| Prep: 30 mins | Cook: 14 days | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 0g | 0g | 120g |
| sugars | fibre | protein | salt |
| 113g | 0g | 0.2g | 0.02g |
There’s something genuinely satisfying about crafting a fruit wine from scratch. Homemade Nance Wine is one such recipe that has won my heart. As a cultural blend of my Japanese lineage and the hearty ingredients of the Pacific Northwest, it metaphorically encapsulates my dual heritage.
The harmony of Nance Berries, yeast and sugar doesn’t just yield an enchanting golden wine; it’s a delectable journey into an age-old tradition, a craft refined with time. I fell in love with this recipe not only because it features Nance Berries – an ode to the lush landscapes of the Pacific Northwest – but also because it reminds me of the distinct flavors of Japanese Sake.
A Nutrient-Rich Decadence
The handmade Nance Wine isn’t just a sweet indulgence. This wine, when consumed in moderate amounts, brings along several potential health benefits. Nance berries are a potent source of antioxidants, known for their free-radical fighting capabilities. They’re also packed with Vitamin C, thus contributing to a healthier immune system. Also, the natural yeast used in this recipe supports a balanced gut microbiota. Pretty beneficial for something so delicious, wouldn’t you say?
Pairing Your Homemade Nance Wine
Now, here’s my favorite bit about Homemade Nance Wine: its versatility as a pairing. This wine shines as a beautiful counterpart to a variety of seafood dishes. You can serve it with grilled salmon garnished with asparagus on a balmy summer evening, or enjoy it alongside a lavish seafood platter, a nod to my sushi roots. You might also find that the light, delicate sweetness of this wine perfectly balances out the piquant tanginess of Japanese pickles.
Yet, what makes this recipe truly special is its homeyness. Each sip is not just a taste, but a melange of experiences, memories and family traditions, all presented in an exquisite, golden nectar. Here’s to many memorable meals and celebrations, marked by your own delicious serving of Homemade Nance Wine.
What You’ll Need
- 2-3 lbs fresh Nance Berries
- 1 gallon water
- 4 lbs sugar
- 1 packet (7g) wine yeast
- 1 teaspoon yeast nutrient
- 1 teaspoon pectic enzyme
- 1/2 teaspoon wine stabilizer
- 1 Campden Tablet
Method
Step One
Begin by thoroughly rinsing the Nance Berries to remove any dirt or debris.
Step Two
In a large pot, bring the gallon of water to a boil. Once boiling, add in the sugar and stir until it is completely dissolved.
Step Three
Add your berries to the sugar-water mixture and return to a simmer. Allow the berries to simmer for 10-15 minutes, or until soft and their color has transferred to the water.
Step Four
After simmering, strain the fruit from the mixture, making sure to press out all the juice. Discard the solid fruit parts.
Step Five
Once your juice has cooled down, transfer it to a large fermentation bucket. Stir in the yeast nutrient, pectic enzyme and a crushed Campden tablet. Then, sprinkle the wine yeast over the top but do not stir it in yet. Cover the bucket and let it sit for 24 hours to allow the yeast to start processing.
Step Six
The next day, stir the mixture thoroughly to ensure the yeast is fully incorporated into the juice.
Step Seven
Now, let the juice ferment. This process typically takes 1-2 weeks. You should see bubbles form at the top of the juice. Once the bubbles have stopped forming, it’s time to move on to the next step.
Step Eight
At this point, add the wine stabilizer to the mixture to stop fermentation. After 2-3 days, transfer the wine to a clean, sanitized wine bottle using a siphon.
Step Nine
Finally, seal the bottle with a cork or cap and allow it to age for at least 1-2 months before serving. Enjoy your homemade Nance Wine!
