Making Wine with Herbs & Flowers

Wines made from flowers, herbs and fruits other than grapes are often just as tasty as the store bought stuff. There is a long tradition in homemade wines and there are quite a few recipes for homemade wines, some of which are unusual. As a bartender or a great party host, you might want to perfect a special wine that you can serve as your own. The methods are a bit complex but not really difficult and can be mastered with a little practice. The ingredients are exchangeable in many cases, where a fruit or herb is not available at the time there is often another similar fruit or herb that can be used instead, with no great adjustments than changing the amount of yeast that is used. This means that wine making can go on year round and the possibility of perfecting a personal wine is within reach.

Some common substitutes include using blackberries, loganberries or mulberries instead of elderberries, which is a huge relief for those of who live in arid areas like Florida and southern Cal. Elderberries are a rare find for us. Plums can be used when Peaches are a hard find. And, believe it or not, pansies, clover, primroses, mints or marigolds can be substituted for dandelions. However, if you have weeds in the yard you can find a dandelion. Just take a look and see.


Of course, experience and experimentation will reveal many other possible ingredients that excite you; your own wine can be a personal pleasure that you, and only you, create.

Most of the traditional wine making procedures that are used for making the grape wines you buy at the store are also used in making these wines from herbs and flowers. The only important difference you will encounter is in the preparation of the must. In most cases, the fermentation and racking of the wines is the same across the board and where there are minor variances, they are noted in the recipes.


I guess you realize by now that I am going to give you recipes. In this post, I am going to give you what I call "quickie" recipes that will give you a fast wine you will enjoy. But in the next few posts, I am going to give you a big variety of wines that you can practice with, from strawberry wine to coffee wine. So you should dial back in over the next few weeks if you are interested in making homemade wines. You will certainly find something interesting here.

Here is some information you will need as you move through the learning process. Remember these rules if you want to get going and get it done quickly.


1. Flowers are often too low in the nutrients necessary for the healthy activity of wine yeasts so raisins are always added to those recipes that use flowers as the main ingredient.

2. Many fruits and flowers lack sufficient acidity to promote the growth of yeasts, so lemon or orange rinds are often called for and should be added to the mix. When adding citrus rinds, leave it at the rind only and do not include the white lining (or "pith") of the fruit or the wine will be too bitter. The best method for adding citrus rind is to use graters and simply "scrub" off the zest.

3. Some fruits, such as apples, strawberries, plums and peaches contain too much pectin and cause the finished wine to be too cloudy. You will have to use pectic enzymes with these wines to get rid of the haze.

So here are a few small time starter recipes that won't take you long to finish. Get started with these and see how they come out. After that, come back here in a week or so for the first of many homemade wine recipes to come.

Dandelion Wine


Ingredients:

10 cups Dandelion Flowers
1 tbsp bruised Ginger Root
thinly pared peel or grated zest of 1 Orange
thinly pared peel or grated zest of 1 Lemon
4 cups brown sugar
juice of 1 Lemon
1 tsp Wine Yeast

Method:

Bring 5 pints of filtered or distilled water to a boil. Once boiling, remove from heat and allow it to cool.

Remove the bitter stalk, stems and calyx from each Dandelion flower and put the cleaned flowers into a large bowl or bucket. Pour the cooling water (all 5 pints) over the flowers and then cover it all with a cloth. Leave covered this way for 24 hours, stirring once in awhile.

After 24 hours, move the water to a large cooking pan or pot. Add the Ginger and citrus rinds or zests (both orange and lemon) and return to a boil. Boil for 30 minutes.

Strain the liquid to remove the zest and the flowers. Rinse out the large bowl and pour this liquid back into it. Stir in the sugar and Lemon juice. Allow to cool. Add a small spoonful of this water to a small bowl and add the Wine Yeast. Cream it into the liquid, making a paste. After creaming, add the yeast to the main bowl and cover the entire bowl with a cloth. Set the bowl on a large saucer. Leave it this way for 2 days. There will be frothing liquid coming over the brim and should be caught in the saucer.

After 2 days the frothing should have ceased, and when it does pour the contents of the bowl (and saucer) into a cask. Stopper it with cotton wool and NOT a cork. You may use a large bottle with an airlock if you have one. But you must allow gas to escape as it forms. Leave the blend this way until all fermentation ceases and there are no more gas bubbles forming. Once the fermentation ceases, then you can use a cork. Cork the bottle or jar tightly and leave in a cool, dark place for 2 months.

After 2 months, siphon off the liquid and bottle it in wine bottles or similar containers. These containers should be the bottles you wish to serve the wine from when it's ready. Just make sure the container is sealed or corked tightly. Leave the bottle of wine for at least 6 months before drinking. The longer you store it, the better it will be.

Methelgin


Ingredients:

1 bunch of Lemon Thyme
1 branch of Lemon Balm
1 branch of Rosemary
10 Cloves
6 crushed Allspice Berries
1 Cinnamon stick
a piece of bruised Ginger Root
1 Mace blade
5 lbs Honey (Lime Blossom Honey is recommended)
Wine Yeast to make 5 Pints

Method:

Pour 1 1/4 gallons of water into a large pot or pan. Add the herbs and spices and then let simmer for 1 hour. Add the Honey to a large bowl. Strain the water and pour it warm over the Honey. Remove it from heat and as it cools, add the Wine Yeast.

Obtain a cleaned, sterilized jar. Pour all but 2 tbsp of the water and yeast mix into the jar. Set aside the 2 tbsp in a glass or bowl. Place the jar on a large saucer or plate and cover. Leave the jar in a warm room and let it ferment. The overflow should end up in the saucer. As the liquid lowers in volume, add from the 2 tbsp of water to fill as needed.

When the frothing stops, insert an air lock. Watch closely until the bubbles stop forming and then move the bottle to a cool or cold place (such a refrigerator or cooler) and leave it there for 2 weeks. Make sure the air lock is tight. After 2 weeks, siphon off into a clean bottle, cork tightly and seal up with wax.

Store the bottle this way for 6 months. After 6 months, siphon off again and pour into the serving bottles. Cork the bottles tightly and wire the corks down. Then store these bottles on their sides for at least 2 years before cracking. You have to wait for 2 years or more or the wine will be too sweet.

NOTE: Do not use Australian Honey because the Eucalyptus makes the wine bitter.

Elderflower Wine


Ingredients:

2.5 lbs Sugar
3 whole Lemons
4 oz of uncoated raisins or sultanas
1 pkg Champagne Wine Yeast
2 quart containers full of Elderflowers

You will also need: 3 gallon glass or enamel container, 1 gallon glass flagon, fermentation lock (airlock) and siphon tube. You get all this stuff online at home brewing supply shops.

Sort through the Elderflowers and pick the nicest ones. Remove and discard all green parts at the base of the flowers. Make sure you remove all insects, dead or alive, and rinse off any dirt. Spend some time sterlizing your equipment and bottles, dunking them into boiling water or putting them in a sink and pouring over with boiling water. Make sure they are clean. Dirty bottles and utensils can spoil the end product.

Place the Elderflowers into the large container. Add the juice from the three lemons and the washed raisins or sultanas. Boil some water in a large pot or pan and then pour the rapidly boiling water over the blowers and raisins. Stir it all up with a sterilized spoon, cover the container with a sterilized lid or clean cloth and leave it to stand for twenty four hours. During this time, prepare the yeast as per package instructions.

After a day has passed, strain out the liquid into a clean pot or pan. Rinse out your original container so that it's clean and then immediately pour the strained liquid back in. Now, add the sugar and two additional pints of boiling water, stirring to dissolve the sugar. Once the sugar has dissolved, add the prepared yeast. Stir it again, cover with a cloth or lid and put it away in a warm spot for an entire month.

After 30 days have passed, siphon the contents of your brewing bin into the flagon. Set up the fermentation lock as per the manufacturer's instructions, pop it on top of the flagon and now take it back to that warm place and leave it there for 6 whole months. After 6 months, the wine is ready to be bottled. This mix should make a gallon or so of wine so you will need 6 or 7 bottles. Use old wine or champagne bottles that have been sterilized in boiling water. Now, carefully siphon off the liquid from the flagon into the bottles one at a time, using the siphon tube. Try not to disturb the sediment in the bottom of the flagon and leave it there.. you don't want it in the wine!

To make your wine just a little sparkling add no more than a half teaspoon of sugar to each bottle. Seal the bottles well and let them stand in a warm place for three days. Then place them in the coolest part of the house and wait six more weeks. It will then be just about ready to drink and if you drink it now it will taste fine. But the longer you wait, the sweeter it will be, so give it as long as you can stand it before cracking it and serving it up.

After you are done attempting these recipes, come back here for more next week.

Technorati Tags: wine, winemaking, winery, homemade, diy, how to, recipes, bartending

Making The Perfect Punch

There is no better way to serve a big crowd of people for less money than with punch. Most people love it and it makes a party really swing, especially if you are generous with the ingredients. And with the money it saves you over mixing individual drinks, you can afford to be generous. It is one mix where you can actually use cheaper versions of some alcohol products without ruining the taste. The secret to making a perfect punch has to do with ingredients that both complement and set each other off.

Punch has a history dating back to the 18th and 19th centuries, when Rum was all the rage. However, since then the methods of making punch have evolved to include almost any liquor that your guests will like. Punches are often made and served during the holidays when large crowds congregate or at events like weddings or reunions. Rum is still a popular choice for most punches because it mixes so well with various juices and soda pops. Many die hard punch fans won't even serve a punch that doesn't include Rum and Rum Punch is the most famous of all. However, in recent years it also become popular to load a punch with something like 100 proof Vodkas in order to get the guests drunk quickly. It is up to you what kind of punch you serve to your guests just be sure to remember the flavors you use as you go along or you will end up with a mess.

If you wish to make a traditional punch, stay with Rum. In choosing the Rum it is safe to cut corners and buy a cheaper brand because if the punch is well made no one will know the difference. A well thought out mix of juices, sugars, fruits and sodas will mask the nuances of cheaper liquor and the punch will be fine. Still, there is no substitute for finer quality and if your guests are well heeled or drinkers of finer liquor, you may not be able to please them otherwise. Again, this will depend upon your wallet. Another consideration when making punches is not only the event but the time of year or season. A punch that would go over big at a winter gathering may be a flop at the poolside this summer. So consider seasonal ingredients and whether a punch will be hot or cold in relation to the weather or season before making.

In cold weather, both in fall and winter, substantial punches are a hit. Milk based punches and punches that are served hot will go over well. The traditional Cold Weather Punch, Fish House Punch, Hot Rum and Cider Punch and, of course, Eggnog are beloved favorites in the cold season. If the event is a wedding or a New Years Eve celebration, consider making Champagne Punches instead of Rum. Something like the Bellini Punch, which is a Peach and Champagne blend, is great for black tie events. And, then, during the summer around the pool, a summer mix like Florida Punch, Tropical Fruit Punch or Rainbow Sherbet Punch will go over with a bang. They are the ultimate hot weather treats.

On the whole, punches are not appropriate for cocktail parties, small gatherings or birthday parties. However, they make great beverage solutions for office parties, business promotions, vendor presentations, anniversary parties and private performances. The greatest advantage of making punch is that once it is served, you can just relax and enjoy our party or business meeting while your guests help themselves. The one disadvantage to serving punch is that it encourages constant service in contrast to one having to wait to be served the next drink and this, in turn, encourages drunkenness. I have been to many a celebration where people are staggering and swaying around the punch bowl, spilling it and still drinking. Because people tend to overimbibe when you allow them to serve themselves punch, be sure to have reserve stashed in a cold place somewhere to refill the bowl when it drains, as it most often does, before the party ends. But do not be surprised to find people sleeping on couches or sitting in the front seat of their cars, dazed and not able to leave. The clever business person would arrange for their transportation to the hotel or to home after such an event while the family member might want to make up spare beds for friends to sleep it off.

While alcoholic punches make for ribald partying and are great for most events where people expect to raise hell, such as at weddings and office parties, non alcoholic punches are a good idea for smaller family gatherings where there are non drinkers and children. For the kids, the Rainbow Sherbet Punch can be lots of fun. But on any occasion where alcohol is not called for but the idea of serving large numbers is, then make up any punch on the list but just leave out the alcohol. It will taste fine and serve the same purpose as the alcoholic punch on the same sort of occasion.

In warmer weather, Sangrias and wine based punches, as well as punches loaded with fruit and exotic juices, are popular coolers for the spring and summer party. A Strawberry Bowl or a Polynesian Punch Bowl can turn your summer pool party into a ribald swimsuit contest. Traditional drinks, on the other hand, like Mint Juleps and Wine Coolers can be made up into larger and larger quantities and served as a punch. Consider this during traditional events such as sports parties where people watch horse races or ball games. And milk based punches, as long as they are served cold, can also be hits in the summer, especially with younger adults.

Ice cubes are not recommended for use in most punches. You cool the punch by dropping in a big bock of ice into the punch bowl because this melts very slowly and doesn't water everything down so fast. You can reduce the need for even this if you cool every ingredient thoroughly before mixing; putting the liquors into the freezer overnight often helps. Generally speaking, however, for cold punches, a 2 qt block of ice is recommended for every gallon of punch. And here's another tip for making a great punch: do not add club soda, cola or other carbonated beverages until just before serving. This helps preserve their sparkle and gives the punch a fresh pop when served.

If you are new to making punch or nervous about it at all, then take your time experimenting by making up some of the single serving punches I have posted on the blog. Once you get these prepared and enjoy the results, you will be ready to jump into the deep end. Serving a crowd can be harrowing on every level, from the food to the music to the punch so try making up some smaller punches for testing so that you will feel more secure when you get ready to make up punch for family and friends.

Technorati Tags: punch, how to, bartending, tips, diy, method, bar, nighclub, party, entertaining

Making Low Calorie Cocktails

First of all, the secret to making low calorie cocktails is in knowing the calorie content of liquors and mixers. Without this, you are dependant upon others to provide you with the recipes and you are limited in your ability to create your own. As a good bartender, you should be eager to create drinks, both those that have been designed by others as well as new ones you make up yourself. So the first thing you should do is familiarize yourself with the calorie contents on this list:

Liquors: (1 1/2 oz serving sizes):

80 proof liquors 97 calories
86 proof liquors 105 calories
90 proof liquors 110 calories
94 proof liquors 116 calories
100 proof liquors 124 calories

Other liquors and serving sizes:



Aromatic Bitters (1 tsp) 13 calories
Beer (lager - 12 oz) 151 calories
Beer (light - 12 oz) 98 calories
Sweet Liqueurs 1 oz 106 calories
Creme de Menthe 1 oz 100 calories
Sloe Gin 1 oz 68 calories
Amaretto 1 oz 82 calories
Vermouth, Dry 1 oz 33 calories
Vermouth, Sweet 1 oz 44 calories
Wine, Sherry 2 oz 80 calories
Wine, Dry 3 1/2 oz 87 calories

Wine, Sweet (dessert 2 oz) 80 calories
Champagne (25 proof; 3 1/2 oz) 91 calories


Mixers (average serving sizes):



Club Soda (any size) 0 calories
Cola (12 oz can) 144 calories
Cranberry Juice (2 oz) 37 calories
Diet Cola (any size) 0 calories
Lemon Juice (1 tbsp) 4 calories
Lime Juice ( tbsp) 4 calories
Orange Juice (2 oz) 28 calories
Ginger Ale (12 oz can) 113 calories
Heavy Cream (1 tbsp) 53 calories
Pineapple Juice (2 oz) 34 calories
Tomato Juice (2 oz) 12 calories
Tonic Water (12 oz can) 113 calories

Many of the drinks presented on this blog are relatively low in calories. The exception might be cream drinks, blender drinks or drinks with cola. Overall, you can lower the overall calorie count in any drink by using liquors with lower alcohol percentages. 80 proof liquor is substantially lower in calories than 100 proof liquor especially if someone is to drink more than a couple drinks. You can also lower the calorie count of any drink by mixing it with basics like club soda, lemon juice (without sugar) or tomato juice. Another method that you might employ would be to simply cut the overall amount of alcohol by serving, say, 1 ounce of Rum in a recipe rather than 1 1/2 ounces. Simply by doing this you have lowered the alcohol count by an average of 32. I would not recommend this in a bar serving situation where someone employs you or you serve the public, paid or not. Under these circumstances, bar protocol will dictate how much liquor goes into every drink.

First and foremost, be imaginative. There are many ways to mix and match ingredients to make excellent cocktails that are inherently lower in calories. Here are examples of some of the most popular low calorie drinks. You can find their recipes on this blog by entering the name into the search field on the sidebar or you can locate recipes containing certain ingredients by choosing from the label cloud also on the sidebar. Here's to getting you started:



Abbey
Addington
Americana
Andalusia
B&B
Bloody Mary
Bull Shot
Campari and Soda
Champagne Cocktail
Cranberry Splash
Dubonnet Cocktail
Dubonnet Manhatten
The French Summer
Gimlet
Gin Rickey
Good and Plenty
Harbor Light
Java Cooler
Jelly Bean
Kir
Lion Tamer
Manhatten
Martini
Mint Julep
Picon Orange
Port Sangaree
Presbyterian
Rickey
Scotch and Soda
Shandy
Tequila Popper
TNT
Turkey Shooter
Virgin Mary
Whiskey and Water
Wine Cooler
Xeres Cocktail

These are just a few examples. There are many more presented on this blog and elsewhere on the web. Use the web search by google presented on the sidebar of this blog.

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