Long Pepper & Honey Spiced Wine
Experience an adventurous twist on traditional wine with this unique recipe for Long Pepper & Honey Grape Wine. The aromatic heat of long pepper harmonizes with the natural sweetness of ripe grapes and honey, creating a delightful fusion of flavors. Perfect for intimate gatherings or as a special gift, this sweet and spicy concoction promises a captivating sipping experience.
ingredients
- 4 lbs fresh grapes ( Concord or Cabernet Sauvignon recommended)
- 1 cup honey (preferably raw or wildflower)
- 1 tbsp long pepper, crushed
- 1 packet wine yeast
- 1 tsp pectic enzyme
- 1 tsp acid blend
- 1/2 tsp potassium metabisulfite (optional, for sterilization)
- 1 gallon of water
- 1 cup sugar (adjust to taste, optional)
steps
- 1.
Begin by thoroughly washing the grapes and removing any stems or leaves.
- 2.
In a large fermentation vessel, crush the grapes to release their juices.
- 3.
Dissolve honey in warm water and add to the grape mash, mixing well.
- 4.
Stir in crushed long pepper, pectic enzyme, acid blend, and the optional potassium metabisulfite for sanitation.
- 5.
Allow the mixture to sit for 24 hours, covered with a clean cloth.
- 6.
After 24 hours, sprinkle the wine yeast over the mixture without stirring.
- 7.
Cover the vessel with an airlock or a cloth secured with a rubber band, allowing fermentation to occur for about two weeks.
- 8.
After fermentation slows, strain the liquid into a secondary fermentation vessel, discarding solids.
- 9.
If desired, dissolve sugar in a small amount of water and add to taste at this stage.
- 10.
Allow to ferment for an additional 4-6 weeks, racking every few weeks to clarify.
- 11.
Once fermentation is complete, bottle the wine and let it age for at least three months to develop its flavor profile.
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