Wine by the Gallon

Someone asked me for my Backyard Blonde recipe after sampling it.

I thought I would share a good recipe for those that want to try making their first batch of wine. I would strongly suggest that if you don't have a mentor, you at least read a good book on winemaking. With the concentrates and products at your local winemaking supplier, you don't even have to get your feet dirty...unless you want to.

Before you run down to the supply store, read the book: you will save money by not buying what you don't need, and you won't appear to be totally clueless.

Some simple rules to remember before we get you started:

1. Keep things clean...the slightest contamination can ruin your wine.

2. Keep your fermenting wine in a place that it won't be jarred or disturbed...a warmer part of the house is best to keep the yeast doing it's thing.

3. You may have some run-over, so place your carboy on newspaper or old towels.

Remember, this is only a gallon, and it is going to take six months to mature. Don't promise ALL of your friends a bottle. You will probably only get four wine bottles in the end.


a one gallon carboy



For this starter recipe, you will need some basic equipment:

1 gallon glass (or food grade plastic) jug (a carboy)

1 air lock and rubber stopper that fits your jug (you can get by on this first one with a piece of cling wrap and a rubber band...but, you have to check it morning and night and release the CO2)

A funnel to transfer from the pan to the jug.

Something to stir your must...make sure it fits in the mouth of the carboy.



You need a lot of patience as it takes six months of time to let it age properly. You will be totally frustrated and turned off by homemade wine if you don't.

You will need to pick up a racking tube while you are at the supply store, too.

Ingredients:

1 quart grape concentrate (your own or store bought 12 oz frozen. I wouldn't suggest concord)

4 1/2 cups sugar

3 T lemon juice

6 oz frozen apple juice (make sure it is real juice)

3/4 gallon of water (boiled or distilled)



The other ingredients, you will have to get from a wine making supplier:

1 tsp pectic enzyme

1 tsp yeast nutrient

1 tsp tannin (you need this since you didn't use whole grapes)
3 crushed campden tablets (add after cooling)
1 packet wine yeast (I have my favorite, Red Star Pasteur Champagne, *don't add until 24 hours after mixing ingredients or you will kill the yeast*)



Add the sugar to one quart of water and bring to a boil. This allows saturation of the sugar, creating a syrup. Allow to cool and transfer to gallon jug. Add all other ingredients, saving the remaining water to top off up to the neck of the jug. Seal with an air-lock or cling wrap and a rubber band. This mixture is your "must" and is the basis for your wine. If you have a hydrometer, take a reading (you really don't need one this time around).

After your must has set for 24 hours, add the packet of yeast...you shouldn't see an immediate reaction, but watch it carefully over the next 12-24 hours if you are using the plastic and rubber band. Soon this will start to foam and you will know that your yeast is active. Stir the must daily for the first week. This is when you have the greatest threat of run-over.

One week after you have started your wine, it will be time for the first racking. This is accomplished by placing the racking tube all the way to the bottom of your carboy and creating a syphon to move the must to a different container, leaving the sediment in the bottom 1/4 inch. If you don't have a second carboy, you can temporarily put it in a gallon glass jar or in a bucket, then clean your carboy and transfer it back to the clean carboy. Top off with water up to the neck.

Rack your wine weekly for the first month, and then monthly until the final product at six months. We will talk about bottling and corking as the time gets closer.

Taste your wine (just enough to put on your tongue) to learn the stages of fermentation.



I hope this was some help for those that want to try this fascinating hobby.

Birds: Eggs are in the nest, 18 days from the time the second one is laid, you will have pipping on the eggs and squabs in the nest. At this time, you need to have your permanent club bands ready, because the babies have to be banded at 7-10 days.

Honey: Started two batches of wine this week, I will try and keep you updated with what I am doing to my wine and mead, so you can follow along with this new recipe.