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This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .


E. & O. E.


Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  27 June 2017.


Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.


If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.


Finally the sanity clause: As Chico Marx

famously said to brother Groucho,


  “Everybody knows there ain't no

     Sanity Clause!”



WARNING:-

Some pages may contain music!

Do not enter this site if you are allergic to nuts!

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             All right, I don’t really have a recipe for alligator wine & alligators tend to growl/roar more than they whine but it is a good excuse to play “Alligator Wine”, performed here by Screamin’ Jay Hawkins & written by Leiber & Stoller.


If no sound plays then you may need an MP3 player or the iTunes player, both are available free in the internet. If you still get no sound then turn your ‘speakers on!

Alligator Wine
& Other Recipes

As with my beers & ciders, most of these recipes were made using my “piggy-back” method so do not expect them to be award-winning wines, just drinkable ones, some will obviously be better than others but nothing I consider unworthy has been included.


Where recipes call for acid, I use tartaric as any excess tends to precipitate out in the form of argols. Messing about with several acids is costly & wasteful - you end up throwing most away.


Discrepancies may have crept in, mainly through my bad record keeping. Before attempting any recipe it is best to chuck all the information into a wine recipe calculator just to be on the safe side.


Where “XXg sugar/100ml” is quoted, the information was taken from the information panel of the relevant container & used in my calculations.


Where “5g” is quoted for pectic enzyme, Bentonite & nutrient 1 tsp can be assumed, quantities for these ingredients are not critical.


Calculation Errors


Wines are much better to predict the parameters of than beers as the don’t normally use un-fermentable sugars (malts etc.) & the colours are normally restricted to various shades of white, pink & red. Bitterness is of no consequence, not even if you’re making hop wine. The sugar & acidity levels are important, as are tannin levels but to a lesser degree. The YoBrew calculators uses data based on “typical” fruits etc. If no data was available then I have taken an “educated” guess. All the wines made this way have been, so far, perfectly acceptable (to me). I would expect the OG to be within 1 or 2° of the quoted value, the FG would normally would have a similar error.


More of my wine recipes can be found at www.yobrew.co.uk/wine.php#FruitJuiceWine. These include my favourite white, rosé & red “Grape & Apple” (“Grapple”) wines. I produce far more of these wines than any other.


WARNING When using supermarket fruit juices, select those which are free from preservatives &/or sweeteners as they may inhibit fermentation & add some chemical flavours.

Piggy-Back

Wine Recipes

#pigwinw

Piggy-Back Wine Recipes

#Home

The alligator bottle holder is available in the USA from the Tropic Treasure Store.

APPLE & ELDERFLOWER OR ROSE PETAL


Two heads of fresh  elderflowers (check the smell before picking) or 15g dries elderflowers may be added to the above wine. For the rose petal wine add the petals from eight full-blown (fully opened) strong smelling roses, best picked on a hot summer’s day.

It is best to be on the cautious side when adding flowers to a wine as too many will spoil it, too few then you can always add more the next time.  For other types of flowers ensure they are not poisonous!

APPLE JUICE

After 3 months it was very, very pale lemon coloured & star-bright. A bit acidy/sharp with some lemon, melon & apricot stone. NOT AT ALL BAD.

Apple juice (11g sugar/100ml)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

3 litres

675g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1079

992

11.4

0.59

0.01

APPLE, CRANBERRY & RASPBERRY

Very pale peach/apricot colour with a hint of red & a hint of raspberries.

Apple juice (11g sugar/100ml)

Cranberry & raspberry juice (12.6g)

Rhubarb

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

1.5 litre

1 litre

250g

700g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1081

994

11.5

0.51

0.05

BLACK CHERRY, PRUNE & STRAWBERRY

After only 2 months it had a lovely red colour, sweetish taste, fair body, some strawberries & cherries. Some warming as it went down & a slight alcohol burn. Very good, improved with age. The grape concentrate could be replaced with two litres of red grape juice. Don’t worry too much about the can sizes.

Tin black cherries (14.5g sugar/100g)

Tin prunes (18g sugar/100g)

Tin strawberries (14g sugar/100g)

Red grape concentrate

Sugar

Tartaric acid

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

425g

420g

410g

250ml

900g

2 tsp

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1100

992

14.7

0.59

0.05

CRANBERRY

About 5g of Oak granules were added, not necessary, it’s your personal choice.

A pale red colour, a hint of strawberries & had “legs”. Well worth the trouble, excellent.

Red grape juice (15.6g sugar/100ml)

1l Cranberry juice (11.7g - had added sugar & sweeteners - OOPS!)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

2 litre

1 litre


510g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1075

993

11

0.52

0.13

GINGER IV

No! This medium-dry wine does not contain IVY, it is my fourth version & (thankfully) the best so far, each version contained progressively more ginger, this one has three times that of the original. These wines generally need about a year to mature but this was drinkable after 6 months. Note that the mixed spice is optional.

* Allow some space for the sweetening sugar, say 150ml. See the sweetness table for a guide to the amount required.

**150g ginger cleaned, peeled with a potato peeler& grated, 120g was actually used.

White grape juice (15.6g sugar/100ml)

Apple juice (11g)

Mashed banana flesh (1 large banana)

Fresh root ginger

Mixed spice (optional) (Schwartz used – Cinnamon, coriander seed, caraway, nutmeg, ginger & cloves.)

Sugar

Sugar (sweetening)

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

2 litres

500ml

150g

150g**

2 tsp



900g

100g used

1 tsp

1 tsp

½ tsp

Calculations (4.7* litre original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1102

992 (1000+ after sweetening)

14.9

0.53

0.1

GRAPE & TINNED FRUIT

Almost colourless, like “thick water”, nothing demanding or prominent, just fine. I’ve tasted much worse wines costing over £6 (1999 prices) from the “Sunday Times Wine Club”.

Seedless grapes

Tin Australian pears (8g sugar/100g)

Tin Fruit cocktail in syrup (9.9g)

Sugar

Sugar (sweetening)

Tartaric acid

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

400g

410g

410g

875g

75g used

2 tsp

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1081

995 (1000 after sweetening)

11.8

0.49

0.03

GRAPPLE 2

One of my many variations of my “Grapple” recipe. Very pale “apple green”/yellow colour, toffee apple in the nose, melon, lemon, almonds, some red fruits (mainly raspberry from Summer Fruits) with a long finish. Reducing the Summer Fruits concentrate to say 20 or 30ml would make the wine a little more subtle although this was not a problem to me but some may find a white wine tasting of raspberries a little disconcerting.

White grape juice (15.6g sugar/100ml)

Apple juice (11g)

Summer Fruits concentrate (50% sugar)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

2 litres

1 litre

50ml

540g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1079

994

11.4

0.62

0.01

PEACH NECTAR

Pale yellow (lemon) colour with a greenish tinge, star-bright, quite sharp & dry with lemon, melon, almond acetone (?) in the taste & bouquet, had legs. Very enjoyable.

White grape juice (15.6g sugar/100ml)

Apple juice (11g)

Peach nectar (14.3g)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

1 litre

1 litre

1 litre

600g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1081

994

11.8

0.62

0.09

RED GRAPE

Nice & easy to make, a pale red in colour with a sharpish taste. After 11 months it had quite a strong fruity taste & aroma with a bit of a bite & had legs. White grape juice could also be used, as could a mixture.

Red grape juice (15.6g sugar/100ml)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

3 litre

520g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1079

994

11.4

0.61

0.13

SUMMER ROSÉ

Very nice.

Red grape juice (15.9g sugar/100ml)

Apple juice (11g)

Summer Fruits concentrate (50% sugar)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

1 litre

500ml

500ml

500g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1088

993

12

0.54

0.06

BLACK CHERRY

A simpler wine than previous but very pleasing, very fruity. The fermentation produced lots of (harmless) argols & maturation produced even more.

Red grape juice (15.6g sugar/100ml)

Tin black cherries (10.4g sugar/100g)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

3 litre

425g

580g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1086

992

12.6

0.68

0.13

I added about half a sachet of oak granules (provided with a Beaverdale 4.5 litre kit) at the start of fermentation, I hate too much oakiness.

RHUBARB PETE’S RHUBARB WINE

Pale yellow (lemon) colour, very, very enjoyable, a very understated & elegant wine. I would never have thought that the humble rhubarb could make such a fine wine!

Rhubarb

Apple juice (11g sugar/100ml)

Sugar

Ground ginger (optional)

Vitamin B Complex tablet

Sodium bicarbonate

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

1.6Kg

1 litre

860g

½ tsp

1

½ tsp

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1078

994

11.35

0.57

0.03

Clean the rhubarb, remove any bad bits, chop into “thumb-sized” & freeze.

The rhubarb is then thawed to extract the juice (1.2 litres assumed). Dissolve the sugar in approx. 675ml of hot water to make approx. 1075ml of sugar solution.

Make the wine as normal & ferment to dryness.

Bulk mature for 3 months min. before bottling.

Wait another 3 months min. before serving.


Notes:-

The ground ginger was noticeable in the taste but may have imparted some subtle “hint” to the wine, it may be pertinent to increase this to 1 tsp (or more).

JAM WINE

Jam (typically 45g of fruit & total sugar content 65g per 100g)

Red grape juice (15.6g sugar/100ml)

Sugar

Tartaric acid

Pectic enzyme

Bentonite

Vitamin B Complex tablet

Yeast nutrient

Yeast

1362g (3 lb)


1 litre

850g*

1 tsp

4 tsp

1 tsp

1

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %


1083

993

12

0.55

RECIPE NOTES:-

I calculate the total sugar content to be approx. 850g*, adjust as necessary to fit in with your chosen ingredients. The jam may contain pectin & some citric acid, hence the high quantity of pectic enzyme used & my suggestion of using tartaric acid (see ARGOLS). The Vitamin B complex tablet ensures there are are sufficient vitamins for a good, healthy fermentation.

Suitable jams include strawberry, raspberry & black cherry or a mixture, but avoid using “reduced sugar” & “economy” jams.

BLACK CHERRY

Another version, this time with a tin of raspberries added & only 2 litres of red grape juice, this produced no (noticeable) argols. This wine definitely improved with maturation.

Red grape juice (15.6g sugar/100ml)

Tin black cherries (10.4g sugar/100g)

Tin raspberries (14.3g sugar/100g)

Sugar

Pectic enzyme

Bentonite

Yeast nutrient

Yeast.

2 litre

425g

300g

600g

1 tsp

1 tsp

½ tsp

Calculations (4.7 litres original vol.)

O.G.

F.G.

Alc. %

Final acidity %

Tannin %


1079

994

11.4

0.58

0.09

Annual 2015

Pete’s YoBrew Beer +

Wine & Jam Calculators