Template:Recipe

From NovaRoma
(Difference between revisions)
Jump to: navigation, search
(Easy winemaking instructions)
(changed category included (it was obsolete))
 
(2 intermediate revisions by 2 users not shown)
Line 1: Line 1:
[[Category:Fabulae Mensae]]
+
<includeonly>[[Category:Roman cooking]]</includeonly>
Visit [http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/ Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers)]
+
Visit [[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)| Sodalitas Coquorum et Cerevisiae Coctorum]] (The Society of Cooks and Brewers).
  
 
[[Weights and measures]]
 
[[Weights and measures]]
 
<hr style="background-color:#800000"/>
 
<hr style="background-color:#800000"/>
 
+
<noinclude>[[Category:Templates]]</noinclude>
[[One-Gallon Winemaker]]
+
 
+
This is a very basic set of instructions for the beginning home winemaker, using 11.5 oz cans of liquid or frozen juice concentrates.
+
 
+
Make sure that the juice you wish to use does not contain any preservative, such as potassium sorbate or benzoates; the yeast won't work.  Other additives, such as ascorbic or citric acid; will not adversely affect the fermentation.
+
 
+
Anything that contains sugars can be fermented into an alcoholic beverage.  Some raw materials work better than others:  grapes, apples, honey, malted barley, and the like.  (The winemaker’s motto:  If it has sugar, it ferments!)  We'll concentrate on grapes and other fruits herein.
+
 
+
We’re not looking at fine vintage wines as an end result.  But, these juices will make nice, drinkable table wines.
+
 
+
You have the goods if you’ve been making mead or beer.  If not, very little equipment is actually needed.
+
 
+
Basic Equipment List:  a 6-quart stainless or enameled pot, a plastic stirring spoon, 1 qt capacity measuring cup, set of kitchen measuring spoons, a 2 gal food grade plastic tub with snap lid drilled for a rubber stopper/airlock (primary fermenter), clear plastic sheet large enough to cover the tub, 2-1 gallon glass jugs (secondary fermenter) with 1 drilled rubber stopper to fit, airlock, 3” x 3/8” inside diameter clear aquarium water line, 2 cleaned/sanitized screw top plastic soda bottles with caps (2 L size work well).  We will be using dried all-purpose wine yeast for all of the following.  Unscented household bleach can be used as a sanitizer; be sure and rinse thoroughly.
+
 
+
Basic Process:  Gather all equipment and ingredients per recipe.  Sanitize the equipment and working area.  Bring 1 qt of water to a boil, and then turn off the heat.  Dissolve in the concentrate and any extra sugar source.  Dissolve in any additives, including 1 crushed Campden tablet.  Pour into the primary fermenter with 1 qt very cold water.  Top off to 1 gallon, cover with the plastic sheet and let rest at least 24 hours.  (DON'T ADD THE YEAST UNTIL THE REST PERIOD IS OVER!)  Rehydrate the yeast in 1 cup of warm water for 15 minutes and stir it into the must (readied wine base).  Cover with the plastic sheet; stir the foam down twice a day for three days.  Snap on the cover and set the water-filled airlock.  Siphon off the debris after 1 week to the glass secondary.  Top off to 1-gallon with boiled tap water.  Let the wine ferment until all activity ceases.  Siphon to the second glass jug and then top off with sufficient boiled water in which 1/2 Campden tablet has been dissolved. Airlock and let rest 3 weeks to clear.  Siphon into the two soda bottles and cap.  Let age 2 to 3 months.
+
 
+
Basic Red or White Grape Ingredients:  3 cans concentrate, 1 c table sugar, 1 t acid blend, 1/2 t pectic enzyme, 1 t nutrient, 1 pkg wine yeast
+
 
+
Basic Apple Ingredients:  2 cans concentrate, 2 c sugar, 1 1/2 t acid blend, 1/2 t pectic, 1/4 t tannin, 1 t nutrient, 1 pkg wine yeast
+
 
+
Basic Cherry Ingredients:  4 cans concentrate, 1 t acid, 1/2 t pectic, 1 t nutrient, 1 pkg wine yeast
+
 
+
Making wine from fresh fruit need not be thought of as difficult either.  The main difference is the bulk of the ingredients.  But, that is a discussion for another series of articles.
+

Latest revision as of 11:25, 14 October 2008

Visit Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers).

Weights and measures


Personal tools