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.

Day of the Tortoise

Must have been meant to be: I  had two tortoise issues yesterday. I have a nephew with a pet tortoise that developed a respiratory infection, and the issue of desert tortoises and solar energy fields in California came back up.

A few years ago, I was dating a woman that is the lead logistician for one of the solar fields, and got involved in the issue of desert tortoise habitat vs. solar energy.

I was reminded of this because a friend "liked" a Facebook page on the Desert Tortoise, and saving it. After I read the page I concluded they are more interested in saving the habitat and keeping it pristine.

When I looked at this several years ago, I drew my own conclusions and what I found and decided upon may cloud certain people's view of me when it comes to my environment stance (you know who you are).

After looking at all the information that was available at the time, I came to the personal conclusion that the solar fields are a great way of protecting the desert tortoise, with just a few precautions.... Those seem to have been put in place according to recent readings. The habitat for the tortoise is destined to be developed. It is the nature of man--change and adapt the environment to suit his needs regardless of the current inhabitants or eco-system. If caution is taken in the construction and development of these solar fields, the tortoise will go almost completely unmolested for many years. The cost of the equipment used in the solar fields is so great and it is so vunerable to vandals, that high fences are put up and guards are constantly on duty. Other than a few semi-annual inspections and necassary repairs, there is almost no contact with humans in the perimeter of the field. In other words, this is the perfect place for a desert tortoise to repopulate and a great chance to use a renewable energy resource.

The staunch environmentalists cannot have it both ways. We have to develop alternative energy to escape the hold of fossil fuels...we will have to make compromise in that development. Solar fields being developed under the watchful eye of tortoise biologists, and staffed with further research biologists once operational, appears to me to be a very good example of compromise.

Birds: I have put the first six pair of birds together this weekend. They are primarily my white birds that will be used for wedding and funeral releases. I am starting with breeding into some of my solid racing families with the hope of developing a race-winning family of whites...this may take a few years to accomplish, but allows me to keep a few extra pair to work with in this genetic experiment.

Honey: My wife has developed the label for my Backyard Blonde. Any input??