Re: any recipes for tasteless wine?

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Re: any recipes for tasteless wine?

Postby yahoo » Fri Jan 09, 2009 3:12 am

--- "Christopher Damien Davis"
wrote:
> I know this question may come off as odd but I have heard there is a
> way to make tasteless wine from just sugar, anyone have a recipe that
> could be used in a 2 liter bottle?

For optimal fermentation, yeast needs 2-1/2 cups of sugar per gallon
of water, plus some nutrients and acid. In order to make the sugar
more yeast-digestible, boil the sugar in the water for several
minutes, removing from the heat before you get to the point where the
water turns brown (as if you're making caramel), approximately 5-10
minutes. This breaks the disaccharide sugar granules into
monosaccharides, which yeast can eat efficiently.

Then cool the liquid down to just about body temperature and add ~2
tbsp (or more) of frozen OJ concentrate to serve as the nutrient and
acid. Stir well. Portion the liquid into 2-liter bottles. This will
fill 3 of them 2/3 full each, or you can adjust the ingredients to
fill them to 3/4 or more, but remember to leave at least 10% headspace
in each bottle for foaming. Pitch the yeast (which you have already
pre-bloomed in 102 degree water for 10 minutes), seal with EZ Caps,
and leave to ferment in a warm place for a week. This should produce
~12-14% alcohol with little or no flavor.



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