Tag Archives: champagne yeast

Apple Mead Recipe

This is a wine/mead that I’ve made in the past and it turns out pretty well.  I can remember making this with my uncle when I was just a kid.  Today a lot of people call it, “Apple Jack”.  I’m not really sure if it’s the same thing, I just call it, “Apple Mead”.  It has a citrus like flavor to it and it is a bit sweet because of the honey.

apple

Yield: 1 Gallon

Ingredients:

3 lbs honey

1 gallon apple cider

1 teastpoon acid blend

1 teaspoon pectic enzyme

1 package champagne yeast

1 teaspoon yeast nutrient

Directions

  • In a large pot, boil the honey (1 part honey 2 parts water)
  • Let mixture cool down, and transfer it to a 2 gallon plastic container
  • Add cider, acid and pectic enzyme.
  • Rehydrate yeast and add nutrient to mixture
  • Once yeast starts bubbling add to must
  • Put on air lock and lid, let it ferment
  • After 7 days, rack into another fermenter
  • Refill with water if needed.
  • Rack after 3 months
  • Rack again after 6 months
  • Then bottle
  • Don’t drink for 1 year

It’s  a pretty simple recipe, but one that is worth making time and time again.  Hope that it serves you well!

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Ginger Metheglin Recipe

One of the things about mead is that you can really do what ever you want.  It sometimes becomes confusing for newbies in the mead world to figure out what recipes to do.  Well I can assure you this is a great mead recipe.  This is a ginger mead, so get ready for a bit of spice.

ginger

Ingredients

3 oz ginger

1 cup white grape juice

Juice and zest of 1 orange

Juice and zest of 1 lemon

Juice and zest of 1 lime

3 lbs of honey

1 teaspoon pectic enzyme

1 package of champagne yeast

1 teaspoon yeast nutrient

1.5 cups of orange juice

Directions

  • Put ginger, grape juice, juices and zest into a container
  • Boil the honey in the water (1 part honey 2 parts water)
  • Pour honey mixture into the 2 galloon container and let cool
  • Add pectic enzme and enough water to make 1 gallon
  • Add yeast and yeast nutrient as well as orange juice
  • Mix in with everything else.
  • Ferment for 3 months
  • Rack and then let it ferment for 6 months
  • Bottle, then let it bottle for about 6 months before you drink.

 

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Pineapple Wine

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Easy Pineapple Wine

Pineapple wine is a pretty nice wine to have in the summer time when you are hanging out pool side.  While it may be hard to think that about the summer when we’re are in the midst of winter, the wine itself will have to age so doing it now will put you in perfect timing for that particular time of the year.

So below is a nice pineapple wine, easy to make – delicious to drink.

Pineapple Wine – 1 gallon Recipe

Ingredients

3.25 quarts of water

2 lbs sugar

2 16 oz cans of Pineapple

1 tsp acid blend

1 tsp yeast nutrient

1 Campden Tablet

1/2 tsp pectic enzyme

1 packet Champagne Yeast

Directions:

  1. Put water and sugar in pot and bring to boil.
  2. Drain Pineapples from juice and rinse in cool water.
  3. Put fruit in nylon bag and place in primary fermenter
  4. Squish Pineapples with clean hands or potato masher
  5. Pour hot sugar-water over the crushed Pineapples
  6. Add acid, tanning and yeast nutrient
  7. (If you add campden tablet let it sit for 24 hours with top and air lock)
  8. Add pectic enzyme and yeast then add top and air lock
  9. Let ferment for 2 weeks then remove the nylon bag
  10. Rack into secondary fermentation (glass jug)
  11. Let it sit for 2 – 4 months
  12. Add campden tablet, and stabilizer (1/2 tsp per gallon) wait until air lock  has shown no more fermentation
  13. Add 6 ounces of sugar boiled in water
  14. Then bottle

 

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Banana Wine

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Banana Wine

Honestly, I’ll come out right and say it.  I was inspired to find this recipe after watching the show on the Discovery Channel, “Moonshiners”.

They made banana brandy which I have never tasted.  Brandy is distilled wine for those that don’t know.  I can tell you this, I’ve never had banana wine either.  My curiosity got to me and I will be  trying banana wine with this recipe.

With all of that said, I haven’t made this recipe – yet.  I’m going to though.  I found this one in one of my uncles recipes books that he lent to me.  Looking at his chicken scratch I came up with the recipe below.  It looks pretty legit, and pretty standard as far as it goes with recipes.

Banana Wine – 1 gallon Recipe

Ingredients

3.25 quarts of water

3 lbs sugar

4.5 lbs fresh banana’s

2 tsp acid blend

1/8 tsp tannin

1 tsp yeast nutrient

1 Campden Tablet

1/2 tsp pectic enzyme

1 packet Champagne Yeast

Directions:

  1. Put water and sugar in pot and bring to boil.
  2. Peel and slice banana’s, rinse in cool water and drain
  3. Put fruit in nylon bag and place in primary fermenter
  4. Squish banana’s with clean hands or potato masher
  5. Pour hot sugar-water over the crushed banana’s
  6. Add acid, tanning and yeast nutrient
  7. (If you add campden tablet let it sit for 24 hours with top and air lock)
  8. Add pectic enzyme and yeast then add top and air lock
  9. Let ferment for 2 weeks then remove the nylon bag
  10. Rack into secondary fermentation (glass jug)
  11. Let it sit for 4 – 6 months
  12. Add campden tablet, and stabilizer (1/2 tsp per gallon) wait until air lock  has shown no more fermentation
  13. Add 6 ounces of sugar boiled in water
  14. Then bottle
  15. Keep for a year before you drink

 

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