I live in a very remote place and not everything may be available here.
1 qt. of fruit, any kind
1 package of active yeast
2 cups of sugar
1 gallon of water (separated as 1 cup hot water, 2 cups warm water and 13 cups)
Colander or cheese cloth
Container with tight-fitting lid
Mash and crush the fruit with a spoon or masher and transfer it to the clean, 1-gallon container or jug.
Mix the 2 cups of sugar in 1 cup of hot water. Make sure the sugar is completely dissolved. Let this mixture cool to room temperature. Once cooled, add the sugar mixture to the fruit and stir.
Dissolve the package of active yeast in 2 cups of warm water. As you mix this, the yeast may foam.
Combine the yeast mixture with the fruit and sugar.
Pour the remaining 13 cups of water into the container and stir the complete mixture.
Place the lid on the container and store it in a dark, cool place for 2 to 3 weeks to enable the mixture to ferment.
Strain the fermented mixture through a cheese cloth or colander to get a smooth consistency, and pour the finished product into a container for use.
March 11th, 2010 at 6:45 pm
Whew, I’ll try to make it short:
The hardware:
1- 5 gallon carboy or fermenting bucket
1 bottling bucket
cork
airlock valve
siphoning equipment (basically flexible tubing)
bottling equipment
bottles
corks
The software:
Favorite variety of grape juice
wine yeast
Add yeast to juice in primary fermentor. Add cork and airlock valve. Go away for a few weeks. When the airlock valve is no longer gurgling and the particulates have sunk to the bottom, siphon liquid into secondary container, leaving the yeast at the bottom of the primary. Leave everything to settle a bit more and bottle.
That’s the nitty, gritty short version. You can go to midwestsupplies.com for more info, supplies, brewing equipment kits, and wine ingredient kits. This is where I get all of my brewing equipment since I don’t have a local source.
References :
10 years of mead and beer brewing
March 11th, 2010 at 7:31 pm
1 qt. of fruit, any kind
1 package of active yeast
2 cups of sugar
1 gallon of water (separated as 1 cup hot water, 2 cups warm water and 13 cups)
Colander or cheese cloth
Container with tight-fitting lid
Mash and crush the fruit with a spoon or masher and transfer it to the clean, 1-gallon container or jug.
Mix the 2 cups of sugar in 1 cup of hot water. Make sure the sugar is completely dissolved. Let this mixture cool to room temperature. Once cooled, add the sugar mixture to the fruit and stir.
Dissolve the package of active yeast in 2 cups of warm water. As you mix this, the yeast may foam.
Combine the yeast mixture with the fruit and sugar.
Pour the remaining 13 cups of water into the container and stir the complete mixture.
Place the lid on the container and store it in a dark, cool place for 2 to 3 weeks to enable the mixture to ferment.
Strain the fermented mixture through a cheese cloth or colander to get a smooth consistency, and pour the finished product into a container for use.
References :
March 11th, 2010 at 8:12 pm
You’d be surprised what can be put together from items that can be found in "remote" places. For example, bakeries buy icing in food-grade buckets and usually toss them out. That gives you a primary fermenter and possibly a bottling bucket. What you can’t build yourself can be bought on line. Go to the Winemaker magazine website and click on Reader Resources for links to catalogs. As far as what you need goes, pick up a book by CJJ Berry. It doesn’t matter which one. All his books are pitched at beginning winemakers.
References :