Love Story Video Productions

24/07/2024

24/07/2024

24/07/2024

Delicious Homemade Dragons Blood Wine Recipe - The Homestead Survival

If you enjoy making wine then you need to make this homemade dragon's blood wine. This recipe makes 6 gallons of wine so you can be ready to give some at Christmas as gifts or if you prefer just cut the recipe down to the amount you wish to make.…
Ingredients:

🍇 5 pounds red grapes
🍏 2 pounds green apples
🍓 1 pound strawberries
🍒 1 pound cherries
🍋 2 lemons (juice)
🍯 2 cups honey
🍷 1 packet wine yeast
Details of Instructions:

Prepare the Fruits: Wash and chop the red grapes, green apples, strawberries, and cherries. Remove any pits from the cherries.
Mix Ingredients: In a large fermentation bucket, combine the chopped fruits, lemon juice, and honey.
Add Yeast: Sprinkle the wine yeast over the mixture. Stir well to combine.
Fermentation: Cover the bucket with a clean cloth and let it sit in a cool, dark place for 5-7 days, stirring daily.
Strain: After fermentation, strain the mixture through a cheesecloth into a clean container to remove the fruit solids.
Secondary Fermentation: Transfer the strained liquid to a glass carboy or another fermentation vessel. Seal with an airlock and let it ferment for another 3-4 weeks.
Bottling: Once fermentation is complete, carefully siphon the wine into sterilized bottles. Seal the bottles with corks or caps.
Aging: Let the wine age for at least 3 months to develop its full flavor before enjoying.
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24/07/2024

Dandelion Mead
Dandelion mead is a luscious floral honey wine that's the perfect way to celebrate spring.
Ingredients :

Dandelion flowers 🌼: 4 cups
Water 💧: 1 gallon
Honey 🍯: 3 lbs
Lemon 🍋: 2, sliced
Orange 🍊: 1, sliced
Yeast (wine or champagne) 🍷: 1 packet
Ginger (optional) 🍹: 1 k**b, sliced
Detailed Instructions:

Step 1: Collect dandelion flowers on a sunny day, avoiding pesticide-treated areas.
Step 2: In a large pot, boil water and pour over dandelion petals. Cover and let steep for 24 hours.
Step 3: Strain liquid into a clean container, discarding petals.
Step 4: Stir in honey until dissolved. Add lemon, orange slices, and ginger if using.
Step 5: Cool to room temperature. Sprinkle yeast over the mixture and cover loosely.
Step 6: Allow to ferment for 2-3 weeks in a cool, dark place, stirring daily.
Step 7: Strain again, bottle, and store in a cool place for at least 1 month before enjoying.
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23/07/2024

Making wine from your garden can be a rewarding and enjoyable process. Here's a basic guide to help you get started:

Ingredients:
Fresh fruit (such as grapes, berries, apples, or any other fruit you have in your garden)
Sugar
Wine yeast (specific for winemaking)
Water
Campden tablets (optional, to sterilize the must)
Acid blend (optional, to adjust acidity)
Pectic enzyme (optional, to break down pectin in the fruit)
Equipment:
Large primary fermenter (food-grade plastic bucket)
Secondary fermenter (glass carboy)
Airlock and b**g
Hydrometer
Siphoning tube
Sanitizing solution
Strainer or cheesecloth
Instructions:
1. Sanitize Equipment
Thoroughly clean and sanitize all equipment that will come into contact with the wine to prevent contamination.
2. Prepare the Fruit
Wash the fruit to remove any dirt or pesticides.
Remove stems, seeds, and pits if necessary.
Crush the fruit to release the juice. You can use a fruit crusher, blender, or simply mash it by hand.
3. Make the Must
Place the crushed fruit into the primary fermenter.
Add sugar to the fruit. The amount of sugar depends on the fruit’s natural sweetness and your desired alcohol content. Use a hydrometer to measure the potential alcohol level.
Add water to adjust the volume of the must. The amount of water will vary based on the fruit and your preference.
Optional: Add Campden tablets to the must to kill any wild yeast and bacteria. Let it sit for 24 hours.
Optional: Add acid blend and pectic enzyme according to the instructions on the packaging.
4. Fermentation
After 24 hours (if you used Campden tablets), add the wine yeast to the must. Stir gently to mix.
Cover the fermenter with a clean cloth and secure it with a rubber band or use an airlock.
Place the fermenter in a dark, cool area. The temperature should be between 65-75°F (18-24°C).
Stir the must daily and check the hydrometer readings. Fermentation can take 5-7 days.
5. Secondary Fermentation
Once the primary fermentation slows down (hydrometer reading around 1.010), siphon the wine into a clean glass carboy, leaving the sediment behind.
Attach an airlock to the carboy to allow gases to escape while preventing oxygen from entering.
Place the carboy in a dark, cool area to continue fermenting. This process can take several weeks to several months.
6. Racking
Every few weeks, siphon the wine into a clean carboy, leaving the sediment behind. This process is called racking and helps to clarify the wine.
7. Bottling
When fermentation is complete (hydrometer reading stable for a few days), it's time to bottle the wine.
Siphon the wine into clean, sanitized bottles.
Seal the bottles with corks or screw caps.
Store the bottles in a cool, dark place.
8. Aging
Allow the wine to age for at least 6 months to a year. The flavor will improve with time.
Tips:
Experiment with different fruits and blends to create unique flavors.
Keep detailed notes of your process to replicate successful batches.
Patience is key. The longer you let the wine age, the better it will taste.
Enjoy your homemade garden wine!

23/07/2024

23/07/2024

23/07/2024

21/07/2024

How to Make Dandelion Wine
Ingredients
🌼 Dandelion petals: 1 quart
🍋 Lemons: 2 (sliced)
🍊 Oranges: 1 (sliced)
🍇 Raisins: 1 cup
🍯 Honey: 2 cups
🍬 Sugar: 3 pounds
💧 Water: 1 gallon
🧊 Yeast: 1 package (wine yeast)
Instructions
Preparation: Collect dandelion petals, making sure to remove all green parts.
Initial Boil: In a large pot, bring the water to a boil and pour it over the dandelion petals. Cover and let it steep for 2 days.
Strain: After 2 days, strain the liquid into a large pot, discarding the petals.
Add Fruits and Sugar: Add the sliced lemons, oranges, raisins, and sugar to the liquid. Bring to a boil, stirring until the sugar dissolves.
Cool Down: Let the mixture cool to room temperature.
Fermentation: Transfer the liquid to a fermentation vessel. Add the honey and yeast. Stir well.
Seal: Seal the vessel with an airlock and store it in a dark, warm place for 3 weeks.
Rack and Wait: After 3 weeks, siphon the wine into clean bottles, leaving the sediment behind. Cork the bottles and let them age for at least 6 months.
Enjoy: After aging, your dandelion wine is ready to be enjoyed!
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