Sunday 24 January 2016
Wednesday 19 August 2015
Do it yourself wine.....Salut Salut!
Mango Wine
3-4 lbs fresh mango
2-1/2 lbs finely granulated sugar
7-1/4 pts water
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1/4 tsp tannin
Wine yeast
Put water on to boil. Meanwhile, peel the mangos, cut the flesh away from the large seed, and slice and dice the flesh. Pour diced flesh in nylon straining bag, tie bag and put in primary. Mash the flesh with your hands or a sterilised potato masher or piece of hardwood. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient.
Cover and allow to cool to room temperature. Add pectic enzyme, cover primary and set aside for 12 hours. Add yeast and recover the primary. Squeeze bag two to three times daily for ten days. Drip drain bag, squeeze gently to extract extra juice and discard pulp (or use to make a “second wine”).
Allow wine to settle overnight, then rack into secondary. Top up and fit airlock. Rack again after 30 days and again every two months for six months. Stabilise, sweeten to taste, wait ten days, and rack into bottles. Age this wine a year before drinking. Serve chilled or over ice.
3-4 lbs fresh mango
2-1/2 lbs finely granulated sugar
7-1/4 pts water
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1/4 tsp tannin
Wine yeast
Put water on to boil. Meanwhile, peel the mangos, cut the flesh away from the large seed, and slice and dice the flesh. Pour diced flesh in nylon straining bag, tie bag and put in primary. Mash the flesh with your hands or a sterilised potato masher or piece of hardwood. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, tannin and yeast nutrient.
Cover and allow to cool to room temperature. Add pectic enzyme, cover primary and set aside for 12 hours. Add yeast and recover the primary. Squeeze bag two to three times daily for ten days. Drip drain bag, squeeze gently to extract extra juice and discard pulp (or use to make a “second wine”).
Allow wine to settle overnight, then rack into secondary. Top up and fit airlock. Rack again after 30 days and again every two months for six months. Stabilise, sweeten to taste, wait ten days, and rack into bottles. Age this wine a year before drinking. Serve chilled or over ice.
Enjoy and make your own Trini wine
Hibiscus Flower Wine
1-2 oz dried hibiscus flowers
2-1/2 lbs sugar
7 pt water
1-1/2 tsp acid blend
1 tsp yeast nutrient
1 pkg yeast
Note: Dried, whole or crushed flowers are available from many specialty and health food stores and are used to make a delicious tea.
Combine water and sugar and put on to boil, stirring occasionally until sugar is dissolved. Tie flowers in nylon straining bag and put in primary. Pour boiling sugar-water over flowers and stir in all ingredients except yeast.
Cover until water cools to room temperature. Squeeze flowers to extract maximum flavour and then discard flowers or use for tea. Add activated yeast, and stir. Rack to secondary, top up with water and fit airlock. Ferment 30 days then rack into clean secondary. Refit airlock and rack again after additional 30 days.
Salut Salut!
1-2 oz dried hibiscus flowers
2-1/2 lbs sugar
7 pt water
1-1/2 tsp acid blend
1 tsp yeast nutrient
1 pkg yeast
Note: Dried, whole or crushed flowers are available from many specialty and health food stores and are used to make a delicious tea.
Combine water and sugar and put on to boil, stirring occasionally until sugar is dissolved. Tie flowers in nylon straining bag and put in primary. Pour boiling sugar-water over flowers and stir in all ingredients except yeast.
Cover until water cools to room temperature. Squeeze flowers to extract maximum flavour and then discard flowers or use for tea. Add activated yeast, and stir. Rack to secondary, top up with water and fit airlock. Ferment 30 days then rack into clean secondary. Refit airlock and rack again after additional 30 days.
Salut Salut!
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