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The recipes below are for 5 gallon batches, and we would appreciate any recipes for wine or beer that you would like to share, so e-mail us with your favorites! For procedure on the fruit wines, come on in when you get your ingredients, and we will set you up. Directly under the recipes are the equipment and additives list of items we carry, but we are able to get things not on the list. Give us a call and we'll let you know if we can get your item in.
Blackberry Wine Recipe (5 gallons):
25 lbs of blackberries,
40 pints of water,
14 lbs of sugar,
2½ tsp acid blend,
2½ pectic enzyme,
5 tsp yeast nutrient,
4 campden tablets (crushed),
1 pkg of wine yeast,
S.G.: 1.090-1.095
Plum
Wine Recipe (5 gallons):
25 lb plums,
pitted,
36 pints of water,
12½ lb of sugar,
2½ tsp acid blend,
2½ tsp pectic enzyme,
5 tsp yeast nutrient,
4 campden tablets (crushed),
1 pkg of wine yeast,
S.G.: 1.085-1.095
Scarlet
Letter Amber Ale (5 gallons):
7 lbs pale
malt extract (unhopped),
1 lb crystal malt,
1 lb Munich malt,
1oz Cascade (60 min),
1 oz Williamette (60 min),
½ oz Cascade (35 min),
½ oz Williamette (35 min),
½ oz Cascade (15 min),
½ oz Williamette (15 min),
1 oz Cascade (5 min),
1 tsp irish moss,
Liquid or dry yeast.
Add 1.5 gallons of cold water and the grains (in a bag) to your brew pot.
Take at least 30 mins bringing the water to around 175 degrees F, stirring
regularly. Remove the grain bag, and add extract while stirring. Replace
on heat, bring to a boil, then follow hopping
schedule. All times are given to the end of the boil.
Playoff
Pale Ale (5 gallons):
1.6 kg light
liquid malt extract (unhopped),
2 kg maltose;
0.15 kg crystal malt,
1½ oz Northern Brewer (45 min),
½ oz Hallertauer (10 min),
½ oz Hallertauer (5 min),
1 tsp irish moss,
Liquid or dry yeast.
Same instructions
as above recipe.
The
Brewers Wort, 8A-140 Terminal Avenue, Nanaimo, B.C., V9R 5C5, 1-250-754-2448
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Last Updated: May 6, 2005