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Remember, the ingredients given above are for a one gallon batch of the country wine recipe. For larger volumes increase all of the ingredients proportionally, except the eecipes. Use only undamaged ripe fruit or berries.

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For better juice extraction from the fruit or berry, freeze them for a couple of months prior to crushing. If you prefer a sweeter wine, prior to bottling this country wine recipe, you may add a Brew Brewceaft Wine Conditioner. Try a couple batches of this country wine recipe with different fruits mixed in to create your own unique flavor. Adding the fruit or berries at different stages will give different flavor profiles in bredcraft end product of your country wine recipe.

Feel free to share your experience with this recipe and the adjustments that you have made in the comments below. Adjust the amount of sugar in this country wine recipe to achieve the alcohol level that you want. Check out our other channels Leave a Reply Recipe reply Your email address will not be published.

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Make certain all equipment is thoroughly cleaned and sterilized. Country Wine Recipe — General. This country wine recipe instructions is for a 1 gallon 4 liter batch of a country wine for a 23 liter batch, use the amounts in brackets. Thoroughly wash all berries and crush breewcraft cut them into a bowl. Pour the crushed or cut berries into a nylon straining bag in the primary fermenter.

Chop-up raisins, if used, and put them into a nylon straining bag. Fill the fermenter to your desired volume with hot not boiling water.

Make certain that you allow for the volume of the berries that will be removed later. Depending on the fruit or berries used, you may have to use two primary fermentors.

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If this is the case, simply share all ingredients in two primaries and use a package of yeast in each, at the proper time. Check and adjust the acid level as required.

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Add all brewcrxft ingredients, except yeast, ascorbic acid and Potassium Sorbate, and stir well. Using your hydrometer adjust the specific gravity to the alcohol level you want to achieve by adding sugar or water. Let stand, under air-lock, for 24 hours. After this time, stir and add the yeast.

You may rehydrate the yeast following the instructions on the yeast packet, if desired. This is not required but will help the fermentation start sooner. Stir daily until a specific gravity of 1. At this time, remove the pulp and strain all juice from the nylon straining bag. Syphon the wine into a clean and sterilized carboy, top-up and insert the air lock.

Allow the country wine recipe to ferment to a specific gravity of approximately 0.

Siphon again into another clean and sterilized Carboy. Add one crushed campden tablet or one eighth teaspoon of metabisulphite and Potassium Sorbate.

Stir the wine to remove any excess gas. Leave a Reply Cancel reply Your email address will not be published.