Wheat wine

I decided to give wheat wine a try. I used the recipe from this book.

Here's the recipe if anyone is interested:
3/4 lb of wheat
2 1/2 lbs brown sugar
1 can frozen white grape juice thawed
2 serving spoons of citric acid
1 gallon of water
yeast and yeast nutrient
Amylozyme enzime This is needed to convert the starches in the wheat to sugar. It was difficult to locate but I found it on line at one of the beer supply places.

Directions:
Soak the wheat in one int of water overnight to soften it. Mince the wheat and put it and the grape juice in a bowl and pour on hot but not necessarily boiling water. Add the specified citric acid, and allow to cool to 70 degrees F. Add the enzyme according to the supplier's directions (1 tsp per 5 gallons), yeast and yeast nutrient. Cover well with cloth and allow to stand for 10 days, stirring well daily. Strain, put into fermenting jar, and fit air lock. Siphon off into bottles when clear and no longer fermenting.

I've read that this is best to allow to ferment out for 18 - 24 months. So it's not a quick wine. I'll let you know how it turns out in a couple of years. lol

I wonder if that will taste a little like a beer?

I think it will somewhat. There's no hops so it won't have the bitter taste.

Let us know how it turns out.

It's happily bubbling away. I usually rehydrate the yeast when I make wine but this time I just dumped the pack in. It seems to be doing ok. It does smell a little like beer because of the wheat and brown sugar. Just gotta remember to put it away for Thanksgiving so that my grandson doesn't get into it.

LOL Ridge... How old is your grandson? He must like the taste of beer LOL... Wouldn't want a drunk kid on T-Giving Day.... LOLOL

He's 3 he didn't get into the beer but he took the air lock off. It's not good to let air get to beer or wine while it's fermenting because it can ruin it.

Here's what the wine looks like while fermenting.


This is what an air lock is.

The airlock look like a colon with two fart traps.

Ah ok.... He's a very enquisitive little guy then LOL... Hope it's turning out good for you so far.

This is what it looked like when it was fermenting for the first 10 days in the primary fermenter.

I racked it today into the secondary fermenter. I'll probably let it work for 6 months and then rack it again into another glass fermenter. It looks a little cloudy and I think the color comes from the brown sugar I used. It should clear out over time.

This is a color comparison between the apple and wheat wines. The apple is in the back.

looking good ridge let us know what it turns out like.

I got tipsy just looking at that...LOL

Well here's a new picture of the wheat wine. You'll notice it isn't carmel colored any more. Actually the carmel color settled out and it looks very similar to the apple wine in the background.

Do you mark you jugs ridge to know what ya got or do ya have a different way of telling, right now i have 3 jugs of different wine but there all the same color so i find it easier just to stick a little label on them to tell.

Yeah I usually stick a pice of tape on them. I date it so I know about when to rack it into another bottle. I usually try to rack in 2 - 3 months. Sometimes if you leave it on the sediment too long it leaves an off flavor to the wine. A lot of times that's the best way to clear out the wine.

Ok I racked the wine back in May and let it continue to work. I just racked it today and took a little taste. It tastes good. I'll probably let it go until Christmas and bottle it up. It doesn't taste like beer at all. I can't really describe the taste other than good!