*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Although this recipe is a good one IT FAILS TO MENTION SOME VERY IMPORTANT FACTORS, which i find my be the reason to some of the reviews saying it taste horrible and such, the first thing the recipe fails to mention is that you have to poke holes into your ballon so that the carbondixocide being produced can excape yet keep air from getting in the second and most important is that the recipe ends on the note "then after 5 weeks or the ballon is not getting bigger anymore its ready to drink" WRONG!! well kinda.. it is ready to drink but with the exception it will be nasty like most reviews said.. see you need to ethier siphon the stuff out or filter it.. you dont want the dead yeast and suger on the bottom of the bottle that has settled or you will probly give it the bad review like others did.. all you want is the yeasts (aka alcohol) oh yeah alcohol is just yeast pee pee incase you didnt know hehe so enjoy ;) anyways do that and expect it to be GREAT!!!
I made this using white grape raspberry, white grape peach, and grape. The grape raspberry and grape peach are really good (and strong!) but the grape is by far the best. I used 6 cups of sugar and the result is a very sweet wine, which is what we like. I used yeast made especially for wine and I boiled my water and sugar to make sure all the sugar dissolved. After 5 weeks I poured through coffee filters and transferred wine to another container for a couple of weeks before bottling. This is the perfect wine to use to make Sangria.
There is a reason that wineries possess expensive, specialized equipment to produce their product: making good-tasting wine is a delicate process. Needless to say, this recipes covers the essentials of the process and produces a product that does indeed suggest wine. I must make one suggestion though, dissolve most of the sugar in boiled water. At the beginning of my experience with this recipe, most of the sugar fell to the bottom and did not react as well with the yeast as when I'd boiled it.
This was a most exciting adventure. The wine seemed to be stronger when I used real fruit that I put through a juicer. It had a definite kick. Using the old glass gallon jugs seems to work better and give a "not so plastic" taste also. It was awesome. A wonderful New Year to come :).
This recipe works very well. My wine aged in about 4 and a half weeks. This tastes just like storebought wine except with an added kick. Very recommended recipe. I kept mine stored in an armoire at room temperature and it turned out phenominal.. yes I'm drinking it right now! A+++!!
Great intro recipe for starters into brewing your own wine at home! Some additional tips because there are some things that you arent told: 1. Use more cans of concentrate and less sugar for a stronger flavored wine (3 cans and 1/2 cup sugar or 2 cans and 2 1/2 cups of sugar) 2. Siphon off after 2 weeks of starting to get the wine on the lees (dead yeast) so the wine wont taste as funky...if you leave it on the dead yeast for 5 weeks it will be super musty-flavored 3. Use Hawaiin punch jug and drill hole in top and hot glue a 1/4" tube from Lowes (about 2ft is 20 cents) and run tube to a jar/bottle of water. Keep submerged in water so air cant spoil wine and you dont have to worry about rubber balloon taste, etc.. 4. a 5 gram packet of wine yeast makes 5 gallons. Im trying a batch right now just using 1 gram of yeast per gallon. See next step of how to prep yeast to ensure survival. Using 1 gram should cut musty bread flavor of wine, even if using bread yeast. (packets of bread yeast are usually 7 grams) 5. Prep yeast by rehydrating and feeding. Put amount of yeast in lukewarm water and let it rehydrate and foam then feed it a teaspoon or 2 of sugar so it can begin multiplying the yeast count and start on its job. Then add it to the wine mixture of juice and sugar Hope this helps the newcomers a bit more! Thanks for the original recipe!
Have to say, this sounds exactly like the recipe me and my friend made in high school. I remember it SMELLED just like wine. However she had told me that the baloon had gone all the way up and I asked her what she did and she said put the lid on the milk jug..... I knew that that was an oops! She called me that day after she got home from school and was frantic... come help me clean this up! It had exploded in her bedroom closet. What a mess. The whole house reeked of wine! (That may have been the same day her Mother found a pack of cigarettes!) Now, 23 years later I am going to try this recipe again!