DesertDance
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In my search for a recipe for the "illusive" secret recipe for Pecan Wine, I found this on the web last night. I have one of those big bags of Pecans in the freezer from Costco left from Christmas cookies, so I think I'll substitute pecans for almonds, oranges for lemons, and brown sugar for granulated. Still, the Almond wine sounds great because I love amaretto!
And after further research, I will roast my almonds/pecans. Roasting aka Toasting kicks the flavor up a lot! Maybe no need for oak!
On the subject of the oils left by nuts, I found a couple solutions. 1) oil floats, so siphon deeply, and toss the oily top. 2) Instead of tossing the remaining wine with oil floating, freeze it. The oil will harden and easily come off, and then you have pure nut oil for cooking! How good is that?
Almond Wine
Makes 1 Gallon
Like a mild amaretto.
Ingredients
• 1 cup whole almonds
• 2 lemons, juice and rind
• 1 1/2 pounds light raisins
• 5 cups granulated sugar
• 1 teaspoon yeast nutrient
• 1 campden tablet
• 1 teaspoon pectic enzyme
• 1 package wine yeast
• water
Chop almonds and raisins finely in a food processor. DO NOT over process almonds or you will end up with almond butter. Place in a large pot and cover with water. Simmer for 1 hour, adding water periodically to prevent scorching. Strain out solids and place liquid in primary fermentor.
Add water to make up to 1 gallon and all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.
Strain. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
And after further research, I will roast my almonds/pecans. Roasting aka Toasting kicks the flavor up a lot! Maybe no need for oak!
On the subject of the oils left by nuts, I found a couple solutions. 1) oil floats, so siphon deeply, and toss the oily top. 2) Instead of tossing the remaining wine with oil floating, freeze it. The oil will harden and easily come off, and then you have pure nut oil for cooking! How good is that?
Almond Wine
Makes 1 Gallon
Like a mild amaretto.
Ingredients
• 1 cup whole almonds
• 2 lemons, juice and rind
• 1 1/2 pounds light raisins
• 5 cups granulated sugar
• 1 teaspoon yeast nutrient
• 1 campden tablet
• 1 teaspoon pectic enzyme
• 1 package wine yeast
• water
Chop almonds and raisins finely in a food processor. DO NOT over process almonds or you will end up with almond butter. Place in a large pot and cover with water. Simmer for 1 hour, adding water periodically to prevent scorching. Strain out solids and place liquid in primary fermentor.
Add water to make up to 1 gallon and all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops. This may be slow to start fermenting.
Strain. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
Last edited:
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well there is no saving that batch unless you want to add some grains and make an almond beer.
