Plum Blueberry Apple Jasmine Tea Wine
OK ok, so you might be thinking, WHAT THE HECK? WHY?! and the answer to that is, because it is GOOD and I made up the recipe too!
This recipe makes a 3 gallon batch.AS WITH ALL BREWING, STERILIZE, STERILIZE, STERLIZE!!
Add first 5 ingredients to large pot
(I use a stainless steel pot with stainless steel
utensils). Do not allow must
to boil. Add the blueberries
and the jasmine tea
to a rather large straining bag. If you have no straining bag, cheesecloth
tied in a knot should work too (boiled first to kill nasties
if you like). Add the strainer bag to the pot. Heat long enough to thaw the blueberries
and extract color and flavor from the tea also (mixture will turn dark bluish
Take straining bag from must
. Allow the mixture
to cool to a siphon-able temperature (with lid on top of pot, gotta keep out those nasties or your wine
may turn to vinegar
the must into a carboy
. Add 3 crushed campden tablets
to the must if you prefer (if you don't like metabisulfite
or have an allergy
to it, please don't add the campden tablets!) Cap the carboy with an airlock
. Shake vigorously
to dissolve sugar
12 hours later pitch the yeast
. Shake (aireate) the must so the yeast gets some oxygen
to do its thang.
In 3-4 weeks, rack (re-siphon) the baby wine to a secondary carboy
. Add 2 cups plain white sugar and 1.25 cups lactose
to warm water
(heat until almost boiling, then take off heat and cool to tepid). Add quickly to secondary fermenter, secure
and shake vigorously.
In another 3 or so weeks, the fermentation process (noted by lack of bubbling air coming up in the airlock) should have slowed to an almost stop if not complete stop. (At least it did when I made the wine!)
This wine can be enjoyed young
, or aged
. As with all wine, store in a dark, cool place, well sealed off from air in proper bottles or carboys until enjoyed!
You may add pectic enzyme if you are anticipating a pectin haze
, or don't and just try your luck. I've never had problems, but I usually use it too. I just didn't in this recipe.
In enjoying a glass of this quite young wine at the moment, I am noticing nice body
and slight effervescence
, perhaps caused by the adding of extra sugar during the secondary fermentation process. Wow. This is ACTUALLY GOOD WINE! I gave some away for Christmas
this year even. I serve it at room temperature, and even non-wine drinkers will drink it, so far.. except my future in-laws
who are wine snobs who think that wine can only be made from grapes. I am going to make them Rhubarb wine this spring