Wine Recipe - Army Worm Wine
Makes 1 gallon (3.8L)
1.5 pounds (0.7kg) Army Worms
1 gallon (3.8L) water
1.5 pounds (0.7 kg) sugar
1 crushed campden tablet
5 drops pectic enzyme
1 package yeast (Ray uses Champagne yeast)
.5 teaspoon yeat energizer
.5 teaspoon of acid blend
(Note: Only use the acid blend if using worms from Poplar trees. In Ray's experience he has found that Army Worms that ate exclusively Birch tree leaves yielded a more acerbic wine, while the
Poplar leaf-eaters tended to make it smoother and slightly sweeter).
1. Put worms in primary bucket.
2. Pour the boiling water over them.
3. Add sugar, mix, and let cool.
4. In order not to neutralize chemicals, once the mixture is warm, add the rest of the ingredients and cover for seven days. Stir occasionally.
5. After one week, strain off the Army Worms and discard them. Place liquid (should be greenish-yellow) in carboy or one-gallon jug. Attach airlock and let stand.
This is secondary fermentation and should bubble for three weeks.
6. Rack the wine again and let stand for another two months.
7. Rack as needed and the wine is done in five to six months. It tastes best in about one year.
8. Enjoy your Army Worm Wine!
— Ray Reigstad
Read Wine Making Radio Episode 1
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Read Wine Making Radio Episode 3