Basic Homemade Wine Made Using T’Noirot Extracts

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.

These flavorings are highly concentrated and should not be judged by their scent. Anyone smelling the undiluted extract or sampling the extracts is likely to imagine that something is not quite right. You have to ignore the pungency of the odor and don't taste any wines being made from the extract until fermentation has ceased. Like all wines, the flavor improves with age.

These specialty extracts contain unique blends of a variety of aromatic and bitter plants. The wine produced as a result ends up having a very unique flavor which has a lighter body to it than a wine made from all fruit. The cost can be much less expensive also.

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.

T'Noirot extract Wines

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.