I know I already posted a wine recipe, but this one is better and more detailed. I am currently fermenting lemon grass wine with this recipe. I received it from my old site mate, Sol - a true Tonga and good friend who cares about his wine. Enjoy.
o Needed:
1 20L plastic bucket
3kg sugar
6 tablespoons dry tea leaves
3 tablespoons dry bakers yeast
1 liter orange sobo
2-8 cups sliced fruit
1. Clean bucket very well. The more sterile the better. You can even use a little bleach or hot water.
2. Start pot of water boiling with tea leaves. While doing this you can slice or squash up the fruit leaving out seeds and rinds. Add fruit to bucket along with sugar.
3. Once tea is at a rolling boil, pour into bucket. Cover tightly and let steam sterilize contents of the bucket.
4. Wait until bucket is cool to the touch.
5. Add the liter if Sobo. Sobo, or other commercial shelf-stable squash, contains preservatives that slow bacterial growth. Bacteria are responsible for the strange or bad flavors that sometimes develop in bucket wine. However, you don’t want too much preservative or you will kill the yeast which makes wine alcoholic. One liter of Sobo provides about the right amount.
6. Stir the mixture with a very clean, sterile metal spoon
7. Sprinkle yeast on top of the mixture. Make sure the mixture is not too hot, because it will kill the yeast if it is too hot.
8. Fill the bucket with clean water, up to about 2 inches below the rim.
9. Cover bucket tightly and leave for 2-6 weeks. If the wine is still sweet after this time it can be left for as long as 6+months and will keep getting better. Other batches are usually best consumed within 3 months.
You can also make excellent mead, or honey wine, with this recipe. Replace the 3 kg sugar with 5kg of honey, use no fruit, and add 1 tablespoon each of cloves and cinnamon just before you close the bucket.
1 20L plastic bucket
3kg sugar
6 tablespoons dry tea leaves
3 tablespoons dry bakers yeast
1 liter orange sobo
2-8 cups sliced fruit
1. Clean bucket very well. The more sterile the better. You can even use a little bleach or hot water.
2. Start pot of water boiling with tea leaves. While doing this you can slice or squash up the fruit leaving out seeds and rinds. Add fruit to bucket along with sugar.
3. Once tea is at a rolling boil, pour into bucket. Cover tightly and let steam sterilize contents of the bucket.
4. Wait until bucket is cool to the touch.
5. Add the liter if Sobo. Sobo, or other commercial shelf-stable squash, contains preservatives that slow bacterial growth. Bacteria are responsible for the strange or bad flavors that sometimes develop in bucket wine. However, you don’t want too much preservative or you will kill the yeast which makes wine alcoholic. One liter of Sobo provides about the right amount.
6. Stir the mixture with a very clean, sterile metal spoon
7. Sprinkle yeast on top of the mixture. Make sure the mixture is not too hot, because it will kill the yeast if it is too hot.
8. Fill the bucket with clean water, up to about 2 inches below the rim.
9. Cover bucket tightly and leave for 2-6 weeks. If the wine is still sweet after this time it can be left for as long as 6+months and will keep getting better. Other batches are usually best consumed within 3 months.
You can also make excellent mead, or honey wine, with this recipe. Replace the 3 kg sugar with 5kg of honey, use no fruit, and add 1 tablespoon each of cloves and cinnamon just before you close the bucket.
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