Deacon Bill's Winery and Brewhaus

Showing category "Wine Recipe" (Show all posts)

Niagara_Chokecherry Wine Bottled

Posted by Bill on Monday, February 8, 2010, In : Wine Recipe 

Bottled 40 units from 5 gallons. I had to sweeten it a very little bit as it was very dry. I used a bottle of Niagara Ice Wine I made a few years back. It smoothed it out nicely and still dry. Had to re-calculate the ABV. It came at 12.5%, a bit high, Some time in the bottle will likely yield something to be proud of.

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Sherry Pt. 1

Posted by Bill on Tuesday, January 5, 2010, In : Wine Recipe 
Tonight I began making a batch of Sherry from dried fruit. I had done this before, some years ago. In fact it turned out very good, or so says my wife who enjoys a nice glass of Medium Sherry. I don't care for the stuff myself. Dried fruits (non-oiled) work very well as Sherry is a wine that accepts oxidation, and the fruit is often already oxidized.

I'm going to write this post over time as the wine will need to have numerous adjustments over the next year.

I started with course chopped dried ...
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Niagara-Chokecherry Wine

Posted by Bill on Saturday, October 17, 2009, In : Wine Recipe 
A couple of weeks back, I was given a quart of chokecherry juice.  It was heat-canned (Mason jar) and extemey flavorful. I decided to make 5 gallons of Niagara wine with this juice added for flavor and a nice pink tinge. Below is the recipe I formulated.


1 qt Chokecherry juice
8 cans of frozen (thawed) Welch's Niagara concentrate.
6 lbs table sugar
1 15 oz. box of Sun Maid Golden Raisins
5 1/2 gallons of water.

3 teaspoons pectin enzyme
3/4 cup Acid Blend
2 teaspoons yeast nutrient (that'...
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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...
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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...
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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 ...
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