fruit wine


Corn season is just starting to hit high gear around Broome County. So what do you do with all those corn cobs you have left after you strip them for those luscious corn salads? Make corn Cob wine!

You really didn’t think I was going to tell you to just throw them away did you?!?!? Silly people…Waste not, want not, and this is actually very tasty! This is a fast, easy recipe that is a perfect introduction into the home wine making process.

Corn Cob Wine

Yield: One Gallon US
Ingredients:

1 dozen raw corn cobs
1 gallon boiling water
2 pkgs yeast
9 cups of sugar

Instructions: 1. Place cobs in a container and pour boiling water over them.

2. Cover loosely with cheesecloth or a dish towel and let stand for 24 hours.

3. Remove the cobs and add the yeast and sugar.

4. Cover loosely again and let stand for 9 days.

5. Strain through cheesecloth, cover loosely, and store in a moderately cool place until it is fermented, which may take as long as 10 weeks.

6. Bottle and enjoy!

So what are you going to do with all that delicious sweet corn you stripped to get those cobs? How about a wonderful salad that is crunchy sweet and perfect paired with some gorgeous chops from McRey Farm or Laughing Crow farm or one of the others locally that have sweet, succulant Tamworth (and other heritage breeds) pork.

Corn and Black Bean Salad

1 can cooked black beans, drained and rinsed
3 cups fresh corn kernels, steamed briefly and cooled
1/2 green pepper, chopped
1/2 red pepper, chopped
2 green onions, sliced
1 tablespoon minced parsley
1 tablespoon olive oil
2 tablespoons fresh lime juice
Freshly ground black pepper, to taste

Toss together ingredients, except pepper and then generously season to taste. Cover and refrigerate. This salad improves upon sitting, best if made the day before.

Fresh Corn Salad

DRESSING
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh minced garlic
2 teaspoons dijon mustard
1/2 teaspoon pepper
1 tablespoon fresh lime juice
2 tablespoons fresh Florida parsley, chopped fine

SALAD
1 pound salad greens, mixed
1 avocado, large cubes
1/2 cup black beans, cooked and rinsed
1/2 cup corn kernels, cooked
1/2 cup papaya, chopped or sliced

1.    Combine first seven ingredients and mix well. Refrigerate.

2.    Place prepared salad greens, avocado, black beans, corn kernels, and papaya in salad bowl.

3.    Pour dressing over salad and serve.

Yield: 4 to 6 servings

So now you are armed with some fun things to try, please drop me a note or leave a comment if you try them!

Colleen

The Farm at Nanticoke Creek

The Farm at Nanticoke Creek, is a small family farm in the Southern Tier of New York. Heritage breeds of waterfowl, poultry and game birds are raised, using 100% organic farming methods and pasturing.


Colleen has a long time love of food, wine, art and design and hosts the internet’s oldest, and favorite resource for the home wine maker at HomeMadeWine.net.
Her blog and websites are viewed by thousands each day who enjoy her recipes, photographs and helpful kitchen tips.

We are heading into raspberry season here in upstate NY so we felt that a recipe featuring raspberries would be the perfect kickoff for our Featured Wine Recipe for July 2008. We realize that many of our readers reside outside the US where fresh raspberries may be difficult to find so we selected this specific version for its ease and compatibility.

Please feel free to post comments, questions or your own experiences so that all can benefit. Thanks!

Raspberry Wine

Yield: One Gallon US
Beginning SG/PA: Not Provided

Ingredients:
3 1/2 lbs. raspberries
3 lbs. sugar
1 1/2 tsp. acid blend
1/2 tsp. grape tannin
1/2 tsp. pectic enzyme
1 tsp. yeast nutrient
2 campden tablets, crushed
1 pkg. wine yeast

Instructions:

  1. Mash berries into a primary fermentor.
  2. Add sufficient water to make 1 imperial gallon (1 1/4 US gallon).
  3. Add remaining ingredients except yeast.
  4. Let sit 24 hours.
  5. Add yeast.
  6. Ferment for 6 days.
  7. Strain and put in secondary fermentor.
  8. Rack in 3 weeks and again in 3 months.
  9. Clarify, stabilize, bottle and age as expected.

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

Yield: One Gallon US
Beginning SG/PA: 1.800

Ingredients:
2 lbs. Morello cherries (fresh, canned or bottled)
3 pts. home brewed beer or commercial beer
1 lb. demerara sugar
1 nutrient tablet, or 1 tsp. yeast nutrient
1 pkg. Port wine yeast

Instructions:

  1. Dissolve sugar in beer and pour over cherries.
  2. Mash cherries with hands removing stones as you can.
  3. Add nutrient and yeast and ferment in a warm place.
  4. After 3 weeks strain and press fruit and check the S.G.
  5. If below 1.020 add a little more sugar and continue fermentation as long as possible.
  6. Finish the wine sweet, store for at least 6 months. This makes an excellant imitation Cherry Brandy

Yield: One Gallon US
Beginning SG/PA: Not Provided

Ingredients:
4 lbs. strawberries
2 lbs. sugar
1 gal. water
1/2 tsp. yeast nutrient
1/2 tsp. pectic enzyme
1/2 tsp. acid blend
1/4 tsp. grape tannin
1/4 tsp. potassium sorbate
1 tsp bentonite
1 pkg wine yeast

Instructions:

  1. Heat water to near boiling, add berries and crush.
  2. Cool and add all other ingredients Except the Potassium sorbate.
  3. Place in fermenter and proceed as with grape wine, breaking cap daily.
  4. Rack after a week and again 3 weeks later.
  5. Continue to ferment until clear and the PA reaches 0%.
  6. Add the Postassium Sorbate to stabilize and bottle as usual.

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

Yield: One Gallon US
Beginning SG/PA: Not Provided

Ingredients:
2 1/2 lbs. raspberries
1 gallon water
2 1/2 lbs. sugar
1 campden tablet
1 tsp. yeast nutrient
1 tsp. acid blend
1/2 tsp. pectic enzyme
Wine yeast

Instructions:

  1. Mix all ingredients except the yeast.
  2. Allow to sit 5-6 days.
  3. Rack into 1 gal. jug.
  4. Attach an airlock.
  5. After 3 weeks, rack again into clean jugs.
  6. Attach an airlock.
  7. After another 3 months, stabilize and bottle the wine.
  8. Allow to age for about a year before drinking.

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

Yield: One Gallon US
Beginning SG/PA: Not Provided

Ingredients:
3 1/2 lbs. raspberries
3 lbs. sugar
1 1/2 tsp. acid blend
1/2 tsp. grape tannin
1/2 tsp. pectic enzyme
1 tsp. yeast nutrient
2 campden tablets, crushed
1 pkg. wine yeast

Instructions:

  1. Mash berries into a primary fermentor.
  2. Add sufficient water to make 1 imperial gallon (1 1/4 US gallon).
  3. Add remaining ingredients except yeast.
  4. Let sit 24 hours.
  5. Add yeast.
  6. Ferment for 6 days.
  7. Strain and put in secondary fermentor.
  8. Rack in 3 weeks and again in 3 months.
  9. Clarify, stabilize, bottle and age as expected.

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

Yield: Five Gallons US
Beginning SG/PA: 1.090-1.095

Ingredients:
12 1/2 lbs. Rhubarb (cubed)
5 gals. Water
12 1/2 lbs. granulated sugar
5 campden tablets, crushed
50 oz. white grape concentrate
1 1/4 tsp. grape tannin (optional)
5 tsp. yeast nutrient
1 pkg. montrachet wine yeast

Instructions:

  1. Cut up rhubarb and put in primary fermentor.
  2. Pour dry sugar over fruit to extract juice.
  3. Cover with plastic sheet and allow to stand 24 hours.
  4. Put pulp in a straining bag and add water and Campden tablets.
  5. Let stand another 24 hours.
  6. Add remaining ingredients including yeast.
  7. Ferment 48 hours.
  8. Remove pulp bag and squeeze as much of the juice into must as you can.
  9. Put the spent pulp in your mulch pile for the garden.
  10. Stir the fermenting must twice a day to break up the “cap” that forms on the surface.
  11. In 3 or 4 days (or when hydrometer reading is 1.040 or lower) syphon into a five gallon glass jug or carboy and attach fermentation lock.
  12. Rack again in 3 weeks. Make sure all containers are topped up.
  13. Rack again in 3 months.
  14. When wine is clear and stable, bottle.
  15. Wine may be sweetened to taste at time of bottling with sugar syrup (2 parts sugar to 1 part water).
  16. Add 2 stabilizer tablets per gallon (or follow directions on package if using powder) to prevent renewed fermentation. To preserve color and flavor add 1 antioxidant tablet per gallon.
  17. Age 6 months

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