The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 7, 2009
I boiled the water and then added the sugar so it dissolved comepletely. I added the yeast to the liquid when it was still slightly warm, and it was ready to drink in about 9 days. All of the yeast settled to the bottom of the gallon jug, and the wine became clear. I used the Hodgson Mill yeast (8.75g). This stuff is strong, and it creeps up on you. Before I knew it, I had drank about on third of it because it tastes so good. I was very drunk and extremely hungover the next day.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 26, 2009
DECENT RECIPE FOR BEGINNERS, BUT DONT GIVE UP SO EASILY! FIND A SHOP LOCALLY THAT SELLS BREWING SUPPLIES. DITCH THE BALLONS, RUBBER BANDS, PLASTIC JUGS AND BREAD YEAST. IT'LL COST @ FOUR BUCKS TO BUY A DRILLED RUBBER STOPPER, A PLASTIC AERATOR AND YEAST MADE SPECIFICALLY FOR WINE. SPEND ANOTHER FOUR BUCKS ON CAMPDEN TABLETS AND POTASSIUM SORBATE AND THEN MAKE YOUR WINE. KEEP IN MIND YOU'LL BASICALLY BE MAKING A LOW DOSE RUBBING ALCOHOL WITH A LITLLE FLAVOR. IF YOU EXPECT A $200 BOTTLE OF WINE BY SPENDING EIGHT BUCKS AND 20 MINUTES, YOU'LL HAVE MORE SUCCESS WATCHING BOB VILA ONCE AND OPENING YOUR OWN CABINET SHOP. DO A LITTLE RESEARCH, SPEND A FEW BUCKS, BE PATIENT, EXPERIMENT IN SMALL BATCHES, DRINK YOUR RESULTS AND MODIFY. WRITE EVERY SINGLE DETAIL IN A NOTEBOOK, KEEP TRACK OF YOUR STEPS AND YOUR WINE WILL IMPROVE WITH EVERY BATCH. PATIENCE AND SANITATION ARE A MUST. IF YOU PICK UP A PAINTBRUSH FOR THE FIRST TIME AND EXPECT THE MONA LISA, FIND ANOTHER HOBBY. RESEARCH, TIME AND PATIENCE WILL BE REWARDED. GOOD LUCK!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 8, 2009
Try Apple/Raspberry concentrate! Very good recipe...tasty, simple and FUN! Not for Wine-snobs, but who cares?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Jul. 26, 2009
I followed the recipe exactly, took 4 weeks. I boiled the water, added sugar for simple syrup. I have not tasted it yet, but it smells very good (and very strong). I'd like to cut the alcohol content a bit. I strained manually through my coffee pot 3 times, each time using 2 brown paper filters. Would love to use this in the homemade wine cooler recipe that I found on this site! I started some apple last night.. Can't wait to taste!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.02 star rating.
Reviewed: Jun. 26, 2009
too much sugar 2 cups per gallon is all the sugar you want counting the sugar that is already in the juice to start with you never add extra sugar to begin with to sweeten or gain alchohol content in wine back sweetning is done after the wine is finished and ready to bottle adding too much sugar to start with kills off the yeast also and stops it from fermenting anyway lightly modified you can make a decent cheap wine from this recipe ty for sharing it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: May 30, 2009
I used a fresh watermelon and 5 cups of sugar. Whoa, very potent and tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 2, 2009
This is about the recipe that I use But as a note DO NOT USE PULPY FRUIT it looks nasty and is a pain to filter, also if you can get some real wine yeast I live in a place where drinking is everywhere and a fith of a sililar recipe knocked me on my on the way to b dub's worst part is my teacher was there lol.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 28, 2009
Excellent i have been brewing with this recipe for a year.My wife and family loves it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 14, 2009
This works great! But the baloon will not go down on it's own. So I just filter it after six weeks. If you boil your water make sure it's cooled before adding the yeast or the warm water will "kill" the yeast. I have used wine yeast & active dry yeast. The active dry yeast works the best, it makes the alochol content higher. I like it best with an extra cup of sugar, my hubby likes it best with the amount called for. I also found that a glass jug works better.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.02 star rating.
Reviewed: Dec. 30, 2008
Syrupy sweet and thick and way too strong alcohol (burned on the way down). We also had to wait twice as long for it to be ready. Don't waste your time!
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Home Town: St. Cloud, Minnesota, USA
Living In: Sauk Rapids, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 3, 2008
i don't know what hapend with this but my bloons went flat after 7 days what do i do
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 24, 2008
I have been experimenting with this recipe. i don't know what i am doing. i am currently brewing 4 jugs right now. i tried one after it stopped perculating, it was OK. I heard that you refrigerate the wine when it stops producing CO2. is that true. How long do you let it sit after it stops making gas and you filter it? Also, how do you bottle it and how long is it good for. I have no idea what the heck I am doing, but am willing to keep trying to get it right. Just started using wine yeast.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 28, 2008
I love this home made wine . I did not like the balloon way either. I used the plastic tube too. My hole family loved it .we made grap from our vine. Muskiedines have came in so we are trying blackberry/muskiedine .I know its going to be great. I rated this wine 4 because its almost their . only if we could reduce the yeast after tast.
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Cooking Level: Expert

Living In: Ringgold, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 26, 2008
I made four jugs of this, all different flavors. I think the apple was the best, but the raspberry pomogranate is good too. My purple grape wine developed large patches of mold on the surface - I will not be consuming this one. The mold did not occur on the others and I did not do anything different - no idea why that happened. I did use saran wrap on the tops of the milk jugs and poked holes in them - worked well. Will make again.
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Home Town: Eureka, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jul. 8, 2008
I really dont like the balloon way. I tried it and forgot about it for about 2 weeks and the balloon had rotted off and ruined the wine. My grandfather has been making wine for many, many years and he has a pretty cool technique. he takes a plastic tube and pokes it in the lid of the milk jug and puts the other end in a glass of water. it keeps the air going out but not coming back in. The recipe itself is awsome. I made some and it turned out wonderful. My boyfriend says its a wine you can sip on all night and it creeps up on you. you dont notice it kickin your butt till its too late. The only thing that sucks about it is the after effect. My hangovers are always worse when i drink this wine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Jul. 2, 2008
I have to say this is SUCH a quick and easy wine recipe! The way I do it is to poor in 2 cups of sugar, add yeast, poor in the other 2 cups of sugar, then add the concentrate, filling the jug half way. I then lightly shake the jug to help dissolve some of the sugar. When the mix is well dissolved, I finish filling the jug. I then use the balloon and rubber band, using a needle to poke a small hole in the top of the balloon. After 5 weeks, I filter the wine, and put it in a glass jug. I put a new balloon and rubber band around the top, and put it back in the closet for 1 more week. After 1 week, I filter the wine 1 last time, put it in a new glass jug, and it's ready. I've tried grape, white, white/raspberry, apple, white peach, apple/kiwi/strawberry, apple/peach, and quite a few others. I have to say though, the apple will put you on your rear end! LOL My favorite so far is the white/raspberry.
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Cooking Level: Expert

Home Town: Durango, Colorado, USA
Living In: Alpena, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: May 8, 2008
This recipe is super. Follow the directions just like you see them here and you'll come out with a decent blush. It may not win any awards at a tasting party but it's better than a box wine. One small suggestion. After five weeks the balloon may still be inflated, that's not a big problem. Do use a piece of tubing to siphon off the wine from the sediment in the bottom. Try not to disturb the sediment when you do that. I use two clean 2-liter pop bottles instead of a gallon jug. It's a way to reuse bottles we'd normally throw away. And the sediment packs itself down in the ridges in the bottom which makes siphoning a lot easier.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 20, 2008
I used this a couple of years ago to make Strawberry wine & then strawberry/passionfruit. Both got VERY good reviews from friends/family. Common sense should tell you not to drink it without 'decanting' it from the original container. I can't imagine anyone would drink it with the 'sludge' it creates! This time, I'm going to try Mulberry.
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Cooking Level: Expert

Home Town: Plant City, Florida, USA
Living In: Lithia, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 5, 2008
Overall it works great.I found out why they say serve no wine before it's time.I put some in mason jars and nearly blew the lids off of them.I had waited the 6 weeks but evidently it wasn't enough.I have three gallons going now and two gallons jarred up.I jarred a concord grape which has a great kick to it and a strwberry medley that is really strong.The ones I have going are white grape/peach,another concord and an apple.It's been years since I've done this but I'm having a great time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 27, 2008
A very good recipe for homemade wine. You might want to try "Brewer's" yeast instead of regular bread yeast though, it'll make it a bit dryer but it wont have that "yeasty" flavor. I have to agree with Newyear 498 about siphoning off of the sediment into a clean jug, and wine is one of those things that gets better with age! :)
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