Page numbers in italics indicate photographs.
additives, 19–22
commercial wine, 21
dangers of, 20
after-dinner wines, 240
aging wine, 249
in bulk/jug, 46
sugar and, 26
wine acidity and, 13
wine-tasting and, 246
alcohol content, 249
sugar and, 15, 16, 18, 26, 27, 38
winemaking process and, 25
almond extract
Cherry-Chocolate-Almond, 85
antioxidants, 51
aperitifs
apples. See also crabapples
Apple Champagne, 60
Crabapple, 94
Elderberry-Apple, 99
sourcing, 59
apricots
Chokecherry-Apricot, 90
bacterial contamination, 44
bananas
Banana, 62
basil. See also blue spice basil; cinnamon basil; lemon basil; lime basil
basting fowl, 244
berries. See blackberries; blueberries; cranberries; elderberries; gooseberries; juniper berries; mulberries; strawberries
Bing cherries
blackberries
Blackberry-Peach, 66
Blackberry-Rhubarb, 67
black currants
Black Currant, 68
Black Currant-Peach, 69
Black Currant-Rhubarb, 70
Cherry-Black Currant, 84
blood oranges
Blood Orange-Thai Dragon, 184, 185, 208
blueberries
Blueberry-Chocolate-Chocolate Mint, 74, 154
Blueberry-Peach, 75
Blueberry-Pear, 76
Blueberry-Rhubarb (Bluebarb), 77, 101
blue spice basil
bottles, wine, 10
sediment in, 245
bottling wine
labeling and, 47–48
safety and, 48
brushes, bottle, 10
Buddha’s Hand-Cherry Bomb, 186
bungs, 8
B vitamins, 51
calamondin oranges
Calamondin Orange, 81
Calamondin Orange-Cherry Bomb, 187
Calamondin Orange-Chocolate-Habanero, 188, 189
Calamondin Orange-Habanero, 190
Calamondin Orange Mole, 191
cannabis leaves and trimmings, dried
Cannabis-Rhubarb (Cannabarb), 231, 232, 243
Christmas Cannabis, 233
Christmas in July, 234
primary fermentation and, 38
cannabis wines, adding sugar, 27
capsules, 13
carboy brush, 11
chamomile flowers
Chamomile-Star Anise, 151
champagne
Apple Champagne, 60
Plum Champagne, 120
Raspberry Champagne, 124
cheese, pairing wine with, 242, 243
cherries. See also Bing cherries; chokecherries; sour (pie) cherries
Cherry-Chocolate-Almond, 78, 85
Chinese sumac. See sumac berry clusters
chocolate. See cocoa powder/cocoa bean hulls
chocolate mint leaves
Blueberry-Chocolate-Chocolate Mint, 74, 154
Chocolate-Chocolate Mint, 152, 153
chokecherries
Chokecherry-Apricot, 90
Chokecherry-Rhubarb (Chokebarb), 91
Chokecherry-Wild Plum, 92
cinnamon, ground
Spiced Peach, 129
cinnamon basil
citron, Buddha’s Hand
Buddha’s Hand-Cherry Bomb, 186
citrus fruits. See also specific fruit
Pineapple-Citrus Symphony, 217
Pomegranate-Citrus Symphony, 220
citrus-hot pepper wines, adding sugar, 27
clarification of wine. See fining agents
cleaners, 23
cloudiness, fining agents and, 20
cocktails, mixing, 245
cocoa powder/cocoa bean hulls
Blueberry-Chocolate-Chocolate Mint, 74, 154
Calamondin Orange-Chocolate-Habanero, 188, 189
Cherry-Chocolate-Almond, 85
Chocolate-Chocolate Mint, 152, 153
Chocolate-Peach-Cherry Bomb, 193
Dark Chocolate-Peach, 97
Mandarin-Chocolate-Chocolate Habanero, 208, 210
Orange Mole, 214
Strawberry-Chocolate, 132, 132
cooking with wine, 244–45
crabapples
Crabapple, 94
Crabapple-Mint, 95
cranberries
Orange-Cranberry, 112
currants. See black currants
dandelion petals, dried
elderberries
Elderberry, 98
Elderberry-Apple, 99
Elderberry-Rhubarb (Rhuderberry), 102
elderflowers
Elderflower, 159
cleaning, 29
for one gallon of wine, 14
tools, other, 13–14
fermentation. See also primary fermentation; secondary fermentation
described, 4
through the ages, 28
fermentation vessels, 6–7
figs
fining agents
about, 20–21
alternatives to, 22
flowers, preparation of, 32. See also specific flower
flower wines
about, 147
adding sugar, 27
primary fermentation and, 37
food, pairing wine with, 240–43, 241, 242, 243
fowl
basting with wine, 244
pairing wine with, 240
fruits. See also specific fruit
preparation of, 30–31, 30, 31, 32
stomping, winemaking and, 88
fruit wines
about, 57
adding sugar, 27
ginger
Ginger-Green Tea Sake, 161
Ginger-Squash Sake, 104
Spiced Peach, 129
golden raisins
Black Locust Flower, 148
Elderflower, 159
Golden Raspberry, 105
gooseberries
Cape Gooseberry, 82
grape(s)
Concord Grape, 93
Red Grape, 125
Thompson Seedless Grape, 139
winemaking and, 15
grapefruit
Grapefruit, 106
Pink Grapefruit-Kung Pao, 218, 219
grape juice concentrate, frozen
Mary Jane’s Grapes, 235
green tea bags
Ginger-Green Tea Sake, 161
guavas
health benefits, homemade wine and, 51
herbs. See also specific herb
Christmas in July, 234
preparation of, 32
herb wines
about, 147
adding sugar, 27
primary fermentation and, 37–38
hibiscus, dried roselle or tropical flower
hot peppers. See also peppers
gloves for handling, 41
hot pepper wines
about, 183
adding sugar, 27
jasmine flowers, dried
juniper berries
Juniper-Plum, 107
kale
Burgundy Kale, 80
Key limes
Key Lime-Cayenne, 198, 199, 242
Key Lime-Cherry Bomb, 200
Key Lime-Golden Cayenne, 201
kiwifruit
Kiwifruit, 108
kumquats
Kumquat-Cayenne, 202
Kumquat-Kung Pao, 203
labels, 48
bottling and, 47–48
for finished product, 13
removing from bottles, 12
lavender, fresh or dried
lees, filtering out, 43–45, 45
in larger batches, 45
lemon(s)
Double Lemon-Lime-Basil, 154, 158
Lemon-Cayenne, 204
Ujukitsu (Lemon)-Cherry Bomb, 227
lemon basil
Double Lemon-Lime-Basil, 154, 158
lemon guavas
lilac flowers, fresh
lime(s). See also Key limes
Double Lemon-Lime-Basil, 154, 158
Red Jalapeño-Lime, 221
lime basil
Double Lemon-Lime-Basil, 154, 158
limequats
growing your own, 206
Limequat-Kung Pao, 207
locust flowers
Black Locust Flower, 148
main ingredient. See also specific ingredient
about, 15–16
preparation of, 30–33
wild and homegrown, 16
Mandarin oranges
Mandarin-Chocolate-Chocolate Habanero, 208, 210
Mandarin-Devil’s Tongue, 211
marijuana. See cannabis leaves and trimmings, dried
meats
marinating in wine, 244
pairing wine with, 240
mint
Crabapple-Mint, 95
Peppermint, 170
mixing cocktails, 245
mulberries
Mulberry, 109
White Mulberry, 142
must
defined, 4
specific gravity of, 8–9
nectarines
Nectarine, 110
nutmeg
Spiced Peach, 129
orange(s). See also blood oranges; calamondin oranges; mandarin oranges
Navel Orange-Kung Pao, 212, 225
Orange-Cranberry, 112
orange juice concentrate
Orange Ghost, 213
oregano, dried
pairing wine with food, 240–43, 241, 242, 243
recommendations, 240
parties, 239. See also pairing wine with food
stomping, 88
winemaking, 248–49
wine-tasting, 246
peaches
Blueberry-Peach, 75
Calamondin Orange-Peach-Habanero, 192
Chocolate-Peach-Cherry Bomb, 193
Dark Chocolate-Peach, 97
Peach-Cherry Bomb, 215
Spiced Peach, 129
Strawberry-Peach-Rhubarb, 136
pears
Blueberry-Pear, 76
pectin haze, 20
peppers
Apache
brain strain
Tangerine-Brain Strain, 222, 225
cayenne
Kumquat-Cayenne, 202
Lemon-Cayenne, 204
Tangerine-Cayenne, 223
cherry bomb
Buddha’s Hand-Cherry Bomb, 186
Calamondin Orange-Cherry Bomb, 187
Chocolate-Peach-Cherry Bomb, 193
Key Lime-Cherry Bomb, 200
Peach-Cherry Bomb, 215
Pineapple-Cherry Bomb, 216
Ujukitsu (Lemon)-Cherry Bomb, 227
Devil’s Tongue
Mandarin-Devil’s Tongue, 211
ghost
Orange Ghost, 213
Golden Cayenne
Key Lime-Golden Cayenne, 201
habanero
Calamondin Orange-Chocolate-Habanero, 188
Calamondin Orange-Habanero, 190
Mandarin-Chocolate-Chocolate Habanero, 208, 210
jalapeño, 197
Red Jalapeño-Lime, 221
Tomato-Jalapeño, 226
kung pao
Kumquat-Kung Pao, 203
Limequat-Kung Pao, 207
Navel Orange-Kung Pao, 212, 225
Pink Grapefruit-Kung Pao, 218, 219
lemon drop
Mariachi
mole
Calamondin Orange Mole, 191
Thai Dragon
Blood Orange-Thai Dragon, 184, 185, 208
persimmons
pH range, additives to control, 21–22
pineapples
Pineapple, 118
Pineapple-Cherry Bomb, 216
plums
Damson Plum, 96
Juniper-Plum, 107
Plum, 119
Plum Champagne, 120
Plum-Rhubarb (Plumbarb), 121
Plum Sake, 122
polyphenols, 51
pomegranates
Pomegranate-Citrus Symphony, 220
poultry. See fowl
primary fermentation
monitoring, 37–39
probiotics, 51
problem wines, 44
pulp
Blueberry-Apple, 72
Blueberry-Chocolate-Chocolate Mint, 74, 154
Blueberry-Peach, 75
Blueberry-Pear, 76
Blueberry-Rhubarb (Bluebarb), 76, 101
Calamondin Orange-Peach-Habanero, 192
fermentation bags and, 33
Pineapple-Citrus Symphony, 217
Pomegranate-Citrus Symphony, 220
second wine and, 42
pumpkin
Ozark Pumpkin Sake, 113
pumpkin pie spice
Ozark Pumpkin Sake, 113
racking wine, 43
aging in jug and, 46
filtering lees and, 43–45
raisins. See also golden raisins
Blood Orange-Thai Dragon, 184, 185
Blueberry-Chocolate-Chocolate Mint, 74, 154
Buddha’s Hand, 79
Buddha’s Hand-Cherry Bomb, 186
Burgundy Kale, 80
Calamondin Orange, 81
Calamondin Orange-Cherry Bomb, 187
Calamondin Orange-Chocolate-Habanero, 188, 189
Calamondin Orange-Habanero, 190
Calamondin Orange Mole, 191
Chamomile-Star Anise, 151
Cherry-Chocolate-Almond, 78, 85
Chocolate-Chocolate Mint, 152, 153
Christmas Cannabis, 233
Double Lemon-Lime-Basil, 154, 158
French Tarragon, 160
Ginger-Green Tea Sake, 161
Grapefruit, 106
Key Lime-Cayenne, 198, 199, 242
Key Lime-Cherry Bomb, 200
Key Lime-Golden Cayenne, 201
Kumquat-Cayenne, 202
Kumquat-Kung Pao, 203
Lemon-Cayenne, 204
Lemon-Lemon Drop, 205
Limequat-Kung Pao, 207
Mandarin-Chocolate-Chocolate Habanero, 210
Mandarin-Devil’s Tongue, 211
Navel Orange-Kung Pao, 212
Orange-Cranberry, 112
Orange Mole, 214
Peppermint, 170
Pink Grapefruit-Kung Pao, 218, 219
Pink Rosebud, 171
Pomegranate-Citrus Symphony, 220
Raspberry Champagne, 124
Red Jalapeño-Lime, 221
Rose Hip, 173
Rose Petal, 172
Sake, 128
Spiced Peach, 129
Strawberry-Chocolate, 132, 132
Tangerine-Brain Strain, 222
Tangerine-Cayenne, 223
Thyme, 178
Tomato-Cayenne, 224
Tomato-Jalapeño, 226
Ujukitsu (Lemon)-Cherry Bomb, 227
raspberries
Golden Raspberry, 105
Raspberry Champagne, 124
recipes. See also specific recipe or wine type
about, 54
beginners and, 55
fruit and vegetable wines, 57
recordkeeping, 38
rhubarb
Blackberry-Rhubarb, 67
Blueberry-Rhubarb (Bluebarb), 77, 101
Cannabis-Rhubarb (Cannabarb), 231, 232, 243
Cherry-Rhubarb, 86
Chokecherry-Rhubarb (Chokebarb), 91
Elderberry-Rhubarb (Rhuderberry), 102
joys of growing, 127
Plum-Rhubarb (Plumbarb), 121
Strawberry-Peach-Rhubarb, 136
Strawberry-Rhubarb, 137
rice, cooked white
Ginger-Green Tea Sake, 161
Plum Sake, 122
Sake, 128
rosebuds, pink
Pink Rosebud, 171
rose hips
Rose Hip, 173
rosemary
rose petals, dried
Rose Petal, 172
safety, bottling, 48
sake
Ginger-Green Tea Sake, 161
Ginger-Squash Sake, 104
Ozark Pumpkin Sake, 113
Plum Sake, 122
Sake, 128
Sweet Potato Sake, 138
sanitizers, 23
sautéeing, 244
secondary fermentation
second wine, 42
sediment in bottles, 245
auto-siphon, 43
siphon pump, 11
sorbate, 20
sour (pie) cherries
Cherry, 83
Cherry-Black Currant, 84
Cherry-Rhubarb, 86
squash, butternut
Ginger-Squash Sake, 104
star anise
Chamomile-Star Anise, 151
stomping fruit, 88
strawberries
Strawberry-Chocolate, 132, 132
Strawberry-Peach-Rhubarb, 136
Strawberry-Rhubarb, 137
strawberry guavas
sugar
quantity of, 26–28
sulfites
about, 19
bottling safety and, 48
probiotics and, 51
sumac berry clusters
Chinese Sumac, 87
supplies, 15–25
sweet potatoes
tangerines
Tangerine-Brain Strain, 222, 225
Tangerine-Cayenne, 223
tannins, 19–20
tarragon, French
French Tarragon, 160
tasting party
hosting a, 246
wine list from, 247
thyme
Thyme, 178
tomatoes
Tomato-Jalapeño, 226
vanilla extract/vanilla bean
vegetables. See also specific vegetable
preparation of, 32
vegetable wines
about, 57
adding sugar, 27
vitamins, 51
wild plums
Chokecherry-Wild Plum, 92
wine bottles. See bottles, wine
winemaking party, hosting, 248–49
winemaking process, 25–51
about, 25
fruit and, 28
steps in, 29–50
sugar and, 26–28
yeast, 18–19
yeast nutrients/energizers, 21