Hoop’-la Department.
This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted & so any smug legal gits must pay me a big fat fee before adopting this practice!
E. & O. E.
Copyright www.petespintpot.co.uk 2008. First published 17 October 2008, last updated 26 June 2010.
Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.
If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel sorry for you.
Finally the sanity clause: As Chico Marx
famously said to brother Groucho,
“Everybody knows there ain't no Sanity Clause!”
WARNING:- Some pages may contain music!
Do not enter this site if you are allergic to nuts!
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* Alligator wine & Other Recipes
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Recipes
ll right, I don’t really have a recipe for alligator wine & alligators tend to growl/roar more than they whine but it is a good excuse to play “Alligator Wine”, performed here by Screamin’ Jay Hawkins & written by Leiber & Stoller.
If no sound plays then you may need an MP3 player or the iTunes player, both are available free in the internet. If you still get no sound then turn your ‘speakers on!
The alligator bottle holder is available in the USA from the Tropic Treasure Store.
As with my beers & ciders, most of these recipes were made using my “piggy-back” method so do not expect them to be award-winning wines, just drinkable ones, some will obviously be better than others but nothing I consider unworthy has been included.
Discrepancies may have crept in, mainly through my bad record keeping. Before attempting any recipe it is best to chuck all the information into a wine recipe calculator just to be on the safe side.
Where “XXg sugar/100ml” is quoted, the information was taken from the information panel of the relevant container & used in my calculations.
Where “5g” is quoted for pectic enzyme, Bentonite & nutrient 1 tsp can be assumed, quantities for these ingredients are not critical.
More of my wine recipes can be found at www.yobrew.co.uk/wine.php#FruitJuiceWine. These include my favourite white, rosé & red “Grape & Apple” (“Grapple”) wines. I produce far more of these wines than any other.
APPLE & ELDERFLOWER OR ROSE PETAL
Two heads of fresh elderflowers (check the smell before picking) or 15g dries elderflowers may be added to the above wine. For the rose petal wine add the petals from eight full-blown (fully opened) strong smelling roses, best picked on a hot summer’s day.
It is best to be on the cautious side when adding flowers to a wine as too many will spoil it, too few then you can always add more the next time. For other types of flowers ensure they are not poisonous!
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APPLE JUICE | |||
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After 3 months it was very, very pale lemon coloured & star-bright. A bit acidy/sharp with some lemon, melon & apricot stone. NOT AT ALL BAD. | |||
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Apple juice (11g sugar/100ml) Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
3 litres 675g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1079 992 11.4 0.59 0.01 |
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APPLE, CRANBERRY & RASPBERRY | |||
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Very pale peach/apricot colour with a hint of red & a hint of raspberries. | |||
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Apple juice (11g sugar/100ml) Cranberry & raspberry juice (12.6g) Rhubarb Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
1.5 litre 1 litre 250g 700g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1081 994 11.5 0.51 0.05 |
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BLACK CHERRY, PRUNE & STRAWBERRY | |||
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After only 2 months it had a lovely red colour, sweetish taste, fair body, some strawberries & cherries. Some warming as it went down & a slight alcohol burn. Very good, improved with age. The grape concentrate could be replaced with two litres of red grape juice. Don’t worry too much about the can sizes. | |||
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Tin black cherries (14.5g sugar/100g) Tin prunes (18g sugar/100g) Tin strawberries (14g sugar/100g) Red grape concentrate Sugar Tartaric acid Pectic enzyme Bentonite Yeast nutrient Yeast. |
425g 420g 410g 250ml 900g 2 tsp 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1100 992 14.7 0.59 0.05 |
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CRANBERRY | |||
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About 5g of Oak granules were added, not necessary, it’s your personal choice. A pale red colour, a hint of strawberries & had “legs”. Well worth the trouble, excellent. | |||
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Red grape juice (15.6g sugar/100ml) 1l Cranberry juice (11.7g - had added sugar & sweeteners - OOPS!) Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
2 litre 1 litre
510g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1075 993 11 0.52 0.13 |
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No! This medium-dry wine does not contain IVY, it is my fourth version & (thankfully) the best so far, each version contained progressively more ginger, this one has three times that of the original. These wines generally need about a year to mature but this was drinkable after 6 months. Note that the mixed spice is optional. * Allow some space for the sweetening sugar, say 150ml. See the sweetness table for a guide to the amount required. **150g ginger cleaned, peeled with a potato peeler& grated, 120g was actually used. | |||
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White grape juice (15.6g sugar/100ml) Apple juice (11g) Mashed banana flesh (1 large banana) Fresh root ginger Mixed spice (optional) (Schwartz used – Cinnamon, coriander seed, caraway, nutmeg, ginger & cloves.) Sugar Sugar (sweetening) Pectic enzyme Bentonite Yeast nutrient Yeast. |
2 litres 500ml 150g 150g** 2 tsp
900g 100g used 1 tsp 1 tsp ½ tsp |
Calculations (4.7* litre original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1102 992 (1000+ after sweetening) 14.9 0.53 0.1 |
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GRAPE & TINNED FRUIT | |||
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Almost colourless, like “thick water”, nothing demanding or prominent, just fine. I’ve tasted much worse wines costing over £6 (1999 prices) from the “Sunday Times Wine Club”. | |||
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Seedless grapes Tin Australian pears (8g sugar/100g) Tin Fruit cocktail in syrup (9.9g) Sugar Sugar (sweetening) Tartaric acid Pectic enzyme Bentonite Yeast nutrient Yeast. |
400g 410g 410g 875g 75g used 2 tsp 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1081 995 (1000 after sweetening) 11.8 0.49 0.03 |
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One of my many variations of my “Grapple” recipe. Very pale “apple green”/yellow colour, toffee apple in the nose, melon, lemon, almonds, some red fruits (mainly raspberry from Summer Fruits) with a long finish. Reducing the Summer Fruits concentrate to say 20 or 30ml would make the wine a little more subtle although this was not a problem to me but some may find a white wine tasting of raspberries a little disconcerting. | |||
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White grape juice (15.9g sugar/100ml) Apple juice (11g) Summer Fruits concentrate (50% sugar) Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
2 litres 1 litre 50ml 535g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1079 994 11.4 0.62 0.01 |
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Pale yellow (lemon) colour with a greenish tinge, star-bright, quite sharp & dry with lemon, melon, almond acetone (?) in the taste & bouquet, had legs. Very enjoyable. | |||
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White grape juice (15.9g sugar/100ml) Apple juice (11g) Peach nectar (14.3g) Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
1 litre 1 litre 1 litre 600g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1080 993 11.9 0.62 0.09 |
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RED GRAPE | |||
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Nice & easy to make, a pale red in colour with a sharpish taste. After 11 months it had quite a strong fruity taste & aroma with a bit of a bite & had legs. White grape juice could also be used, as could a mixture. | |||
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Red grape juice (15.6g sugar/100ml) Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
3 litre 520g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1079 994 11.4 0.61 0.13 |
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SUMMER ROSÉ | |||
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Very nice. | |||
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Red grape juice (15.9g sugar/100ml) Apple juice (11g) Summer Fruits concentrate (50% sugar) Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
1 litre 500ml 500ml 500g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1088 993 12 0.54 0.06 |
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BLACK CHERRY | |||
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A simpler wine than previous but very pleasing, very fruity. The fermentation produced lots of argols & maturation produced even more. | |||
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Red grape juice (15.6g sugar/100ml) Tin black cherries (pitted - 10.4g sugar/100g) Sugar Pectic enzyme Bentonite Yeast nutrient Yeast. |
3 litre 425g 700g 1 tsp 1 tsp ½ tsp |
Calculations (4.7 litres original vol.):- O.G. F.G. Alc. % Final acidity % Tannin % |
1089 992 12.3 0.68 0.13 |