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Originally posted by teapot
Blackberry is the easiest.
Allow 6lbs blackberries to half gallon boiling water and 3lbs sugar (or honey for a mead) to every gallon of juice.
Weigh and wash your blackberries (the riper the better) and put them in a plastic or earthenware bucket
Pour over the boiling water and stir with a wooden spoon to bruise the fruit
Cover with a cloth and leave to stand for 6 days. Give it a stir 2 or 3 times a day.
Skim the scum from the top and strain through cloth.
Measure the juice and return it to the cleaned bucket.
Add the sugar and stir until dissolved
Pour into bottles and leave to ferment without corks
When fermentation is complete, decant into clean bottles and cork them.
Pour 1 cup water in a saucepan, and place it on a burner set to medium heat. If you are making 5 gallons of wine, you will need 5 cups water.
Dissolve 2 tbsp. sugar in the water. The sugar will serve as food for the yeast when it is added. The Joy of Baking says, "the yeast will break it down into its simpler form."
Add 1 tsp. bread yeast to the sugar water when it reaches 104 to 109 degrees F, and then turn the burner off.
Rest the mixture until it foams (approximately 10 minutes), and then stir it to suspend the yeast. The suspended yeast will settle at the bottom of the mixture.
Add the yeast mixture to the unfermented fruit juice, and stir well. Proceed with your wine recipe.
Read more: How to Activate Bread Yeast for Making Wine at Home | eHow.com www.ehow.com...
_Birch Wine._ The season for obtaining the liquor from birchtrees is in the latter end of February, or the beginning of March, before the leaves shoot out, and as the sap begins to rise; if the time is delayed the juice will grow too thick to be drawn out. It should be as thin and clear as possible. The method of procuring the juice is by boring holes in the trunk of the tree and fixing faucets of elder; but care should be taken not to tap it in too many places at once, for fear of injuring the tree. If the tree is large it may be bored in 5 or 6 places at once, and bottles are to be placed under the aperture for the sap to flow into. When 4 or 5 galls. have been extracted from different trees cork the bottles very close, and wax them till the wine is to be made, which should be as soon as possible after the sap has been obtained. Boil the sap, and put 4 lbs. of loaf sugar to every gallon, also the peel of a lemon cut thin; then boil it again for nearly an hour, skimming it all the time. Now pour it into a tub and, as soon as it is almost cold, work it with a toast spread with yeast, and let it stand 5 or 6 days, stirring it twice or 3 times each day. Into a cask that will contain it put a lighted brimstone snatch, stop it up till the match is burnt out, and then pour the wine into it, putting the bung lightly in, till it has done working. Bung it very close for about 3 months, and then bottle it. It will be good in a week after it is put into the bottles.
Originally posted by Trexter Ziam
I made grape wine about 1979 or so using a complicated recipe and all sorts of tubing and corks I had to figure out where to buy. It was disgusting and gave me a headache after a few sips. I threw it out.
In 1982 or so I came across an extremely simple recipe made in simply a crockpot! Fig wine. It was DONE in about 2 weeks if I remember correctly. It bubbled like champagne, was light and YUMMY and NO headache!
Moral, sometimes the best stuff is the easiest to make.