Rosehip Wine (4L)

Rosehip Wine (4L) - Oct 11, 2014

2L rosehips
2kg sugar
Water
Champagne Yeast

Pick and wash rose hips gently.  Remove blossom ends.  Add dissolved sugar and water.  Top with water.  Add yeast.  Fit air lock.

Jan 2, 2015 - Racked.  Taste tested.  Awful flavour.  Very sour.  7% alcohol.  Topped with sugar water (1kg).  Reset air lock.

March 15, 2015 - Racked.

March 20, 2015 - Racked.  Taste tested.  Tastes like strong, stale beer.  13% alcohol.  Bottled.

Pin Cherry Wine (4L) 2

Pin Cherry Wine (August 28, 2014)

2 Cups pin cherry juice (from 1L of pincherries)
1kg sugar
Water to fill jug
champagne yeast

Boil pin cherries in just enough water to make them bob.  Mash with potato masher.  Hang in juice bag over night to collect juice.
Pour juice into carboy.  Add sugar and water and mix.  Let rest 24 hours.  Add yeast.

Jan 2, 2015 - Racked.  Taste tested.  Strong cherry flavour.  Slightly sour.  13% alcohol.  Topped with water.  Reset air lock.

July 2015 - Racked, taste tested, bottled.  Strong cherry flavour.  13% alcohol.

Based on Jack Keller's Choke Cherry Wine

Peach Wine 2 (4L)

Peach Wine

Peach Wine (4L)

2 cans peaches with syrop, pulverized
2 kg sugar, dissolved in boiling water
water to top carboy

Day 1 - Jan 2, 2014

Combined ingredients in clean carboy.  Set airlock.

Chokecherry Wine (4L)

Chokecherry Wine (4L) - August 30, 2014

2 Cups chokecherry juice (from 1L chokecherries)
1 kg sugar
Water to fill jug
champagne yeast

Boil chokecherries with just enough water to cover.  Mash.  Hang and drain over night.

Pour juice into 4L carboy.  Add sugar.  Mix well.  Top with water.  Add 1 packet champagne yeast.  Fit airlock.

Jan 2, 2015 - Racked.  Taste tested.  Sweet, mild, cherry flavour.    8% alcohol.  Topped with water.  Reset air lock.

Based on Jack Keller’s Choke Cherry Wine

WILD CHOKECHERRY WINE (1)

• 2-1/2 lbs fresh wild chokecherries
• 2-1/2 lbs finely granulated sugar
• 1 tsp acid blend
• 1/2 tsp pectic enzyme
• 1/4 tsp grape tannin
• 7 pints water
• 1 tsp yeast nutrient
• 1 crushed Campden tablet

• Champagne or Sauterne wine yeast

Pick only ripe berries. Destem and destone berries, put in blender with one cup of the water and chop. Pour into nylon straining bag, tie and put in primary with half the sugar and the remianing water, acid blend, tannin and crushed Campden tablet. Stir well to dissolve sugar, cover primary and let stand 12 hours. Add pectic enzyme and let stand another 12 hours. Add yeast, stir and cover again. Gently squeeze bag twice daily to extract juice. After seven days, drain bag and squeeze well to extract as much juice as you can. Add remaining sugar and stir well to dissolve, then pour into secondary and fit airlock. Use dark fermenter or wrap brown paper around secondary to preserve color. Ferment 30 days, rack, rack again in two months and again after additional two months. If you are going to sweeten, add stabilizer, wait 10 days, then add no more than 1/4 cup sugar dissolved in 1/8 cup water. Bottle in dark glass or store in dark place. May taste in six months, but best aged a year. [Adapted from Dorothy Alatorre's Home Wines of North America]

Watermelon Wine (4L)

Watermelon Wine (August 29, 2014)

Watermelon
Water to fill jug
1kg sugar
champagne yeast

Cut watermelon off rind.  Remove seeds.  Chop into small pieces.  Drop into carboy.  (The more watermelon, the better the wine should be).  Add sugar water.  Fit air lock.

Oct 27 - Racked.  Taste tested.  Yuck.

Jan 4, 2014 - Racked.  Taste Tested.  Slightly sour.  Little flavour.  11% alcohol content.

March 20, 2015 -  Racked.  Taste Tested.  Slightly sour.  Little flavour.  11% alcohol content. Bottled.

Pin Cherry Wine (4L)

Pin Cherry Wine (August 28, 2014)

2 Cups pin cherry juice (from 1L of pincherries)
1kg sugar
Water to fill jug
champagne yeast

Boil pin cherries in just enough water to make them bob.  Mash with potato masher.  Hang in juice bag over night to collect juice.
Pour juice into carboy.  Add sugar and water and mix.  Let rest 24 hours.  Add yeast.

Sept 15, 2014 - Racked.  Taste tested.  Sour.  Strong Cherry flavour.  Topped with water.  Reset air lock.

Jan 2, 2015 - Racked.  Taste tested.  Nice cherry flavour.  Slightly sour.  4.5% alcohol.  Topped with water.  Reset air lock.

Based on Jack Keller's Choke Cherry Wine

WILD CHOKECHERRY WINE (1)

• 2-1/2 lbs fresh wild chokecherries
• 2-1/2 lbs finely granulated sugar
• 1 tsp acid blend
• 1/2 tsp pectic enzyme
• 1/4 tsp grape tannin
• 7 pints water
• 1 tsp yeast nutrient
• 1 crushed Campden tablet

• Champagne or Sauterne wine yeast

Pick only ripe berries. Destem and destone berries, put in blender with one cup of the water and chop. Pour into nylon straining bag, tie and put in primary with half the sugar and the remianing water, acid blend, tannin and crushed Campden tablet. Stir well to dissolve sugar, cover primary and let stand 12 hours. Add pectic enzyme and let stand another 12 hours. Add yeast, stir and cover again. Gently squeeze bag twice daily to extract juice. After seven days, drain bag and squeeze well to extract as much juice as you can. Add remaining sugar and stir well to dissolve, then pour into secondary and fit airlock. Use dark fermenter or wrap brown paper around secondary to preserve color. Ferment 30 days, rack, rack again in two months and again after additional two months. If you are going to sweeten, add stabilizer, wait 10 days, then add no more than 1/4 cup sugar dissolved in 1/8 cup water. Bottle in dark glass or store in dark place. May taste in six months, but best aged a year. [Adapted from Dorothy Alatorre's Home Wines of North America]

Crab Apple Wine (4L)

Crab Apple Wine (4L) - Sept 7, 2014

Pick, wash, destem crab apples.    Boil in a stock pot with just enough water to cover apples.  Boil and mash.  Hang to drip.  Collect juice.

Pour juice into carboy.  Add 1kg sugar.  Mix well.  Let rest over night.

Mix again.  Add yeast.  Fit air lock.

Jan 2, 2015 - Racked.  Taste tested.  Nice apple flavour.  Slightly sour.  10% alcohol.  Topped with water.  Reset air lock.