Ben's Oktoberfest

Welch's grape juice wine

 

Ben's Oktoberfest

For 5 gallons: 6.6 lbs amber liquid malt extract 2 lbs light dry malt extract 1 lb crystal malt (40L) 2 oz Saaz Hops (bittering) 1 oz Hallertauer Hops (aroma) 1 tsp Irish Moss 0.75 cup corn sugar (priming) 2 packages of ale yeast Step by Step: Place crushed crystal malt in water and steep at 155 degrees for 30 minutes.  Remove spent grains, add malt extracts and Saaz hops, and boil for 1 hour, adding the Hallertauer hops and Irish Moss during the last 5 minutes.  Cool wort and pitch yeast.  Primary-ferment for 5 to 7 days.  Transfer to secondary and ferment to completion, bottle and age for 14 days.  Back to index

Welch's grape juice wine

For 1 gallon: 3 pts Juice with no preservatives (welch's or equivalent) 5 pts water 3.25 cups sugar 2 tsp acid blend 0.5 tsp pectic enzyme 1 tsp nutrient 1 campden tablet crushed 1 package wine yeast Step by step: Pour juice and all ingredients, except yeast, into primary and attach lid and airlock.  After 24 hours add yeast (rehydrated).  Stir daily and check S.G.  When S.G. reaches 1.030 (5-6 days) rack into secondary fermentor.  After fermentation is complete rack into clean secondary.  Allow to clear for 2 months and rack into anothe clean secondary, continue this until desired clarity is reached.  If you wish to sweeten at time of bottling add 0.5 tsp stabilizer and 0.5 cup of dissolved sugar. Back to index

To add a recipe email Ben at bsjohnson2@wisc.edu