Elderberry and blackberry wine (Light, Dry, table of Italian type)
Ingredients:
yeast leaven of the burgundy or beaujolais type
570 geya
170 g of fruit … read on . . .
Recipes for tinctures and wines
Elderberry and blackberry wine (Light, Dry, table of Italian type)
Ingredients:
yeast leaven of the burgundy or beaujolais type
570 geya
170 g of fruit … read on . . .
Elderberry wine (Dessert, Red, semi-dry)
Ingredients:
burgundy yeast leaven
680 g of fine sugar
900 g elderberry fruits
56 g dates
56 g black currants… read on . . .
Elderberry wine (Dessert, Sweet)
Ingredients:
leaven from tokaj or universal yeast
900 g elderberry fruits
900 g blackberries
114 g dates
450 g plums damascenek… read on . . .
Peach wine (White, Sweet, Table)
Ingredients:
tokaj or sauternes yeast leaven
1020 g of fine sugar
430 g canned peaches (no preservatives)
3 mg vitamin B1
1/2 … read on . . .
Dried fruit wine (quite heavy, Reinforced)
Ingredients:
tokaj yeast leaven
450 g wheat
450 g Sultan
230 g raisins
230 g figs
900 g of fine sugar
2 flat … read on . . .
Pineapple-grape wine (Light,Semisweet)
Ingredients:
leaven from champagne or universal yeast
435 g canned pineapples (no preservatives)
1 liter of juice of light grapes (no preservatives)
1020 g of fine sugar
1 … read on . . .
Gooseberry wine
Ingredients:
leaven of yeast of the Rhine type
900 g gooseberries
227 g Sultan
potassium metabisulphite
995 ml of apple juice (no preservatives)
114 g of clear honey
450 g of fine sugar… read on . . .
Now that you have become interested in the noble art of winemaking, I will add a few words of encouragement. In the UK, this hobby has a long tradition, and in the last 30 years have developed even more. They started … read on . . .
It is not even worth trying to discuss all the diseases of wine, because most of them are so rare, that there is little chance of encountering them. Especially if we follow the rules of hygiene. … read on . . .
In principle, the wine clarifies itself, unless bacteria get in. There are also ways to give the wine complete clarity:
1. Regular pouring.
2. Light sulfurization.
3. Ensuring the right level of tannin.… read on . . .