So you want to make your own wine, but you don’t own a vineyard?
Ingredients:
Fruit or flavorings (amount vary – see below)
4 kilograms sugar
9 tablespoons of yeast (Brewer’s yeast is best, but baking yeast works too)
½ cup strong tea
1 liter Sobo (any flavor)
Water
Materials:
Two 20-liter plastic buckets with lids
One bandana or similar piece of cloth
Bottling Materials (Optional):
18-20 old booze bottles
18-20 small squares cut from plastic bags
18-20 rubber bands
Funnel
Instructions:
Determine what you want your flavor your wine with. Almost any fruit or
edible herb will work. The amount varies
for the type of flavoring you have chosen.
Large fruits, such as mangoes, guavas, or bananas will take about 20
individual fruits. Smaller things like
mint leaves, lemon grass or chidede will take about 8 loosely packed cups. There are no set rules for these
measurements, so play around with them as much as you like. For large fruits, cut them into smaller
pieces or mash them up a bit. For things
like mint, bruise the leaves so that the flavor will be released.
1)
Dissolve the 4 kgs of sugar with warm water in a clean plastic bucket
2)
Add the flavorings that you have decided on
3)
Add ½ cup of strong tea (this adds tannin that helps mellow the wine)
4)
Fill the bucket within 2-4 inches of the rim with warm water (leave room
for foam)
5)
Sprinkle the 9 tablespoons of yeast on the surface of the water (stir in if
desired)
6)
Cover and leave for 7-10 days
7)
Strain contents through CLEAN cloth into second CLEAN bucket to remove
solids
8)
Leave for another 7-10 days and it’s ready for drinking
Bottling Option
1)
Take the finished product and funnel into clean old booze bottles
2)
DO NOT CAP! Fermentation is still taking place and the bottles will explode
3)
Seal the mouth of jars with plastic squares and rubber bands. This will allow room for expansion
So far I have made papaya, banana and lemon grass wine. Delicious!
Play around with flavors and enjoy!
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