Nut Wine
Indulge in the rich, rustic allure of homemade Nut Wine, a unique recipe that transforms a medley of mixed nuts like walnuts, hazelnuts, or almonds into a velvety, aromatic beverage. Perfectly balanced with the earthy sweetness of brown sugar, a hint of lemon juice for brightness, and the optional depth of raisins, this carefully fermented wine offers a luxurious twist to traditional winemaking. The process involves crafting a nut-infused syrup, natural fermentation with wine yeast, and a patient aging period to develop its complex flavors. Ideal for sipping on special occasions or as a creative addition to your culinary repertoire, this Nut Wine pairs wonderfully with cheese boards, desserts, or simply enjoyed on its own. Impress your guests with this elegant, DIY alternative to store-bought wines while savoring the fruits of your fermentation journey. Keywords: nut wine recipe, homemade wine, fermented drinks, unique wine recipes, wine with nuts.
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Ingredients
- 200 grams Mixed nuts (e.g., walnuts, hazelnuts, or almonds)
- 500 grams Brown sugar
- 4 liters Water
- 5 grams Wine yeast
- 50 grams Raisins (optional, for added richness)
- 50 milliliters Lemon juice
Directions
Step 1
Prepare the nuts by lightly crushing them with a rolling pin or in a food processor. Avoid grinding them into a fine powder; a coarse texture is ideal.
Step 2
In a large pot, combine the water and brown sugar. Heat the mixture over medium heat, stirring constantly, until the sugar completely dissolves. Allow the syrup to cool to room temperature.
Step 3
Once the syrup has cooled, add the crushed nuts and raisins (if using) to the pot. Stir in the lemon juice to balance the flavors.
Step 4
Transfer the mixture to a fermentation vessel, such as a glass carboy or food-grade plastic bucket with an airlock setup.
Step 5
Sprinkle the wine yeast over the surface of the mixture. Let it sit for 15 minutes to activate, then gently stir it in using a sanitized spoon.
Step 6
Seal the vessel with an airlock to allow fermentation gases to escape while preventing contamination. Place the vessel in a cool, dark location (18–22°C / 65–72°F) to ferment.
Step 7
Allow the mixture to ferment for 2–3 weeks. During this time, the yeast will convert the sugars into alcohol, and you'll notice bubbling in the airlock as carbon dioxide is released.
Step 8
After fermentation has slowed (minimal bubbling in the airlock), carefully siphon the liquid into a second sanitized container, leaving behind any sediment. This step is called racking and helps clarify the wine.
Step 9
Let the wine mature for an additional 2–3 months in a cool, dark place. Periodically taste the wine to monitor its development.
Step 10
When the wine has reached your desired flavor profile, bottle it using sanitized glass bottles and secure them with corks or caps. Label the bottles with the production date.
Step 11
Store the bottled nut wine in a dark, temperature-controlled environment for at least 1 month to allow the flavors to concentrate before serving.
Nutrition Facts
| Serving size | 4862.7 grams (4862.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3317 |
| Total Fat 111.80g | 143% |
| Saturated Fat 10.90g | 55% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 282mg | 12% |
| Total Carbohydrate 578.60g | 210% |
| Dietary Fiber 20.60g | 74% |
| Total Sugars 528.60g | |
| Protein 40.40g | 81% |
| Vitamin D 0IU | 0% |
| Calcium 959mg | 74% |
| Iron 13mg | 69% |
| Potassium 2516mg | 54% |
Source of Calories