T'Noirot Extract Homemade Wine Recipe

Flavoring world famous wines, and liqueurs can be a cumbersome job unless you use T'Noirot extracts. These extracts are scientifically mixed to give flavors equal to the world-famous liqueurs of the same name. You are guaranteed the natural taste and nothing fake or synthetic tasting in your homemade wine. It's also so easy to use.

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.

T'Noirot extracts are made from aromatic plants. The flavors are unique which makes them excellent for the use of wine making. When making wines using the extracts, your result will be a light but deep flavor and will be less expensive than using all fruit.

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.

One more item of importance is also to not divide the Wine, let's say, into two half-gallon lots because half-gallon jars happen to be available. Keep it as one until all fermentation has ceased. When this has happened the clearer wine may be siphoned off the deposit into another jar and put away to clear. When clear, it should be bottled.

Try the following recipe to start off:

Delicious Wine from T'Noirot extracts

Ingredients: 6 bottles of cherry brandy extract, 3 lb. sugar, 1 gal. water, yeast and nutrient.

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.