Basic Homemade Wine Made Using T’Noirot Extracts

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.

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 simple 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.

Take a large pot and boil one pound of the sugar in half a gallon of water for two minutes; allow cooling and then pour it into a gallon jar. The extract, & yeast can now be added. As directed cover and ferment in a warm place for ten days. Boil another third of the sugar in a quart of water for two minutes and add it to the rest. As before, continue to ferment in a warm place for a further fourteen days. Boil the rest of the sugar in the remaining quart of water as before and when cool add the rest. Cover and allow it to sit until all fermentation has ceased.