This is a "no-frills" walk through for making your first country wine. There are more involved features in making wine (checking acid, etc), but if you're just starting out, or just want to try something you have in your garden, this will work.
Now, the hardest part for a country wine is to decide what fruit/herb/petal you want to use. This is where your own personal creativity can rule. Please make sure, however, what you are using is edible. What’s Cooking America (http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm) is a good resource to double check. Rather err on the side of caution, if you aren’t sure. This is very important.
- Normally, about 2-3 pounds of fruit per gallon is needed. However, if you like heavier bodied wines, you can add more.
- You can crush or blend fruit such as berries.
- De-juicers are helpful for “harder” fruits such as apples or crabapples.
- You may wish to put the fruit in a fine mesh straining bag for convenience.
- For herbal or flower petal wines, 4-6 cups are used per gallon.
- For dried herbs/flowers, 2-3 cups are recommended. It is better to err on the lower end, since dried herbs/flowers can be very strong in smell and taste.
Depending on the temperature, sugar and yeast you use, it can take as little as 3 months from start to finish.
The type of yeast you decide to use is basically up to you. Some prefer Montrachet yeast; some prefer Lalvin’s D47 and 71B-1122 for fruitiness.
General Country Wine Recipe
- Either 2-3 pounds of fruit, 4-6 cups of fresh herbs, or 2-3 cups of dried herbs
- 2 pounds of white sugar
- 1 crushed Campden tablet, or one-eighth tsp. K-meta
- 1 tsp acid blend
- 1 gallon water
- 1 package of wine yeast
- 1 teaspoon yeast nutrient (vitamins for the yeast)
- 1 teaspoon powdered pectic enzyme (helps break down the haze)
- If using the liquid enzyme, follow directions on bottle.
If you’ve got the ingredients, you’re ready to go!!!!!
Dissolve the sugar in half the water on the stove. No need to boil unless you suspect microbes or bacteria in the water.
Sanitize your equipment with a good sanitizing agent. Please read the instructions of the sanitizing materials. **Note: don’t use any scratchy things to clean out your equipment.
Pour the hot sugar water over your fruit/herbs/dried herbs. Let everything cool. Once it’s cool enough to touch, add the crushed campden tablet, the acid blend, the yeast nutrient, and the pectic enzyme. Do not add the yeast at this time. Stir the contents in the pail thoroughly and let the must cool to room temperature.
When the wine is room temperature, this is when you should take a hydrometer reading. Remember, optimally, it should be around 1.085- 1.090. If it’s okay, sprinkle the yeast on top of your must. If it's too low, add some sugar. If it's too high, add some water.
As soon as fermentation starts (as little as one day but could be up to 5, depending on the temperature and other factors), CO 2 is released, and you may see this in your must. You will see how there’s a foamy layer on top of your must – this is basically just the meat of the fruit you used (depending on what you used) and proteins that are suspended. Don’t worry about it – it is perfectly normal. Stir your wine everyday, for 3-4 days. Remove the straining bag at this time, and take your clean hydrometer and measure the SG once again. It should be around 1.040. Don’t worry if it’s not. Just let it sit there a day or two longer if it’s still higher. If it’s lower, it’s time to rack!!
Racking is what as known as siphoning your wine from one container to another. Remember, make sure they are cleaned and sanitized before you do this.
It’s okay if you get a lot of the yeast that’s at the bottom of your pail. It’s not so critical in this step. Put the bung in place and put in the airlock. Fill the airlock with water (best with a little campden tablet solution).
After some time, the fermentation will have slowed down or stop completely. A hydrometer reading of about 0.990 for 2 weeks is a good indication that your wine is finished.
Rack the wine into another clean and sanitized gallon jug with a crushed campden tablet added (or one-eighth tsp. of K-Meta). Add one-quarter tsp. potassium sorbate if you plan on sweetening the wine.
Rack again when you see a layer of sediment at the bottom of your carboy. This process may need to be done more often than in kit wines. Top off with water or an appropriately colored wine.
Keep doing this until the wine is free of sediment and is clear.
Some country wines benefit from filtering. If your wine is not as clear as you wish, it is recommended that you filter.
You can bottle and cork in clean and sanitized wine bottles or in beer bottles with new crown caps, or leave it in the jug if you plan on drinking it soon. Know that too much airspace above the finished wine can cause oxidation.
And that’s it. That’s all you have to do to make your first gallon of country wine!
By: Glenvall Harris and Martina Paetzel
Editor's Note: Both Glenvall and Martina have been making wines for years, one in Arkansas and the other in Ohio. They met in the Fine Vine Wines online discussion forum and, after finding out about each other's wine making knowledge, decided to collaborate on this article. They are always ready to share their knowledge, so if you have any questions about country wines, please post it on our forum. Somebody is sure to have the answer you need. You can see more of Martina's wines and recipes at http://quitobee.paetzel.info/.
