North American Fruit Explorers mailing list at ibiblio

["Naomi" <dragon-star@cableone.net>]

Well it seems to me that my wines are pretty potent.  I haven't measured it
scientifically, just personally.  If you want a dryer wine, use less sugar.
After all the alcohol is not sweet.  The left over sugar in the solution
after fermentation is done is what makes it sweet.  It is like most recipes
say.."sweeten to taste."

I did use beer yeast when I made beer but that was from a kit so it does not
really count.  I used bread yeast the first time because I had everything
ready to go and it seemed that my wine yeast was no good.  I make bread a
lot so I had a quart jar of bread yeast in the fridge.  I used it and got
wine.  If it ain't broke don't fix it.
Naomi
in Idaho

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of Charles Paradise
Sent: Wednesday, July 14, 2004 3:29 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] wine recipes with ribes juice


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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