Making The Best Homemade Wine From T'Noirot Extract

An excellent reward of homemade wine making is to be able to flavor your wines with very little effort. This can be easily done with what is called T'Noirot extracts. No extra work is needed, the stuff is ready to use. T'Noirot extracts are blended to give flavors identical to popular liqueurs, thus you are assured of the real thing and not a fake substitute.

T'Noirot extracts are potent and should not be judged by their pure scent. Anyone smelling the raw undiluted extract is likely to think that something is off or bitter. Do not pay any attention to the strength of the odor and do not taste any wine being made from the extract until it is done fermenting. The flavor will also improve immensely as it ages.

Extracts contain blends of bitter and aromatic plants. They have delicate flavor that is something quite unique when it comes to making wines. These extracts were not intended for this, but making wines from them instead of fruit or other ingredients are something that you could be proud of.

Unlike many wine making processes, this one should be carried out over a period of ten days in a one gallon jug. Do not rack the wine into different containers. The sediment in the bottom is where much of the complexity develops with the T'Noirot extracts.

Also, dividing the wine batched is not a wise idea. Even if you have two half gallon jars on hand, resist the urge because the flavors will not be able to develop proportionally. Instead use a larger vessel if you must but only rack the wine one time and only do so after all fermentation has stopped.

Here's a basic recipe to get you started.

Basic Wine made from T'Noirot extracts

Gather the following: 6 cherry brandy extract bottles, three pounds of sugar ,1 gal. purified water, one packet of yeast.

One-third of the sugar should be boiled in a half gallon of water for two minutes; after cooling, pour it into the gallon jar. Add the extract, & yeast. Cover as directed and ferment in a warm place for ten days. Boil the rest of the sugar in remaining water for two minutes and when cool add this to the rest. Ferment in a warm place for a further fourteen days. Cover and leave in a cool place until all fermentation has ceased.