Recipe by Alan Leonetti
There are many homemade wine making recipes, but remember, to make a great wine there are no shortcuts. You will need to purchase the following supplies from a wine making store. If there is not one in your city, go online and search for wine making supplies. The following supplies are needed: Two 5 gallon plastic wine vats, 1 hard plastic J-shaped siphon tube, 1 soft plastic piece tubing fit onto hard siphon tube, 1 plastic air lock for top of vat, 5 Campden tablets, 5 teaspoons Pectic Enzyme, .176 oz. (1 package) wine yeast, 5 teaspoons Sparkolloid, 1/2 oz. Potassium Sorbate. After the wine is completed and ready to bottle, you will need to purchase from the same store the bottles, corks and a corker. Remember that you get what you pay for. The more you spend for a corker, the better and easier the corking process will be. If you need to contact me, you may do so: AlanLeonetti@q.com
- 25 lbs blackberries or 25 lbs concord grapes
- 2 teaspoons orange juice or 2 teaspoons lemon juice
- 10 -15 lbs granulated sugar
Directions See How It's Made
- 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.