Santa’s got his sleigh loaded! It’s a time of celebration and cheer.
As families come together, old stories will be retold once again. Presents will be passed among us, as we reflect about how the nieces, nephews and cousins have all grown since we’ve last seen them.
We sincerely wish that your Christmas holiday is full of joy and excitement, and that the New Year brings you the brightest of days and provides you with all for which you strive.
And with that, we would like to share with you a special recipe in the hopes that it may add even more cheer to your holidays…
Christmas Punch Recipe
- 750 ml of dark rum
- 750 ml of dry red wine (homemade of course)
- 3 cups strongly brewed tea
- 2 cups of sugar
- 1/2 cup of orange juice
- 1/2 cup of lemon juice
- Mix all the ingredient in a large sauce pan.
- Bring to a simmer until all the sugar is completely dissolved. Do not boil.
- Serve in a heat resistant bowl, warm.
- Add fruit garnishment such as orange slices and cranberries.
From everyone at E. C. Kraus,
Merry Christmas and Happy New Year!
We sincerely hope that your Christmas holiday is full of joy and excitement, and that the New Year brings you the brightest of days and provides you with all for which you strive. – See more at: https://blog.homebrewing.org/wine-making-tricks-and-tips/a-simple-recipe-and-a-holiday-wish#sthash.yXRHFevz.dpuf
Thank you for the warm Chistmas wishes and the great resource you are to vintners far and wide. Merry Christmas and Happy New Years.
I am concerned about oxidation when I rack my wine. How do you remove the air from the secondary fermeter?
What most people do is put the wine into a secondary vessel that matches the size of the batch you are making. If you are making 6 gallons, but the wine in a 6 gallon carboy, as an example. You are eliminating the air by eliminating the head-space. Treating the wine with SO2 such as potassium bisulfite will help to drive out any oxygen that may have saturated into the wine during racking and such. It can also drive air out of small head-spaces to some extent. Here some more information on this…
Wine Oxidation Prevention – Keeping This Destructive Process Under Control
I’d like to add Welche’swhite grape juice containing water,concentrate white grape juice, ascorbic acid, potassium metabisulphite to a 7.5 L wine kit do I have to neutralize the additives to have the kit to work properly without stalling fermentation?
You can do this, but it will raise the titratable acidity of the wine by 16 – 17%. This mean instead of have a wine with, say, .68% TA, you will have a wine with a TA of about .79%. On the tart side for most folks. You can use Acid Reducing Crystal to bring the level back down. 1 teaspoon per gallon will reduce the acidity by .18% TA.
Acid Reducing Crystals