Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More

Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More

Pattie Vargas

Language: English

Pages: 176

ISBN: 1580171826

Format: PDF / Kindle (mobi) / ePub


Make extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!

 

 

 

 

 

 

 

 

 

 

wild yeast that may be present on the fruit, if you desire. (If you do, let the mixture stand for 24 hours, well covered, before proceeding.) Add the rest of the sugar, the tannin, and enough water to make 1 gallon (3.8 L). 2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and grape juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. 3. Ferment the mixture for two days, and then rack. Add the orange juice and the

gallon (3.8 L). Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. 3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. 4. Allow the mixture to ferment. We recommend racking after the most vigorous fermentation; siphon the wine into a 1-gallon (3.8 L) airlocked fermentation vessel. In about three months, rack into another

Strawberry Wine (page 69) or Strawberry Melomel (page 121) Orange slices and strawberries to garnish Mix all the ingredients except the soda and garnishes; chill. When you’re ready to serve the punch, add the soda. Garnish with orange slices and strawberry halves or slices. Passionate Fruit Punch This punch is perfect for hot summer days. YIELD: SIXTY-FIVE 6-OUNCE SERVINGS (11.6 L) 25 ounces (750 ml) mead of your choice (pages 105–108) 28 ounces (840 ml) passion fruit juice 1 gallon (3.8

large punch bowl containing a molded ice ring or a large chunk of ice. Garnish with diced apple or very thin apple slices. Basic Wine Cooler We like to make this with Sweet Parsley Wine, but any white or golden wine is delicious served as a cooler. Honey wines bring unusual charm to even ordinary wine coolers — and don’t forget those brilliant berry wines. YIELD: 12 OUNCES (360 ML) 6 ounces (180 ml) white wine, such as Sweet Parsley Wine (page 141) 3 ounces (90 ml) lemonade 3 ounces (90 ml)

ingredients. In those recipes in which we added tannin, the finished wine seemed a bit characterless without it. If you find that your wine lacks character or zest, you can add tannin, or 1 tablespoon (15 ml) of strong tea to 1 gallon (3.8 L) of wine, and you’ll be pleased with the improvement. Equally important, tannins enhance a wine’s keeping qualities. In the wild wine recipes that are likely to be short on tannins — wines made from flowers, herbs, grains, or vegetables — we add them. This

Download sample

Download