Homemade Wheat Wine Recipes
Almost everyone knows that the traditional Japanese wine "sake" is made from rice. However, many people are unaware that other grains can be used to make flavorful wines. Home winemakers frequently use both wheat and barley to create unique wines that are more similar in taste and appearance to whiskey than to fruit or grape vintages. Over time, a properly aged wheat wine will be a deep, golden brown in color with a smooth, rich flavor.
Wheat wine is considered to be a traditional beverage of Wales, and while it is not commonly drunk anymore, there are still winemakers there who specialize in producing it. This wine lends itself very well to home winemaking, as it requires few ingredients and little effort. Yet, the results are surprisingly good. Here are two simple wheat wine recipes that are definitely worth a try. Both produce hearty blends that are well worth the wait.
Homemade Wheat Wine (Traditional Recipe)
3 lbs brown potatoes cut into small pieces (do not peel)
1 lb washed wheat
1 gallon water
2 lbs raisins
4 lbs unrefined sugar
1 ounce yeast
Boil water in large pot. Place all other ingredients, except yeast into large, sterilized glass container. Pour water into container and stir. Cool until room temperature. Add yeast and stir. Cover for two weeks, stirring twice daily.
Strain wine through a finely meshed bag and pour into another glass jar. Close jar loosely. Store in a dark, warm location. Skim any froth that may form. When froth has stopped developing, and no gas bubbles can be seen, fermentation has ceased. Seal jar with a cork. Let wine rest for at least one year, preferably two years before drinking.
Homemade Wheat Wine Recipe
1 gallon water
1 lb whole wheat
1 ¾ lbs chopped raisins
1 lb potatoes chopped
4 lbs brown sugar
3 lemons
1 ounce yeast
Boil water. Place wheat, raisins, potatoes, brown sugar, and the rinds of the lemons into a large, clean glass jar. Pour water into jar and stir. Cool until room temperature, and add yeast. Close jar and let wine ferment for one month in a dark, warm location. Strain into glass bottles and seal. Let rest for at least one year before enjoying.
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