Balloon Wine
2–12ounce cans frozen grape juice concentrate
4 cups sugar
1/4 teaspoon rapid rise yeast
Mix and pour into a glass gallon jug–then add cold tap water and fill to just at base of neck of the jug. This space is necessary for expansion. Place a large (12inch) balloon over the top of the jug to cover instead of the “jug lid” As the Wine matures the balloon will expand and when the wine is ready for tasting the balloon will fall over. The wine is then ready. enjoy! *note… be sure the balloon is not leaking any air —I found the helium balloon quality to be best to use.
It’s really a great technique to made Balloon Wine. I never drink this and I have not heard about this ever but you techniques attract me. It’s really a passion able drink and we can easily made it according to your methods, thanks for the sharing the such type of information to us.
Sounds wonderful. Approx. how long from start to finish?
Ingredients
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed
Directions
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
Thanks Mark. Think I will go with the two can’s though. More flavor. I appreciate the time info.
I make Homemade Muscadine Wine every year, but that is POTENT stuff. Hoping for something I can have more than a sip of! It tastes wonderful, but has the “punch” of grain alcohol!
I used to make balloon wine years ago before I started making wine using a more traditional way. Would like to try the Muscadine Wine. Any chance you could post the recipe?
This is going to sound INSANE…but it’s the best Muscadine wine I have ever made. An old Indian chief gave it to me after 10 summers of trying various recipes for Muscadine Wine.
1 clean 5 gal. bucket with lid.
3 gallons Muscadines, wash and remove seeds. (Leave hulls in bucket as
this gives the red color)
2 gallons SPRING WATER, NOT tap or distilled.
5 lbs. give or take sugar
Combine in bucket and stir. Add 1 WHOLE raw egg. DO NOT break shell!!!
Add sugar 1 pound at a time. (Normally takes 5 pounds +/-.)
Stir gently after each addition of sugar.
Add sugar ONLY until egg floats. (YES eggs do float)
After egg floats, remove egg.
Cover bucket with plastic wrap and snap lid on tightly.
DO NOT open for four weeks. Wine is ready at four weeks, but I leave 6 weeks as four is too sweet for me.
Strain and bottle to your liking.
Started my Balloon wine Christmas Eve. Can’t wait to try it!
Thanks for the muscadine wine recipe. Not knowing what muscadine was, I had to look it up. Unfortunately these berries aren’t available here in southern Ontario so I’m unable to make the wine. Thanks anyway.
1 large,(six ounce) box sour apple gelatin
2 cups boiling water
2 cups good quality tequila
mix and stir gelatin and boiling water
add tequila
decant into shot glasses
allow 2 hours for shots to jell
Homemade Balloon Wine
1 package of active dry yeast (found in any grocery store in the baking supply section)
4 cups granulated sugar
1 12-ounce can juice concentrate (you can use any juice except from citrus fruit)
4 quarts water
1 sterile gallon glass jug
1 large latex balloon
1 rubber band
My friends dad used to make Balloon Wine. He even used Orange juice concentrat for a Orange Wine. The best he made with Hawaian Punch for a Tropical Fruit Wine.
As I remember it took about three weeks for the batches he made, in a five gallon water jug, to finish then he strained out the dead yeast and bottled it in cider jugs.
It was very goos and easy wine to make and drink.