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 trendal
point of inflection
 
Registered: 04/17/01
Posts: 19,180
Loc: Ontario, Canada
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 Marijuana Wine 
#11435529 - 11/11/09 08:13 PM (3 years, 6 months ago) |
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This deserves its own thread...
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You're here because you know something.
What you know you can't explain,
But you feel it;
You've felt it your entire life.
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You don't know what it is, but it's there....
Like a splinter in your mind...
Driving you mad.
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trendal
point of inflection
Registered: 04/17/01
Posts: 19,180
Loc: Ontario, Canada
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 Re: Marijuana Wine [Re: trendal]
#11435565 - 11/11/09 08:16 PM (3 years, 6 months ago) |
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trendal said:
You've got me thinking about it...
You can make wine out of pretty much anything! You can even make wine out of the left-over water from boiling corn on the cob! I don't know how good that would taste...but that's beside the point.
I don't have any herb to try it with right now (I quit while my gf is pregnant) but if anyone cares to try.....
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Marijuana Wine
Here's my old recipe from Stone Age Magazine (Spring '79)
by Dr. Budrick Flint
Almost any fruit or plant material can be used as a base for wine making, and the marijuana plant is no exception. Marijuana wine is alcoholic, as all wines are. The basic fermentation process converts the natural and added sugars to alcohol. Marijuana wine contains about 13% alcohol when the following process is followed.
The big bonus that puts marijuana wine in a class by itself is tetrahydrocannabinol. THC, the active ingredient that gets you stoned, is soluble in alcohol. Therefore, as the wine ferments, alcohol is formed which dissolves the active THC from the marijuana. That THC then becomes part of the wine. The amount of THC in your wine depends on the amount and quality of the marijuana used in the wine-making process.
Ingredients:
1. A minimum of four ounces of stems are needed. One-half to one pound is preferred. As much leaf material as you like can be used ...it makes the wine even better, but stems alone, which are usually thrown out, will make an excellent wine. DO NOT use seeds in the wine as they are very oily, contain no THC and cause a bad flavor.
2. Two fresh oranges and one lemon
3. 2� to 3 lbs of white or turbinado sugar or 3 lbs of refined or natural sugar can be used. A mixture of honey and sugar can also be used just so it totals 3 lbs. This amount of sugars produces a wine that is just barely dry with a nice mellow flavor. If a sweeter wine is preferred, � lb more sugar is used; for a drier wine, � lb less sugar.
4. One cake of fresh active yeast (not the dry yeast)
Equipment:
1. 2 -one gallon jugs with caps
2. Several smaller bottles (Grolsh bottles work killer)
3. A 3 ft length of plastic tubing
4. Some old nylon stockings or pieces of muslin
Preparation:
1. Stuff the stems and leaves into the gallon jug. The more, the better!
2. Squeeze the juice from the oranges and lemon, strain and pour into the jug stuffed with stems. Canned or frozen juices should not be used as they contain preservatives and the wine will not ferment properly.
3. Heat 2 or 3 quarts of water to near boiling (do not use an aluminum pan). Completely dissolve the sugar or honey into the hot water
4. Pour the hot water with the sugars completely dissolved into the jug of stems. Cap the jug, shake well, loosen the cap, and set the jug aside to cool to room temperature.
5. Then, in a small amount of luke-warm water (not hot) dissolve one entire cake of yeast. It may take considerable stirring, but the yeast must be completely dissolved. Use more water if necessary.
CAUTION: Before proceeding with the next step, make sure the jug has cooled completely!
6. Pour the yeast solution into the jug, cap, shake well, and immediately remove the cap. Fill the jug to within 2 to 3 inches from the top with cool water. Be sure to leave several inches of space at the top of the jug or it will overflow when fermentation begins. Place the cap loosely on the jug.
7. Place the jug on several thicknesses of newspapers and put it in a dark place. The back of a closet is ideal. The contents of the jug will begin fermenting vigorously within a few hours. Often some of the liquid will bubble out of the jug, especially when the jug is filled too full. Just wipe it up and change the newspapers. DO NOT ADD MORE WATER!
This superactive fermentation lasts for several days. During this time it is helpful to open the jug and push the marijuana down with a clean stick or wooden spoon. Be sure to replace the cap loosely.
8. Allow fermentation to continue for 2 weeks. During this time bubbles will be rising continuously through the stems. Add small amounts of cool water during this 2 week interval to gradually fill the jug. At the same time, push the marijuana down as before. Always replace the cap loosely.
9. The total fermentation time varies, but the average time is 4 weeks. The active fermentation of the first few weeks will gradually get slower and slower until it stops. To check for completion of fermentation tip the jug slightly back and forth. If no bubbles rise up through the stems, the fermentation is complete. DO NOT SHAKE THE JUG AT THIS TIME.
Bottling and Aging:
When the fermentation is complete, carefully move the jug as not to disturb the sediment on the bottom. A sink counter is a good place to work. Insert the plastic tubing down the inside of the jug to about 1 inch from the bottom. Siphon (start by sucking on the tube) the contents into another clean glass jug. At this time it's best to allow the wine to pass through several layers of clean nylon stocking or muslin before allowing it to enter the second jug. This will remove particles that may come through while siphoning. The wine will look murky at this time.
Discard the fermenting jug with it's stems. It's best to cap it, put it in a paper bag and throw the whole thing out. Take the new jug of wine, cap it loosely and put it back in the dark place. Gradually the wine will become clear and a layer of sediment will form on the bottom. DO NOT DISTURB THE JUG AT THIS TIME.
Allow it to settle and clarify in this fashion for one month then, being very careful not to disturb the sediment on the bottom, carry the jug back to the sink counter.
Rinse several fifth (or Grolsch) bottles in boiling water. Carefully siphon the wine from the jug through several layers of nylon or muslin, as before being careful not to disturb the sediment on the bottom. When the bottles are filled, cork or cap them tightly. Seal the cap or cork with electrical tape or melted wax.
The wine is now ready to drink (if you're too eager), but it's going to taste nasty. It's best to put the bottles back in their dark place. The longer they are aged in this manner, the clearer, smoother and more mellow this wine will become (I highly recommend aging at least 6 months). Note: the wine will never be as crystal clear as a commercial wine, as this is a natural wine with no chemicals added.
Affects on the Body:
Marijuana wine is considerably more alcoholic than commercial wine. Drink too much and you'll get quite drunk. The effects of the THC come on in the same manner as when you eat marijuana. You won't feel the effects for 30 minutes to 1 hour and it will gradually grow stronger.
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legallyhomeless said:
About the marijuana recipe...
It says not to add water when its fermenting, but then it says, to add water during the 2 week fermenting.
can the OP elaborate? I would love to make some MJ wine for my first go.
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trendal said:
Yes. You don't want to add any water during "vigorous fermentation". Your mixture will likely foam up quite a bit while this is going on, and if you add any water it will just foam out all over the place! After vigorous fermentation subsides, you'll want to top your carboy up to an inch or so below the top. This is to remove most of the air from the container. Air is bad, in winemaking! Nothing will spoil your wine quicker than oxygen. So it's always a good idea to top off your container!
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legallyhomeless said:
This is great. Ive looked into dandy lion wine before, but stem wine will be great. I will surly follow your tutorial!
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trendal said:
I personally wouldn't go with exactly what is written...
For starters, I would mix the plant material with water, use sulfites on it, then wait for 12 hours. This is to kill off any other bacteria/fungal spores that are almost certainly in the plants. After the 12 hours are up, you can add your yeast.
I would also add about 1/2 pound of minced sultana raisins, to add body to the wine (add before you sulfite!!).
Finally, I think I would add a little acid blend to the mix, to give it more of that "sharp" taste. I don't really know how much, and wouldn't without actually trying it, but somewhere between a teaspoon and a tablespoon. If you are going to try it and want to get very technical...you could buy an acid test kit and check how much acid is in the mix after those first 12 hours. You want it at about 0.50%-0.60 TA, so add acid blend to suit. An acid test kit costs about $10, btw, and any good brew shop should have them!
--------------------
You're here because you know something.
What you know you can't explain,
But you feel it;
You've felt it your entire life.
That there's something wrong with the world.
You don't know what it is, but it's there....
Like a splinter in your mind...
Driving you mad.
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trendal
point of inflection
Registered: 04/17/01
Posts: 19,180
Loc: Ontario, Canada
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Re: Marijuana Wine [Re: trendal]
#11435790 - 11/11/09 08:45 PM (3 years, 6 months ago) |
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You've really got me thinking on this one!!! 
For those of us who don't have access to pounds of fresh foliage...I'm thinking of getting a bottle going, as an experiment, with some dry herb. I'm really not sure how much herb to use...but something between 1/4 ounce and 1/2 ounce seems ok for the size I'll be making (a bottle).
Here is what I'm thinking:
Ingredients:
-1/2 ounce of some nice dried buds
-1/6 pound chopped sultana raisins
-1/2 pound white table sugar
-1/4 tsp acid blend*
-enough water to make 700ml
-1/6 campden tablet
-wine yeast (I'll probably use Lalvin K1-V1116)
Crush buds by hand and place along with chopped raisins in a small clean jug. Boil about 500ml of water and stir in the sugar. Pour boiling water/sugar mix over the buds/raisins. Add additional water to make whole mixture about 700ml (a little more is fine...fermenting will reduce the level some). Cover mixture and wait until it cools to room temperature. Add campden and stir. Wait 12 hours. Add yeast and acid blend*, stir, and recover. Stir daily for 5 days, or until vigorous fermentation has ended. Strain liquid into a 700ml wine bottle and attach airlock. Every 2 months rack into clean bottle, until no yeast remains on the bottom. Wait as long as I can before drinking (all wine gets better with age!).
*Note: I'll be testing the mixture to see how much acid I should add to it. I'll be aiming for 0.60% TA.
--------------------
You're here because you know something.
What you know you can't explain,
But you feel it;
You've felt it your entire life.
That there's something wrong with the world.
You don't know what it is, but it's there....
Like a splinter in your mind...
Driving you mad.
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 snoot
look alive ∞
Registered: 01/30/05
Posts: 8,860
Loc: 45º parallel 
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Re: Marijuana Wine [Re: trendal]
#11436391 - 11/11/09 09:57 PM (3 years, 6 months ago) |
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We've tried this, me and my neighbor last years harvest, its incredibly bitter, the strain of ganja you use has ALOT to do with it. We were thinking about doing it again using a really sweet strain, a blueberry or perhaps a shiskaberry. We used hashplant used mainly all the smallerlil buds and some of the nicer trim, but mostly headies. It had a really deep amber emerald like color to it. We have the recipe in the archives. We called it buds and suds. We didnt produce all that much it was a basic experiment. I honestly think that it would make for a far better beer then a wine.
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- Simone de Beauvoir -
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trendal
point of inflection
Registered: 04/17/01
Posts: 19,180
Loc: Ontario, Canada
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Re: Marijuana Wine [Re: snoot]
#11436497 - 11/11/09 10:09 PM (3 years, 6 months ago) |
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The bitterness would probably be because you didn't add enough (any?) acid to it.
--------------------
You're here because you know something.
What you know you can't explain,
But you feel it;
You've felt it your entire life.
That there's something wrong with the world.
You don't know what it is, but it's there....
Like a splinter in your mind...
Driving you mad.
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snoot
look alive ∞
Registered: 01/30/05
Posts: 8,860
Loc: 45º parallel
Last seen: 9 hours, 32 minutes
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Re: Marijuana Wine [Re: trendal]
#11436774 - 11/11/09 10:36 PM (3 years, 6 months ago) |
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oh no, we added certain acids but it was a guess as we were really going from anykind of known recipe,my parents own a winery, so I know how to make wines, something like this is going to defintely take some practice and lots of trail and error. I would like to try making an ale of some kind tho I think it could work incredibly well together.
When I open my restaurant catered around dankberries, I defintely would like to serve a superb vinoganja.
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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -
doja designs
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legallyhomeless
mooch
Registered: 07/01/05
Posts: 4,051
Loc: EZRA for the Refuge
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Re: Marijuana Wine [Re: snoot]
#11437240 - 11/11/09 11:25 PM (3 years, 6 months ago) |
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Thanks for making this thread. 
I cant wait to see how this turns out for you. I can already picture it in a nice dark green bottle with a leaf stamp on it 
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Heffy
BrauMeister
Registered: 08/30/04
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Re: Marijuana Wine [Re: trendal]
#11439420 - 11/12/09 11:31 AM (3 years, 6 months ago) |
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Quote:
You can make wine out of pretty much anything! You can even make wine out of the left-over water from boiling corn on the cob!
Technically this would be considered beer.
Fermented fruit juice = wine
Fermented grain water = beer
I've been thinking about making a beer with weed. I think I would brew a strong beer, and dry hop with 20 grams of fragrant ground weed.
Expensive beer though. I might want to try a smaller recipe first.
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I am the king of Rome, and above grammar! - Emperor Sigismund
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snoot
look alive ∞
Registered: 01/30/05
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Re: Marijuana Wine [Re: Heffy]
#11439735 - 11/12/09 12:48 PM (3 years, 6 months ago) |
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I dont know if it would get you high tho, I dont know what fermentation would do to THC, or if it would even end up in the final product, maybe adding hash or something.
Quote:
Fermented fruit juice = wine
Fermented grain water = beer
when does fermn't grain water turn into liqour? After its distilled?
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I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -
doja designs
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trendal
point of inflection
Registered: 04/17/01
Posts: 19,180
Loc: Ontario, Canada
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Re: Marijuana Wine [Re: Heffy]
#11441941 - 11/12/09 05:54 PM (3 years, 6 months ago) |
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Quote:
What Wine Is
I have received email insisting that wine can only be made from grapes, and that "those other beverages" featured on this site are merely "fermented juices." Well excuse me for brutalizing wasted brain cells with the truth, but the email protesters (there have been three thus far) are snobs and plain wrong. Every single dictionary I've consulted (16, to date) has defined the drink we call wine as (1) the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 per cent alcohol by volume, and (2) the fermented juice of any of various other fruits or plants.
The truth is that you can make consumable wine from almost any non-toxic fruits, vegetables, leaves, bark, wood, roots, flowers, grains, seeds, pods, and leaf or flower buds. I have also heard of wine made from sap, nectare, moss, lichen, fungus, algae, seaweed, cornsilk, coconut milk, germinated seeds, animal blood, and animal urine. I question whether these last two are technically "wine," but the word was used in describing the drinks (you'll not, however, find their recipes at this web site).
http://winemaking.jackkeller.net/advbasic.asp
beer
–noun
1. an alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste.
http://dictionary.reference.com/browse/beer
--------------------
You're here because you know something.
What you know you can't explain,
But you feel it;
You've felt it your entire life.
That there's something wrong with the world.
You don't know what it is, but it's there....
Like a splinter in your mind...
Driving you mad.
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Heffy
BrauMeister
Registered: 08/30/04
Posts: 2,751
Loc: International Traveller
Last seen: 1 day, 10 hours
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Re: Marijuana Wine [Re: trendal]
#11442512 - 11/12/09 07:25 PM (3 years, 6 months ago) |
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corn
-noun
Corn is a term for some cereal crops or the corresponding grain, such as: maize, wheat, barley, rye, oat.
Corn is widely used in the brewing of commercial beer. I believe some of the bud/miller/coors beers are as much as 50% corn or rice.
It is true that most modern beers include hops as an ingredient. However I would not consider this a defining characteristic for beer.
This is because hops were not used in beer until roughly the year 1100, and there are still commercially available unhopped beer varieties such as Scottish Fraoch.
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I am the king of Rome, and above grammar! - Emperor Sigismund
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Heffy
BrauMeister
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Posts: 2,751
Loc: International Traveller
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Re: Marijuana Wine [Re: snoot]
#11442529 - 11/12/09 07:26 PM (3 years, 6 months ago) |
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Quote:
when does fermn't grain water turn into liqour? After its distilled?
I believe 20% ABV is when something becomes a liquor, but I'd have to make sure.
Edited by Heffy (11/12/09 07:28 PM)
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nowwhoutthink
maybe im dreaming
Registered: 07/10/09
Posts: 5,239
Loc: 805 Saint Cloud Road Mars
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Re: Marijuana Wine [Re: Heffy]
#11442637 - 11/12/09 07:39 PM (3 years, 6 months ago) |
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green dragon with some herbs seems like a easier choice imo
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Hypercube
80 SRM
Registered: 12/18/05
Posts: 814
Last seen: 4 months, 6 days
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So the thc is dissolving into the ethanol during the ferment?
I've been playing around with the idea of mushroom beer for quite some time, you know adding some powder at flameout sorta thing. Would be kickass to do a couple gallons of 'triforce' beer that gets you stoned, drunk and high at the same time.
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