Deacon Bill's Winery and Brewhaus

Browsing Archive: August, 2009

Concord Grape and Beet Wine

Posted by Bill on Tuesday, August 25, 2009, In : Wine Recipe 
Some may say I am too frugle when it comes to yeast. They might be right Yeast is cheap, but a healthy slur is priceless! So I am going to make another "2nd Wine" utilizing the beets (not the fruit as it is pretty well spent)
I wanted to heat the juice to drive off the sulfites that are added. I knew I had a healthy yeast starter so I didn't worry too much about oxygen. Plus I added yeast nutrient. This will be the last batch from this yeast.


7 cans of Welch's Grape Juice Concentra...
Continue reading ...

Beet 2nd Wine

Posted by Bill on Tuesday, August 25, 2009, In : Wine Recipe 
Once I racked the Pear-Apricot wine into glass, I used the fruit and yeast that remained to start a 5 gallon batch of Beet Wine. I chose a root veggie because I didn't want to mess with pectin enzyme. A curious form of lazy. There weren't enough fresh beets in Kearney to do the job. Amazing! So I tried canned. I used distilled water instead of tap because of the sodium in the canned beets. Here's the recipe:


11 14oz cans of sliced beets
2 cans of frozen concord grape juice concentra...
Continue reading ...

Pear-Apricot wine recipe

Posted by Bill on Sunday, August 2, 2009, In : Wine Recipe 
This is a wine made from canned fruit. I have made one other wine from canned fruit and it turned out pretty-darned good.

Day One:


  • 7 29 oz Cans of Pear Halves in Heavy Syrup
  • 3 30 Oz Cans of Apricot Halves in Heavy Syrup
  • 2 20 oz Cans of Crushed Pineapple in its own juice
    (Split and place all solids into nylon stockings. Gently crush the fruit in the stockings)

  • 1 12 oz can of Lemonade
  • 1 12 oz can of Welch's White Grape Peach Concentrate
  • 1 12 oz can of Welch's White Grape Concentrate

Mix ...
Continue reading ...