One of Mr. Scribbles’ projects, he’s made this wine a couple of times before. It is a refreshing, fruity, slightly sweet wine that is okay to drink young, but becomes really tasty once it ages for at least a year in the bottle. You can vary the fruit concentrates that you use to customize the taste.
Fruit Concentrate Wine Recipe
Boil together with enough water to cover:
10 black tea bags
1 cinnamon stick
¼ teaspoon whole cloves (okay to eyeball it)
7 small bananas, washed, ends removed, and sliced
Once it’s boiling, mash the bananas and add 5 lbs of sugar. Remove from heat and stir until sugar is combined.
In a large fermenter bucket, combine:
5 cans of frozen Welch’s Concord Grape concentrate
3 cans of Welch’s Berry Sunsplash concentrate
3 cans of Welch’s Niagara Grape concentrate
Add the boiled mixture to the bucket.
In a cheesecloth or mesh bag, combine:
12 oz frozen blueberries
12 oz frozen raspberries
4 oz frozen mixed berries
Add bag of berries to the bucket.
Add 1½ tsp pectic enzyme powder, and water to six gallons. Let sit overnight.
The next day, add:
1 tsp yeast nutrient
1 packet Premier Cuvee yeast
3/21/13 – starting SG 1.080
3/25/13 – Discarded fruit and racked into a carboy. SG .994.
5/4/13 – Racked again, added K-Meta, and topped up with Moscato.
6/30/13 – Vacuum degassed.
7/7/13 – racked and stabilized.
This is where we’re at as of this writing. We’ll be fining, sweetening and bottling later, and I’ll update the recipe at that time.