Wednesday, April 19th, 2000
| ID: |
10 |
| Date: |
19-Apr-2000 |
| Name: |
Dandelion Wine |
| Category: |
Flower/Herb |
| Yield: |
Five Gallons US |
| Beginningsg: |
Not Provided |
| Ingredients: |
5 Gallons of dandelion blossoms (just “pop” ‘em off so you keep the yellow and the green collar) 5 Gallons water (boiling) 15 lbs sugar (yes, fifteen) 3 lbs raisins – dark or white 26 oz white grape wine concentrate (optional) 10 sliced lemons with rinds 10 sliced oranges with rinds 4 tsp yeast nutrient madiera or sherry yeast |
| Instructions: |
1. Pour the 5 gals boiling water over the blossoms and allow to sit 2 days. 2. Strain off the blossoms and add the rest of the ingredients. 3. Allow the must to ferment until it calms down then rack to a carboy. 4. Bottle once the fermention stops. PLEASE NOTE: A madiera or sherry yeast will leave you with up to 12% alcohol and a bit of residual sugar. |
| ID: |
11 |
| Date: |
19-Apr-2000 |
| Name: |
Dandelion Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
4 quarts of dandelion flowers, cleaned of all their green 4 quarts of boiling water 4 oranges cut in 1/4″ slices 4 lemons cut in 1/4″ slices 6 cups of cane sugar 1 cup of white raisins, finely chopped 1 pkg of wine yeast |
| Instructions: |
1. Put dandelion blossoms in canner kettle and pour the boiling water over them. 2. Let stand in warm place for one week. 3. Stir twice a day. 4. At the end of the week, strain the blossoms through a jelly bag, squeezing the pulp very dry to extract all of the liquid and the flavor. 5. Return liquid to the canner kettle and add the sliced oranges and lemons, and the raisins. 6. Stir in the sugar; be sure to stir long enough to dissolve every grain. 7. Sprinkle the dry yeast over the surface. 8. Set in a warm place to ferment for two weeks. 9. Stir every day, inverting the fruit which rises to the surface. 10. At the end of this two week period, strain through several thicknesses of cheesecloth, and return to canner kettle to settle for two days more. 11. When the wine has settled, siphon off carefully into clean sterilized bottles. 12. Put corks in lightly until all fermentation is over. Fermentation has stopped when small bubbles no longer cling to the sides of the bottles. 13. Then tighten the corks securely and dip in hot parafffin. 14. Let wine age at least six months; it is best at the end of a year. PLEASE NOTE: In aging dandelion wine, your resistance to the temptation of sampling will govern the quality of the wine. In the spring when dandelions start to bloom again, the wine will go through a slight fermentation in the bottle; it will become a little turbid and cloudy. Don’t be alarmed, for it will settle back after the dandelions are through blooming. |
| ID: |
12 |
| Date: |
19-Apr-2000 |
| Name: |
Dandelion Wine |
| Category: |
Flower/Herb |
| Yield: |
Five Gallons US |
| Beginningsg: |
Not Provided |
| Ingredients: |
1 quart Packed solid, fresh-picked Dandelion blossoms, Yellow flower ONLY-NO Greens 9 pounds Sugar 1 package Dry yeast OR 1 Cake of compressed yeast 3-1/2 gallons Water 1/2 cup Lemon juice — Fresh squeezed 3 large Navel oranges 3 pounds White raisins |
| Instructions: |
1. Pour 1/2 gallon of boiling water on the blossoms and let stand for 24 hours at room temperature. 2. Squeeze juice from lemons and oranges. 3. Cut the rind of the lemons and oranges in 1/2 – 3/4 inch square pieces or small wedges. 4. Strain or gently press blossoms to extract juice. 5. Discard blossoms when done. 6. Heat blossom juice to luke warm. 7. Add dissolved yeast, sugar, lemon and orange juice to blossom juice. 8. Heat to luke warm, the rind of lemons, oranges, and the raisins in 1/2 gallon of water, it enhances the flavor and the juice. 9. Put all of the ingredients into a large (5 gallon) container or stone crock. 10. Add 3 1/2 gallons of warm water (no more than luke warm). 11. Let it work for 10-14 days. Keep covered with a clean cloth between stirrings. 12. Stir often (with wooden spoon or oak paddle), 1-3 times a day, as the raisins will float, and so it doesn’t get musty. 13. Strain or press and put in gallon jugs with gas traps or balloons (do NOT seal bottles). 14. Keep in jugs for 4-6 weeks, or until it stops working. 15. Carefully pour or siphon off clear wine with no sediment, into permanent storage bottles that can be corked or sealed for long term storage. 16. Cork, seal, label and date. 17. Remaining wine in heavy sediment can be clarified by pouring into tall, thin bottle and let sit overnite. Then siphon off clear wine again. Discard remaining sedimentary wine Do NOT mix Second-siphon with First-Siphoned wine. 18. Bottle this separately. Cork, seal, label and date |
| ID: |
13 |
| Date: |
19-Apr-2000 |
| Name: |
Dandelion Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
3 qts. flowers 1 gal. water 3 lbs. sugar Rind and pulp of two lemons and one orange 1 oz. yeast 1 lb. of raisins |
| Instructions: |
PLEASE NOTE: The flowers must be freshly gathered, picked off their stalks, and placed in a large bowl. 1. Bring the water to the boil. 2. Pour it over the dandelions, and leave for 3 days. 3. Stir the stuff every day. Keep the bowl covered with butter muslin. 4. After the 3rd day add the sugar, the rinds only of the lemons and the orange. 5. Put it all in a pan and boil for 1 hour. 6. Put it all back in the bowl and add the pulp of both fruit. 7. Allow to stand until cool, then put in the yeast. PLEAS ENOTE: If your liquor is too warm it will kill the yeast. 8. Let the stuff remain covered for 3 days then strain it into bottles. 9. Do not fill the bottles to the top, and make sure the raisins are equally divided among them. 10. Do not cork until fermentation ceases. PLEASE NOTE: This wine made in May or June is good at Christmas. |
| ID: |
14 |
| Date: |
19-Apr-2000 |
| Name: |
Dandelion Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
1/2 pt. dandelion petals (only yellow part) 1 1/2 lb. white sultanas Juice from 3 oranges and finely grated peel from one (avoiding the white pith) 1 tsp. malic acid 1 1/2 lb. sugar The usual additives |
| Instructions: |
1. Add all ingredients except dandelion and sugar to 5 pts. water. 2. Start fermentation. 3. Pick flowers and add to the must (DO NOT wash them). 4. Ferment on pulp for 3 days. 5. Strain and add sugar. 6. The wine should mature in bulk 6-8 months before bottling. PLEASE NOTE: Other recipes uses less sultanas (e.g. 1/2 lb.), only dandelions and sugar or other combinations (e.g. 1/2 lb. dandelions (whole flowerheads???) and 1lb.rhubarb) – and other methods (e.g. boiling the flowers) |
| ID: |
15 |
| Date: |
19-Apr-2000 |
| Name: |
Ginger Herb Tea Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
One gallon water 4 lbs. sugar 1 lemon 10 bags assorted Celestial Seasonings berry teas (Raspberry Patch, Wild Berry Zinger, Strawberry Patch etc) 1 oz. fresh ginger 1 pkg. white wine yeast |
| Instructions: |
1. Bring sugar, teabags, sliced lemon and sliced ginger to a boil with 1 gallon of water. 2. Let steep until cool. 3. Add yeast. 4. Allow to ferment for 6-8 weeks. 5. Rack as needed. 6. Stabilize and bottle . |
| ID: |
16 |
| Date: |
19-Apr-2000 |
| Name: |
Mint Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
4 cups fresh mint 2 lbs. honey pectic enzyme (opt) zest & juice of 2 lemons for acid (opt) 1 pkg. Champagne yeast |
| Instructions: |
1. Steep mint in 3 qts boiled water. 2. Add honey. 3. Stir until honey dissolves. 4. Add pectic enzyme & lemons. 5. Let sit over night with tight cover. 6. Strain into gallon jug. 7. Pitch yeast. 8. Add airlock. 9. Rack after 2 weeks. Then rack every three months until clear. 10. Bottle. |
| ID: |
17 |
| Date: |
19-Apr-2000 |
| Name: |
Rosehip Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
4 lbs. rose-hips 3 lbs. sugar Yeast nutrient (I don’t remember how much) Pectic enzyme (I don’t remember how much) Pampden tablets White wine yeast of choice |
| Instructions: |
1. Grind the rose hips in a meat grinder. 2. Add a campden tablet (crushed), half of the sugar, and the yeast nutrient and pectic enzyme. 3. Pour hot (not boiling) water over. 4. Next day, pitch the yeast. 5. After a week, strain. 6. Add the rest of the sugar and make up the volume with water. 7. Rack as needed 8. Stabilize and bottle. |
| ID: |
18 |
| Date: |
19-Apr-2000 |
| Name: |
Rosehip Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
2 1/2 lb. fresh rosehips 1 lemon 3 lbs. sugar Pectic enzyme Yeast Yease nutrient 1 gal. water |
| Instructions: |
1. Crush the rosehips 2. Pour over them the boiling water. 3. Allow to cool to 20C then add the Pectolase and stir in well. 4. Leave for 24 hours (or one day, whichever is the easiest!) covered with a cloth 5. Add the sugar, stirring well to dissolve it 6. Add the wine yeast, nutrient, and the juice of the lemon. 7. Keep in a warm place closely covered for 5 or 6 days, stirring vigorously once a day. 8. Strain into a fermenting vessel and fit air-lock. 9. Ferment in the usual way. PLEASE NOTE: If you substitute honey for the sugar (equal amounts) you will get an excellent melomel (mead). |
| ID: |
19 |
| Date: |
19-Apr-2000 |
| Name: |
Rosehip Wine |
| Category: |
Flower/Herb |
| Yield: |
Two Gallons US |
| Beginningsg: |
1.1SG / 14%PA |
| Ingredients: |
2 gals. boiling water 4 1/2 lbs. sugar 1 lb. dried split seedless rosehips from a health food store 2 tsp. acid blend 2 tsp. pectic enzyme Yeast nutrient Wine yeast (didn’t record kind) |
| Instructions: |
1. Boil the water 2. Remove for the heat and add sugar and rosehips. 3. When cool acid blend, pectic enzyme, nutrient and yeast. 4. In six days strain and transfer to secondary. 5. Rack as needed 6. Stabilize and bottle. |
| ID: |
20 |
| Date: |
19-Apr-2000 |
| Name: |
Tea Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
8 tsp. dry tea leaves. 1 lb. raisins 2 lemons 3 lbs. sugar 3/4 tsp. pectic enzyme 3/4 tsp. yeast nutrient Wine yeast of choice |
| Instructions: |
1. Bring one quart of water to the boil. 2. Remove from heat and add the tea leaves. 3. Let the tea steep for ten minutes, then strain into the primary fermenting vessel. 4. Discard the spent tea leaves. 5. Boil half the sugar in half a gallon of water for a minute or two. 6. When it is cool, add it to the tea. 7. Run the raisins through a meat grinder, or find some other way to chop them, and add them to the fermenting vessel. 8. Juice the lemons and add the juice to the mixture. 9. Slice the lemons and add them, too. PLEASE NOTE: (It is better to add only the yellow part of the lemon rind. The white can be bitter, though I never found that it hurt anything.) 10. Stir in the yeast nutrient and the pectic enzyme. These may not be necessary. It never hurts to add them but it can hurt to leave them out should you need them. 11. Let it sit overnight. 12. Pitch the yeast. 13. After a week or ten days strain through cloth into the jug or carboy. 14. Boil the rest of the sugar in the rest of the water. 15. When it is cool, add it to the carboy. 16. Make the volume up with water. 17. Rack as needed. 18. Stabilize and bottle. |
| ID: |
143 |
| Date: |
06-Jan-2004 |
| Name: |
Ginger Wine |
| Category: |
Flower/Herb |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
1 oz. Ginger root 2 1/4 lbs. sugar 2 lemons 2 oranges 1/2 lbs. raisins 1 campden tablet 1/2 tsp. pectic enzyme 1 tsp. yeast nutrient 1 gal. water 1 pkg. wine yeast |
| Instructions: |
1. Crush the ginger then add it to the water along with the raisins. 2. Bring to the boil and then add the sugar. 3. Stir until all of the sugar has dissolved then simmer for around half an hour before placing in a fermenting container. 4. Allow to cool then top up to 1 gallon with cold water. 5. Grate the skins of the oranges and lemons then add this plus the juice of the fruit to the fermenting container. 6. Allow to cool then add the pectic enzyme. 7. Leave for 24 hours then add the yeast and nutrient. 8. Place the container in a warm place and leave to ferment on the pulp for four to five days stirring daily. 9. Strain off the pulp into a carboy then fit a bung and airlock and return to a warm place to ferment out. 10. Once fermentation has finished, rack off the wine and add the campden tablet. 11. Once the wine is clear bottle and leave for around three to four months to mature before drinking. Source: HoneyCreek Vineyard and Orchard |
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