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| − | [[Category:Fabulae Mensae]] | + | <includeonly>[[Category:Roman cooking]]</includeonly> |
| − | Visit [http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/ Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers)] | + | Visit [[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)| Sodalitas Coquorum et Cerevisiae Coctorum]] (The Society of Cooks and Brewers). |
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| | [[Weights and measures]] | | [[Weights and measures]] |
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| − | [[One-Gallon Winemaker]] | + | |
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| − | This is a very basic set of instructions for the beginning home winemaker, using 11.5 oz cans of liquid or frozen juice concentrates.
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| − | Make sure that the juice you wish to use does not contain any preservative, such as potassium sorbate or benzoates; the yeast won't work. Other additives, such as ascorbic or citric acid; will not adversely affect the fermentation.
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| − | Anything that contains sugars can be fermented into an alcoholic beverage. Some raw materials work better than others: grapes, apples, honey, malted barley, and the like. (The winemaker’s motto: If it has sugar, it ferments!) We'll concentrate on grapes and other fruits herein.
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| − | We’re not looking at fine vintage wines as an end result. But, these juices will make nice, drinkable table wines.
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| − | You have the goods if you’ve been making mead or beer. If not, very little equipment is actually needed.
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| − | Basic Equipment List: a 6-quart stainless or enameled pot, a plastic stirring spoon, 1 qt capacity measuring cup, set of kitchen measuring spoons, a 2 gal food grade plastic tub with snap lid drilled for a rubber stopper/airlock (primary fermenter), clear plastic sheet large enough to cover the tub, 2-1 gallon glass jugs (secondary fermenter) with 1 drilled rubber stopper to fit, airlock, 3” x 3/8” inside diameter clear aquarium water line, 2 cleaned/sanitized screw top plastic soda bottles with caps (2 L size work well). We will be using dried all-purpose wine yeast for all of the following. Unscented household bleach can be used as a sanitizer; be sure and rinse thoroughly.
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| − | Basic Process: Gather all equipment and ingredients per recipe. Sanitize the equipment and working area. Bring 1 qt of water to a boil, and then turn off the heat. Dissolve in the concentrate and any extra sugar source. Dissolve in any additives, including 1 crushed Campden tablet. Pour into the primary fermenter with 1 qt very cold water. Top off to 1 gallon, cover with the plastic sheet and let rest at least 24 hours. (DON'T ADD THE YEAST UNTIL THE REST PERIOD IS OVER!) Rehydrate the yeast in 1 cup of warm water for 15 minutes and stir it into the must (readied wine base). Cover with the plastic sheet; stir the foam down twice a day for three days. Snap on the cover and set the water-filled airlock. Siphon off the debris after 1 week to the glass secondary. Top off to 1-gallon with boiled tap water. Let the wine ferment until all activity ceases. Siphon to the second glass jug and then top off with sufficient boiled water in which 1/2 Campden tablet has been dissolved. Airlock and let rest 3 weeks to clear. Siphon into the two soda bottles and cap. Let age 2 to 3 months.
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| − | Basic Red or White Grape Ingredients: 3 cans concentrate, 1 c table sugar, 1 t acid blend, 1/2 t pectic enzyme, 1 t nutrient, 1 pkg wine yeast
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| − | Basic Apple Ingredients: 2 cans concentrate, 2 c sugar, 1 1/2 t acid blend, 1/2 t pectic, 1/4 t tannin, 1 t nutrient, 1 pkg wine yeast
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| − | Basic Cherry Ingredients: 4 cans concentrate, 1 t acid, 1/2 t pectic, 1 t nutrient, 1 pkg wine yeast
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| − | Making wine from fresh fruit need not be thought of as difficult either. The main difference is the bulk of the ingredients. But, that is a discussion for another series of articles.
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