Home-made Wines
Ingredients
Directions
Prepare the must
Dissolve the sugar in the fruit juice.
Add water to make a total of 10.5 gallons.
Pour the mixture into a large tub.
Cover the tub with a blanket and a board.
Let it sit at 55°F to 60°F for 12 to 24 hours.
Ferment
Transfer the mixture into a fermentation cask, filling it nearly to the bung-hole.
As fermentation occurs, add more must to keep the level near the bung-hole.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- White sugar
- Provides the sugar that yeast converts into alcohol during fermentation.
- Fruit juice
- Supplies the fruit flavor and the sugars that ferment into the wine.
The step that matters
Keeping the cask filled near the bung-hole. As fermentation releases gas and foam, the level drops. Topping up with more must keeps air out of the cask, which limits oxidation and spoilage organisms that can sour or spoil the wine.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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