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nafex - Re: [NAFEX] wine recipes with ribes juice

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  • From: Charles Paradise <machelp@attglobal.net>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] wine recipes with ribes juice
  • Date: Wed, 14 Jul 2004 16:28:31 -0500

How many have used ordinary bread yeast to make wine or beer?
What kind of wine has been successful for you with ordinary bread yeast?
Fleischmann's yeast or a different brand?
Naomi perhaps you are a genius...bread yeast should have a low
tolerance for alcohol, therefore producing a sweeter brew.
Sometimes we might not want bone-dry champagne non-sweet results.

Charlie Paradise
zone 5 chestnut blossom season in Massachusetts

Naomi wrote:

> I am not a recipe oriented person but I do make wine. A lot of wine recipes
> call for juice, water and sugar. I leave out the water. First you do need
> one of these water lock things.
>
> I just made 2 bottles of apricot wine. I put the juice in a gallon jug
> about 2/5 full. Then I put in a cup and a half of sugar and about a
> teaspoon of ordinary bread yeast. I put one the water lock and let it go
> till it stopped bubbling. I tasted it. It seemed sweet enough to me so I
> used a piece of plastic tube to siphon out the wine with out getting the
> glop at the bottom. If I had not liked the taste I would have added more
> sugar and let it go some more. It will taste a bit raw at this point. I
> usually age for a year or two.
>
> I am letting it sit for a day in the wine bottles before I cork so I hope
> there will not be an explosion.
>
> You could also make fancy vinegar.
> Naomi
> in Idaho
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of mIEKAL aND
> Sent: Wednesday, July 14, 2004 12:35 PM
> To: North American Fruit Explorers
> Subject: [NAFEX] wine recipes with ribes juice
>
> Anyone have a recipe for currant / gooseberry wine which has
> measurements for juice rather than fresh fruit. Made my first pass at
> the steam juicer, the juice is remarkably clear, clean, nuttin but
> juice. It took a lot longer than I thought, maybe an hour & a half for
> 5-6 pounds of fruit but I got 3/4 gallon of juice from that amount
> which is easily double what I would have gotten using my old hand
> squishing methods.
>
> Since fruit production is pretty sketchy this year with all the rain,
> Im hoping to make wine with all my ribes together. gooseberries,
> black, white & red currant & jostaberries.
>
> mIEKAL
>
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