Ok, so I know it’s been like a year I have been promising this, but I finally have all the homemadewine.net recipes, the tutorial and new recipes compiled and in PDF and Print form! WOOO HOO! And, as the Farm grows and my time becomes shorter for “fun” things I have had to make the decision to move the entire kit and kaboodle to the farm website. I know this will be an adjustment for many of you have bookmarks so I will leave this blog intact, but! The Homemadewine.net website is now part of The Farm at Nanticoke creek.

Look at it as a good thing…not only do you have all the homemadewine.net stuff, but you get all sorts of new things too!

AND!!!!!

Our first video…How to make great cordials for Gift Giving will be released VERY SOON. We hope to have it on ITunes and UTube along with the website so be sure to look for it.

Now what are you waiting for? Come on over to the Farm!

www.farmatnanticokecreek.com

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Here in Upstate NY we are busy getting ready to start our 2008 wines. Such an exciting time! We would love to here what other are starting right now…shoot us a line and let us know!

Coming soon! The first ever podcasts and youtube broadcasts from homemadewine.net! Yes visitors, you can finally see us in action. Not sure if that is a good thing or bad thing! Colleen will also be hosting a weekly online broadcast where she cooks with a homemade wine right from our own reserves.

Homemade Wine makers in the Tier, I have the list of juices and prices in my hot little hands so drop by the farm website at www.farmatnanticokecreek.com for ordering info. Here are some of the varietals, these are all 6 gallon pails of juice.

Reds

Alicante Bouschet
Cabernet Franc
Merlot
Nebbiolo
Pinot Noir

Whites

Chardonnay (our 2007 came out fabulously)
Muscat
Reisling
Trebbiano
Sauvignon Blanc

There are many others and they begin at $50.00 per pail, each pail will result in 25-30 .750 bottles of wine. We estimate that our cost per bottle for first timers (who will need to buy equipment) will be around $3.00 per bottle. After that you’ll have your juice costs and the nominal costs for the additives you’ll need for stabilization and sanitation.

The satisfaction of making it and enjoying the fruits of your labor…priceless.

Pick up will be here at the farm and orders and payment need to be received here by September 5th, 2008.

Wine making at home 101

Here is a link to our tutorial at Homemadewine.net. While there are parts that seems difficult I can assure you that the process is a simple mix, pour and measure that done once, will leave you with all the skills you need to make wonderful wine.

The equipment list and tutorial

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.

Yield: One Gallon US
Beginning SG/PA: 1.085

Ingredients:
2 qts. watermelon juice
2 qts. water
1 1/2 lbs. sugar
2 1/2 tsp. acid blend
1/8 tsp. tannin
1 tsp. yeast nutrient
1 campden tablet, crushed
1 pkg. wine yeast

Instructions:

  1. Cut melons into quarters, remove all rind parts entirely and discard seeds. Cut meat of melons into cubes.
  2. Using nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in primary, tie bag and place in primary.
  3. Stir in all other ingredients EXCEPT yeast. Cover Primary.
  4. After 24 hours add yeast. Cover Primary
  5. Stir daily and check S.G.
  6. When ferment reaches S.G. of 1.040 (3-5 days) lightly press juice from bag. Syphon wine off sediment into glass secondary. Attach airlock.
  7. When ferment is complete (S.G. dropped to 1.000 — about 3 weeks) syphon off sediment into clean secondary. reattach airlock.
  8. To aid clearing syphon again in two months and again if necessary before bottling.

This wine is delightful! Those of us who plant watermelon each year always have an abundance. Now instead of woefully begging your neighbors to live on your extras, you can enjoy a taste of summer when the cool winds of fall start blowing in.  Enjoy!

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.

I make it no secret that I dislike mayo laden salads and I have been finding PILES of folks lately who feel the same way so I thought that maybe we would do 12 days of pasta salads to countdown to the July 4th weekend…how does that sound??!??!

This is an old standby and probably the easiest to make in the world. If you really dislike prepping vegetable swing by the salad bar or the packaged vegetable isle in your supermarket. Wegman’s has a huge selection of prepared vegetables or vegetables that will cut your prep time significantly.

Summer Pasta Salad

serves 8 – easily adjusted for larger gatherings. I generally make this to serve 25 as it can be a main course salad too.


DRESSING:
1/2 c olive or salad oil
1 t salt
1/8 t crushed red pepper
1 clove garlic minced
1/4 c lemon juice
1/4 t freshly ground black pepper
1 T snipped fresh basil or 1 teaspoon dried basil leaves

SALAD:
1 T salt
8 oz fusilli pasta
8 oz grape tomatoes
1/2 c cubed red pepper
1/2 c cubed green pepper
1/2 c cubed spanish onion (I love to use vidalia’s when in season)
1/4 lb provolone cheese, cubed
1/4 lb mozzarella cheese, cubed
1 20-oz can canned garbanzo beans, drained
1/4 lb dry salami, slice into quarters
1/4 c small pitted black olives
4 medium mushrooms, washed and sliced
2 T chopped parsley
2 T torn fresh basil
1 T fresh oregano

1. Combine dressing ingredients and whisk until well blended

2. In a large pot bring 3 quarts water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender, about 7 to 8 minutes. Do not over cook. Drain well; do not rinse.

3. Turn into large bowl; add dressing mixture; toss gently to combine. Cool completely. To pasta mixture, add salad ingredients; toss lightly to combine. Turn into serving bowl; Refrigerate covered 1 hour.

Clients and family have told me they prefer this salad at room temperature rather than chilled and I tend to agree.


Dear home wine makers in the Southern Tier, we are hoping to put together a gathering for August. We will meet in the greater Binghamton area somewhere centrally located to make it easy for members to get to. Gas prices are so crazy I don’t want anyone to have to go any farther than necessary.

Emails this week have been from many, many new wine makers…hooray! Good to have you with us! Please feel free to post questions on HomeMadeWine.net any time. The purpose of the forum is to have questions and answers available to help all who may need it. There are no silly questions…except the one not asked!

Wine made with summer fruits is the most popular category right now on HMW so I have been highlighting a few really simple and delicious recipes here for those of you who haven’t visited HMW yet. Strawberry season is in full swing here in the Southern Tier so I thought I would share one of the most popular Strawberry wine recipes with you.

Strawberry Wine

Yield: One Gallon US

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.

Don’t be afraid of the chemical names or unusual terms…these are common and food safe additives that will protect your wine and let is become the best it can be.

The tutorial and equipment list is located here and supplies that you need can be purchased at Doc’s homebrew or your local Brewer supply shop. There are several online as well. It should cost you around $35 in equipment in supplies to make your first wine. After that all you do is replace you basic needs such as stabilizers, cleaners and things of that nature. Your largest expense will be your glass carboys (usually around $25-30) and you are better off trying to get them locally because shipping is a killer.

What’s for dinner tonight? Leftovers! It has been a cooking marathon around here and today we are going to just pick and graze at all the dribs and drabs that are stashed in the fridge. Speaking of strawberries…We have to bottle our 2007 Sangiovese today, which has some nice strawberry notes. It’s always exciting when you bottle a wine!

Have a wonderful Sunday and do something delicious!

Colleen
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.