12 pounds, Wildflower Honey
2 pounds, blueberries
2 teaspoons, gypsum or water crystals
3 teaspoons, yeast nutrient
1 ounce, Hallertauer Leaf hops
1 tablespoon, Irish Moss
2 packs, Red Star Pastuer Champagne yeast
Boil hops, yeast nutrient and water crystals for 30 - 45 minutes. Add Irish Moss in the last 15-30 minutes of the boil. Turn off the heat and add the honey and the blueberries, steep at 180-190 degrees for 15 minutes minimum (30 minutes is ok too). Pour the whole mixture to a bucket or carboy and let cool (or use a wort chiller if you have one). Add the yeast at the temperature recommended on the packet (85-90 degreesI think). Let it ferment. Rack the mead off the fruit after 6-7 days (you can actually let it go longer if you like). Let ferment for 4 more weeks in the secondary then bottle. Other people like to rack their meads at 3-4 week intervals and let it keep going in the carboy. I don't think too much fermentation went on after the first 4 weeks (I made this in July so it fermented fast), so if you keep racking you'll basically be doing some of the aging in the carboy, otherwise it will age in the bottles.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 4 weeks
Source: Jay Hersh (hersh@expo.lcs.mit.edu) Issue #643, 5/23/91
This mead had a terrific rose color. It took over 8 months to really age, and was fantastic after 2 years. It had a nice blueberry nose to it, and quite a kick.
Blackberry Wine
3 pounds of blackberries
3 pounds of sugar
1 gallon of boiling water
Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months.
SOURCE: Unknown
Chamomile Sangria
14 Chamomile Herbal Tea Bags
6 cups fresh, cold water
1 cup white seedless grapes, halved
1 cup seedless orange sections
1 cup strawberries, quartered
1 cup pineapple chunks
1 ½ cups cold pineapple juice
1 ½ cups cold cranberry juice
1 cup cold orange juice
2 cups cold ginger ale (diet ginger ale is fine, too)
Bring water to a rolling boil, pour over tea bags. Steep 10 minutes; remove tea bags. Allow to cool. Place fruit in a large pitcher. Add the liquid one at time; stir well. Chill at least 4 hours. Serve over chipped or shaved ice.
1gal
SOURCE: unknown
Elderberry Mead Port
10 lb. light clover honey
1 oz. tartaric acid
8 oz. dried Elderberries
1 yeast (EC 1118)
Bring 2 gallons of water to a boil in a stainless or ceramic
pan and remove heat source.
Add tartaric acid and honey, stir gently to dissolve.
Depending on how the honey was processed, there may be wax
and protein substance that will collect at the surface.
Gently
skim anything that appears, using a screen spoon.
Cover and allow to cool to 85f. Pour this into a 3 gallon
carboy, add yeast and attach air lock.
Allow to fermentation to proceed for two days before adding
elderberries.
Do a quick cold water wash on the dried elderberries using a
large fine screen strainer.
A lot of liquid which appears brown will pass through. Put
the rinsed elderberries in the carboy using a funnel.
Rack once about 4 weeks into the fermentation discarding the
elderberries.
Yields: 3 gal
SOURCE:unknown
Harvest Moonshine
1 heaping tablespoon whole cloves
1/2 cup dried for fresh apple peel
1/4 cup dried or fresh lemon peel
1/4 cup dried or fresh orange peel
2 whole cinnamon sticks
2 bay leafs
5-6 whole nutmeg seeds
1 inch sliced, crushed
ginger root
1 capful vanilla extract
1/4 tsp. allspice
1 gallon water
2.5 pounds honey
1/3 pkg. of active yeast or 1/2 pkg. wine yeast
To enjoy this wine for any fall celebrations, prepare it no later than Imbolc
(February 1). This is a rich honey mead which quiteliterally tastes like fall
when aged properly.
Begin by placing all ingredients, except for the honey and yeast, in a large
pot. Bring this slowly to boil so that it smells heady with herbs. Add the
honey and stir until dissolved.
As this boils, scum will surface in the bubbles. This should be scooped off,
then remove the entire batch from heat.
Suspend the yeast in 1/4 cup warm water to begin activating it. When the honey
water has cooled to luke warm, add the yeast and cover the pot with a thick
towel. Let this stand for three days.
Strain and bottle your wine in either loosely corked containers or in a gallon
jug whose top is left on very loosely to allow the fermentation pressure to
escape. Once the bubbling stops, you can cork or close the bottle tightly.
Take a quick taste to be sure it is still sweet enough for you. If not, pour
back into a kettle and add a little honey over a warm flame until you are happy
with the result. Re-bottle and allow to age.
If you prefer a non-alcoholic version of this, reduce honey on the initial
process to a personally pleasing taste and delete the yeast. Allow to age for
about six months for best flavor.
Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes.
Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When
fermentation subsides, pitch champagne yeast. When clear, rack to secondary.
Let sit a long time and then bottle. Age at least one year.
Specifics:
Secondary ferment: Long time
1 qt marigold petals, firmly packed
½ lb chopped golden raisins
2½ lbs granulated sugar
1 medium orange
7½ pts water
1 tsp yeast nutrient
1 pkt wine yeast
Put water on to boil, stirring sugar in until dissolved. Prepare zest of
orange peel and then extract the juice from the pulp. Put marigold petals,
chopped raisins and zest of orange in nylon straining bag and tie closed. Put
in primary with yeast nutrient and pour boiling water over bag. Cover primary
and set aside to cool. When room temperature or slightly warm, add activated
yeast. Recover primary and gently squeeze bag twice a day for 5-6 days.
Squeeze bag to extract liquid, discard contents of bag, and recover primary.
Allow to settle overnight and rack into secondary. Fit airlock and set aside
to continue fermentation. Rack, top up and refit airlock after 30 days, then
again after additional 60 days. Set in cool place 4 months, checking airlock
periodically for seal. Rack, stabilize and sweeten to taste if desired, but
this wine is very good dry. If sweetened, set aside additional 14 days to
check for signs of refermentation. If none or if wine is not sweetened,
carefully rack into bottles and cellar 12 months before tasting.
SOURCE:unknown
Mint Green Tea Lemonade
15 Green Tea with Mint Tea Bags
½ gallon fresh, cold water
2 (12oz.) frozen lemonade concentrate (no need to thaw)
Bring water to a rapid boil; remove from heat. Pour hot water over tea bags; steep 10 minutes. Remove tea bags. Place frozen lemonade intoa glass pitcher, add tea slowly and stir well.
Refrigerate 3½ hours. Stir well and pour into ice filled glasses. Garnish with mint leaves or lemon slices.
(1 gallon, 3 cups)
SOURCE: unknown
Rose Geranium Blackberry Liqueur
4 pt Blackberries
1 c Rose Geranium Leaves
4 c Vodka
1/2 c White Wine
1 c Sugar
1/2 c Water
Combine the berries, geranium leaves, vodka, and wine in a large
container with a tight-fitting cover. Set the mixture in a cool dark
place to season for one month. Open the container and bruise the
berries slightly. Cover and allow the mixture to steep for another
five days. Next, strain the mixture. Then pour through a filter. Boil
the sugar and water together in a saucepan until the sugar is dissolved.
Allow mixture to cool and gradually stir into the liqueur. Taste.
When the liqueur is to the desired sweetness, bottle and age for
approximately 4 to five weeks. Age in a cool dark place.
Makes about
one to two quarts.
Source: unknown
Sunshine Punch
1 qt. cranberry juice
1 c. sugar
2 c. orange juice
1 c. pineapple juice
1/2 tsp. almond extract
2 c. chilled ginger ale
1 pint pineapple sherbet
Blend the cranberry juice, sugar, fruit juices, and almond extract. Refrigerate, covered, until serving time. Just before serving, stir in the ginger ale and sherbet.
