Balloon Wine Recipes

BALLOON WINE

Steps:

• You will also need: 1 gallon glass jug (I guess you can use plastic, but I never did); 1 extra large latex balloon and a sturdy rubber band; 1-2 empty wine bottles or bottles of choice.
• Combine the yeast, sugar and juice in a gallon jug.
• Fill the jug the rest of the way with cold water.
• Rinse out the 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 released gas will fill up the balloon.
• When the balloon is deflated, the wine is ready to drink.
• It takes about 6-weeks total.
• Carefully pour wine into empty bottles without disturbing the sediment.
• Discard the sediment.
• Cork and tape the bottles closed.
• The wine can be drunk now or aged, bottles on their side, for a year if you like.
• But the younger it is, the yeastier it'll taste.

HOMEMADE WINE

Steps:

• 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.

MAKE-A-HOME BALLOON WINE

Steps:

• Mix juice, sugar, yeast and raisins in a 1-gallon small mouth glass jar.
• Fill to neck of jar with water and mix well.
• Place a large balloon over opening of jar and secure with a rubber band.
• Put the jar with mixture in a place where it won't have to be moved.
• Let stand about 6 weeks.
• After 6 weeks is over, wine may be strained and bottled.
• Enjoy!

ELDERFLOWER WINE

Steps:

• Read our guides on how to clean brewing equipment and home brewing safety tips before you get started. Trim the elderflower florets off the stems with scissors or a wide-toothed comb into a clean bucket.
• Add the sultanas, lemon zest and juice to the bucket. Dissolve the sugar and citric acid in 2l boiling water and pour into the bucket. Cover and leave for 8 hours or overnight to steep.
• Add the tea and 2.5l cold water, stir, then sprinkle the yeast over. Cover and leave in a moderate (15-20C) spot, out of the sunlight, to ferment until the foam has died down - this usually takes five days, but could be up to 14.
• Transfer into a clean bucket or demijohn, leaving the sediment behind. Top up to 4.5l with cooled boiled water if desired. Cover tightly (a lid with an airlock is recommended). Leave to ferment, this usually takes six weeks (little trails of bubbles are a visual indicator).
• When the liquid stops bubbling and clears a little, transfer to a clean bucket, leaving the sediment behind and adding the campden tablet. Leave to clear, which may take a few months, then decant into sterilised bottles. Store in a cool, dark place. The wine will improve for up to 18 months.