keljonma
Epicurean Goddess
From a discussion of the old BBC show Good Neighbors
To Ferment Fruit Or Veggies For Wine
Almost any fruits or vegetables can be made into wine. For specific techniques and recipes, consult a wine-making book. There are many detailed books on the home-brewing of ciders, wines and beers.
It is the alcohol produced during fermentation that inhibits the growth of micro-organisms which could spoil the product. This enables us to store brewed drinks for many years (although they inevitably deteriorate in quality after a certain time).
The general idea is that yeasts (usually introduced, although natural ones do occur on the surface of most fruits) grow and multiply using sugar, and produce alcohol as a result. Cleanliness is vital at all stages to prevent fungi and other micro-organisms from spoiling the end product. All equipment and bottles must be sterilized before use, either by boiling or by washing with a chemical sterilizing solution.
1. Wash the fruit or veggies then chop, crush, mash or press.
2. Add boiling (or simmering) water and leave this mixture for a day.
3. Strain the mixture then add sugar and yeast before pouring into demijohns or other vessels. Fit these with fermentation locks (to exclude air but allow gases to escape). If juice such as grape juice is being used to make the wine, it can go straight into the demijohn with the yeast, omitting step 2.
4. Leave the demijohns in a warm place for the mixture to ferment - this could take a month or two.
5. Racking is the procedure of siphoning the liquid into a clean vessel while leaving the sediment behind. This may be required a couple of times during the fermentation until the wine is clear.
6. When fermentation has ceased, rack the liquid into sterile bottles before corking and storing somewhere cool and dark. Most wines improve after a few months - some need a year or more.
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Pea Pod Wine
6 lb 9 oz (3 kg) chopped pea pods
10 pints (5 liters) water
2 lb 3 oz (1 kg) sugar
yeast
Boil pea pods with water and sugar. When cool, add the yeast and ferment in a suitable vessel. When fermentation has ceased, rack the liquid into sterile bottles. Cork and store the bottles somewhere dark and cool for at least a few months up to a year.
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Carrot Wine
11 lb (5 kg) chopped carrots
10 pints (5 liters) water
4.5 lb (2 kg) sugar
yeast
Boil carrots with water and sugar. When cool, add the yeast and ferment in a suitable vessel. When fermentation has ceased, rack the liquid into sterile bottles. Cork and store the bottles somewhere dark and cool for at least a few months up to a year.
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Beet Wine
4.5 lb (2 kg) diced, unpeeled beets
6 pints (3 liters) water
4 lb (1.75 kg) sugar
Juice of 1 lemon
yeast
Boil beets with water for 30 minutes. Strain, stir in sugar, and add lemon juice. When cool, add the yeast and ferment in a suitable vessel. When fermentation has ceased, rack the liquid into sterile bottles. Cork and store the bottles somewhere dark and cool for at least a few months up to a year. NOTE: If you like ginger, you may like to try adding some crushed ginger root with the lemon juice.
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Raisin Wine
2 lbs raisins
1 lb sugar
1 sliced lemon
2 gal. boiling water
Seed and chop raisins fine. Put into a large crock with sugar and lemon. Pour boiling water in and stir. Stir daily for 6-8 days, then strain and bottle and put in a cool place for 10 days. It will be ready.
To Ferment Fruit Or Veggies For Wine
Almost any fruits or vegetables can be made into wine. For specific techniques and recipes, consult a wine-making book. There are many detailed books on the home-brewing of ciders, wines and beers.
It is the alcohol produced during fermentation that inhibits the growth of micro-organisms which could spoil the product. This enables us to store brewed drinks for many years (although they inevitably deteriorate in quality after a certain time).
The general idea is that yeasts (usually introduced, although natural ones do occur on the surface of most fruits) grow and multiply using sugar, and produce alcohol as a result. Cleanliness is vital at all stages to prevent fungi and other micro-organisms from spoiling the end product. All equipment and bottles must be sterilized before use, either by boiling or by washing with a chemical sterilizing solution.
1. Wash the fruit or veggies then chop, crush, mash or press.
2. Add boiling (or simmering) water and leave this mixture for a day.
3. Strain the mixture then add sugar and yeast before pouring into demijohns or other vessels. Fit these with fermentation locks (to exclude air but allow gases to escape). If juice such as grape juice is being used to make the wine, it can go straight into the demijohn with the yeast, omitting step 2.
4. Leave the demijohns in a warm place for the mixture to ferment - this could take a month or two.
5. Racking is the procedure of siphoning the liquid into a clean vessel while leaving the sediment behind. This may be required a couple of times during the fermentation until the wine is clear.
6. When fermentation has ceased, rack the liquid into sterile bottles before corking and storing somewhere cool and dark. Most wines improve after a few months - some need a year or more.
---
Pea Pod Wine
6 lb 9 oz (3 kg) chopped pea pods
10 pints (5 liters) water
2 lb 3 oz (1 kg) sugar
yeast
Boil pea pods with water and sugar. When cool, add the yeast and ferment in a suitable vessel. When fermentation has ceased, rack the liquid into sterile bottles. Cork and store the bottles somewhere dark and cool for at least a few months up to a year.
---
Carrot Wine
11 lb (5 kg) chopped carrots
10 pints (5 liters) water
4.5 lb (2 kg) sugar
yeast
Boil carrots with water and sugar. When cool, add the yeast and ferment in a suitable vessel. When fermentation has ceased, rack the liquid into sterile bottles. Cork and store the bottles somewhere dark and cool for at least a few months up to a year.
---
Beet Wine
4.5 lb (2 kg) diced, unpeeled beets
6 pints (3 liters) water
4 lb (1.75 kg) sugar
Juice of 1 lemon
yeast
Boil beets with water for 30 minutes. Strain, stir in sugar, and add lemon juice. When cool, add the yeast and ferment in a suitable vessel. When fermentation has ceased, rack the liquid into sterile bottles. Cork and store the bottles somewhere dark and cool for at least a few months up to a year. NOTE: If you like ginger, you may like to try adding some crushed ginger root with the lemon juice.
---
Raisin Wine
2 lbs raisins
1 lb sugar
1 sliced lemon
2 gal. boiling water
Seed and chop raisins fine. Put into a large crock with sugar and lemon. Pour boiling water in and stir. Stir daily for 6-8 days, then strain and bottle and put in a cool place for 10 days. It will be ready.
