Saturday, April 1st, 2000
| ID: |
71 |
| Date: |
19-Apr-2000 |
| Name: |
Peach Melomel |
| Category: |
Melomel |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
6 lbs. peaches 3/4 pint elderflowers 2 1/2 lbs. acacia honey 1/30 oz. tannin 1/4 oz. tartaric acid 1/4 oz. malic acid 2 campden tablets, crushed 1 pkg. graves yeast |
| Instructions: |
1. Press peaches (after removing pits). 2. Dissolve honey in 4 pints warm water. 3. Blend in peach juice along with acid, tannin, and nutrients. 4. Add the crushed campden tablets. 5. After 24 hours, add yeast. 6. Allow to ferment 7 days before adding elderflowers. 7. Add the elderflowers and ferment 3 days. 8. Strain off flowers and top off to 1 gallon with cold water. 9. Ferment until specific gravity drops to 10, then rack. 10. Rack again when gravity drops to 5, and add 1 tablet campden. 11. Rack again when when a heavy deposit forms, or after 3 months, whichever comes first. 12. Add another campden tablet. 13. Rack again every 3-4 months, adding a tablet after every second racking. 14. Clarify, stabilize, bottle and age as expected. |
| ID: |
74 |
| Date: |
19-Apr-2000 |
| Name: |
Plum Melomel |
| Category: |
Melomel |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
3 1/2 qts. water 2 lbs. sugar or 2 lbs. light honey 4 lbs. ripe sweet plums or 3 lbs. wild plums 1 1/2 tsp. acid blend (none for wild plums) 1/8 tsp. tannin 1 tsp. yeast nutrient 1 campden tablet, crushed (recommended) 1/2 tsp. pectic enzyme 1 pkg. champagne or montrachet wine yeast |
| Instructions: |
1. Boil water and sugar/honey. If using honey, skim the scum. 2. Wash, stem, and pit the plums. 3. Cut into small pieces saving the juice. 4. Put in straining bag in bottom of primary and mash. 5. Pour hot sugar water over fruit and make up to 1 gallon mark. 6. When cooled add acid, tannin, nutrient and campden tablet. 7. Cover and fit with air lock. 8. After 12 hours add the pectic enzyme. 9. 24 hours later add yeast and stir. 10. Remove straining bag after a week. 11. When must reaches SG 1.030, rack to secondary fermenter. 12. Rack again in 2-3 weeks. 13. Rack again in 2-6 months. 14. After it ferments out, stabilize and add 2 to 6 oz. sugar to sweeten. 15. Age 6-12 months. |
| ID: |
117 |
| Date: |
19-Apr-2000 |
| Name: |
Blackberry Melomel |
| Category: |
Melomel |
| Yield: |
One Gallon US |
| Beginningsg: |
Not Provided |
| Ingredients: |
3 lbs. fresh blackberries 8 oz. light raisins, chopped 3 lbs. honey 1 tsp. pectic enzyme 1 tsp. yeast nutrient 1 1/2 cups orange juice (for yeast starter) 1 campden tablet, crushed 1 pkg. champagne yeast |
| Instructions: |
1. Boil the honey in two quarts of water for 10 to 15 minutes and skim off the foam. 2. Mash the berries with your clean hands. 3. Put them and the chopped raisins into the primary fermenter. 4. When the boiled honey and water has cooled sufficiently so as not to endanger the fermenter (if it is glass, for instance) add it to the fruit. 5. Crush the campden tablet and stir it into the primary fermenter. 6. Stir in the pectic enzyme. 7. Allow the mixture to stand for 12 to 24 hours. 8. Make up the yeast starter by mixing the yeast and 1 teaspoonful of yeast nutrient with the orange juice in a suitable bottle. The orange juice should be at about 80 deg. F. Shake the bottle well to mix it, then loosen the top. Be sure the top is loose! If you are making more than one gallon of wine, add the rest of the yeast nutrient to the primary fermenter. Let the yeast starter stand for 1 to 3 hours — until it is bubbly, and then stir it intio the primary. 9. Stir the fermenting melomel 2 or 3 times a day for the first day or two, then once daily until the fermentation slows. 10. When the primary fermentation is complete (usually in about a week if you used Champagne yeast, longer if you used a slower yeast), strain off the berries and discard them. 11. Place the melomel into the secondary fermenter. If necessary make up the volume with water. 12. Install the water seal. 13. Rack as necessary. 14. Bottle when it is still and clear. |
| ID: |
150 |
| Date: |
23-May-2005 |
| Name: |
Peach Melomel |
| Category: |
Melomel |
| Yield: |
Five Gallons US |
| Beginningsg: |
1.100 |
| Ingredients: |
One 96 oz can of Vitners harvest Peaches 1 pkt Vitners additives 15 lbs. Clover Honey 1 oz Dried elder flowers (steep elder flowers for last 3 days of primary fermentation) 1 pkt. Red Star Pasteur Champagne Yeast |
| Instructions: |
1. Disolve Honey in heated spring water. 2. Add to the primary fermentor. 3. Add the peaches to a nylon straining bag and strain the peach peaches/juice. 4. Add water to 5 gallons. 5. Stir vigorously. 6. Add 100ppm potassium metabisulfite and let sit for 24 hours. 7. Add the additive pkg and adjust must to SG of 1.100. 8. After 24 hours hydrate the yeast and add to the must. 9. Stir the must 2 times a day. 10. Allow to ferment for approx thre days. 11. Add the Dried Elder Flowers and allow to ferment for three more days. 12. After three days, remove the Elder Flowers. 13. Squeeze and remove nylon bag to get juice. 14. Rack to a secondary fermenter. 15. Add airlock and rack at 2 months, then again 3 months later. Bulk age for 1 year and stabilize and bottle. |
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