Almond Wines, Sherries, and/or Meads

• 2 oz. mixed sweet/bitter almonds
• 1 lb. raisins
• 2-1/2 lb. granulated sugar
• 1 gallon water
• 3 lemons
• Yeast and nutrient

Chop or mince the almonds and raisins, place in grain-bag with lemon zest, then boil gently in 1 gallon water for an hour, adding sugar and stirring to dissolve near the end. Allow to cool to 70 degrees. Remove grain-bag, squeezing firmly to extract liquor into primary fermentation vessel. Add water to restore 1 gallon. Add lemon juice, yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year. [Adapted from C.J.J. Berry’s 130 New Winemaking Recipes]

• 1-1/2 oz. bitter almonds
• 1 lb. raisins
• 3 lb. granulated sugar
• 1 gallon water
• 2 lemons
• Yeast and nutrient

Mince the almonds and raisins, then boil gently in 1 gallon water for an hour. Strain the liquor onto the sugar in primary fermentation vessel, stirring until dissolved, then add enough water to restore 1 gallon. Add lemon zest and juice and allow to cool to 70 degrees. Add yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year. [Adapted from C.J.J. Berry’s First Steps in Winemaking]