Infused Vodka

Not technically a brewing post but want to updated on a couple vodka infusions I worked on this summer. I made a cucumber-vodka and a jalapeno-vodka. In both cases, I purchased a 1.75 of Vodka and then added the fruit. A rather easy process.

Supplies:
-1.75 of Vodka
-Approximately 2 lbs of fruit
-Slicer or knife
-Plastic 2 gallon bucket with lid
-Strainer
-Funnel


Steps:
1 - Rinse and clean fruit
2 - Slice into 1/8" to 1/4" pieces
3 - Empty Vodka into bucket. Sterilize bucket prior to use
4 - Add sliced fruit and wait 5-7 days
5 - After waiting period, strain the contents of bucket back into the vodka. Make sure to sterilize vodka bottle prior to use.

Optional: Save the fruit in a mason jar for future use as a cocktail ingredient.

    

start of rhubarb strawberry wine

Wine Kit Overview

I have been making wine kits now for over a year. This was a good introduction to learning the process and has resulted some good tasting wine. To date I have made the following kits:

• Gewurztraminer
• Zinfandel/Shiraz
• White Merlot
• Australian Chardonnay
• Diablo Rojo
• White Merlot
• South African Chenin Blanc
• Coastal Red
• Coastal White
• Coastal White Raspberry Infused
• Italian Sangiovese
• Zinfandel/Shiraz

Each kit will make approximately 30 bottles. The costs are between $50-$150 which equates to $2-$5 per bottle. The lower end wines would be similar to buying a $10 bottle and higher end being $20 from a store.

Each Kit comes with:

• Fruit juice bag
• Possibly F-packs (add after fementation)
• Yeast
• Bentonite - removes charge particles from the wine
• Metabisulphate - kills wild yeast and bacteria
• Sorbate - stops fermentation
• Fining Agent - used for clearing
• Detailed instructions

The wine process takes about 4-5 weeks from start to finish. The wine is drinkable right away but recommendations would be to rack it for 3-6 months prior to drinking. Happy wine making!

Cold Clearing

I am in the process of clearing a couple of homemade wines ( 1 gallon of banana, 1 gallon of potato/onion) and tried a new technique as they were still really hazy over a few weeks. I initially stabilized with Metabisulphite and Sorbate, then followed by using a Sparkalloid (wine clarifier). 3 weeks later, there was sediment that fell to the bottom of the carboy but still the haze. My friends at @midwestbrewing suggested to try to clear the wine by exposing to colder temperatures. I put the two one gallon carboys in my garage which held a temperature of 30-40 F over the most of the month of February and it began to clear the wine. With the onion/potato wine, it became more and more transparent over time. The banana wine slowly started to clear top to bottom - see the picture below where 3/4 of the carboy was clear. I definitely will be using this technique in the future.

Tip: Always have a spare

One suggestion I would give is to have a spare hydrometer on hand for those just-in-case moments. I have actually done this twice in the last year before learning. They are not that expensive and can save you the unplanned trip to buy the replacement.

Secondary Fermentation for homemade wines

So I have been making a few homemade fruit and vegetable wines over the last few months. I primary ferment to a specific gravity of 1.02 - 1.03 before transferring to a carboy. Most of instructions indicate to secondary ferment for 7-10 days. What I am noticing by day 7 my specific gravity is .995 or less and the wine tends to lose the taste you are trying to achieve. I may try to back sweetened some of the wines but for future batches will be measuring to achieve a .998-1.0. I will let you know with my next batch.

Current Wine projects

Below are a couple pictures of some wines in process. Currently I have two kits and four started from scratch. I also have a alcohol base in the works that I will add an extract to making a liqueur.


6 gallon kits purchase from @midwestbrewing:

• Italian Sangiovese: http://www.midwestsupplies.com/italian-sangiovese-world-vineyard.html
• Zinfandel/Shiraz: http://www.midwestsupplies.com/california-zinfandel-shiraz-world-vineyard.html

1 gallon homemade wines:

• Banana
• Onion/Potato
• Melomel
• Orange