | 2 tsp. of stabilizer and 1/4 cup of dissolved sugar |
| airlock. | | | | when bottling your strawberry wine. |
| 9. Allow to sit for 4 weeks to clear and stabilize. | | | | There... aren't free wine recipes fun? Now you can |
| 10. When the wine is clear and stable, it is ready | | | | enjoy some wonderful berry wines, both having |
| to be bottled. | | | | the fun in the making of them, and in the sharing |
| For a sweeter wine, dissolve 2-4 tablespoons | | | | in the drinking experience with whomever you |
| sugar into 1/4 cup warm water andadd to wine | | | | choose to pop a cork with as well. |