Basil Herbal Wine
Experience the essence of summer with this Basil Herbal Wine recipe! Infused with fragrant basil and enriched with the natural sweetness of white grape concentrate, this homemade wine is a refreshing choice for any occasion. Perfect for cooling summer evenings or adding a gourmet touch to your meals, serve chilled to fully enjoy its vibrant aroma and unique flavor.
ingredients
- 1 cup loosely packed fresh basil leaves
- 2 11-oz cans frozen 100% white grape concentrate
- 14 oz granulated sugar (to achieve specific gravity of 1.085)
- Water to make 1 gallon
- 2 1/2 tsp acid blend
- 1/4 tsp tannin
- 1 tsp yeast nutrient
- 1 Campden tablet, crushed and dissolved in water
- 1 packet Champagne wine yeast
steps
- 1.
Wash basil leaves thoroughly and place them in a nylon straining bag, tying it securely.
- 2.
In a primary fermentation container, combine the grape concentrate, sugar, water, acid blend, tannin, yeast nutrient, and the dissolved Campden tablet, stirring well until sugar dissolves completely.
- 3.
Introduce the basil bag into the primary fermentation container, cover it, and let it sit for 6-8 hours to infuse.
- 4.
After infusion, add the activated yeast starter to the mixture and cover the vessel.
- 5.
Stir the mixture daily for 5-7 days, sampling until it reaches your desired flavor, then remove the basil bag.
- 6.
Once the specific gravity reaches 1.015, transfer the wine to a secondary fermentation vessel and attach an airlock.
- 7.
Allow the wine to ferment until dry, rack, and top up as necessary, then reattach airlock.
- 8.
Continue racking every 30 days until clear and no new sediment forms.
- 9.
Stabilize and sweeten to taste if desired, then bottle for future enjoyment.
- 10.
Let the bottled wine age for at least 3 months before tasting, and serve chilled to enhance its aromatic profile.
Releated Recipes
