Refreshing Sparkling Fruit Wine Recipe + Bonus Recipe: Up-cycle the Spent Fruits!
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- Опубликовано: 20 сен 2024
- I really love mead... when I make it. That's because I like to make my meads dry. And I mean actually dry. I find that most meaderies don't make dry enough meads for my palate. If you also prefer dry, sparkling, refreshing wines, I think you should check out this recipe! Also, I finally found out how to up-cycle the spent fruits in a delicious way! Like banana bread? Then you'll love this spent-fruit bread recipe! Try out both of these recipes and let me know what you think!
NOTE: I keep referring to this fruit wine as mead, but most of the fermentable sugars come from the fruits, so it is technically not a mead. I typically use sugar or a mix of honey and sugar in my fruit wines, so when I used exclusively honey to increase the fermentable sugars, it registered in my brain as a type of mead because I wanted it to be clear that I used honey. But I should have realized it was still a fruit wine since most of the fermentable sugars came from the fruits.
Strawberry & Peach Sparkling Wine Recipe
Ingredients:
- 4 gal frozen fruit (50% strawberries + 50% peaches) = ~24 lbs
- 54 oz honey (more or less depending on the specific gravity of your fruit juice) + 3.6 oz honey for bottling (more or less depending on how much mead you have)
- Juice of 1 lemon
- 1 tsp pectic enzyme
- Red Star Premier Côte des Blancs
[OSG = 1.080]
Instructions:
1. Sanitize everything!
2. Gently heat fruits to 85-95 deg F
3. Transfer to the fermenter (I used a 6.5 gal bucket)
4. Add honey to reach a starting specific gravity of 1.080
5. Add the juice of 1 lemon & pectic enzyme
6. Agitate to incorporate oxygen
7. Pitch the yeast
8. Monitor fermentation & push the fruit down into the wine once per day to prevent mold
9. After a few days of fermentation, strain out the fruits (save them for my bread recipe below!!!)
10. Once it has fermented out dry, re-rack & let sit for a few days
11. Re-rack again if there is more sediment & prepare to bottle
12. Mix in the honey for bottling & bottle
13. Let the wine sit at room temperature for at least 2 weeks
14. Chill & enjoy!
Spent fruit bread recipe
Ingredients:
- 1.5 cups all-purpose flour
- 1.5 cups spent fruits
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla (optional)
- 1 tsp cinnamon (optional)
- Raisins (optional)
Instructions:
1. Preheat the oven to 350 deg F
2. Cream together the butter & sugar
3. Mix in the eggs & fruit
4. Mix in the flour, baking soda, vanilla, cinnamon, & raisins
5. Grease & flour the baking pan
6. Bake at 350 deg F for 55 mins (or until done... mine took 65 mins)
How to make wine for beginners: • How to Make WINE for B...
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Soooooo delicious
Hummmm🤩 jai hate d'essayer. Merci ❤
De rien! Santé!
Session meads are wonderfully light, carbonated and pleasing when done properly. Any questions I may be able to help out for any future projects!
Do you have any recipes you'd recommend starting with?
@@RobynSmithPhDThere is one of two ways to go about it. First you could do a full strength traditional, and then do additions to knock down the abv of the mead, or you could ferment a session from the get go. full mead is about 3lbs of honey per gallon, and a session is usually 1.25lbs per gallon. From there, and additions that contain fermentable sugars must be less than 50% of the must to be considered a mead. I did a raspberry/strawberry one that I used 7.5lbs of honey in a 5 gallon batch, I used required nutrients and some wine tannins with Red Star Cuvee for the yeast. Once done fermenting, I then stabilized with K meta and K Sorb. I used 49oz packs of raspberry and strawberry purees and added about 3/4lb honey for the character. I let those fruits meld with the mead for about three weeks and then racked off of the fruit. I then kegged and force carbed the mead. Natural carbing would require a different order to things. I have a kegerator, so i usually don't. Any questions feel free to ask, I will assist in any way I can! Good Luck!
👍👍👍
That was a strawberry/peach wine with honey. Technically in order to be considered a mead, 51% of fermentables need to be from honey. It does sound interesting though and I have worked with strawberries before and they are a smidge difficult to work with. Peaches have a mild flavor and to help boost it try adding apricots will help heft the peach notes. 😁 Love your channel!
You're totally right! Thank you for bringing that to my attention. I'll make the correction in my video title & put a note of it in the description. I typically use sugar or a mix of honey and sugar in my fruit wines, so when I used exclusively honey to increase the fermentable sugars, it registered in my brain as a type of mead because I wanted it to be clear that I used honey. But I should have realized it was still a fruit wine since most of the fermentable sugars came from the fruits. Thanks again! Glad you're enjoying my content!
I love mead but like you I'm also not a fan of sweet mead. I brew it myself. I find that a strong ~16%ABV bone dry mead is almost whisky-like. It's wonderful being able to taste all the complexities in the honey without sugar muffling all the flavors under a heavy blanket of sweetness. I much prefer the mouthfeel to a dry grape wine.
That sounds great! Do you have a go-to recipe that you like to brew?
@@RobynSmithPhD I rarely brew the same thing twice, however I do have 2 recipes that came out so great I repeated them:
Recipe 1. Hōjicha tea mead - brew 12 cups hojicha tea (it's a roasted Japanese green tea), let them cool back to room temp, then add 48oz honey (I like Sierra Nevada wildflower honey which is a super dark complex honey with this really smooth, not too sweet, almost molasses-y flavor). Wine yeast (I've tried it with D47 and RC212 and both worked great) + yeast nutrients. If you taste it around the 3-4 month mark, the tea gives it these smoky umami notes that are reminiscent of summer barbecue. If you let it age more and taste it around month 7 or 8, the smoky barbecue flavor mellows and the flavor of the honey really comes forward.
2. “Ayurvedic” spiced mead; brew a basic mead with 48oz honey, 12 cups water, wine yeast, nutrients, maybe add some tannins (raisins or a cup of black tea or just buy some tannin powder), wait till it finishes out, then let it sit a while. Around the 4 or 5 month mark, add 1 tsp each dried cumin, dried fennel, dried coriander + 2 cardamom pods. Taste it every couple days until the spices are as strong as you like, then bottle.
I like to age on the lees at room temperature (70-75° Fahrenheit). I usually wait until it has cleared completely before racking.
@@EAwai-pk8wf Thank you so much for these!! I'm saving these because they both sound amazing!
Well that sounds lovely; dry, fruity, light. Not like mead at all, thank goodness. The banana-esq bread was a cool idea. Your yeast was spent but fresh from a fermenter it might well have provided some leavening. I have used beer yeast to make bread. Why not try wine yeast?
It is lovely! I've tried making a leavened bread recipe using spent grains, but haven't had much success... I think it has more to do with the grains rather than the yeast though. I wonder how it would work if I used just the lees. I've had the best success making muffins using spent grains.
@@RobynSmithPhD My spent grains end up in a very happy composter. Properly cared for they quickly become food for the garden. Interesting idea about using the lees though.
Okay but now I need to know what the best post-workout alcohol is. (Somewhere someone is filtering protein out of whey, fermenting the lactose, and adding protein back in again... 😂)
Hahahaha I'm certain this is happening! You know, I have heard time and time again from people that tequila is the "healthiest" alcoholic beverage... this started even before The Rock hopped on the celebrity-tequila train. I'm not sure who started this rumor and why they picked tequila, but consumers are believing it!
@@RobynSmithPhD Hmm... usually bottled with the absolute minimum of alcohol included, often full of (I guess) the same kinds of sweeteners and flavorings that go into protein bars and shakes... checks out.
@@differentspirits4157 Hahaha exactly!