Barley Wine Recipe

  • 1 lb. barley
  • 1 lb. golden raisins
  • 2-1/2 lb. granulated sugar
  • 2 lemons
  • 1 orange
  • 1 gallon water
  • wine yeast and nutrient
Wash the grain and soak overnight in one pint lukewarm water. Strain grain and mince with raisins. Pour 7 pints boiling water over minced grain/raisins, sugar and lemon/orange zest, stirring well to dissolve sugar. Cover well and when lukewarm (70-75 degrees F.) add lemon/orange juice, wine yeast and nutrient. Cover well and set aside in warm place for seven days, stirring daily. Strain into secondary fermentation vessel, top up with water and fit airlock. Rack when clear and again in 3 months before bottling. Allow to age one year before tasting. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]
  • 1 lb. barley
  • 1 pt. white grape concentrate
  • 1-1/2 lb. granulated sugar
  • 2 tsp. acid blend
  • 1/4 tsp. grape tannin
  • 1 crushed Campden tablet
  • 6 pt. water
  • wine yeast and nutrient
Wash grain and soak 24 hours in 1 qt. water. Strain, crush grain, and pour grain and 6 pt. water through grain-bag over primary fermentation vessel.. Tie grain-bag and leave in primary fermentation vessel. Add all other ingredients except yeast to primary fermentation vessel, stir well to dissolve sugar, cover well, and add wine yeast after 24 hours. Set in warm place, covered, for five days, stirring daily. Strain juice from grain-bag, siphon liquor off sediment into secondary fermentation vessel and fit airlock. Rack after three weeks and again in two months. Dissolve 1/4 lb. sugar with 1/2 tsp. wine stabilizer in 1 pt. water and add to wine. When clear, rack again and bottle. Allow to age one year before tasting. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]