Easy Wine recipes
The low bushes of blueberry grow in deciduous and coniferous forests on the rather poor sandy soils and on mountain slopes. When the small reddish flowers have finished flowering, the berries first appear green, then red and finally dark blue. They taste wonderfully sweet (9%) and moderately acidic (0.9%). They also contain tannin, pectin and a lot of dye. The juice has a very beneficial effect on humans, that has been known for centuries. It improves vision at night, dried berries help with diarrhea and kill certain harmful bacteria. Blueberry wine is for sale in the black forest in Germany, which tastes great when drunk after a long walk.
Table wine I
- 3 kg of fresh blueberries
- 1.8 kg of sugar
- 2 kg of red grapes or 0.25 liters of concentrate
- yeast food
- acid up to 7 g / l tartaric acid
Make the pulp from the grapes and the blueberries and let the pulp fermentation continue for 4-5 days. Immediately add pectoenzyme and 4 liters of water. Squeeze the pulp and put the must in the fermentation bottle. Pour another 3 liters of lukewarm water on the pulp, let it stand for a few hours and squeeze the pulp out again. Dissolve the sugar and yeast food in this must. Add the must to the must in the bottle. Measure the acidity and correct if necessary. Too little acid gives a medicine taste and makes the wine vulnerable. When the water clock has stopped the bubbles, the wine is ready.
Table wine II
- 3 kg of ripe blackberries
- 1.8 kg of sugar
- 0.36 liters of grape concentrate
- yeast food
Use cat blackberries for this wine alone or in part. Wash the fruit, strain it and pour over 5 liters of boiling water in which the sugar is dissolved. After cooling, add the other ingredients and cover the bucket. Stir three times a day. After 3 to 4 days, pour the contents through a sieve into a fermentation bottle. Put the pulp back in the bucket, pour 2 liters of cold water on it and stir the pulp well. Seven again after a few hours and now also pressing. Also add this must to the rest in the bottle. The wine will be quickly fermented and cleared without problems.
Roses wineThere are many varieties of roses and each rose has its own scent and its own strength of scent. For example, you can smell yellow tea roses from a distance. The petals of the rose can be used very well as an addition to a wine.
To get to know the influence of the rose, you could make the following wine.
After the intense fermentation, add the red roses.
In addition to the scent, they will also give something of color: a very delicate rosé. Remove the flowers if you think the scent has been sufficiently extracted.
The fermentation processUse a good yeast. If you work hygienically, you can keep the yeast colony pure and ferment with one wine. At the start of fermentation, our culture must immediately be in the majority, so that unwanted microorganisms have no chance. So cultivate the yeast colony a few days before in a so-called yeast starter.
The first few days there is not much to see but after that a very boisterous fermentation follows which often goes hand in hand with a considerable development of foam. The bottle or the container may not be filled more than three quarters. Once the fermentation is calmer, fill the bottle completely. A low sediment forms after a few weeks. Spray the wine out as quickly as possible. This sediment consists of fine pulp particles and dead yeast cells; a long contact with the wine would be detrimental to the taste. With table wine you can add all the sugar in one go, but with a wine with 14 to 18% alcohol you do this in stages. For example, if you were to add 3 kg of sugar to 10 liters of wine, then the fermentation would not start, or would be very difficult, because the yeast would not tolerate too high a sugar concentration in the must. You cannot do much about the fermentation itself. You can, however, ensure the best possible conditions:
When the fermentation is over you have completed the simplest part of winemaking. Now the actual work begins: raising the young wine.
|temperature:||20 degrees first fermentation|
|18 degrees of second fermentation|
|12-15 degrees clear and mature|
|oxygen:||at the first fermentation, but not later|
|yeast food:||before the fermentation starts|
|sugar:||start SG 1090-1100, not higher|
|light:||as little as possible, especially red wine|
|tour:||no drafts or offspring in temperature|
|acid:||between 4 and 9 grams per liter (tartaric acid)|