SIMPLE WINE MAKING RECIPES

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SIMPLE HOT COCOA FOR ONE RECIPE RECIPE - EPICURIOUS



Simple Hot Cocoa for One Recipe Recipe - Epicurious image

As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners, feel free to substitute maple syrup, honey, or agave nectar for sugar, but start with less, about 1 tablespoon, and taste the combination before adding more.

Provided by Kemp Minifie

Number Of Ingredients 5

2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons sugar (depending on how sweet you like it)
Pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream
¼ teaspoon vanilla extract

Steps:

  • Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
  • If you like it frothy, blend it in the blender.
  • This recipe multiplies easily. When you get up to a quart of milk, use ¼ teaspoon salt.

APPLE WINE RECIPE - SIMPLE & RICH APPLE WINE



Apple Wine Recipe - Simple & Rich Apple Wine image

Apples are one of the fruits that can be easily gathered around the beginning of autumn. There are countless trees not only in people’s gardens but also escapees that grow wild. The problem with a lot of these apple varieties that have grown free is the way the apples taste. Many wild apples can be […]

Provided by Neil

Categories     Wine

Yield 1 Gallon / 4.5 Litres

Number Of Ingredients 9

4kg Apples
4.5 litres Water
900g Sugar
1/2 - 1 tsp Acid Blend (if you are using tart apples use less acid)
1 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1/4 tsp Wine Tannin
1 Campden Tablet
1 sachet of Yeast (we recommend Lalvin EC-1118)

Steps:

  • 1. Begin by heating half the water with the sugar in a large pan. Bring to the boil and simmer for a few minutes.
  • 2.Take the prepared apples and place in the fine straining bag. Put this in the bottom of the fermenter and pour over the boiling water. Add the remaining half of the water and this will bring the temperature down so it is lukewarm. Add the tannin, yeast nutrient and acid and stir thoroughly.
  • 3. A few hours later when the must has cooled even further add the crushed campden tablet and stir through the must. Cover and leave the wine for at least 12 hours.
  • 4. 12 hours after adding the campden tablet add the pectic enzyme, stir thoroughly and leave for 24 hours.
  • 5. After 24 hours add the yeast by sprinkling onto the surface of the must, no need to stir. The yeast will now ferment the wine. Stir the must daily with a sanitised spoon to ensure all the apples are broken down.
  • 6. After a week lift out the straining bag with what remains of the apples. Let the bag drip dry but avoid the temptation to squeeze the straining bag. Leave the wine to settle for at least 24 hours.
  • 7. After the wine has settled for around 24 hours you can syphon the wine into a demijohn. The wine now needs time to condition and to clear. Rack again after a couple of months to aid clearing. Condition for at least 4 months before bottling.
  • 8. Should you wish, you can back sweeten the wine following this method. If you prefer a sweeter, richer wine then this is a good option.

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SIMPLE HOT COCOA FOR ONE RECIPE RECIPE - EPICURIOUS
As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners, feel free to substitute maple syrup, honey, or agave nectar for sugar, but start with less, about 1 tablespoon, and taste the combination before adding more.
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Reviews 5
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As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners, feel free to substitute maple syrup, honey, or agave nectar for sugar, but start with less, about 1 tablespoon, and taste the combination before adding more.
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