Making Wild Wines And Meads Part 3

Clove Wine Clove wine may not be for everyone, but we like to make a batch or two about midsummer so it will be ready for the dozens of uses we find for it during the holiday season - starting with Halloween and continuing right up until the end of the year. It's a delightful addition to mulled wine and cider and gives a distinctively different taste to eggnog and sangria. But our favorite use for clove wine is for soaking the cheesecloths that will cover our holiday fruitcakes - yum! And, of course, you can drink it - alone or as a refres.h.i.+ng addition to orange-garnished iced tea.

YIELD: 1 GALLON (3.8 L).

1 ounce (30 g) whole cloves2 pounds (1 kg) brown sugar6 ounces (180 ml) tangerine juice concentrate1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Tie the cloves into a coffee filter and, in a medium saucepan, simmer for about 1 hour in enough water to cover. Put the sugar in a 2-gallon (7.6 L) plastic container, and add the clove liquor and 2 quarts (1.9 L) of boiling water. Add the tangerine juice concentrate. Add the Campden tablet, if desired, and let sit, well covered, for 24 hours. Tie the cloves into a coffee filter and, in a medium saucepan, simmer for about 1 hour in enough water to cover. Put the sugar in a 2-gallon (7.6 L) plastic container, and add the clove liquor and 2 quarts (1.9 L) of boiling water. Add the tangerine juice concentrate. Add the Campden tablet, if desired, and let sit, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme, cover loosely, and allow the mixture to ferment for about 10 days. Rack to an airlocked fermentation vessel, and let the wine ferment to completion, racking as necessary to clear it. Bottle, cork, and cellar the wine. Add the pectic enzyme, cover loosely, and allow the mixture to ferment for about 10 days. Rack to an airlocked fermentation vessel, and let the wine ferment to completion, racking as necessary to clear it. Bottle, cork, and cellar the wine.4. This wine is best if you wait three months before sampling. This wine is best if you wait three months before sampling.

Clove-Ginger Wine Wonderful wine coolers result from mixing this wine with lemon-lime soda or a tall gla.s.s of iced tea. But we like it best as a marinade for chicken that's to be seared in a wok or served sizzling from the grill. And if you like a little more spice to your fruitcake, use clove-ginger wine for soaking.

YIELD: 1 GALLON (3.8 L).

3 lemons1 orange1 ounce (30 g) gingerroot1 ounce (30 g) whole cloves2 pounds (1 kg) light brown sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Grate the lemon and orange rind (avoiding the white inner rind), and place the grated rind in a small muslin bag. Bruise the ginger and cloves and add them to the bag. (Or use a coffee filter to hold these ingredients and tie it shut with strong thread.) Juice the lemons and the orange and set the juice aside. Place the muslin bag and 2 quarts (1.9 L) of boiling water in a nonaluminum saucepan; simmer for 1 hour. Put the sugar into a 2-gallon (7.6 L) plastic container and pour the water over it. Add the juices from the lemons and orange. Add a Campden tablet, if desired, and let sit, covered, for 24 hours. Grate the lemon and orange rind (avoiding the white inner rind), and place the grated rind in a small muslin bag. Bruise the ginger and cloves and add them to the bag. (Or use a coffee filter to hold these ingredients and tie it shut with strong thread.) Juice the lemons and the orange and set the juice aside. Place the muslin bag and 2 quarts (1.9 L) of boiling water in a nonaluminum saucepan; simmer for 1 hour. Put the sugar into a 2-gallon (7.6 L) plastic container and pour the water over it. Add the juices from the lemons and orange. Add a Campden tablet, if desired, and let sit, covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and the 1 cups of orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and the 1 cups of orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Allow the mixture to stand, loosely covered, for four days. Rack into an airlocked fermentation vessel and let it ferment, racking as necessary to clear the wine. When the fermentation is complete, bottle, cork, and cellar the wine. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Allow the mixture to stand, loosely covered, for four days. Rack into an airlocked fermentation vessel and let it ferment, racking as necessary to clear the wine. When the fermentation is complete, bottle, cork, and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.

Red Clover Wine In South Dakota, where prairie flowers still tuck themselves into nooks and crannies of the hayfields, red clover is found bounty to farm kids. They plucked the tubular little petals from the flower head and tasted the sweet nectar at the base. Red clover wine has some of that same charm. The clover heads will not impart too much color to the wine; the red refers to the color of the clover, not to the color of the wine.

YIELD: 1 GALLON (3.8 L).

1 gallon (3.8 L) clover heads3 pounds (1.4 kg) sugar8 ounces (240 g) light raisins1 Campden tablet (optional)1 teaspoon (5 g) acid blend1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Remove the stems and the base from the clover heads. Place the petals in an enamel or stainless steel pot with 1 gallon (3.8 L) of water, and bring the mixture to a boil. Remove from the heat and add half the sugar and the raisins. Cool. Add a Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Transfer the mixture to a 2-gallon (7.6 L) plastic container and add the acid blend. Remove the stems and the base from the clover heads. Place the petals in an enamel or stainless steel pot with 1 gallon (3.8 L) of water, and bring the mixture to a boil. Remove from the heat and add half the sugar and the raisins. Cool. Add a Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Transfer the mixture to a 2-gallon (7.6 L) plastic container and add the acid blend.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Allow the mixture to sit, loosely covered, for five days. Add the rest of the sugar, cover again, and wait another seven days. Rack into an airlocked fermentation vessel and wait another five days. If the fermentation is complete at this time and the wine has cleared, you may bottle and loosely cork the wine. If you don't get any cork-popping within several days, force the corks completely into the bottles and cellar the wine. Allow the mixture to sit, loosely covered, for five days. Add the rest of the sugar, cover again, and wait another seven days. Rack into an airlocked fermentation vessel and wait another five days. If the fermentation is complete at this time and the wine has cleared, you may bottle and loosely cork the wine. If you don't get any cork-popping within several days, force the corks completely into the bottles and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.

White Clover Wine This wine is white and wonderfully delicate. It may be a bit drier than the red clover wine, as white clover seems to have a little less sweetness. White clover may be more readily available, though.

YIELD: 1 GALLON (3.8 L).

1 gallon (3.8 L) clover heads8 ounces (240 g) light raisins, chopped3 pounds (1.4 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 ounce (30 g) citric acid1. Pull out the petals from the clover heads and discard the base of the flowers. Put the petals in a large, stainless steel or enamel pot with 3 quarts (3.3 L) of water, and bring the mixture to a boil. Remove from the heat and add half the sugar. Add the chopped raisins. Cool. Add a Campden tablet, if desired, and let sit, well covered, for 24 hours. Pull out the petals from the clover heads and discard the base of the flowers. Put the petals in a large, stainless steel or enamel pot with 3 quarts (3.3 L) of water, and bring the mixture to a boil. Remove from the heat and add half the sugar. Add the chopped raisins. Cool. Add a Campden tablet, if desired, and let sit, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the citric acid and transfer the mixture to a 2-gallon (7.6 L) plastic container. Let ferment for five days, loosely covered. Add the rest of the sugar and stir until it is dissolved. Rack and ferment the liquid for 10 more days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel and allow the wine to ferment to completion. When fermentation is finished, bottle, cork and cellar the wine. Add the citric acid and transfer the mixture to a 2-gallon (7.6 L) plastic container. Let ferment for five days, loosely covered. Add the rest of the sugar and stir until it is dissolved. Rack and ferment the liquid for 10 more days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel and allow the wine to ferment to completion. When fermentation is finished, bottle, cork and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.

Cornmeal Wine Cornmeal wine is initially a bit slower to ferment than many other wines, so be patient with it. Once the fermentation gets going, it makes a good, dry wine.

YIELD: 1 GALLON (3.8 L).

2 lemons3 oranges1 pounds (675 g) cornmeal2 pounds (1 kg) sugar3 pints (1.5 L) grape juice concentrate ounce (about 7 g) ground rice (use a food processor or blender)1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Grate the outer rinds of the oranges and lemons; discard the solids and the white inner rind. Squeeze the juice from the oranges and lemons into a 2-gallon (7.6 L) plastic container. Add the grated rind to the container, along with the cornmeal, sugar, grape juice concentrate, and rice. Add enough water to make 1 gallon (3.8 L). Add a Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Grate the outer rinds of the oranges and lemons; discard the solids and the white inner rind. Squeeze the juice from the oranges and lemons into a 2-gallon (7.6 L) plastic container. Add the grated rind to the container, along with the cornmeal, sugar, grape juice concentrate, and rice. Add enough water to make 1 gallon (3.8 L). Add a Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and 1 cups (360 ml) of orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and 1 cups (360 ml) of orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme. Let the mixture sit for 30 days, loosely covered. Strain out the solids, transfer the liquid to a 1-gallon (3.8 L) airlocked fermentation vessel, and allow it to ferment for 30 days. When fermentation is complete, bottle the wine, cork it, and store in a cool cellar. Add the pectic enzyme. Let the mixture sit for 30 days, loosely covered. Strain out the solids, transfer the liquid to a 1-gallon (3.8 L) airlocked fermentation vessel, and allow it to ferment for 30 days. When fermentation is complete, bottle the wine, cork it, and store in a cool cellar.4. Wait at least six months before opening the first bottle. Wait at least six months before opening the first bottle.

Dandelion Wine Country folks had an optimistic and ecologically sound solution to dandelion problems - they made dandelion wine. Once you've tried a little of this golden nectar, you'll know why author Ray Bradbury called it "bottled suns.h.i.+ne." The key to making delicious dandelion wine is using clean, chemical-free petals - and only petals. The green stuff that surrounds the dandelion flower will give your wine an off-flavor, so be sure to peel it back and then pull or cut the petals from the stems. Dandelion wine has such a delicate flavor that we prefer to use acid blend rather than lemon juice to avoid too much citrus taste.

YIELD: 1 GALLON (3.8 L).

6 cups (1.5 L) dandelion petals2 pounds (900 g) granulated sugar1 pound (450 g) light raisins1 tablepoon (15 g) acid blend1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Wash and prepare the dandelion petals. Place them and the sugar, raisins, and acid blend in a 2-gallon (7.6 L) plastic wastebasket or bucket. Bring 1 gallon (3.8 L) of water to a boil and pour it into the mixture. Add a Campden tablet, if desired, and let the mixture sit for 24 hours. Otherwise, proceed as follows. Cool the mixture to lukewarm. Wash and prepare the dandelion petals. Place them and the sugar, raisins, and acid blend in a 2-gallon (7.6 L) plastic wastebasket or bucket. Bring 1 gallon (3.8 L) of water to a boil and pour it into the mixture. Add a Campden tablet, if desired, and let the mixture sit for 24 hours. Otherwise, proceed as follows. Cool the mixture to lukewarm.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme, and ferment for three days in the original container, loosely covered with plastic wrap or foil. Then rack the liquid into a 2-gallon (7.6 L) airlocked fermentation vessel, and allow it to ferment to completion - about three months. Rack again; then bottle, cork, and cellar the wine. Add the pectic enzyme, and ferment for three days in the original container, loosely covered with plastic wrap or foil. Then rack the liquid into a 2-gallon (7.6 L) airlocked fermentation vessel, and allow it to ferment to completion - about three months. Rack again; then bottle, cork, and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.

Elderflower Wine I If you just can't wait for the elderberries, try elderflowers instead! Like most flower wines, elderflower wine is delicate in flavor and light in color. It has an elusive bouquet and undertones of citrus.

YIELD: 1 GALLON (3.8 L).

1 lemon1 pint (450 g) fresh elderflower heads (tightly packed)1 Campden tablet (optional)3 pounds (1.4 kg) granulated sugar1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice1 teaspoon (5 g) pectic enzyme1. Grate the lemon rind (avoiding the white inner rind), and stir it and the elderflowers into a 2-gallon (7.6 L) gla.s.s or plastic container. (Wash the elderflowers thoroughly before using, however, especially if they grow near a road.) Bring 1 gallon (3.8 L) of water to a boil and pour it over the elder-flower mixture. Add a Campden tablet, if desired, and let sit, well covered, for three days. Grate the lemon rind (avoiding the white inner rind), and stir it and the elderflowers into a 2-gallon (7.6 L) gla.s.s or plastic container. (Wash the elderflowers thoroughly before using, however, especially if they grow near a road.) Bring 1 gallon (3.8 L) of water to a boil and pour it over the elder-flower mixture. Add a Campden tablet, if desired, and let sit, well covered, for three days.2. Pour the mixture over the sugar in a large stainless steel or enamel container. Bring to a boil, remove from the heat, and let cool to lukewarm. Strain the mixture into an airlocked fermentation vessel. Squeeze the juice out of the lemon and add it to the mixture. Pour the mixture over the sugar in a large stainless steel or enamel container. Bring to a boil, remove from the heat, and let cool to lukewarm. Strain the mixture into an airlocked fermentation vessel. Squeeze the juice out of the lemon and add it to the mixture.3. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the pectic enzyme and let the fermentation proceed to completion (about four months), racking as necessary to clear the wine. Add the pectic enzyme and let the fermentation proceed to completion (about four months), racking as necessary to clear the wine.5. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.

Elderflower Wine II Because this wine has a grape component, it will have a more vinous character than the preceding elderflower wine, but it will still have the fine white color that is a trait of many flower wines. If you are a fan of the grape, you may find this version very much to your liking. Be aware that the variety of grape used to make the raisins or the concentrate will affect the flavor of this wine.

YIELD: 1 GALLON (3.8 L).

1 cups (360 g) fresh elder-flowers or or ounce (15 g) dried flowers ounce (15 g) dried flowers3 lemons pound (225 g) raisins or or cup (120 ml) white grape concentrate1 Campden tablet (optional)2 pounds (1.25 kg) sugar1 teaspoon (5 g) grape tannin1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Cut the washed elderflowers from their stems with scissors. Grate the lemon rind (avoiding the white inner rind). Reserve the lemons. Mix the grated rind with the elderflowers in a large enamel or stainless steel pot, and pour 2 quarts (1.9 L) of boiling water over them. Let cool. Add the raisins and a Campden tablet, if desired, and let the mixture sit, loosely covered with plastic wrap or foil, for three days. Cut the washed elderflowers from their stems with scissors. Grate the lemon rind (avoiding the white inner rind). Reserve the lemons. Mix the grated rind with the elderflowers in a large enamel or stainless steel pot, and pour 2 quarts (1.9 L) of boiling water over them. Let cool. Add the raisins and a Campden tablet, if desired, and let the mixture sit, loosely covered with plastic wrap or foil, for three days.2. Add the sugar and bring the mixture to a boil. Lower the heat and simmer for 5 to 6 minutes. Let the mixture cool, and strain it into a 2-gallon (7.6 L) plastic container. Juice the lemons, and then add the lemon juice and tannin to the mixture. Add the sugar and bring the mixture to a boil. Lower the heat and simmer for 5 to 6 minutes. Let the mixture cool, and strain it into a 2-gallon (7.6 L) plastic container. Juice the lemons, and then add the lemon juice and tannin to the mixture.3. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the pectic enzyme and let stand until the mixture is clear. Rack the mixture into an airlocked fermentation vessel, and let stand for about two months. Rack again, and bottle when the fermentation is complete. Add the pectic enzyme and let stand until the mixture is clear. Rack the mixture into an airlocked fermentation vessel, and let stand for about two months. Rack again, and bottle when the fermentation is complete.5. Wait at least six months before sampling. Wait at least six months before sampling.

Garlic Wine Because the garlic remains whole in this recipe, and part of it is caramelized, you won't get the harsh flavor a.s.sociated with the chopped, raw herb. Combined with apple juice, the garlic will be mellow and mild. This is not a sipping wine. It is intended for the best wine-based salad dressings and marinades you've ever tasted!

YIELD: 1 GALLON (3.8 L).

12 large garlic bulbs12 ounces (360 ml) apple juice concentrateJuice of 1 lemon2 teaspoons (10 g) lemon zest1 Campden tablet (optional)1 package (57 g) Montrachet wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) tannin1. Divide garlic into two piles, one with 8 heads and the other with 4 heads. Separate and peel garlic cloves, discarding any with brown spots. Wrap the cloves from 4 garlic heads in a piece of aluminum foil and seal tightly. Bake in a 350F (177C) oven for 2 hours to caramelize the sugars. Divide garlic into two piles, one with 8 heads and the other with 4 heads. Separate and peel garlic cloves, discarding any with brown spots. Wrap the cloves from 4 garlic heads in a piece of aluminum foil and seal tightly. Bake in a 350F (177C) oven for 2 hours to caramelize the sugars.2. Place the baked garlic and the cloves from the remaining 8 heads of garlic in a large pot with 2 quarts (1.9 L) of water. Boil for 45 minutes, replacing the evaporated water as needed. Strain out the cloves and return the garlic water to the pot. Add the apple juice concentrate and boil for 5 minutes. Remove from heat and stir in lemon juice and lemon zest. Let cool for 1 hour. Strain out the zest and transfer liquid to a 1-gallon (3.8 L) plastic bucket. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. Place the baked garlic and the cloves from the remaining 8 heads of garlic in a large pot with 2 quarts (1.9 L) of water. Boil for 45 minutes, replacing the evaporated water as needed. Strain out the cloves and return the garlic water to the pot. Add the apple juice concentrate and boil for 5 minutes. Remove from heat and stir in lemon juice and lemon zest. Let cool for 1 hour. Strain out the zest and transfer liquid to a 1-gallon (3.8 L) plastic bucket. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the tannin and let the mixture sit, loosely covered, for seven days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, topping off with water if necessary. Let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine. Add the tannin and let the mixture sit, loosely covered, for seven days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, topping off with water if necessary. Let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine.5. Wait six months before using this wine to make wonderful meat marinades. Wait six months before using this wine to make wonderful meat marinades.

Dry Ginger Wine Think of ginger ale with heady, tropical overtones and an adult flair. This white wine has the vinous quality imparted by the grape juice, the zip of ginger, and a subtle hint of banana that brings a charming balance to the finished wine.

YIELD: 1 GALLON (3.8 L).

3 ounces (85 g) whole gingerroot1 cup (240 ml) white grape juice concentrate1 pounds (675 g) bananas1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature2 pounds (900 g) sugar1. Break the gingerroot into pieces, and mix the pieces with the grape juice concentrate in a 2-gallon (7.6 L) plastic container. Add 2 quarts (1.9 L) of boiling water. Peel the bananas and force them through a strainer; add to the ginger mixture and cool. Add the Campden tablet, if desired, and let stand, well covered, for 24 hours. Break the gingerroot into pieces, and mix the pieces with the grape juice concentrate in a 2-gallon (7.6 L) plastic container. Add 2 quarts (1.9 L) of boiling water. Peel the bananas and force them through a strainer; add to the ginger mixture and cool. Add the Campden tablet, if desired, and let stand, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the sugar and enough water to make 1 gallon (3.8 L). Let the pulp ferment, loosely covered, for 10 days. Rack into an airlocked fermentation vessel, and let the mixture ferment for three months, racking as necessary to clear. When fermentation is complete, bottle, cork, and cellar the wine. Add the sugar and enough water to make 1 gallon (3.8 L). Let the pulp ferment, loosely covered, for 10 days. Rack into an airlocked fermentation vessel, and let the mixture ferment for three months, racking as necessary to clear. When fermentation is complete, bottle, cork, and cellar the wine.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.VARIATION: Tropical Ginger Wine_________ Tropical Ginger Wine_________Subst.i.tute brown sugar for white sugar in this recipe for a more intense flavor.

Honeysuckle Wine Honeysuckle wine captures some elusive essence of spring. It's soft and subtle alone, and delectable in summer wine coolers. Caution: Use only the blossoms of the vine; the berries are poisonous.

YIELD: 1 GALLON (3.8 L).

4 cups (1 L) honeysuckle blossoms (lightly packed)2 pounds (1 kg) sugar cup (120 ml) white grape juice concentrate2 teaspoons (10 g) acid blend1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) tannin or or 1 tablespoon (15 ml) strong tea 1 tablespoon (15 ml) strong tea1. Wash the honeysuckle blossoms in a colander under cold water. In a 2-gallon (7.6 L) plastic container, mix the flowers, half the sugar, the grape juice concentrate, and the acid blend. Add enough water to make 1 gallon (3.8 L). Add a Campden tablet, if desired, and let the mixture sit for 24 hours. Wash the honeysuckle blossoms in a colander under cold water. In a 2-gallon (7.6 L) plastic container, mix the flowers, half the sugar, the grape juice concentrate, and the acid blend. Add enough water to make 1 gallon (3.8 L). Add a Campden tablet, if desired, and let the mixture sit for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the tannin and allow the mixture to ferment, loosely covered, for seven days. Rack the liquid into a 2-gallon (7.6 L) airlocked fermentation vessel, and let it ferment to completion, racking as necessary to clear the wine. When the fermentation is complete, bottle, cork, and cellar the wine. Add the tannin and allow the mixture to ferment, loosely covered, for seven days. Rack the liquid into a 2-gallon (7.6 L) airlocked fermentation vessel, and let it ferment to completion, racking as necessary to clear the wine. When the fermentation is complete, bottle, cork, and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.

Marigold Wine Don't let the smell of fresh-picked marigolds put you off. This lightly golden wine (the color may vary slightly, depending on how much burgundy and red are in the petals) has an interesting blend of flavors with undertones of citrus. For the whitest wines, use pale yellow or nearly white marigolds. Although you may use the dwarf, vividly colored varieties, we try to stick to the giant pale yellow varieties - they're easier to prepare and milder than those with more concentrated colors.

YIELD: 1 GALLON (3.8 L).

1 lemon2 oranges3 quarts (3.3 L) marigold flowers (without the sepals and stems)3 pounds (1.4 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) acid blend1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Grate orange and lemon rinds. Reserve the fruit. Place rinds and flower petals in a 2-gallon (7.6 L) plastic container. Bring 1 gallon (3.8 L) of water to a boil, pour over the petal mixture, and add the sugar. Stir until the sugar dissolves. Add a Campden tablet, if desired, and let the mixture sit for 24 hours. Grate orange and lemon rinds. Reserve the fruit. Place rinds and flower petals in a 2-gallon (7.6 L) plastic container. Bring 1 gallon (3.8 L) of water to a boil, pour over the petal mixture, and add the sugar. Stir until the sugar dissolves. Add a Campden tablet, if desired, and let the mixture sit for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, acid blend, yeast nutrient, and the 1 cups (360 ml) of orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly. Add the starter culture to the must, and then add the juice of the lemon and oranges. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, acid blend, yeast nutrient, and the 1 cups (360 ml) of orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly. Add the starter culture to the must, and then add the juice of the lemon and oranges.3. Let the mixture sit, loosely covered, for seven days. Strain out the solids and transfer the liquid to a 1-gallon (3.8 L) airlocked fermentation vessel. Allow the wine to ferment to completion - usually three to four weeks. Rack the wine and, if fermentation is complete, bottle, cork, and cellar it. Let the mixture sit, loosely covered, for seven days. Strain out the solids and transfer the liquid to a 1-gallon (3.8 L) airlocked fermentation vessel. Allow the wine to ferment to completion - usually three to four weeks. Rack the wine and, if fermentation is complete, bottle, cork, and cellar it.4. Wait at least six months before sampling the wine. Wait at least six months before sampling the wine.

Parsnip Wine Pattie once judged an amateur winemaking compet.i.tion in Iowa that drew hundreds of contestants from several states. Because she had written about old-fas.h.i.+oned wines, the judges paired her with a well-known restaurateur to judge the "weird stuff." The restaurant owner poured some parsnip wine, swirled it in his gla.s.s, held it in front of the candle to judge its clarity, held it beneath his nose, and looked once again at the label before taking a timid sip. Then he turned to Pattie, tried a second sip, and said, "I think I'm in love."

YIELD: 1 GALLON (3.8 L).

6 pounds (2.7 kg) parsnips, well scrubbed12 ounces (360 ml) apple juice concentrate2 pounds (1.14 kg) white sugar1 Campden tablet (optional)1 package (57 g) Montrachet wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperatureJuice of 1 lemon2 teaspoons (10 g) lemon zest1. Put the parsnips in a large pot with 2 quarts (1.9 L) of water. Add the apple juice concentrate and sugar, and boil for 10 minutes, removing any sc.u.m from the surface. Let cool. Strain out the parsnips, reserving 1 cup (240 ml) of the vegetables. Crush the saved parsnips into a paste, and add to the liquid. Transfer the mixture into a 2-gallon (7.6 L) plastic bucket, and pour in 2 quarts (1.9 L) of water. Add a Campden tablet, if desired. Let sit, loosely covered, for 24 hours. Put the parsnips in a large pot with 2 quarts (1.9 L) of water. Add the apple juice concentrate and sugar, and boil for 10 minutes, removing any sc.u.m from the surface. Let cool. Strain out the parsnips, reserving 1 cup (240 ml) of the vegetables. Crush the saved parsnips into a paste, and add to the liquid. Transfer the mixture into a 2-gallon (7.6 L) plastic bucket, and pour in 2 quarts (1.9 L) of water. Add a Campden tablet, if desired. Let sit, loosely covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the lemon juice and zest. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine. Add the lemon juice and zest. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.

Pea Pod Wine Snow peas straight from the vine seldom make it to the wok in our kitchens; they're snack food all the way to the house. Pea pod wine retains some of that can't-leave-it-alone character. The apple juice is mellow; the pea pod liquor is all sweetness and light flavor. Don't tell your guests what's in this delicate, light-colored wine: Make 'em guess.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) snow peas1 pounds (675 g) sugar12 ounces (360 ml) apple juice concentrate1 Campden tablet (optional)1 package (57 g) Montrachet wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperatureJuice of 1 lemon2 teaspoons (10 g) fresh lemon zest teaspoon (1.25 g) tannin1. Place the snow peas in a large pot with 2 quarts (1.9 L) of water, and simmer over low heat for 30 minutes. Remove the pods, and then dissolve the sugar and apple juice concentrate in the liquid. Transfer the mixture to a 2-gallon (7.6 L) plastic bucket or wastebasket, add 1 quart (about 1 L) of cold water, and let cool completely. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. Place the snow peas in a large pot with 2 quarts (1.9 L) of water, and simmer over low heat for 30 minutes. Remove the pods, and then dissolve the sugar and apple juice concentrate in the liquid. Transfer the mixture to a 2-gallon (7.6 L) plastic bucket or wastebasket, add 1 quart (about 1 L) of cold water, and let cool completely. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the lemon juice, lemon zest, and tannin. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel. Let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine. Add the lemon juice, lemon zest, and tannin. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel. Let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.

Potato Wine In Kentucky and Tennessee, old-timers often tell of adding potatoes to their various wine recipes to increase the alcohol content and keeping qualities. This recipe makes a white wine that can be used in much the same way as vodka for a not-quite Virgin Mary or a simply smas.h.i.+ng screwdriver. But because naturally fermented beverages don't have more than 18 percent alcohol, adding wine in the same proportion as you'd add vodka when you make these drinks results in a lighter, less alcoholic beverage.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) potatoes4 pounds (1.8 kg) sugar4 ounces (120 g) chopped light raisins2 lemons2 oranges1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Scrub the potatoes, but don't peel them. Cut them into quarters and cut away any bad spots or hollow centers. Grate them into a medium-size saucepan and add 3 quarts (2.8 L) of water. Bring to a boil and simmer for about 15 minutes, removing any sc.u.m that comes to the top. Continue to simmer until no more sc.u.m rises to the surface. Scrub the potatoes, but don't peel them. Cut them into quarters and cut away any bad spots or hollow centers. Grate them into a medium-size saucepan and add 3 quarts (2.8 L) of water. Bring to a boil and simmer for about 15 minutes, removing any sc.u.m that comes to the top. Continue to simmer until no more sc.u.m rises to the surface.2. Put the sugar and the chopped raisins into a 2-gallon (7.6 L) plastic con -tainer, and strain the potato water onto them. Grate the outer rinds (avoiding the white inner rind) of the lemons and oranges, and juice them; add the grated rind and the juice to the container. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. Put the sugar and the chopped raisins into a 2-gallon (7.6 L) plastic con -tainer, and strain the potato water onto them. Grate the outer rinds (avoiding the white inner rind) of the lemons and oranges, and juice them; add the grated rind and the juice to the container. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Let the mixture sit, loosely covered, for seven days. Rack into a clean 2-gallon container, and let the mixture sit for 10 more days. Rack again, this time into a 1-gallon (3.8 L) airlocked fermentation vessel. Allow the wine to ferment to completion; then bottle, cork, and cellar it. Let the mixture sit, loosely covered, for seven days. Rack into a clean 2-gallon container, and let the mixture sit for 10 more days. Rack again, this time into a 1-gallon (3.8 L) airlocked fermentation vessel. Allow the wine to ferment to completion; then bottle, cork, and cellar it.5. Wait six months before sampling. Wait six months before sampling.

Rose Petal Wine We like to use red roses to make this wine so that the resulting liquid is pink and perfect - as delicate to look at as it is to drink. A word of caution about rose wines: Make sure that the rose petals you use come from bushes that haven't been treated with a systemic insecticide, and wash the petals carefully before you use them.

YIELD: 1 GALLON (3.8 L).

2 quarts (1.9 L) rose petals2 pounds (900 g) sugar1 cup (240 ml) white grape juice concentrate1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) acid blend1. Rinse the rose petals under cool running water. Bring 1 gallon (3.8 L) of water to a boil. Add the rose petals, sugar, and grape juice concentrate. Remove from the heat and let cool. Add a Campden tablet, if desired, and let sit, well covered, for 24 hours. Rinse the rose petals under cool running water. Bring 1 gallon (3.8 L) of water to a boil. Add the rose petals, sugar, and grape juice concentrate. Remove from the heat and let cool. Add a Campden tablet, if desired, and let sit, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the acid blend. Pour the mixture into a 2-gallon (7.6 L) plastic bucket or wastebasket, cover loosely, and let sit for one week. Rack the liquid to a 1-gallon (3.8 L) airlocked fermentation vessel. Rack as needed to clear the wine. When fermentation has stopped, rack the wine into bottles, cork, and cellar. Add the acid blend. Pour the mixture into a 2-gallon (7.6 L) plastic bucket or wastebasket, cover loosely, and let sit for one week. Rack the liquid to a 1-gallon (3.8 L) airlocked fermentation vessel. Rack as needed to clear the wine. When fermentation has stopped, rack the wine into bottles, cork, and cellar.4. Wait six months before sampling. Wait six months before sampling.

Tomato Wine This wine will be golden to orange, even though the tomatoes are red. Most of the color is in the pulp, not the juice. You'll be wasting your time if you try to make this wine from those hard little baseb.a.l.l.s that masquerade as tomatoes in the supermarket. Use the biggest, reddest, juiciest tomatoes you can find in the garden or the farm market. Taste them before you use them in your wine. Some of the giant varieties are low in acid, and that's fine. Their sweet, mellow flavor will be enhanced by the apple juice and citrus juice. Tannin is essential in this recipe for the proper "mouth feel."

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) juicy red ripe tomatoes12 ounces (360 ml) apple juice concentrate2 pounds (900 g) white sugar1 Campden tablet (optional)1 package (57 g) Montrachet wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature teaspoon (1.25 g) tannin1. Mash the tomatoes in a large stainless steel pot. Add 2 quarts (1.9 L) of water and bring to a boil. Add the apple juice concentrate and sugar, and boil for 5 more minutes. Transfer the mixture to a 2-gallon (7.6 L) plastic wastebasket or bucket, and add 1 quart (about 1 L) of water. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. Mash the tomatoes in a large stainless steel pot. Add 2 quarts (1.9 L) of water and bring to a boil. Add the apple juice concentrate and sugar, and boil for 5 more minutes. Transfer the mixture to a 2-gallon (7.6 L) plastic wastebasket or bucket, and add 1 quart (about 1 L) of water. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the tannin, and ferment for five days, punching down the cap daily to help provide oxygen. Then rack the liquid from the must into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the mixture ferment for three to four months. Bottle, cork, and cellar the wine. Add the tannin, and ferment for five days, punching down the cap daily to help provide oxygen. Then rack the liquid from the must into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the mixture ferment for three to four months. Bottle, cork, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.

Vegetable Medley Wine You probably cook with fermented products - teriyaki sauce, soy sauce, and various wines, for example - and this wine serves the same purpose. It draws its flavors from that divine trio of vegetables - celery, onions, and carrots. Add some citrus, raisins, and a touch of cayenne, and you have a marinade and basting liquid that will turn almost any meat dish into a feast. We're willing to bet that you'll get repeated requests for this lively liquid - for cooking, not for sipping. You may find that it is a very popular gift for the gourmet cook in your circle of friends.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) carrots, sliced2 pounds (900 g) celery, sliced1 cup (240 ml) chopped onions1/8 teaspoon (.625 g) cayenne pepper teaspoon (.625 g) cayenne pepperJuice of 2 large oranges1 teaspoon (5 g) orange zest8 ounces (240 g) golden raisins, chopped2 pounds (1.14 kg) white sugar1 Campden tablet (optional)1 package (57 g) Montrachet wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Put the vegetables in a large stainless steel pot with the cayenne and enough water to cover. Simmer until the vegetables are tender. Strain the vegetables from the liquid, reserving 1 cup (240 ml) of vegetables for later use. Stir the juice of 2 oranges, the orange zest, raisins, and sugar into the liquid; then remove from the heat. Put the vegetables in a large stainless steel pot with the cayenne and enough water to cover. Simmer until the vegetables are tender. Strain the vegetables from the liquid, reserving 1 cup (240 ml) of vegetables for later use. Stir the juice of 2 oranges, the orange zest, raisins, and sugar into the liquid; then remove from the heat.2. Crush the reserved vegetables into a paste, and stir them back into the liquid. Transfer the mixture to a 2-gallon (7.6 L) plastic bucket or wastebasket, add water until the volume is approximately 1 gallon (3.8 L), and let cool. Add a Campden tablet, if desired. Let the mixture sit, loosely covered, for 24 hours. Crush the reserved vegetables into a paste, and stir them back into the liquid. Transfer the mixture to a 2-gallon (7.6 L) plastic bucket or wastebasket, add water until the volume is approximately 1 gallon (3.8 L), and let cool. Add a Campden tablet, if desired. Let the mixture sit, loosely covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel and ferment for three to four months, racking to clear. Bottle, cork, and cellar the wine. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel and ferment for three to four months, racking to clear. Bottle, cork, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.

Sweet Wheat Wine This wine is light and lively with hints of citrus and a nice, vinous character. The wheat supplies nutrients and sugars to enhance the fermentation process.

YIELD: 1 GALLON (3.8 L).

pound (340 g) wheat berries1 pound (450 g) raisins or or 1 pint (480 ml) white grape juice concentrate 1 pint (480 ml) white grape juice concentrate2 pounds (1.14 kg) brown sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 ounce (30 g) citric acid1. Soak the wheat berries overnight in quart (500 ml) of water to soften them. Mince the wheat berries and raisins (in a food processor) and transfer them to a 2-gallon (7.6 L) plastic container. Bring 2 quarts (1.9 L) of water to a boil, pour it over the wheatraisin mixture, add the brown sugar, and let cool. Add a Campden tablet, if desired, and let sit, well covered, for 24 hours. Soak the wheat berries overnight in quart (500 ml) of water to soften them. Mince the wheat berries and raisins (in a food processor) and transfer them to a 2-gallon (7.6 L) plastic container. Bring 2 quarts (1.9 L) of water to a boil, pour it over the wheatraisin mixture, add the brown sugar, and let cool. Add a Campden tablet, if desired, and let sit, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the citric acid; then let the mixture sit, loosely covered, for ten days, stirring daily. Rack the mixture to a 2-gallon (7.6 L) airlocked fermentation vessel and allow it to ferment to completion. When fermentation stops, bottle, cork, and cellar the wine. Add the citric acid; then let the mixture sit, loosely covered, for ten days, stirring daily. Rack the mixture to a 2-gallon (7.6 L) airlocked fermentation vessel and allow it to ferment to completion. When fermentation stops, bottle, cork, and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.

Chapter Four.

MAKING MEADS, MELOMELS & METHEGLINS.

Did you ever notice how many heroines of romantic fiction have "kisses sweeter than wine" and "lips that taste like honey"? In England during the Middle Ages, newly married couples were given a month's worth of mead to drink to ensure that the couple would bear fruit quickly, hence the term "honeymoon." Mead is widely acknowledged as the world's oldest alcoholic beverage. Its rich history transcends time and cultures.

Both honey and wine spark the imagination with images of things delicious and desirable. If you've never understood just why that is so, you probably haven't been lucky enough to sample meads, melomels, and metheglins, three kinds of honey wines that you can create in myriad combinations.

Honey wines are usually full-bodied and delicious - enjoyable with poultry as an entree, with desserts, or as a creative addition to any of your favorite recipes that call for wine. And they are not difficult to make once you understand their special requirements.

MEAD V VARIATIONS[image]

Dry Mead. Dry meads have no flavoring other than honey and contain about 2 pounds (1.14 kg) of honey per gallon (3.8 L) of mead. Dry meads have no flavoring other than honey and contain about 2 pounds (1.14 kg) of honey per gallon (3.8 L) of mead.

Sack Mead. The most historic form of mead, sack mead is sweeter than other meads, but again, honey is the only flavoring agent. The honey content is usually about 4 pounds (1.8 kg) per gallon (3.8 L) of mead. The most historic form of mead, sack mead is sweeter than other meads, but again, honey is the only flavoring agent. The honey content is usually about 4 pounds (1.8 kg) per gallon (3.8 L) of mead.

Small Mead. This variety is for the impatient. It contains less honey and ferments more quickly than other meads. A small mead contains from 1 to 1 pounds (450 to 675 g) of honey per gallon (3.8 L) of mead. Ale yeast usually starts the fermentation of a small mead, which is generally completed within one week. Small meads are more like ale than like wine. This variety is for the impatient. It contains less honey and ferments more quickly than other meads. A small mead contains from 1 to 1 pounds (450 to 675 g) of honey per gallon (3.8 L) of mead. Ale yeast usually starts the fermentation of a small mead, which is generally completed within one week. Small meads are more like ale than like wine.

Metheglin. Similar to sack meads, metheglins develop more complex flavors through the addition of herbs and spices. The recipes for these mixtures of herbs and spices, called gruits, were jealously guarded by monks of the Middle Ages. Similar to sack meads, metheglins develop more complex flavors through the addition of herbs and spices. The recipes for these mixtures of herbs and spices, called gruits, were jealously guarded by monks of the Middle Ages.

Mulsum or Melomel. Meads made with fruit for additional flavoring are called mulsums or melomels. A few varieties appear below, but the numbers of melomels are limited only by your imagination. Meads made with fruit for additional flavoring are called mulsums or melomels. A few varieties appear below, but the numbers of melomels are limited only by your imagination.

* Cyser. Cyser. A sack mead made with honey and apples, this mead variation is closely related to hard cider. A sack mead made with honey and apples, this mead variation is closely related to hard cider.* Morat. Morat. A sack mead made with mulberries. A sack mead made with mulberries.* Pyment. Pyment. A mead made with a mixture of honey and grape juice. A mead made with a mixture of honey and grape juice.* Hippocras. Hippocras. A pyment with spices added. A pyment with spices added.* Rhodamel. Rhodamel. A mead made with rose petals. A mead made with rose petals.* Fortified Meads. Fortified Meads. Meads that are enhanced with brandy or vodka, giving them a higher alcohol content. Meads that are enhanced with brandy or vodka, giving them a higher alcohol content.

SOME KEY INGREDIENTS.

A successful mead depends on three key ingredients: honey, water, and acid. Some meads also need tannins to keep them from being too insipidly sweet.

Honey Fresh honey, with the least processing possible, is best for making meads. If possible, buy raw unprocessed honey from a local beekeeper and use it quickly; the quality of honey deteriorates over time. Experiment with different kinds of honey, because the results will vary. Orange-blossom honey is good for making traditional meads; clover honey is good for flavored meads.

Different kinds of honey have slightly different flavors, but unless there are stores that specialize in different varieties nearby, you may find that only certain honeys are available where you live. Don't despair. If you have a choice, taste the honey and pick your favorite. If only commercial honey is available, it may be a blend of several varieties. Use it anyway; the results will still be delicious.

Because honey is low in nitrogen, and nitrogen is required for a vigorous fermentation, we recommend that you add a yeast nutrient to all meads, including melomels, even though they get some nitrogen from their fruit components. Experts disagree about the treatment of honey when making meads. The traditional method is to boil the honey with water at the beginning of the process to coagulate the proteins and the beeswax residue that is often present. The foamy residue is then skimmed from the surface. (In addition, boiling kills any wild yeast that may be present.) The process usually results in clear mead without any additional treatment of the wine. Some critics point out, however, that boiling the honey with water removes some of the honey's aroma, and thus decreases the quality of the mead. They suggest bringing the honey-water mixture to a temperature of 150F (66C), holding this temperature for 5 minutes, and then rapidly cooling the mixture to room temperature, which will preserve most of the volatile aromatic components. Others choose to avoid heat completely, using sulfites to sterilize the must and worrying about clarifying the mead only prior to bottling. All of these methods, in our experience, result in delicious meads. Experiment to determine which method you prefer.

Water The kind of water you use is also important. Some old recipes call for rainwater, which once was virtually pure. Today, rainwater often contains pollutants, such as those in acid rain. Some springwater, also a favorite in mead recipes, has a high sodium content, as does softened water. Your safest bet is probably to use boiled tap water, but if your water supply is high in iron, calcium, or other minerals, you may opt for distilled water.

Acid Component Meads need an added acid component. Most winemakers use either a commercial acid blend or some citrus juice to give the wine its necessary tartness. The acid source can be added at the beginning of the fermentation or at the end. If you are a novice, closely follow the recipes in this chapter until you get comfortable with making meads. As you gain experience, you may wish to adjust the acidity of your meads at the end of the process. The acid level of a finished mead should be between 0.5 and 0.7 percent, depending on your taste.

RECIPE CATEGORIES.

As you look at the recipes for these honey wines, you'll think that the distinctions among the kinds of meads seem pretty academic. For convenience, we treat the different kinds of honey wines as though the categories were separate and distinct. But we bet it never occurred to early winemakers to worry about such distinctions. Like Dom Perignon, who blended wines to achieve the flavors he wanted, early mead makers were interested in good-tasting wines. Dom Perignon became the romantic figure of champagne fame because he experimented until he found the perfect combinations of flavors to suit his taste. In the process, he showed champagne makers how to achieve consistently fine wines.

Making Meads Made correctly, mead has good body and great flavor. If you decide to buy winemaking ingredients from a commercial source, you'll need three major ingredients in addition to honey and water - yeast, yeast nutrient, and acid blend. The yeast nutrient contains ammonium compounds, trace elements, and vitamins. Citric acid (or acid blend) gives the wine the acid component that's necessary for good wine flavor and helps create a good environment for yeast growth. It also has a slight preservative action. Because commercial yeast nutrients vary somewhat according to the source, use the amount of yeast nutrient recommended by the supplier. You can vary the amount of acid you add according to your taste once you have some experience. Whatever amount you use, though, be sure to write down the blend so you can duplicate it, just in case you've achieved the perfect mead. Record the amount of fruit additives, too. Your wine will still be a mead as long as the taste of honey is preserved.

Basic Mead Techniques. The simplest way to make a natural mead is to add a 6-ounce (180 ml) can of citrus fruit juice concentrate for every 1 gallon (3.8 L) of honey wine. The concentrate provides both nutrients and acidity, but it also affects the taste. Since most commercial citrus juices are made from the whole fruit, which contains some of the bitter components located just beneath the peels, you could pick up some unwanted bitterness using this method. A better method is to fresh-squeeze the juice and add the finely grated outer rind for flavor, being careful not to include any of the bitter inner rind. The simplest way to make a natural mead is to add a 6-ounce (180 ml) can of citrus fruit juice concentrate for every 1 gallon (3.8 L) of honey wine. The concentrate provides both nutrients and acidity, but it also affects the taste. Since most commercial citrus juices are made from the whole fruit, which contains some of the bitter components located just beneath the peels, you could pick up some unwanted bitterness using this method. A better method is to fresh-squeeze the juice and add the finely grated outer rind for flavor, being careful not to include any of the bitter inner rind.

Nutrients to feed the wine yeast can also come from grain (such as wheat), other fruits (grapes, for example), or vegetables (like potatoes). Any of these let the yeast grow properly. When you pick a natural yeast nutrient, be sure you consider how much acid is present in it. If your nutrient source is low in acid, the juice of a couple of lemons or oranges or some acid blend will work well to give your wine tartness. Finally, pectic enzyme digests the pectin in fruits and the waxy substances in honey, which are notorious for causing cloudy wines. Using it will ensure that you don't end up with a tasty but unattractive mead.

Making Melomels Some of the best wines we've ever tried are melomels. The combination of honey and fruit flavors produces a fruity, tangy wine with a lovely bouquet and a sound body. The different flavors of melomels are limited only by the fruits you have available. They're perfect for home gardeners who have a choice of fruits harvested from their own backyard berry patch or orchard. The marriage of fruit and honey solves the yeast-nutrient problem that occurs when making wines with honey only. If the fruit used to make wine is low in acid, the juice of three citrus fruits - one lemon and two oranges, for example - provides the necessary acid. If you are just starting out, we strongly suggest that you try at least one melomel. Once you have, a whole new world of fine wines becomes available to you - and they're easy to make, so you're almost certain to succeed.

Basic Melomel Techniques. The general method we use to develop recipes yielding 1 gallon (3.8 L) of melomel is to start with 3 pounds (1.4 kg) of honey, 1 to 3 pounds (.45 to 1.4 kg) of fresh fruit, and citrus juice, if required. Melomels may be as difficult to clear as meads, so we generally boil the honey in two times its volume of water for approximately 10 to 20 minutes and skim off the foam that rises to the surface. Eliminating these waxy impurities helps keep the wine clear. Adding pectic enzyme helps too. Cloudy wine is not harmful to drink, but the clear, sparkling color of properly cleared wine, served in crystal-clear gla.s.ses, is part of a wine's charm. The general method we use to develop recipes yielding 1 gallon (3.8 L) of melomel is to start with 3 pounds (1.4 kg) of honey, 1 to 3 pounds (.45 to 1.4 kg) of fresh fruit, and citrus juice, if required. Melomels may be as difficult to clear as meads, so we generally boil the honey in two times its volume of water for approximately 10 to 20 minutes and skim off the foam that rises to the surface. Eliminating these waxy impurities helps keep the wine clear. Adding pectic enzyme helps too. Cloudy wine is not harmful to drink, but the clear, sparkl