Homemade Grape Wine Food

HOMEMADE WINE

Steps:

• Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
• Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

EASY HOMEMADE WINE

Steps:

• Pour grape juice into 5-gallon container.
• Bring water and sugar to a boil until sugar is melted.
• Let cool.
• Pour into container.
• Add 1 pkg yeast (activating beforehand is optional).
• Close with airlock stopper.
• Allow to ferment for 3 weeks in a sanitized 5-gallon container.
• After 1 additional week, bottle.

GRAPE JELLY

Steps:

• First make the grape juice using clean washed grapes.
• To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
• Bring to a boil and simmer covered for 10 minutes.
• Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
• In a very big pan, put 5 cups of the juice.
• Add the fruit pectin to the juice.
• Mix well.
• On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
• Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
• Remove from heat, skim off foam and pour into hot jars.
• If using paraffin, pour hot paraffin in on top of jelly.
• Or seal with canning lids.

GRAPE WINE

Steps:

• Mash grapes and let ferment 3 to 5 days.
• Draw off 5 quarts of juice.
• Dissolve sugar in hot water.
• Pour all into a 5 gallon jug container.
• Add water to fill jug to top.
• Cover jug opening with a small sandsack for 3 to 4 months.
• Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.

WILD GRAPE WINE

Steps:

• Choose ripe Wild Grapes, Pick them in clusters on the stems, bring them home and wash them in cold water leaving them on the stems.
• Place grapes with stems on, in water just to cover, in an enamel or non metallic kettle.
• Bring just to a boil, simmer till skins on the grapes pop, Mash the grapes in the water, Strain juice into a non-metallic container, through several layers of cheese cloth or a clean dish towel to remove grape pulp, seeds and stems.
• Reserve the juice, Throw away stems and pulp.
• Measure the juice.
• Add equal amounts of sugar and water, (ie: 1 gal juice, 1 gal sugar, 1 gal water) put wine mixture in clean crock.
• spread or sprinkle 1 cake or one pkg dry yeast on dry bread crust and allow it to float on top of the wine mixture, cover crock with a clean dish towel, let ferment for 3 days, strain wine, into non metallic container such as an enamel canner kettle, wash the crock and be sure to rinse it very well, put wine back into the crock, allow to ferment for 4 days, stirring every day and skimming the foam from top, strain the wine again as before, wash the crock again, put wine back in the crock.
• Allow to ferment 4 days, stirring and skimming every day.
• Strain the wine once more, this time it is ready to bottle.
• The older it gets the better.

WINE (BLACKBERRY OR CONCORD GRAPE)

Steps:

• Make sure everything is washed clean in water, but do not ever use soap on anything that comes into contact with the wine.
• Remove grapes from stems. Either crush or beat in a food processor between 20 and 25 lbs. blackberries or grapes per 5 gal. vat.
• Pour juice and pulp into a 5 gallon vat.
• Crush 5 Campden tables and dump into vat.
• Dump 5 teaspoons of Pectic Enzyme into vat.
• Fill the vat with water up to the indented 5 gallon mark, which is about 4 or 5 inches from the top.
• Stir the mixture well and secure the lid and while pressing down to get as much air out as possible, cover the hole with scotch tape.
• Empty 1 package of wine yeast into a small glass half filled with water and place 2 teaspoons of orange or lemon juice into glass. Stir well and cover with saran wrap or plastic wrap, setting this aside over night.
• The next day, slowly dump the yeast mixture into the vat near one place at the edge. Make sure all of the yeast mixture gets into the vat. Do not stir at this time, as you want the yeast mixture to remain in one small area.
• Secure the lid and place the air lock into the hole thru the scotch tape and press down on the lid to expell the air from the vat.
• The next day begin stirring the wine twice a day, always replacing the lid and pressing out the air in the same manner. Repeat this for 7 days.
• After 7 days, remove all pulp from top of wine and strain it to save the juice through a cheese cloth or the like. Also strain the rest of the juice, so that you save as much of the juice as possible.
• Add 10 to 15 lbs. of sugar to the wine, depending on how sweet you desire the wine to be. This depends on your taste. The sugar also helps to increase the alcohol content.
• Let stand 3 weeks and then begin to rack the wine every 30 days. Racking is siphoning the wine into another vat, being careful not to siphon any of the sediment from the bottom, even if it means that you lose a little of the juice. By doing this every 30 days, the wine will become clearer.
• After about 4 or 6 months of racking, test the sweetness and add as much additional sugar as you require.
• At this time, also 1/2 oz. of Potassium Sorbate, which stops the fermenting process, and 5 teaspoons of Sparkolloid to the wine and stir.
• In 30 days rack again and bottle.