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Red wine adds a floral, berry-scented richness to the butter-rich chocolate glaze that drips over the edges of this dark chocolate cake.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Dried Apricot Wine
This recipe can be made any time of the year. Stay away from dried apricots
containing sorbate, benzoate, sorbic acid, or benzoic acid. Makes one gallon (3.8
- 2.0 lb. (0.91 kg) chopped dried apricots
- 1 can Welch’s or Old Orchard 100% White Grape Juice (frozen concentrate)
- 1 1/4 lb. (0.57 kg) demerara or turbinado sugar (if unavailable, may substitute
- 1 1/4 tsp. acid blend
- 6 pints (2.8 L) water
- 1 tsp. pectic enzyme
- 1/4 tsp. grape tannin
- 1 crushed Campden tablet
- 3/4 tsp. yeast nutrient
- 1 pkg Red Star Côte des Blancs wine yeast
Combine all ingredients except yeast in fermenter. Stir to dissolve sugar,
cover and set in warm place for 24 hours. Add yeast, cover, and stir daily for
10 days. Strain into secondary fermenter, pressing pulp lightly. Top up to one
gallon (3.8 L) with water and fit airlock. Rack after 30 days and again after
an additional 60 days. When clear, rack again and bottle. Allow to age one year.
The Blueberry Wine Recipe Ingredients – Makes 4.5 litres / 1 gallon around 12% ABV
1.4kg Blueberries fresh or frozen (clean and prepared)
4.2 litres Water
2 tsp Citric Acid
1/8 tsp Tannin
1 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1 Campden Tablet
1 sachet Wine Yeast (My recommendations – Vintners Reserve R56 / Lalvin 71B / Lalvin EC1118)
Easy Wine Spritzer
Wine spritzers are lovely little wine-based drinks that feature a splash of sweet soda and taste summery fresh. They are easy to make, and endlessly adaptable.
Wine spritzers were undoubtedly the inspiration for the wine coolers of the late 1980s and early '90s. While not a novel concept, they are enjoyed in many wine-producing regions under different names. In Germany, for example, this cocktail is dubbed "süssgespritzter," referring to wine or cider mixed with lemonade or a citrus-inspired soda. On the canals of Venice, Italians enjoy a spritz Veneziano (or, simply, "spreetz"), a refreshing combination of sparkling wine, Aperol (an Italian orange liqueur), and soda water. The French 75, created in France around World War I, mixes champagne with gin, simple syrup, and lemon juice.
A wine spritzer is perfect when you have a bottle of white, red, or rosé wine on hand and the temperature outside is balmy. The ice and soda turn what could potentially be too heavy a drink for summer into a refreshing cocktail that is not only cooling but also lower in alcohol strength. Adding some fresh seasonal fruit to your glass makes it even more refreshing.
The Spruce / S&C Design Studios
Your holiday celebrations will be complete with this sparkling cocktail. It begins with a muddle of fig, orange, and cranberry, which is then topped with vodka and Prosecco. The recipe is incredibly simple, but the figgy sparkler's taste will amaze everyone who drinks it.
Homemade Wine Recipe
Get a gallon jug, preferably glass but plastic will do. Clean it out good. Smell it. Someone may have kept gasoline in it. Wash the jug with soap (NOT detergent), rinse with baking soda in water and—finally—rinse with clear water.
Put a pint and a half to two pints of honey in the jug (the more honey, the stronger the wine), fill with warm water and shake.
Add a pack or cake of yeast—the same stuff you use for bread—and leave the jug uncapped and sitting in a sink overnight. It will foam at the mouth and the whole thing gets pretty sticky at this point.
After the mess quiets down a bit, you're ready to put a top on it. NOT, I say NOT, a solid top. That would make you a bomb maker instead of a wine maker.
What you have to do is come up with a device that will allow gas to escape from the jug without letting air get in. Air getting in is what turns wine mixtures into vinegar.
One way to do the job is to run a plastic or rubber hose from the otherwise-sealed mouth of the jug, thread the free end through a hole in a cork and let the hose hang in a glass or bowl of water. Or you can make a loop in the hose, pour in a little water and trap the water in the loop to act as a seal.
Now put your jug of brew away about two weeks until it's finished doing its thing. It's ready to bottle when the bubbles stop coming to the top.
Old wine bottles are best. You must use corks (not too tight!) to seal the wine as they will allow small amounts of gas to escape. The wine is ready to drink just about any time.
You can use the same process with fruits or whatever, except that you'll have to extract the juice and, maybe, add some sugar. You'll also find that most natural fruit will start to ferment without the yeast and will be better that way.
Once you've made and enjoyed your first glass of wine, no matter how crude, you'll be hooked.
Homemade Peach Wine Recipe
Note : You can also use the recipe below to make a Nectarine Wine.
2 pounds peaches, peeled and pitted
4 1/2 cups granulated sugar
1 tsp. yeast nutrients
1/2 tsp. pectic enzyme
1/4 tsp. tannin
1 campden tablet
12 cups boiling water
1 pkg. wine yeast
Stone and chop fruit. Place in primary fermentor. Add water, sugar and the campden tablet, and stir to dissolve the sugar. Let mixture sit overnight.
The next day, add nutrients, pectic enzyme and tannin. Specific Gravity should be 1.090 - 1.095. Stir in the yeast. Stir daily for 3 days. Strain out fruit and squeeze a much juice out of it as you can. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup of wine. Stir gently, and place back into secondary fermentor. Repeat this process every six weeks until fermentation does not restart with the addition of the sugar. Rack every three months until one year old. Bottle.
If wine is not clear, or still has quite a bit of sediment forming between rackings, fine the wine as follows:
Use wine finings or plain gelatin. Gelatin: use 1 tsp. per 6 gallons of wine.
Finings: use 1/2 tsp. per 5 gallons of wine. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into the wine. Let sit 10 - 14 days. Rack.
If not clear enough yet, repeat the above process. DO NOT increase the amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.
The wine is best if you can refrain from drinking it for one full year from the date it was started.
6 recipes to use up the bottle of wine you opened last night
Wine is as wonderful to cook with as it is to drink — and we have great recipes using both white and red kinds.
You’ve probably heard that when cooking with wine, one of the best things to do is to try and pick a wine you’d also drink — not just to have a sip while cooking, but also to impart the flavors you love into the dish.
Many recipes will pair wine to the type of protein — white for fish and chicken, red for red meats — though you’ll certainly find recipes that defy that rule.
Read on for some options enhanced by wine. Not quite what you’re looking for? Check our Recipe Finder for more recipes featuring wine.
Linguine With Cod in a Saffron-White Wine Sauce, above. Make this easy, fancy-ish meal for those nights when you need to zhuzh it up.
How to Make Delicious Homemade Wine from Leftover Frozen Fruit
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
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Do you end up with a lot of frozen fruits in your freezer at the end of each season?
It’s great to have them on hand, but they also take up a good amount of room which could be used for other items.
Instead of freezing your fruit, wasting space in your freezer, and looking for ways to use it later, why not pull it out and begin using it now to make homemade wine?
I take any frozen fruit I have leftover at the start of a new growing season and turn it into delicious homemade wine. It tastes great and makes a great gift too.
Here’s how you can turn your frozen (or fresh) fruit into wine:
1. Choose Your Fruit
You can pick fresh fruit to make your wine, but I prefer to use the frozen fruit I have leftover.
My property has plenty of grapes, muscadines, blackberries, and blueberries. Therefore, I usually have plenty of fruit left over each year.
This project would even work if you have a plethora of store-bought frozen fruit going to waste in your freezer. Pull them out and put them to work.
When you’ve picked your fresh fruit or pulled your frozen fruit from the freezer, you’re ready to jump into your first winemaking adventure.
2. Prepare the Fruit
Whether your fruit is fresh or frozen, it’s a good idea to give it a rinse under the faucet. Be sure to use cold water.
If your fruit is fresh, be on the lookout for bugs and stems which may have stayed attached during the picking process.
I use a strainer to rinse my fruit. This allows the cold water to run between the fruit, but I don’t lose it in the drain.
When you’ve rinsed the fruit thoroughly, and you feel confident it’s clean shake any excess water from it and allow it to continue to drain in the strainer in your sink.
3. Prep the Wine Container
If you’ve ever made anything homemade, you know it’s vital to make sure all your equipment is sterilized.
The rules are the same when making your own wine. Any germs which are in the container during the winemaking process will make their way into your wine.
This could throw the whole process off and waste your ingredients. Not to mention, it could be unsafe to drink.
Therefore, take the time to sterilize your winemaking container. Your container should be large enough to make the amount of wine you’d like and hold the amount of fruit you’re trying to utilize.
This is the only specification for your container. Plastic or glass containers will both work for this process.
Once your container is chosen, run it through your dishwasher on the sterilize setting. If your container is too big, consider filling it with hot water.
Use caution if sterilizing the container by hand because you could easily burn yourself. You can also purchase a no-rinse sterilizer to make this part of the process easier.
When your jug has been sterilized, dry it, and it’ll be ready for use.
4. Let the Sugar and Fruit Mesh
It’s now time to put the fruit in its bag. You can use a cheesecloth or mesh bag. I prefer to use a pillowcase because I have them on hand at any given time.
The idea is for the juice of the fruit to drain into the container while separating the fruit. Any of these options should work well for this.
Once the fruit is in the bag, fit it into the container. Depending upon the size of your container, you may wish to open the bag up in the container first and add the fruit second.
After adding the fruit to the container, it’s time to make a simple syrup. I use 8 cups of sugar with 8 cups of water.
Heat the mixture on the stove and allow the sugar to dissolve, but don’t let it boil. When the sugar has dissolved add it to the container.
5. Start the Process
When your fruit and simple syrup have been added to your wine container, add more water until the container is full.
Add 1 teaspoon of yeast to the mixture in the container. I use a large wooden paddle to stir the yeast, water, and syrup around in the container.
Stir hard to where it breaks the skin of the fruit in the mesh bag. This will allow the juice to leak through the bag and into the mixture.
When the skins have been broken and everything is mixed, plug the bottle with the airlock.
6. Play the Waiting Game
The wine will sit in the container for 2 weeks. This allows the gases from the fruit to release in the container and begin turning the syrup into wine.
We use a large wine container to make our wine. It’s 6½-gallons. I store it in my bedroom in a corner during the 2-week waiting process.
You should hear the airlock begin to bubble almost immediately after it’s added. It’s a funny sound, but you get used to it over the 2-week waiting period.
7. Pull the Fruit
When the 2 weeks are up, it’s time to pull the fruit out of the container. This is why I use the mesh bag, to begin with.
Some people throw the fruit in the liquid mixture and allow it all to marry together for a couple of weeks.
However, by placing the fruit in a bag (or pillowcase in my case) you can easily pull the bag out, and you’re left with only wine.
Discard the fruit, or you can use it to make a second (smaller) batch of wine.
8. A Little Stronger, You Say?
My husband and I can’t agree on the intensity of our wine. I prefer a fruitier flavor. Yet, he prefers a more intense or bold flavored wine.
If you like your wine a little stronger, plug the container again when the fruit has been removed and allow the mixture to ferment. Another week or 2 should give you the bold flavor you desire.
However, keep in mind, the majority of alcohol is created during the initial 2-week waiting period.
If you’re unfamiliar with making your own wine, try making 2 separate batches to see which flavor you like best.
Bottle some after only 2 weeks and allow the second batch to sit for a month. You’ll know from this point forward how you prefer to make wine.
9. Clean It Up
When your wine is at its desired flavor, siphon the wine from the container. The siphon I use filters the wine as well which gives it a shinier finish.
You can filter it as much or as little as you’d like to give it the appearance you want your wine to have. This is only one of the many great things about making your own homemade wine.
It allows you to decide on the boldness of the wine, the ingredients, and how clear or cloudy you like your wine to be.
10. Bottle and Store Your Homemade Wine
Some people will store their wine in mason jars. I’ve heard of some saying their lids buckle which has turned me off from using mason jars to store homemade wine.
However, you can purchase wine bottles and corks online to store your own wine. If you don’t have a dark, cool location to store the wine, then go with darker colored bottles.
This will stop light from making its way through the bottles and harming your wine.
If you do have a dark, cool location such as a basement or root cellar to store your wine, you can go with lighter colored or clear bottles.
Store the bottles for a month before tasting. Wine can be stored for longer than a month if you prefer.
This process will help you save money on purchasing adult beverages, clear up freezer space, and put excess fruit to work.
Making homemade wine has endless possibilities and may even become your new hobby. You can also try your hand at making elderberry wine, or dandelion wine. Enjoy the fruits of your labor by indulging in your own, easy-to-make homemade wine.