If you want to make some delicious dandelion wine this year, I am sharing the best recipe I personally have ever used. Banana Wine: A Drink that will Surprise Everyone, 6. With its charming streets and the scent Planning a wine tasting trip to the North Fork? Voila! Take spring-water, and let it boil half an hour; then measure two and one-half gallons, and let it stand to cool. How to Make Homemade Wine: A Complete Guide | Homebrew Academy Strain and add three-quarters pound of sugar to each quart of liquid. We may talk about the same plant, but we definitely cant talk about the same taste. Well just for the fun of it! The cider must be drawn off into very clean, sweet casks and closely watched. As soon as the still begins to work to the nozzle of the worm, take one-quarter ounce of English saffron, tied up in a cloth that the liquor may run through it, and extract all its tincture. Put two and one-half quarts of water in one-half gallon of brandy. Those who adopt the former plan do it at the end of six months; draw off the wine perfectly clear, and put it into a fresh cask, in which it is to remain six months, and then be bottled. Ferment for ten or twelve days. Bottle the wine and wait for six-twelve months, then taste the delicious drink! A few days afterward bung it close. Fermentation will cease at once. Strain and measure, and to each gallon of juice add two and one-half pounds of sugar. It is loved all over the world and can be literally found anywhere! Mix, and let them stand twelve days, and draw off. The produce will exceed eight gallons. Boil one gallon of water and cool it down for 10 minutes. Then take the thick scum off, and put the clear into a vessel fit for it, and let it stand a month; then draw it off, and rinse the vessel with some of the liquor. When the operation is finished, sweeten with fine sugar. Taste! Strain the liquid into a sterilized demijohn and leave it for four weeks in a cool, dark place. To five gallons prepared cider add one quart spirits, three-quarters of a pound of raisins, three quarts good sherry, and a few drops oil bitter almonds (dissolved in alcohol). Take one ounce of nutmegs, one ounce of Stir it well together, and cover them closely and set it in a cool place; stir it twice a day, then pass it through a sieve. Pick the fruit from their stalks, and bruise Bruise these spices, put them Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing. Skim carefully, draining the skimmings through a hair sieve, and return what runs through. Mix the juices together, and dissolve in them two pounds of loaf sugar. Keep it a year in the vessel, and then bottle it. Your email address will not be published. Cut in bits and crush five pounds of rhubarb; add the thin yellow rind of a lemon, and one gallon of water, and let stand covered two days. To check ripeness, knock on the watermelon. One quart of rum to one quart of wild cherries, and three-quarters pound of sugar. Strain and reserve the cooking liquid, keeping the parsnips for another use. To one gallon of juice put one pound of sugar. Cover the pot and leave it somewhere warm to ferment for 4-6 days. Boil the water, lemons, and sugar together, letting it stand till it is cool; then add one quart of white wine, and the other lemon and brandy, and mix them together, and run it through a flannel bag into some vessel. Boil it two hours, and skim it well. Add the wine yeast and yeast nutrient. Or taste it after a few months. How to Make Muscadine Wine [Classic Recipe] Add the red wine yeast and leave the basin in a dark place for about one week. Others flavor it with spices and sweet herbs, and mix it with new beer or sweet wort; it is then called Welsh Braggart. The quantity of liquor required for nine gallons of wine will be ten gallons; therefore if the first liquor proves short of this, add water to the pulp, rub it about and strain to the rest. So why should you brew your own? Some reduce the spirit of This Dandelion Wine recipe is an easy old-fashioned liquor you can make Raspberry brandy is infused nearly after the same manner as cherry brandy, and drawn off with about the same addition of brandy to what is drawn off from the first, second, and third infusion, and dulcified accordingly, first making it of a bright deep color, omitting cinnamon and cloves in the first, but not in the second and third infusion. Leave the mixture to ferment in a cool, dark place for 12 hours. At the end of three or four days for sweet cider, and nine or ten days for strong cider, it is racked into sulphured casks, and then stored in a cool place. A delicious cross between an Italian Pinot Grigio and a South American Sauvignon Blanc, the pineapple wine will thrill your senses with an authentic flavor experience! Cook till thick. Mix, and let them remain together in a temperate situation for one month; then add one quart orange-flower water, and fine it down with one-half gallon skimmed milk. Then strain out the water, pressing the pulp hard and pour it as hot as possible on the figs that are imbrued in the wine. Stir and leave for half an hour. Let it boil again for a few minutes; strain through a fine sieve till quite smooth and free from almonds. Baker's yeast is readily available at grocery stores and you can also buy wine yeast in stores that sell wine supplies. Stir it together till it is dissolved; then put it into your cask, and when it has done working stop it close. Let it stand nine days, and then pour it off from the pulp, which will settle in the bottom of the jar. Five quarters pale malt, three quarters amber malt, two quarters brown malt, burnt malt to color if required. To every gallon of soft water four pounds of fresh raisins; put them in a large tub; stir frequently, and keep it covered with a sack or blanket. Bruise the almonds and put them into a four-gallon stone bottle or cask, add the remainder of the spirit of wine, and the mixture from the jug or can. Take two gallons of spring water, and let it boil half an hour; then put into a stein pot two pounds of raisins stoned, two pounds of sugar, the rind of two lemons, and the juice of four lemons; then pour the boiling water on the things in the stein, and let it stand covered four or five days. Strain the liquid into a sterilized demijohn. Take one ounce of citric acid, one pint of porter, one and one-half pints of raisin wine, one gill of orange-flower water, one gallon of good brandy, two and one-quarter quarts of water. Peel off the grapes, put the fruit pulp into a basin and mash it properly. Twenty barrels of good table beer may be had from the grains. Put it into a stein or vessel, and when it has done working stop it close; when it is fine, bottle it. It may be bottled off after standing in the cask a year. Leave the wine in a cool, dark place and read the gravity daily, until it reaches 1.050. To each pint of the mixture add one-half pound of loaf sugar and a little cinnamon and cloves. Remove each grape from the stem and put them into a brewing bin. Observe to shake the essence, with a little of the spirit, until it becomes milky, before adding it to the wine. The best choices include grape juice and apple juice. Easy Plum Wine | And Here We Are How To Make Small Batch Wine | Practical Self Reliance How To Make Fruit Flower and Vegetable Wine | Lovely Greens Spiced Chai Wine - Easy 1 Gallon Batch | Pixie's Pocket How To Make Easy Homemade Wine (Red or White) | Delishably Homemade Cider and Wine | Fermenting for Foodies Homemade Wine Recipes Blueberry Wine: Easy to Make, Easier to Drink, 4. Crush the berries and add one quart of water to one gallon of berries and let stand twenty-four hours. Add two pounds of granulated sugar and strain again. The straw when heated, gives a disagreeable taste It lasts sweet about six months, if kept in a cool situation. Five gallons good cider, one quart spirit, one and one-quarter pounds honey or sugar. Seven pounds crushed white sugar, eight gallons water, one-half cup of yeast, four ounces best powdered ginger, a few drops of essence of lemon, one-half teaspoonful essence of cloves. Skim, strain, bottle, cork, and tie down. Then add two quarts of French brandy. Bottle the wine and, once it is mature, serve it with your favorite dessert! Repeat if necessary. 1 gallon of water 1 gallon of crushed, clean fruit (16 cups) 3-4 pounds of white granulated sugar (see note) 1/8 tsp. Take two pounds of small wild black cherries, with their kernels bruised, one gallon proof spirit. Old Fashioned Parsnip Wine - Practical Self Reliance Make sure to allow the mix to rest for at least 24 hours. Add peel of three oranges and one lemon. In a fortnight or three weeks, when the head begins to sink, add two and one-half pounds raisins (free from stalks), one ounce of sugar candy, one ounce of bitter almonds, one-half cup of the best brandy; brown paper, as in former articles. Leave it in a cool, dark place for about one month, checking the progress weekly. Bring to a boil, and then set aside to cool to lukewarm. With a gentle hand I tie my little bunch together and present you my bouquet. Boiling makes the wine more soft and mellow. Strain out raisins from mixture. If not, it should be clarified in a similar way to beer, and left for a fortnight. Keep in warm room three weeks, then bottle. When the water boils, put in the parsnips, and boil till they are perfectly tender; drain through a sieve or colander without pressing. By Carl Hanson Updated on September 22, 2021 Red wine and carafe | Photo by Meredith. Repeat if necessary. The taste of the dandelion wine will make you dream about green meadows, romantic strolls, and picnics with your better half. Stop the fermentation with potassium sorbate and store it in a cool,dark place for about one month. The cedrat is a species of citron, and very highly esteemed in Italy, where it grows naturally. If only a few quarts are made, place the wine as soon as mixed into bottles, filling them even full, and allow to stand in a warm place until it ferments, which will take about thirty-six hours usually; then remove all the scum, cool, and put into a dark, cool place. Stir it daily. When half full, stir well the sugar and liquor, and put in one-half pint of thick yeast; then fill up with the liquor, and continue to do so while the fermentation lasts, which will be a month or more. Leave it for five-seven days, until the wine has stopped fizzing. It should have three pounds of sugar to the gallon, and this need not be very fine. Seven gallons of apple cider, two quarts of dried black cherries, one pint of dried blueberries, one-half pint of elderberries, eighteen pounds of brown sugar. Skim the wine each morning for 10 consecutive mornings. Then press the fruit and strain the liquor. Store in a cool, dark place and leave it for about 3 months. It may be racked into other bottles a week after, and then it will be perfectly fine. Skim and strain the water when it is taken off and settled, and put in the mulberry juice. Stir until the sugar is completely dissolved. Take white currants when quite ripe, pick them off the stalks, and bruise them. Add some brandy to this wine, but if the fermentation is properly conducted, this is not necessary. To every gallon of the liquor add two pounds of lump sugar finely beaten; stir all together, and put it into a vessel that will just hold it. The following recipes are considered good: For raisin wine without sugar, put to every gallon of soft water eight pounds of fresh Smyrna or Malaga raisins; let them steep one month, stirring every day. You will need the following supplies: To all tastes not already corrupted by strong drinks, these unfermented juices are very delicious. Bottle the wine and leave it to mature for at least one year. When the sugar is dissolved, run it through the filtering bag, and to every five pints of liquor add four pints of proof spirit, together with the same proportion of spirit drawn from spices. Morello cherries, managed in this way, make a fine cordial. This must be put in after the fermentation is over, and should be added gently at the bung-hole, and managed so as to spread as much as possible over the upper surface of the liquid; the intention being that the isinglass should unite with impurities and carry them with it to the bottom. Put into the cider three-quarters of an ounce of the oil of sassafras, and the same of the oil of winter green, well shaken up in a pint of alcohol. In this state it is called koumiss. Bottle and seal. Melt three-quarters of a pound of best loaf sugar in one pint of rose-water; mix it with the liquor, and filter it through a sieve, the bottom of which is to be covered on the inside with blotting paper. Take twenty pounds of loaf sugar, three gallons of spirit of wine, three pints of orange-flower water, one and one-quarter pounds of bitter almonds, two drams of essence of lemon, four and one-half gallons of water. Keep the bottles lying in sawdust. Then let them stand covered till the berries begin to rise toward the top, which they usually do in three or four days. But at its core, this classic cocktail is a simple combination of whiskey (usually bourbon or rye), sugar and bitters. Old Time Homemade Wine Recipes? | ThriftyFun Stir it well, and when melted, barrel it. My dad made elderberry wine when I was a little kid. Put in all the berries when you put in the hops, and let them boil together till the berries break in pieces, then work it up as you do ale. Dissolve the sugar in the water for making, and fine, if necessary, with alum. Meanwhile, the cask must be filled up daily with currant juice left over, as fermentation throws out the impure matter. Chop the pineapple and put it into a brewing bin. Boil four gallons of water, and one-half pound of sugar an hour, skim it well, and let it stand till it is cold. Draw off two gallons, with a moderate fire. Step Eight. Take one-quarter of a pound of cloves, bruised, one ounce pimento, or allspice, two gallons proof spirit. Stir and leave it for about 24 hours. Be particular as to time. When it stops working, add rum,about two bottles full for this quantity. After two or three days bottle the clear cider, and it will become sparkling. 1 quart boiling water 2 1/4 cups sugar 3/4 cup vodka Steps to Make It Gather the ingredients. the highest perfection at Drogheda, in Ireland. Stem and wash the grapes; drain well. How to Make Watermelon Wine (with Pictures) - wikiHow After it is bottled six weeks it is fit to drink. To one barrel of cider, put in one pound of mustard-seed, two pounds of raisins, one-quarter pound of the sticks (bark) of cinnamon. vessel together; let them stand twenty-four hours, then press them, and to every gallon put two pounds of fine sugar; then put it up in your cask, and when it has done working, stop it close. Stir it well; stop it close. When fermentation ceases, rack the wine off carefully, either from the spigot or by a siphon, and keep running all the time. three pints of proof spirit. In six months bottle it and wire the bottles; let them stand up for the first month, then lay four or five down lengthways for a week, and if none burst, all may be laid down. At the end of that time strain the liquor, and to every quart of the liquor add three pints of clarified syrup, and filter through blotting-paper. Add the lemon and orange juice. Let it be close stopped, and at three months' end bottle it off. Cork tight and let stand till the following October, and you will have wine ready for use, without any further straining or boiling, that will make lips smack, as they never smacked under similar influence before.