Jack Keller's Requested Recipes
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Jack Keller began sharing his winemaking insight with the world in 1994 via “The Winemaking Home Page.” Jack was thrilled to gift, free to all, everything he knew about winemaking techniques, insights, and his award-winning recipes. He was a wine judge, writer, blogger, and champion of homemade wines and meads. Sadly, the winemaking community lost Jack on September 13, 2020. A dedicated group of homebrewers scoured the web archives of Jack’s work to compile this book of Jack’s recipes, hoping to preserve them for generations to come. Please enjoy this volume, and in Jack’s honor, pass it on. JACK KELLER’S • Zinfandel Wine 40 • Pear Wine 41-42 REQUESTED RECIPES • Star Fruit Wine 43 • Maraschino-Chocolate Sweet Mead 6 • Berlandieri Grape Wine 44 • Mimosa Flower Wine 7-8 • Apple Juice Wine 45 • Blanc Du Bois White Wine 9-10 • Pomegranate Wine 46 • Cranberry-Raspberry Social Wine 11 • Hibiscus Flower Wine 47 • Jam & Fruit Spread Wine 12 • Black Spanish Wine 48 • Jelly Wine 13 • Capsicumel 49-51 • Honeydew Melon Wine 14 • Apple & Cranberry Wine 52 • Mixed Berry Wine 15 • Chambourcin Wine 53 • Mincemeat Wine 16 • Blackberry Port Wine 54 • Highbush Blueberry Wine 17-18 • Edelweiss Grape Wine 55 • Burnet Flower Wine 19 • Niagara Grape Wine 56 • Locust Blossom Wine 20 • Black Currant (Dried) Wine 57 • Orange Blossom Wine 21-22 • Zucchini Wine 58 • Gorse Wine 23 • Custard Apple Wine 59 • Mint Jelly Wine 24 • Cooking Pear Wine 60-61 • Calendula Wine 25 • Gewürztraminer 62 • Day Lily Wine 26 • Vermouth 63 • Black Tea Wine 27 • Praline Dessert Wine 64-65 • Green Tea & Ginger Wine 28 • Coconut Wine 66 • Basil Wine 29 • Welch’s White Grape and • Rambutan Wine 30 Peach Wine 67 • • Fiddlehead Fern Wine 31-32 Welch’s White Grape and Raspberry Wine 68 • Dragonfruit Wine 33 • Dandelion Mead (Metheglin) 69 • Clementine Wine 34 • Canned Apple Wine 70 • Raspberry-Chipotle Wine 35-36 • Artichoke Wine 71 • Apple-Jalapeno Wine 37 • Banana Wine 72 • White Grape Cherry Wine 38 • Chrysanthemum Wine 73 • Marionberry Wine 39 2 • Dried Cherry Wine 74 • Syrah Wine 108 • Tangerine Wine 75 • Yarrow Wine 109 • Prune Wine 76 • Chardonnay White Wine 110 • Dago Red Wine 77 • Bilberry Wines 111-114 • Dried Elderflower Wine 78 • Sunflower Wines 115-116 • Sauvignon Blanc Wine 79 • Cabernet Sauvignon Wines 117 • Riesling Wine 80 • Daisy Wine 118 • Lovage Wine 81 • Cantaloupe Wine 119 • Wineberry Wine 82 • Nanking Cherry Wine 120 • Lemon Balm Wine 83 • Mulberry Wine 121-122 • Strawberry Rhubarb Wine 84 • Feijoa Blossom Wine 123-124 • Apple Juice Wine 85 • Birch Sap Wine 125 • Yellow Raspberry Wine 86 • Maple Sap Wine 126 • Frozen Strawberry Wine 87 • Burdock Wine 127 • Mangosteen Wine 88 • Mandarin Orange Wine 128 • Tulip Wine 89 • Sangria 129 • Snap or String Bean Wine 90 • Seville Orange Wine 130 • Allegheny Shadbush Wine 91 • Whitecurrant Wines 131-132 • Jerusalem Artichoke Wine 92 • Teaberry and Wintergreen Wine 133-134 • Rosemary Wines 93-94 • Quince Based White Wines 135-136 • Tabasco Wine 95 • Pyracantha Wine 137 • Roselle Wine 96 • Fennel Wines 138-139 • Scuppernong Pyment 97 • Apple Juice Concentrate Wine 140 • Merlot Wine 98 • Welch’s Grape Juice Wine 141 • Tomatillo Wine 99 • Marigold Wine 142 • Turnip Wines 100-101 • Madrone Berry Wine 143-144 • Youngberry Wine 102 • Dried Elderberry Wine 145 • Chicory Wine 103 • Elderberry Rose Wine 146 • Blueberry Elderberry Port 104 • Black Cherry Wine 147 • Anise Wine 105-106 • Autumn Olive Wine 148 • North Star Cherry Wine 107 • Date and Raisin Wine 149-150 3 • Wild Mixed Berry Wine 151 • Huckleberry Wine 195 • Japanese Plum Wine 152-153 • Honeysuckle Wines 196 • Asian Apple-Pear Wine 154 • Carob Wine 197 • Coffee Wine 155-156 • Wheat Wines 198-200 • Simple Grape Wine 157-158 • Nettles Wine 201-203 • Lowbush Blueberry Wines 159-161 • Dandelion and Berry Wine 204-205 • Hypocras 162-164 • Cowslip Wine 206 • Blackcap Berry Wine 165 • Cranberry-Raspberry Wine 207 Black Haw Wine 166 • Rice Wine 208 • Calomondin Wine 167 • Cinnamon Wines 209-210 • Pineapple Wine 168-169 • Chamomile Wine 211-212 • Loganberry Wines 170 • Kiwi Fruit Wines 213-214 • Sarsaparilla Wines 171-172 • Passion Fruit Wines 215-216 • Gooseberry Wines 173-174 • Parsnip Wine 217 • Onion Wine 175-176 • Kumquat Wine 218 • Pitaya Wine 177 • Squash Wine 219-220 • Raisin Wine 178 • Potato Wine 221 • Lychee Wine 179 • Welch’s Frozen Concentrate Wine 222 • Black Currant Wine 180-181 • Date Wine 223 • Eggplant Wine 182 • Red Currant Wine 224 • Chickweed Wine 183 • Mesquite Bean Wine 225 • Vanilla Wine 184 • Cherry Wines 226-227 • Lilac Wines 185 • Celery Wines 228 • Lavender Wine 186 • Cabbage Wines 229-230 • Corn Wine 2 187 • Cranberry-Currant Wine 231 • Lettuce Wines 188-189 • Mango Wine 232-233 • Dried Cranberry Wine 190 • Papaya Wine 234 • Bramble Tip Wine 191 • Mint Wine 235 • Walnut Leaf Wine 192 • Nectarine Wine 236 • Oregon Grape Wine 193 • Pumpkin Wine 237 • Leek Wine 194 • May Wine 238 4 • Quince Wine 239 • Peach Wines 284-285 • Wild Frost Grape Wine 240 • Boysenberry Wine 286 • Guava Wines 241 • Garlic Wine 287 • Lemon Wines 242-243 • Mustang Grape Juice Wine 288-289 • Mountain Ash Wine 244 • Sweet Potato Wine 290 • Rose Hip Wine 245-246 • Canned Peaches and Pears Wines 291-292 • Mayhaw Wine 247-248 • Grapefruit Wines 293-295 • Corn Wine 249 • Common Persimmon Wine 296 • Elderflower Wine 250-251 • Cabernet Sauvignon 297-298 • Melon Wine 252 • Hackberry Wine 299 • Ginger Wine 253 • Anjou and Flemish Beauty Pear 300-301 • Crabapple Wine 254 • Muscadine Grapes Wine 302-303 • Red Clover Wines 255-256 • Tomato Wines 304-305 • Tinned Blueberry, Blackberry, • Port Wine 306 Raspberry, or Cherry Wine 257-258 • Plum Wine 307-308 • Pea Pod Wine 259 • More Watermelon Wines 309-310 • Jostaberry Wine 260 • Concord Grape Wines 311-313 • Texas Wild Plum Wine 261-262 • Loquat Wine 314 • Rhubarb Wine 263 • Black Cherry Wines 315-316 • Orange Wines 264-265 • Saskatoon Serviceberry Wines 317-318 • Jalapeno Wine 266 • Fresh Fig Wine 319 • Feijoa Wine 267 • Strawberry Wines 320-321 • Elderberry Wine 268-269 • Watermelon Wine 322 • Beetroot Wine 270 • Rose Petal Wines 323-324 • Mead 271-282 • Dandelion Wines 325-326 • Carrot Whiskey 283 5 MARASCHINO-CHOCOLATE SWEET MEAD "Jack, you once mentioned a maraschino-chocolate mead. Did you bottle it?" a friend MARASCHINO-CHOCOLATE This recipe was inspired by a couple in Sharps Chapel, Tennessee who sent me some wonderful wines and meads and shared with me their secret for infusing chocolate flavors into their wines. They had made a maraschino-chocolate wine and I decided to tweak it a bit and make a sweet mead. I shared this recipe on my WineBlog in January, 2007. It created a flood of email when people bought a different brand of cherry and it had benzoic acid in it as a preservative; benzoic acid is like potassium sorbate in that it prevents yeast from budding (reproducing). Select the right cherry, but even then read the ingredients label; Mezzetta might start adding benzoic acid too. Also, a word of caution about bitterness. Cocoa powder, although a fine, dry solid, contains essential oils largely responsible for the chocolate taste. These oils impart a bitterness when the wine or mead is young, but the oils break down in time and the bitterness disappears. Follow the aging instructions in the recipe or you will be disappointed. Finally, a word about yeast. The starting specific gravity of the must was 1.152, which is very high, so you must use a yeast strain that can handle the high sugar density initially and still finish sweet. Maraschino-Chocolate Sweet Mead • 4 lbs. honey (it's the size jar I had; 3 ½ lbs. should have been enough) • 2 lb. 5 oz. jar 0of Mezzetta's maraschino cherries • 4 oz. Hershey's Cocoa Powder • 2 1/4 tsp. acid blend • 1 1/4 tsp. yeast nutrient • 1/8 tsp. yeast energizer • 3/16 tsp. grape tannin • 1/16 tsp. potassium metabisulfite • water to 1 gallon • 1 pkt Gervin Wine Yeast Varietal B (S. cerevisiae) [alternate: Lalvin 71B-1122] Mix the honey with a quart of water in a large pot and bring to 140 degrees F. for about 25 minutes to kill any compromising organisms; skim foamy scum off surface (the higher the quality of honey, the less scum there will be). Set it aside to cool. Open jar of cherries and strain the syrup into the cooled honey. Chop the cherries, place in nylon straining bag, tie closed and set aside in bowl. Measure the cocoa powder in dry ounces and add to one pint of warm water in a blender until thoroughly mixed. Added tannin and other dry ingredients (less the yeast) to ensure all are well mixed, and then added this to the honey. Bring liquid to one gallon in primary and add activated yeast in starter solution. Add bag of cherries and cover primary. Punch down the bag of chopped cherries several times a day, checking their condition after several days. When they start looking ravaged by the yeast, remove the bag and gently squeeze it to extract readily available liquid -- do NOT squeeze hard or the mead may not clear. When fermentation slows down, regardless of s.g., transfer to secondary and cap with an airlock. Allow fermentation to finish and rack it, but if it is still fermenting after 3 months rack it anyway. After 60 days rack again and top up with distilled water (this will not noticeably affect the flavor or alcohol level). Wait 60 days and rack again, topping up as before. Set aside one year to bulk age and allow the essential oils to break down.