The Musto Crush Crew’s Holiday Wine Cocktail Recipes
It’s time to break out those cozy drinks by the fire!
The Musto Crush Crew loves a boozy cocktail and we wanted to share a few of our favorite holiday recipes. Try one, try all, or add your own spin to these delicious holiday drinks.
Mulled Wine
Mulled wine has been called “The Winemaker’s Hot Toddy”. It delivers delicious wine flavors with a hint of spice. A great drink for the winter months.
Link to recipe: http://blog.juicegrape.com/index.php/2018/12/the-winemakers-hot-toddy-mulled-wine/
Autumn Sangria
We tried a delicious fall Sangria recipe and it delivered! We loved it so much we are making it for our next winter party. Give it a try, Sangria isn’t just for the summer time.
Link to recipe: http://blog.juicegrape.com/index.php/2019/11/rose-autumn-sangria-recipe/
Coquito
A Latin spin on eggnog, we are obsessed with this creamy liquor drink. Notes of nutmeg and a little zing of rum will put you in the holiday spirit.
Link to recipe: http://blog.juicegrape.com/index.php/2019/11/coquito-recipe/
Musto Wine Grape Company is here to help! We are New England’s largest supplier for home winemaking products and services. We can get you set up with all of your juice, grape and equipment needs and have you on track to making your own perfect pairing for next fall!
Visit juicegrape.com or give us a call at (877) 812 – 1137 to learn more.
We look forward to hearing from you!
Musto Crush Crew’s Pumpkin Wine Recipe (6 Gallons)
Create and serve some spooky at your next Halloween party with Musto Crush Crew’s pumpkin wine recipe!
Ingredients:
24 pounds of pumpkin, canned or grated (approx. 2 medium pumpkins or 1 large pumpkin)
6 gallons of Pinot Grigio (Shop here)
12 tablespoons ground cinnamon
6 inches of fresh ginger root
4 tablespoons ground nutmeg
Fructose/Sugar – Depends on the heaviness you are aiming for. 9-18 pounds is standard range. (Shop here)
6 grams of yeast nutrient, Fermaid-K (Shop here)
3 ounces of acid blend (pumpkins are low acid, so you need to add acid to aid in proper fermentation) (Shop here)
6 grams of wine yeast, EC11-18 (Shop here)
Instructions:
If using a fresh pumpkin, wash, peel, and grate/chop the pumpkin. Place pumpkin in your main fermentation vessel. Add your raisins, cinnamon, ginger, nutmeg and water (boiling). Allow to sit overnight.
Next, add the fructose/sugar, acid blend, and yeast nutrient. Stir until sugar is dissolved. Incorporate yeast into the mixture and stir. Stir daily until fermentation reaches zero (specific gravity of 1.040) – which usually takes about 3-5 days. The mixture should begin to bubble and a mild yeast smell should occur. Read more about Brix here (link)
Once the first fermentation is complete, the pumpkin should have turned into must. Strain and collect the rest of the juice from inside the must by squeezing. Use a racking cane auto siphon to siphon into your secondary fermentor and airlock. (Which airlock would be best?)
Rack at 3 weeks, and then every 3 months for a year. At one year, bottle and let age for at least a year.
Recent Comments