{"id":3115,"date":"2014-09-24T15:41:41","date_gmt":"2014-09-24T15:41:41","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=3115"},"modified":"2014-11-29T17:51:36","modified_gmt":"2014-11-29T17:51:36","slug":"waynes-wine-recipe","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/waynes-wine-recipe\/","title":{"rendered":"Wayne&#8217;s Wine Recipe"},"content":{"rendered":"<ul>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>15 to 20 # fruit per 5 gallons<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>10 # sugar dissolved in 1 to 2 gallons heated water. Cool and add to the mashed fruit in a 6 gallon fermenting bucket. Add additional water to about the 5 gallon level.<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Dissolve 1 pkg. wine yeast in 1\/2 cup 90* to 100* water. Pour this on top of the fruit mash. Do not stir at this time.<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Put lid on bucket and 14 hours later, lightly stir. The mashed fruit will float and needs to be lightly stirred back in.<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Do this daily for 2-3 weeks.<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Strain mash through fine meshed wine bag transferring wine juice to a 5 gallon carboy.<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Dissolve 2 # sugar in 1 gallon water and when cool add to carboy.<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Fill carboy with additional water up to the neck and cover with several layers of plastic wrap secured with rubber band. The C2 will escape through the plastic.<\/strong><\/span><\/li>\n<li><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Leave for several months, until wine stops working and clarifies. Rack off and enjoy.<\/strong><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>I would add these edits. All utensils should be sterile and both the bucket and carboy could be pre-washed with Camden tablets. Storage of the mash and later carboy contents should be in a dark but not cold room. This may be an issue in late Autumn and if you are doing this in a garage or basement. The process will be slower if not stall entirely. Yeast varieties do exist that work in colder temperatures and there are yeasts specifically tailored to work with fruit wines. My own favorite of Wayne&#8217;s was Black Cherry and a local dark Raspberry cultivar. He and I would also go bonkers over a native and wild black raspberry called &#8216;blackcaps.&#8217; I have also made wonderful wines from currents, gooseberry and the golden Shiro plum. Some acid supplements were needed for the later.<\/strong> <\/span><\/p>\n<p><span style=\"font-family: Trebuchet MS,Geneva; font-size: 16px;\"><strong>Wayne was an incredible mentor and if you have time please read his<a title=\"Waynes memorial\" href=\"http:\/\/sweetgeodes.com\/senft\/?page_id=3085\"> wonderful memorial.<\/a><\/strong><\/span><\/p>\n<p><strong>Herb Senft 2014<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>15 to 20 # fruit per 5 gallons 10 # sugar dissolved in 1 to 2 gallons heated water. Cool and add to the mashed fruit in a 6 gallon fermenting bucket. 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