Can you rate this recipe?

One comment... I'd add the lemon juice after it's done fermenting, and then to taste. I've had a couple of bad experiences with adding the acid too early.

Steve what in your experience do you consider the citric acid is for?

Stephen SG

| > Just starting out, so I am wanting to try it, because it's cheap & I can | do | > it now, without buying all the winemaking extras. | >

| > With all the pasturizing in the food industry & if I keep a clean area for | > making it, I hope it would work. | >

| > Please post what you think & if you feel something should be added, | replaced | > or omitted and why. | >

| > Thanks! | > -- | > Wälrüs | >

| >

| >

| > 128 Oz - Any "red" juice (Grape, blackberry, raspberry, blueberry, | > etc......). | > 3-1/2C - Sugar. | > Pinch - Baker's Yeast (Converts to about 14% alcohol). | > 2 Tsp - Lemon Juice (In place of Citric acid). | > 1 Tsp - Cream of tartar (In place of Tartaric acid). | > 1 Slice - Apple (In place of Malic acid). | > 1/8 Cup - Pureed Raisins (In place of Nutrient). | > Tea - From one tea bag (In place of Tannins). | >

| > Mix together juice & sugar until blended. | >

| > Add the rest, add airlock & place in 70 degree tempurature until | > fermentation stops (about 30-40 days). | >

| > Wait another 7-14 days for wine to settle & clear. | >

| > Pour into bottles through a coffee filter, to elimimate spillage of | > sediment. Cork or serve. Makes 1 gallon. | >

| >

| |

You indicate 128 ozs is that fluid ozs or weight.

Probably fluid ounces. 128 oz equals 1 gallon. I am going to try this recipe & see how it comes out. Looks simple enough & all natural.

Anyone agree? I may add more sugar for raspberry though & omit some lemon juice. That may make it too bitter.

W ä l r ü s wrote

Walrus - From your post I know you don't want to buy winemaking equipment at this time. But, you really should buy a hydrometer. Ask the people at the wine/beer making shop how to use it. I suggest this because your recipe, as given above, will make a very alcoholic wine if it ferments to completion. If the yeast poops out the wine might end up very sweet.

A good starting specific gravity for a wine is around 1.090. The gallon of juice you will use contains sugar...different juices contain different amounts. The 3.5 cups sugar alone will give you a specific gravity arount

If you buy a hydrometer you can measure the specific gravity of the juice and add sugar until the specific gravity rises to 1.090. A much better starting situation.

If it were me I would leave the lemon juice, cream of tartar and apple slice out. Since you won't know the starting acid and pH of your must without additional equipment adding these things is just a shot in the dark and they probably will add nothing to your wine.

While at the wine/beer making store pick up a package of wine yeast. It's cheap and will do a good job for you.

Bill Frazier Olathe, Kansas USA

Thanks, I will give it a try & post the results. Anything here look like it could create anything dangerous? Poisons, toxins, etc.....?

I am highly allergic to any form of mold & blue food dyes #3, 5 & lake blue#

1. I know none of these have blue dye, except maybe some of the pre-packaged blueberry juices.

Go buch

You can make as good a wine with or without an Hydrometer, your for fathers did not always have one.

| > W ä l r ü s wrote | > > Can anyone see if this recipe looks OK? It's a natural "old style" | > recipe. | > > 128 Oz - Any "red" juice (Grape, blackberry, raspberry, blueberry, | > > etc......). | > > 3-1/2C - Sugar. | > > Pinch - Baker's Yeast (Converts to about 14% alcohol). | > > 2 Tsp - Lemon Juice (In place of Citric acid). | > > 1 Tsp - Cream of tartar (In place of Tartaric acid). | > > 1 Slice - Apple (In place of Malic acid). | > > 1/8 Cup - Pureed Raisins (In place of Nutrient). | > > Tea - From one tea bag (In place of Tannins). | >

| > Walrus - From your post I know you don't want to buy winemaking equipment | at | > this time. But, you really should buy a hydrometer. Ask the people at | the | > wine/beer making shop how to use it. I suggest this because your recipe, | as | > given above, will make a very alcoholic wine if it ferments to completion. | > If the yeast poops out the wine might end up very sweet. | >

| > A good starting specific gravity for a wine is around 1.090. The gallon | of | > juice you will use contains sugar...different juices contain different | > amounts. The 3.5 cups sugar alone will give you a specific gravity arount | > 1.081. So, the sugar, sweet juice, raisins (lots of sugar there) will | make | > a very sweet starting must. | >

| > If you buy a hydrometer you can measure the specific gravity of the juice | > and add sugar until the specific gravity rises to 1.090. A much better | > starting situation. | >

| > If it were me I would leave the lemon juice, cream of tartar and apple | slice | > out. Since you won't know the starting acid and pH of your must without | > additional equipment adding these things is just a shot in the dark and | they | > probably will add nothing to your wine. | >

| > While at the wine/beer making store pick up a package of wine yeast. It's | > cheap and will do a good job for you. | >

| > Bill Frazier | > Olathe, Kansas USA | >

| >

| |

I've used lemon juice a couple of times (I know not perfect citric acid), to add a little more acidity to my must. (Recipe called for the acid). In both cases I ended up with stuck fermentation or very slow activity. I suspect the pH sunk too low, I did not have a pH meter at the time to measure.

Steve

all you really need are the first 3. in fact, I've noticed that grape juice left on the counter will ferment all by itself with NOTHING added!

news:HwiPc.6611$ snipped-for-privacy@newsread3.news.atl.earthlink.net...

I couldn't find anything that suggested home brew was dangerous. alcohol IS dangerous, but that's life.

I only wish I'd found out about this stuff 20 years ago, it would have saved me a LOT of money.

Yes it will, but have you tasted it? ;o) I think I will use traditional wine making proceedure rather than letting Mother Nature do it.

Ray

well Mother Nature made me, she can make my wine. There's a certain symmetry about all this.