It does not require an expensive process to make wine. In your home you can make wine from anything that you can get. Read the article for some homemade wine recipes.

Wine Recipes

While grape is undoubtedly the best ingredient for wine, most people still think that it is the only ingredient that can make good wine. So, you will be amazed to know that almost all types of fruits and vegetables can be turned to wine. It is said that anything that can be fermented with a little bit of yeast can be converted to wine. For most people the best wine is the wine that comes free. This makes homemade wine a special attraction as most of the ingredients that are used in it are found in the house. In addition to enjoying a sip that you have created with your own hands it can also be a good way to gift bottles of your own homemade wines to friends and family. And such a gift will always be treasured. The process itself is relatively hassle free. It only requires a little effort and some dedication. With some practice you can also make wine preparation a very profitable hobby. But for that you must be a very good hand at the wine making process. Leaving all these aside you should make wine for your satisfaction. The pleasure of spending a quiet evening, sipping a glass of homemade wine will be enough for you to cock a snook at all the big wine brands. But before you get carried away with your dream it is better to get started. To help you listed below are three homemade wine recipes.
Interesting Wine Recipes 

Rice Wine

  • 2 1/2 pounds raw Rice
  • 1 pound Raisins
  • 2 1/2 pounds Honey
  • 1 tbsp Acid blend
  • 3/4 tsp Energizer
  • 1 Campden tablet
  • 1 package Sherry yeast
  • 1 gallon Water
  • Wash the rice thoroughly and place it in a primary fermentor.
  • Then add the raisins and one gallon of hot water into the fermentor. Next put in all the other ingredients except the yeast.
  • Keep it overnight.
  • Then add the yeast.
  • Stir the fermentor daily for the next seven days.
  • Strain the contents and put the contents into the secondary fermentor and shut the airlock.
  • Leave the wine to sit for two months and then siphon it to leave the sediment. For the next one year continue to siphon the wine from the sediment every three months.
  • To make the wine sweet you can add half a cup of honey every time you siphon the wine from the sediment. When you add extra honey you should siphon the wine every six weeks until the fermentation stops. Then keep on transferring the wine from the sediments every three months for a year without adding anymore honey.
  • When the wine gets stable bottle it. 

Peach Wine

  • 2 pounds Peaches
  • 4 1/2 cups granulated Sugar
  • 1 tsp Yeast nutrients
  • 1/2 tsp Pectic enzyme
  • 1/4 teaspoon Tannin
  • 1 Campden tablet
  • 12 cups Water, boiling
  • 1 package Wine yeast 
  • Remove the stone from the peaches and then chop the fruit.
  • Place the chopped fruit in a primary fermentor and then add the water, sugar and campden tablet.
  • Allow it to sit overnight.
  • Then add the nutrients, enzyme and tannin. Add the yeast and stir.
  • Stir daily for the next three days.
  • Strain the contents and then transfer the contents to a secondary container.
  • Attach the airlock on the fermentor.
  • Keep siphoning the wine from one fermentor to the other every three months for at least a year to keep the wine free of sediments.
  • When the wine is clear and fermented you can bottle it. 

Ginger Wine

  • 1/4 cup dried Ginger (not powdered)
  • 2 Campden tablets
  • 1 cup Raisins
  • 2 Oranges (rind and juice)
  • 2 Lemons (rind and juice)
  • 2 Campden tablets
  • 7 cups Brown sugar
  • 1 tsp Nutrients
  • 1 package Wine yeast
  • 1 gallon Water 
  • Peel the orange and then along with ginger, raisins and lemon simmer them in four cups of water for 15 minutes.
  • Strain the contents and pour them into a primary fermentor. 
  • Strain the pulp once more in four cups of water and then strain. Put the liquid into the primary fermentor.
  • Then add the orange and lemon juice, campden tablets, sugar and nutrients into the fermentor.
  • Stir thoroughly.
  • Add water and leave it to sit for one night.
  • Then add the yeast and stir daily for six days.
  • Next, transfer the wine to the second fermentor and place the airlock.
  • Siphon the wine to another fermentor every three months for a year to separate it from the sediments.
  • Bottle the wine after a year.

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