June 16, 2008
by: jovial_cynic
My brother-in-law, inspired by my previous goofy attempts at making wine out of mint and other things around the house, decided to make his own batch. He's got plenty of mint growing crazy in his yard, so after collecting a bunch, he got himself a healthy batch of country wine.

Not to be outdone, I decided to get my own batch started up.

I had an old can of frozen juice that's been sitting in the freezer for too long. Pineapple orange. Yum.

I found this great jug at a garage sale for $3. Looks like a booze-making jug.

After mixing the can with a pitcher of water, and throwing in about a cup of sugar and a packet of yeast, I let the jug sit lightly covered in my pantry. This morning, there was a healthy level of foam on top -- looks like the yeast is enjoying the sugar bath. In about two weeks, this should turn into something delicious.
np category: wine


Max Hyland said:
This is so much harder than it looks. You have no idea.
Or maybe I'm just clumsy or something.

Good luck!

June 16, 2008

Cameron said:
is that a 4L like calebs, cause thats what i have too. im going to start my fresh nectarine wine as soon as i can get some yeast and an airlock.
June 16, 2008

cameron said:
looks like we will all be in the wine makin business. only down here i can use fresh fruit. but to my suprise. all the breweries and wineries dont sell any materials so its harder for me to come by yeast and and what not
June 16, 2008

jovial_cynic said:
Max - I've done this a few times in the past. It's pretty easy if you're using frozen juice. Doing it from fresh fruit is a little more tricky, because you have to break down the fruit in a way the yeast can access it.

Cam - if you need ingredients, I'll be glad to pick some up and send them your way. Let me know.

June 16, 2008

cam said:
well, i bought a 6 bags of yeast off ebay for 5 bucks. and i can get a s-airlock off ebay too, i just cant find a bung.
June 16, 2008

Caleb the Great said:
I cant wait to see how yours turns out. 30 days seems like it takes forever. If I can do it faster that would be cool. I have made my batch of cherry wine. I have plenty to make another cherry wine with a different recipie.
June 19, 2008

jovial_cynic said:
I think that when you start with frozen juice, you only have to wait two weeks. The yeast doesn't have to spend any time breaking down the fruit fibers and such.
June 19, 2008

Insect714 said:
Actually the yeast does not work to breakdown anything other than the "fermentable" sugars, the average granulated sugars are only 80% fermentable so you will end up with a much sweeter wine using table sugar, if you go to a local supply house and get "corn sugar" you will end up with a higher proof and dryer wine
June 23, 2008

jovial_cynic said:
Insect714 - interesting. Thanks for the information. Incidentally, I prefer sweeter wines... but having a higher proof is useful as well. Perhaps a combination would be good.
June 23, 2008

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