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Beverage Making Beer, wine, mead, soda, cider, spirits, cordials, etc.

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Old 08-27-2014, 01:38 AM
Kachad Male Kachad is offline
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Default Chokecherry Wine

Anyone have some killer recipes? I have one from Mother Earth News, and going to ask my local brew-organic gardening store for ideas. Was wondering if anyone has a proven suggestion ..

Has to come quick though, going to process my harvest tomorrow!!
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Old 08-27-2014, 10:50 AM
hunter88 hunter88 is offline
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If you're processing now but don't have everything ready to go as far as making wine, just freeze the juice.

My sister froze some cherry juice for me a few years ago, and later I added it to a batch of beer I was doing to make a cherry wheat beer.

I'd think you could freeze the chokecherry juice until you had what you wanted to make wine.
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Old 08-27-2014, 10:32 PM
Kachad Male Kachad is offline
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Initial mixture is in the primary fermentor. Picked up a small book of recipes from the local brew guy, has a wide variety of recipes for wines with different ingredients.

Might have a bottle to crack and test for TDay. I think I'll do a Up North MN theme for that meal.
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Old 08-27-2014, 10:55 PM
hunter88 hunter88 is offline
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Quote:
Might have a bottle to crack and test for TDay.
When making beer I try to time my lager so it is ready for TDay. But this year with all the building and remodeling I'm doing I don't think there will be any homebrew this year. Maybe for Christmas.

Looks like I'll have to do something different with the food instead. I usually brine the turkey with some Zinfandel wine. Along with the turkey this year I'm thinking duck, and using orange juice with the brine. That should be different.
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Old 08-27-2014, 10:56 PM
hunter88 hunter88 is offline
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I forgot have you ever tried strawberry wine. I made some a few years ago and everyone really seemed to like it.
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Old 09-04-2014, 02:52 AM
Kachad Male Kachad is offline
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Originally Posted by hunter88 View Post
I forgot have you ever tried strawberry wine. I made some a few years ago and everyone really seemed to like it.
Not yet, but this year we started a small strawberry patch. If it produces more than we can consume by normal methods, might just have to try that.
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Old 08-16-2017, 04:31 AM
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Grendal Male Grendal is offline
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Wyeast4242 or Wyeast4783 or LalvinBM 4X4 perhaps would be my yeasts of choice.

Fruit: anything you wish, but freeze fruit for 3 days at least before using it to make wine. It gives a cleaner finish.

I've opted and enjoy boiling my water adding my sugar to the boiling water and adding my frozen fruit to my carbouy. This kills any foreign yeast bacteria etc. I've also rinsed my carbouys out with boiling water and sterilized my carbouy in a 300 degree oven for about 2 hours then letting cool before boiling the sugar water. Like this organic approach.

The following is my basic go to recipe which I experiment from batch to batch in 1 gallon batches before making 5 or even 10 or 20 gallon batches.* So this makes 1 gallon or 5 sample 750 ml bottles.

4 pounds fruit
~2 pounds~ sugar (rough start point depends on fruit sugar content peaches are up there I might do a half to 1 pound of sugar)
1 gallon of water
Jelly strainer
Funnel
2 Airlocks (some strains I use are very vigorous and I use a 1 inch airlock with blow off tube to prevent the foam from messing up my normal air lock a simple s bubble airlock or covering the ceiling in wine/other beverages)
Yeast of choice
1 teaspoon yeast nutrients

So steps are straight forward:

Freeze fruit (lately I puree and freeze in silicone ice cube trays)
Sterilize equipment with your method of choice.
Boil water and sugar
As water is boiling add frozen fruit to carbouy
Pour in boiling sugar water
Attatch airlock with water
Let cool over night
Remove airlock
Put funnel in primary carbouy
Pitch your yeast (fancy way of saying add)
Attatch airlock
Wait one month
Place funnel in secondary carbouy
Add cheese cloth on top of fennel
place jelly sieve in funnel
Pour into jelly sieve the wine via syphon
Once poured in jelly sieve I remove funnel to a 1 quart jar and remove as much of the fruit and dead yeast from the carbouy into the funnel cloth sieve and press it to get as much of the juice out
I taste the juice if its got an off flavor it gets discarded. If it tastes fine it goes into the secondary as well.
The pressed must gets dehydrated and added to trail mix or pemmican.
At this point it is done but I always age for a month in the second carbouy to let anything else fall out of solution and clear before a cold age in the fridge for 2 weeks. Just my preference but its done after a month.
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