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

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.

From Homemadewine.net

Dandelion Wine Print E-mail
Yield: Five Gallons US
Beginning SG/PA: Not ProvidedInstructions:

Ingredients:
5 Gallons of dandelion blossoms (just “pop” ’em off so you keep the yellow and the green collar)
5 Gallons water (boiling)
15 lbs sugar (yes, fifteen)
3 lbs raisins – dark or white
26 oz white grape wine concentrate (optional)
10 sliced lemons with rinds
10 sliced oranges with rinds
4 tsp yeast nutrient
madiera or sherry yeast

  1. Pour the 5 gals boiling water over the blossoms and allow to sit 2 days.
  2. Strain off the blossoms and add the rest of the ingredients.
  3. Allow the must to ferment until it calms down then rack to a carboy.
  4. Bottle once the fermention stops.


PLEASE NOTE:
A madiera or sherry yeast will leave you with up to 12% alcohol and a bit of residual sugar.

Yield: Two Gallons US
Beginning SG/PA: Not Provided

Ingredients:
8 qts. oak leaves
2 gals. water
6 to 8 lbs. sugar
2 lemons
2 oranges
1/2 oz. fresh ginger root
2 packages of wine yeast

Instructions:

  1. Pick the oak leaves, crush them in your hands, and put them into a crock. 2. Boil the water and pour it over the leaves.
  2. Cover the crock and let it stand for three days.
  3. Strain the liquid into an enamel vessel, squeezing the leaves well
  4. Add the washed, thinly pealed fruit rinds, fruit juice, and ginger. If oranges are not in season, you can substitute lemons for them. You can eliminate the ginger if you do not want the wine to be a little spicy.
  5. Bring the liquid to a boil and let it simmer for thirty minutes.
  6. Pour it back into the crock.
  7. Add the yeast.
  8. Let the must ferment for ten to 31 days (until the visible fermentation ceases), then strain it into a glass carboy.
  9. Now let the wine rest for two weeks or more
  10. If not clear, fine and decant, then put it into bottles and cork.


PLEASE NOTE:
The wine should not be drunk for nine months or longer.

Yield: Five Gallons Imperial
Beginning SG/PA: Not Provided

Ingredients:
One 1 gal. can of california red grape concentrate
5 cans warm water
6 lbs. white granulated sugar
6 oz. dried elderberries
Two 8 oz. packages dried bananas
6 lbs. white sugar to be added in two stages
2 tsp. yeast energizer
3 oz. acid blend
5 Camden tablets
1 pkg. port yeast
Brandy

Instructions:

  1. Prepare Port Yeast starter according to instructions, 3 days in advance.
  2. Separate bananas and mix all ingredients except wine yeast in primary fermentor.
  3. When must is cool (70 – 75 F) add yeast.
  4. Cover with plastic sheet.
  5. Stir gently once a day.
  6. When specific gravity is 1.040 withdraw four cups of must and dissolve additional three lbs. of sugar.
  7. Stir into primary fermentor.
  8. When specific gravity is 1.030 strain out elderberries and bananas and siphon into gallon jugs or carboy.
  9. Attach fermentation locks. Wine should not be left in primary fermentor for more than 7 days.
  10. When secific gravity is 1.010 another tree pounds of sugar can be dissolved and added.
  11. Rack when fermentation has stopped.
  12. Fine the finished wine with sparkolloid tablets.
  13. Sweeten to taste with sugar syrup (2 parts sugar to 1 part water).
  14. Fortify with 2 oz. Brandy per 25 ounce bottle.
  15. Age 1 year.

Yield: Five Gallons US
Beginning SG/PA: Not Provided

Ingredients:
STEP 1 INGREDIENTS
6 lbs. blackberries
6 lbs. Loganberries
6 lbs. Blueberries
6 lbs. very ripe bananas
2 lbs. dried dates
2 lbs. dried figs
4 1/4 gal. of water
10 lbs. white granulated sugar
1 tsp. yeast energizer
6 tsp. acid blend
2 1/2 tsp. grape tannin
1 tsp pectic enzyme
5 campden table, crushed

STEP 2 INGREDIENTS
3 lbs. white granulated sugar
3 tsp acid blend

STEP 3 INGREDIENTS
1 pkg. pasteur champagne yeast

STEP 4 INGREDIENTS

STEP 5 INGREDIENTS
4-6 lbs. white granulated sugar

STEP 6 INGREDIENTS
1 oz. oak chips

STEP 7 INGREDIENTS
5 campden tablets, crushed
6 cups white sugar

Instructions:

  1. Cut the dates and figs into thin slices and bring to a boil in 3 cups of water.
  2. Simmer for 15 minutes and set aside to cool.
  3. Crush the berries and bananas.
  4. Mix all step 1 ingredients in an open fermenter.
  5. Pour in the cooled dates and figs including the liquid and stir well.
  6. Use a Brix hydrometer and adjust the sugar to 24 Brix by adding sugar in small quantities and stirring well.
  7. Use the acid test kit and adjust the acid to 0.65 percent by adding small quantities of acid crystals and stirring well. If test equipment is not available, use the sugar and acid shown in steps 1 and 2.
  8. Open the packet of dry yeast and sprinkle it on top of the must.
  9. Cover the fermenter.
  10. In 20 to 40 hours, fermentation should start (ring of small bubbles forms around the edge of the container).
  11. Measure the Brix each day.
  12. When the hydrometer reads about 5 Brix, syphon the liquid off into a closed fermenter.
  13. Discard the solids.
  14. Attach a fermentation lock filled half-full of plain water.
  15. Measure the Brix every few days.
  16. When the hydrometer reads 0 Brix or less, withdraw a half-gallon of must.
  17. Dissolve 2 cups of sugar in the must and return it to the fermenter.
  18. Stir thoroughly. The hydrometer will now read 2 or 3 Brix.
  19. Repeat this step until the hydrometer stays steady, and it reads slightly above 0 Brix. This may take several sugar additions.
  20. When the hydrometer stays steady and reads above 0 Brix for 4 weeks, the wine will contain about 16 percent alcohol.
  21. Rack into a clean container, add 5 crushed Campden tablets and 1 oz oak chips.
  22. Top up and attach the fermentation lock.
  23. In about three months, rack the wine into a clean container.
  24. If the Port is not clear, fine it with Sparkolloid.
  25. Rack the wine into a clean container three weeks after adding the Sparkolloid.
  26. After another month, when the wine is clear and stable, it can be bottled.
  27. Add 5 crushed Campden tablets, 6 cups of additional sugar and stir well.
  28. Let the wine stand for six weeks to make sure it is stable, then bottle it.

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

Ingredients:
10 lbs. (4.54 kg) California Pearl or short grain rice
40 oz. (1.14 kg) Koji
2 gal. (7.6 l) water
3/5 tsp. (4g) yeast nutrient
pinch epsom salts
1.25 tsp. (6 g) morton salt substitute
Bentonite or Sparkolloid finings
Sake Yeast (Vintner’s Choice yeast 3134, or Wyeast Labs sake)

Instructions:
PREPARATION

  1. The rice must be polished (the higher the better) California Pear (Japonica) rice. Brown rice can be used, but it has many nutrients and proteins which will encourage souring infections in the ferment.
  2. Water should be soft.
  3. Koji — very essential! Koji is a rice which has been innoculated and cultured with a special mould (aspergillus oryzae Globosus) which converts the rice starch to sugar. Without it you cannot make proper sake. In the United States Cold Mountain Rice Koji is available. In Canada an excellant Koji is made by the Japanese community in Vancouver. It should be kept frozen until use.
  4. Morton Salt Substitute, which is a blend of potassium chloride, fumaric acid and tri & mono calcium phosphate is best.
  5. Sake Yeast (Saccharomyces cerevase var sake) is best but Red Star Montrachet or Sherry yeast can also be used.


STAGES OF FERMENT
The ingedients are assembled in the fermenter in five increments:

  1. Moto or yeast mash
  2. Moromi of main ferment, consisting of
    • Hatsuzoe, first addition
    • Nakazoe, middle addition
    • Tomezoe, final addition
  3. Yodan or stabilizing addition


Preparing the Rice

  1. Wash rice throughly to remove all starch powder.
  2. Cover with 3″ of water and place in the refrigerator for 18 hrs.
  3. Drain the rice and *steam* (not boil) slowly for 45 min.
  4. The koji for each addition (except first) is added to the mash 18 hrs *before* the rice for that increment, i.e. at the time you put the rice on to soak you add the koji to the mash.


MOTO

  1. Prepare rice (as above)
  2. To 8 oz. of cold water add yeast nutient & epsom salts. Dissolve. Then add 3 Tbs of koji. Stir. Place in refrigerator for 18 hrs.
  3. Steam 1 1/2 cups of rice (as above). When complete add the koji/water mixture. Knead this thouroughly by hand for 30 min. Then place in fermentor, cover and let stand for 2 days at 74 (23 C) F.
  4. Then cool to 50-60 F (10 C) and add yeast. Do *not* stir in. Let stand for twelve hrs.
  5. Raise temp to 74 F & stir in yeast. Stir twice daily for two days & then once a day for 3 more days.
  6. Moto ferment is now complete. Drop temperature to 50 and allow Moto to rest for 5 days.


MOROMI
Htsuzoe — the Dancing Ferment

  1. Prepare 2.5 cups of rice (as before).
  2. At the same time add 1 cup less a teaspoon of koji to the yeast mash.
  3. Steam rice (as before).
  4. Dissolve Morton Salt Substitute in a little water.
  5. When rice has finished steaming add Morton Salt Subsitute, place in primary fermentor and let cool to 85 F.
  6. Then add the Moto yeast mash. Mix thoroughly with clean hands for 30 minutes. Keep at circa 70 F, stirring every 2 hrs for the next 12 hrs.
  7. Stir at 12 hr intervals for the next 48 hrs.


Nakazoe (48 hrs later)

  1. As above. Steam 6 cups of rice. No additional Salt Substitute necessary.
  2. Add 1 1/2 cups minus 3 teaspoons of koji to the main ferment, stirring in.


Tomezoe (24 hrs later)
As above. Steam the remaining 5 lbs of rice.

  1. Add the remaining koji (18 oz/.5 kg) to the main ferment 18 hrs before the rice.
  2. When the rice has steamed add it and 144 oz (4.25 l) of water to the main ferment.
  3. This will double the mash volume to 4 gallons.
  4. Mix thouroughly with clean hands, etc.

MOROMI FERMENT PROPER
After the 5th day lower the temperature from 70 F (21 C) to 60 F (16 C) or even lower to 50 F (10 C). The lower the temperature, the slower the ferment but the higher the final alcohol content. Stir twice a day.

By the 14th-18th day the ferment should be nearly over. Specific gravity should be 1.000 or lower. The mixture will now be 14-15% alcohol. Drop temperature to 50 F.

YODAN

  1. At about the 19-21st day S.G. should be 0.999 or lower. At this
  2. stage you add water to the mash.
  • Adding no water will yield genshu sake 18.5% alcohol
  • Adding 30 oz will yield ordinary sake 16% alcohol
  • Adding 68 oz will yield weak sake 14% alcohol
  • Adding 120 oz will yield Rice Table Wine 12% alcohol
  • Adding 158 oz will yield 11% alcohol for use in making sparkling sake through a second ferment
  1. In 3-5 days the Yodan ferment will be complete. SG should be 0.990 to 0.995. It is now ready for racking, pressing and transfer to the secondary fermentor.


SECONDARY FERMENTATION

  1. Rack and press the sake. The liquid should fill three Gallon jugs (if you press as much possible liquid from the lees). Top up with water and place under fermentation locks. Keep at 50 F (10 C).
  2. When fermentation has ceased, remove fermentation locks, cork or cap and place in the refrigerator (40 F) for 10 days.
  3. After 10 days rack again and then fine with Sparkolloid or Bentonite.
  4. Allow to stand a further 10 to 21 days.
  5. When the sake is clear and well settled, rack again.
  6. At this stage pasteurization is necessary to inactivate the koji enzymes and disinfect the sake. *Pasteurization is very important with sake.* Place the jugs in hot water and heat until they reach 140F (60C), then cap or cork and allow to cool
  7. Store for 3 weeks to 2 months at 50-60 F.


BOTTLING & FINISHING

  1. Sake is best bottled in brown bottles and kept away from the light. Light can really ruin sake.
  2. Pasteurize a second time to make sure that there are no lactic or bacterial infections.
  3. Age for two months.
  4. Drink!