How To Prepare Fruit Wine At Home? |
Posted: February 27, 2014 |
Cooking or making something is an art form which requires nothing but your complete dedication and pinch of love towards the same. Same with wine making. You should need to have good and smart culinary skills and a bit of research-n-development if you want to prepare fruit wine at your home. The homemade fruit wine making process is simple yet enjoyable and experimental. You can make it easily that worth every last sip. Fruit wines are colourful tasty and healthy at the same time. They make fantastic add-ons or you can say ingredients for various salad dressings, some desserts, different kind of sauces and marinades. Also, making fruit wine at home makes what is known as 'vinting' (produce wine or another alcoholic drink) accessible to those who can't afford high priced wine. You can also gift wrap them and present to loved ones as homemade fruit wine make great and innovative gifts that provide exotic intriguing flavours for the any guests. You just need to select the fruit of your choice and let the fermenting process begin with a bang! For making fruit wine at home you first need frozen fruits for clean flavours and also with frozen fruits, you can make wine at home round the year. If you don't have frozen but fresh fruits then freeze them for at least three to four days before beginning the wine making process. Basic equipment needed for making approximately 1 gallon of fruit wine
Ingredients
Method Boil water in the container and add the sugar in it. Place your amount of frozen fruit in the 3 gallon crock. Pour the hot boiling sugar water over the frozen fruit placed in the crock. Do it carefully and keep children out of reach while doing these things. Stir the fruit and sugar water- mixture gently and then cover it with a cloth and any kind of lid. Make sure that no fruit flies or bugs sit on the mixture or enter it as they may turn it into vinegar which you surely don't want. The next day, mash the fruit with hands and stir in your yeast thoroughly and then again cover it with a cloth and lid. Keep stirring the must (a vinting terminology for the liquid at this stage of making fruit wine) in the crock once a day, daily for a whole week. Transfer it then into the glass jugs and separate the fruit pulp from the liquid with the help of a funnel and mesh strainer. Cap it with an airlock leaving at least 4 inches of headspace so that it allows oxygen out but nothing into the bottle. Store the bottles out of the sun where no one will disturb them time and again. After about a month of time, siphon your wine off of the fruit matter and dead yeast, settled down at the bottom of the jugs. Keep the wine in the gallon bottle with at least an inch of headspace. Store the same for another three months allowing it to ferment completely. Letting the wine age depends upon your choice. Store the wine in coloured or clear bottles and enjoy. Note: If you see layer of dead yeast and fruit matter re-forming while storing it, you can siphon it off once more or accordingly.
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