Other Wine and Spirit Recipes
Sake (Rice Wine) Recipe
Ingredients:
2-1/2 pounds rice (husked or raw)
1/2 pint grape concentrate
7 pints hot water
2-1/2 pounds corn sugar or honey
3 teaspoons acid blend
3/4 teaspoon yeast energizer
1 tablet Campden
1 pack sherry yeast
Sake Making Process:
Wash and crush rice. Place rice in nylon straining bag and place in primary. Pour hot water over rice and stir in all ingredients except yeast and engergizer. Wait 48 hours. Add yeast and energizer and cover primary. Stir daily, checking gravity and pressing pulp lightly. When gravity reaches 1.050 (2-3 days), add another 1/4 pound dissolved sugar or honey per gallon. When gravity drops to 1.030 (6-7 days) strain any juice from bag. Rack to secondary. Attach airlock. Rack again in 2 months, if necessary. Bottle when ready. It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar. NOTE: Any additional sugar added should be corn sugar, not cane sugar. (Source: David Herron)
Kahlua Recipe
Ingredients:
4 cups water
5 teaspoons instant coffee
2-1/2 cups sugar
1-1/2 cups vodka
1 tablespoon chocolate syrup
Kahlua Making Process:
Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add chocolate. Allow to cool. Add vodka (or don't cool if you want some of the alcohol to boil off). (Source: Eric Anderson )
Irish Cream Recipe
Ingredients:
1 cup scotch wiskey
1-1/4 cups half and half
1 can sweetened condensed milk
3 drops coconut flavoring
1 tablespoon chocolate syrup
Irish Cream Making Process:
Mix scotch and milk. Add 1/2 and 1/2. Add rest. Stir. (Source: Eric Anderson)
Glog Recipe
Ingredients:
1 quart cheap red port
1 quart cheap vodka
1-1/2 cups sugar
4 cups water
8 pods cardamom
20 cloves
1 peel of orange
2 sticks cinnamon broken
1 handful raisins
4 almonds
Glog Making Process:
Dissolve sugar in water and add the last 6 ingredients. Boil 15 minutes then add vodka and port. Bring back to boil and remove from heat. Serve warm. (Source: A.E. Mossberg)
Beer Recipe Auctions
These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.
Ingredients:
Sake Making Process:
Wash and crush rice. Place rice in nylon straining bag and place in primary. Pour hot water over rice and stir in all ingredients except yeast and engergizer. Wait 48 hours. Add yeast and energizer and cover primary. Stir daily, checking gravity and pressing pulp lightly. When gravity reaches 1.050 (2-3 days), add another 1/4 pound dissolved sugar or honey per gallon. When gravity drops to 1.030 (6-7 days) strain any juice from bag. Rack to secondary. Attach airlock. Rack again in 2 months, if necessary. Bottle when ready. It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter drink, add 1/2 teaspoon stabilizer and 1/4 pound dissolved sugar. NOTE: Any additional sugar added should be corn sugar, not cane sugar. (Source: David Herron)
Kahlua Recipe
Ingredients:
Kahlua Making Process:
Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add chocolate. Allow to cool. Add vodka (or don't cool if you want some of the alcohol to boil off). (Source: Eric Anderson )
Irish Cream Recipe
Ingredients:
Irish Cream Making Process:
Mix scotch and milk. Add 1/2 and 1/2. Add rest. Stir. (Source: Eric Anderson)
Glog Recipe
Ingredients:
Glog Making Process:
Dissolve sugar in water and add the last 6 ingredients. Boil 15 minutes then add vodka and port. Bring back to boil and remove from heat. Serve warm. (Source: A.E. Mossberg)
Beer Recipe Auctions
These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.
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