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[Akka Homestead <akkabhomestead AT yahoo.com>]

Lisa K.V. Perry wrote:
> 
> 
> I'm so glad you're enjoying her.

She is totally awesome.  You should have seen her on that horse.  The
pictures are priceless.  As soon as I get them(they were taken on DD's
cell phone), I will share.

 They've trampled my new concord grape vine, but somehow it's
> still alive. I hope the onions/garlic will deter them next year.

How large-tall- is your vine?  If it is a small 1' or 2 ft vine, then
try this trick.  Get an old piece of stove pipe, about 3 or 4 feet long.
 I suppose you could drill holes in a large piece of PVC, but you need
some ventilation.  Place the pipe over the vine in the Spring-it forces the 
vine to grow taller, develop a more upright stem, and it gets the vine to an 
overhead trellis quicker.  They won't trample it again, it will grow faster 
to reach the light at the top, and you can attach things to the pipe to scare 
the deer...things like soap, pie tins, rattles, etc.

> Might do apple sauce, though we don't often eat a quart at once and
> it sometimes gets forgotten in the fridge before it's too late.
> Perhaps pint jars? maybe that's the answer.

I love SW's..very good apples.  Don't forget that you can use applesauce
instead of oils in cakes and such, and you can make applesauce muffins
and pancakes as well.  You can use applesauce in a lot of different
ways, so you should be able to use a quart once you open it.


> 
> It's a fruit rich year and this is Processing Time.


It has been the best year we have had in 10 years here.  Today, we
discovered that the wild muscadine vines are loaded as well.
Thank you for the dry wine recipe.  I don't drink very often, but I like  my 
wines dry.  I might make some pear wine, or muscadine, or both.(probably not)

Akka





>From erthnsky AT bellsouth.net  Mon Sep 15 21:43:06 2008
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Date: Mon, 15 Sep 2008 21:42:49 -0400
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Subject: Re: [Homestead] Dry Peach Wine/Cider Recipe
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On the pressedforwine website (I was looking for information as to where
to buy tannin and came across it), I found the following info, which not
only gives a substitute for the tannin, but explains what we were
talking about with the tannin in grape leaves the other day.

Tannin

Grape Tannin comes from the skins and of grapes. Wines that are
fermented with the skins (such as red wines) usually contain enough
natural tannin. For other wines (such as fruit wine), you may want to
consider adding tannins. Tannins give wine the extra character or
'spunk' that it may otherwise be lacking. It causes the "dryness" in the
mouth phenomenon, as it actually modifies the saliva in the mouth by
removing the lubrication in the saliva.

The chemical process in which tannins modifies saliva is actually quite
interesting. The tannin molecules combine with the protein molecules in
our saliva--destroying the saliva's ability to lubricate the mouth. The
amount, or extent in which the tannins may cause astringency is a strong
function of the polymerization of the tannin molecule. Typically, as a
wine ages, the degree polymerization of the tannin actually increases
for the fist few years--so wines will be more tannic in this stage. But,
once the tannin molecules reach a high degree of polymerization, they
actually begin to lose the capability to combine with the proteins in
saliva--so the astringency associated with the tannin will be decreased,
while the favorable characteristic of the tannin will be maintained. In
addition, during this period some of the tannins will begin participate
out of the wine. At this point, the wine has reached its ideal period in
which to drink--known as the "maturity plateau".

Tannin additives can be purchased from most wine supply stores as additives.

     * Tip: Regular black tea can be used to add tannins to wine. Use
1/2 teaspoon per half-gallon.











Lisa K.V. Perry wrote:
> *Basic Dry Wine Recipe
>
> I**ngredients*
>
> 50 peaches (rinsed, quartered and pitted - not peeled) or 10-12# of other
> fruit
> 5# white sugar
> 5 gallons water
> 5 tsp. acid blend (this is a product you buy, it's a combination of acids,
> but citric acid also works)
> 1 tsp. tannin
> 1 packet active dry yeast (I used Montrachet)
> 1 finely netted bag used for wine making (to fit 5 g. bucket)
> Campden tablets or Potassium Metabisulfite
> 6 gallon bucket w/ lid or similar item
> Fermentation lock
> 5 gallon Carboy
>
> Note: Many wine recipes call for campden tablets, or potassium
> metabisulfite, to sterilize the wine and fermenting bucket. I boiled a pot
> of water and dissolved two tabs in the water. Then swished the water around
> in the clean bucket, I emptied bucket but did not rinse. This left some
> sulfites, but not much, in my wine. I prefer to avoid sulfites, this is a
> benefit (to me) in making my own. You may prefer to error on the side of
> knowing your wine is 'safe', if this is the case add 2 tablets to your
> peach/liquid. I figured that I started with peaches that had not been
> sprayed (my own) and used a clean bucket and opted out.
>
> 1. Prepare fermenting bucket (as above).
>
> 2. Dissolve sugar in a large pot w/ one gallon of water and bring to a low
> boil. Pour in bucket.
>
> 3. Prepare peaches. Put in netted bag. Put bag in bucket. Mash with potato
> masher or similar kitchen tool. Should have what chunks of peaches, not
> 'sauce'.
>
> 4. Add 4 gallons of very hot water (does not need to be boiling).
>
> 5. Allow peach/water mixture to come down to room temperature.
>
> 6. When peach/water mixture is near room temp., add tannin, acid blend or
> citric acid and stir well. After you have stirred, add one packet of active
> dry yeast. Gently stir. IF you have added Campden tablets, you MUST wait 24
> hours before adding yeast or you will kill the yeast.
>
> 7. Cover using lid and fermentation lock OR cover with a double-layered
> clean towel and lid that fits but allows gas to escape. (I used towel & lid
> combination.)
>
> 8. Let ferment for 7-21 days. (I allowed mine to ferment for 20 days, it
> actively bubbled for 17-18 days, calmed down for the last few).
>
> 9. Sterilize carboy with campden tablets or Potassium Metabisulfite. Rinse
> (or not).
>
> 10. Drain the peaches by suspending bag over the bucket (use a broom and
> ladder or similar contraption).
>
> 11. Rack wine into carboy. Use a clean plastic tube to siphon the wine into
> the carboy (dip both ends of the tube into the water used to sterilize the
> carboy). Wine bucket needs to be higher than carboy.
>
> 12. You may need to rack again at 3 months. If wine is cloudy you have
> option of adding Finings such as Sparkleloid to settle the lees and clear
> the wine at this point.
>
> 13. Age 6-12 months then bottle.
>
> First, this is much easier than it sounds. I used a new 8 gallon wastebasket
> w/ lid instead of buying a 6 gallon bucket for wine because it was cheaper.
> I figured it was pretty much the same thing. My wine made 5.5 gallons, it
> filled the 5 gallon carboy and two quart canning jars. You may need this
> extra amount if you rack a second time, you always lose liquid where the
> lees (sediment) are at the bottom, you don't want to disturb the liquid
> containing the lees which is why you end up with less.
>
> The ingredients to make wine cost less than I thought. Wine yeast costs .40
> to .70 cents per packet. Campden tablets or Potassium Metabisulfite runs
> $2+/- as does a bottle of tannin and Acid blend. The expensive item is the
> carboy, but it can be used repeatedly.
>
> IF you add Campden tablets to the fruit water mixture (not in the
> sterilization process, but if you choose to add a tablet or two to the fruit
> liquid, you *MUST wait 24 hours* before adding yeast or you will KILL the
> yeast.
>
> My friends sometimes makes this recipe using champagne yeast, the result is
> wine that is slightly effervescent. They vary the fruit used every year and
> it turns out well. The main recipe uses approximately 10# of fruit but you
> can use more, I figured I used 12#. You can also use 1 or 2 tsp. of yeast
> nutrient, but my local store was out so I did without, the yeast worked just
> fine. Check the date before you buy.
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