Wine Recipes

Have a look at our easy to make at home wine recipes using natural ingredients.

Browse through our 31 recipes (Cider and Perry, Elderflower Sparkling Wine, Parsnip Wine, Banana Wine, Apricot Wine, Blackberry Wine, Blueberry Wine, Apple Wine from fresh fruit, Apple Wine from Juice, Banana Wine from fresh fruit, Coffee Wine, Corn Wine, Cranberry Wine, Dandelion Wine, Dried Fig Wine, Grape Wine from concentrate, Grapefruit Wine from fresh fruit, Peach Wine, Pear Wine, Pineapple Wine from fresh fruit, Plum Wine, Pomegranate Wine, Potato Wine, Pumpkin Wine, Raisin Wine, Rhubarb Wine, Rice Wine, Strawberry Wine, Tea Wine and Tomato Wine)

Cider and Perry Recipe

Cider (from apples) and Perry (from pears) is very easy to make and tastes great. To make cider or perry just follow these simple steps. 10 kilos (22lbs) of fruit will make approximately 1 gallon of cider or perry. You can use fruit from the same trees or mix different varietes.

Time-scale

Preparation Time: 30 minutes

Fermentation: 3-4 weeks

Maturing Time: 3 Months +

 

Ingredients

Apples/Pears

Cider Yeast

Campden Tablets

 

Equipment

Fruit Press

Pulpmaster

Fermentation Vessel

Demijohns (glass or plastic)

Muslin for straining

Airlock(s)

Syphon Tube

Bottles. Glass Bottles or PET Plastic Bottles

 

Method

1. Wash the fruit well and pulp with a Pulp master. 

2. Extract the juice using a fruit press.

3. Add a sachet of cider yeast to the juice. Transfer the juice into glass demijohn(s) or PET plastic demiohn(s) fitted with an airlock, no additional sugar should be required.

4. Store at room temperature for 3-4 weeks. If a lot of sediment is apparant in the demijohns, transfer to another demijohn, leaving the sediment behind.

5. Syhon the cider into bottles. Either PET Plastic or strong glass bottles. If making carbonated cider don't use wine bottles, you will require the bottles suitable to withstand pressure.

6. Leave in a cool place to clear, this will generally take around a month. If making still cider, transfer to a new bottles/demijohn(s) and add a Campden tablet.

7. The cider/perry will then need to be left somewhere cool to mature. After 3 months your cider will be ready, it can be stored for many more months and enjoyed for a long time!

 

Elderflower Sparkling Wine Recipe

Elderflower Sparkling Wine is a clear, sparkling drink that is mildly alcoholic. It is easy to prepare and only takes two weeks to mature. As the name suggests, one of the primary ingredients are the white flowers of the Elder tree. These trees are quite common in the UK, and if there aren't any in your garden, they are often found around car parks, squares, schools and other open spaces. Make sure that you get the right tree though! The trees themselves are coarse and shrubby, with large flat heads of creamy white flowers in early summer and clusters of reddish-purple berries in the autumn.

 

Ingredients

This makes about 10 litres of elderflower sparkling wine:

4 large heads of elder flowers - make sure that they are fully open, preferably facing the sun

1kg of sugar

2 lemons

4 tablespoons of white wine vinegar

1pkt Champagne Yeast

10 litres of cold water

 

Equipment/Utensils

A ten-litre vessel - a large plastic fermenting vessel is ideal. Ensure that it is well washed out and preferably sterilised.

Strong bottles - Ideally Swing Top Bottles or PET Plastic Bottles. It is important to use bottles which are designed to withstand the pressure of fizzy drinks.

Jug

Lemon-squeezer

Funnel

Potato-peeler

Tablespoon

Strainer

 

Time-scale

Preparation Time: 30 minutes

Standing Time: 24 hours

Maturing Time: two weeks plus

 

Method

1.Wash the lemons and use the potato-peeler to peel the lemon rind off as thinly as possible. Remove any insects, leaves or other unwanted objects from the elder flowers.

2.Squeeze the lemons and put the juice into the ten-litre vessel along with the lemon rind and flowers.

3.Add the sugar and the wine vinegar. Be careful not to crush the flower heads too much with the sugar.

4.Pour on the water. Put a lid or cover over the top of the vessel and leave to stand for several days or until the majority of the bubbling and fizzing has ceased. Stir gently every day.

5.Sterilise the bottles either using a cleaner/steriliser or boiling water. If you use chemical tablets, rinse the bottles afterwards so that the chemicals don't kill the yeast in the elderflower mixture.

6.Take the lid off the vessel and remove any large flower heads or bits of rind.

7.Use the small jug to bail some of the mixture through the sieve and into the large jug. When the large jug becomes full, place the funnel in the top of a bottle. Pour the mixture through the strainer into the funnel.

8.Once all the bottles are full, put the caps (or corks) on firmly and place somewhere not too warm or too cold. A garage shelf is ideal.

 

After two weeks the Sparkling Wine is ready for drinking. However, the taste does improve with time and can be left for up to two years. It is probably best to leave it for six months to a year to mature, as this means the full taste will have developed, yet without any fizz escaping. (That's assuming the caps have been done up properly.) Try to make as much as possible during the months of June and early July as this is when the flowers will be at their best. Typically, 20 litres should provide ample supply for a year's worth of drinking for a family of four.

 

Parsnip Wine Recipe

Ingredients:

1.8kg Parsnips

1.25kg Sugar

150ml Grape Juice Concentrate

15g Citric Acid

1 pack Gervin Wine Yeast (No. 1, 3 or 5 depending on preference)

1 pack Harris Super Enzyme (pectic enzyme)

1 tsp Yeast Nutrient

4.5l Water

 

Instructions:

1. Wash & scrape the parsnips clean, then slice them and bring to boil in about 3.5l of water until just tender. 

2. *Note*Do not allow parsnips to go mushy or you will end up with cloudy wine.

3. Strain the parsnips through a large nylon sieve onto 1 litre of cold water. (i.e. add the boiled parsnip water to the cold). Ensure that you do not press/ damage the parsnips as this will also result in cloudy wine.

4. Add 1.25kg of sugar and grape concentrate to the water and boil. Then allow the water to simmer gently for 45 minutes.

5. Pour into a mixing small fermenter or other pan and allow to cool to 20 degrees C.

6. Add Pectic Enzyme, Citric Acid, Pectolase, Yeast and Yeast Nutrient to the mix and stir.

7. Cover closely with a clean, thick cloth and keep in a warm place for 7 days (17-20 degrees C).

8. Pour the wine mix into the fermenting vessel & fit airlock. 

9. When the wine has cleared, transfer into a 2nd fermenting vessel and refit airlock.

10. After a further 3 months the wine should be clear and ready to bottle.


HAPPY DRINKING!!!

 

*Recipe taken from 130 New Winemaking Recipes by CJJ Berry

 

Banana Wine Recipe

Ingredients:

1.3kg Peeled Bananas *use black/ spotted bananas if possible

250g Banana Skins

100g Rasins

1 Lemon

1 Orange

1kg Sugar

1 pack Gervin Wine Yeast (No. 1, 3 or 5 depending on preference)

1 pack Harris Super Enzyme (pectic enzyme)

1 tsp Yeast Nutrient

4.5l Water

 

Instructions:

1. Place bananas & fruit peel into a cloth bag and place the tied bag into a large saucepan or boiler with 3 litres (5 pints, 5oz) water.

2. Bring the water to boil, then simmer for 30 minutes.

3. Whilst the water is boiling, squeeze the orange and lemon and add the juice into a fermenting vessel.

4. Add the sugar to the fruit juice and pour the hot liquor/ water in, leaving the fruit bag in the pan/ boiler.

5. Once the fruit bag has cooled, squeeze to extract as much liquor as possible.

6. When the liquor is lukewarm 20 degrees C, add the yeast, pectic enzyme and yeast nutrient.

7. Leave the wine mix in a warm place for a week, stirring daily.

8. Pour the wine mix into the fermenting vessel & fit airlock (or leave lid loose on top) and move to a cooler place. You mix should resemble thick soapsuds. Keep well covered for a couple of months, allowing time for the sediment to drop to the bottom.

9. After 2 months, transfer into a 2nd fermenting vessel and add chopped raisins. Then fill up to 4.5l with cold water and refit airlock.

10. After a further 4 months the wine should be starting to clear. Re-syphon the wine into a clean demijohn and leave for a further 6 months.

11. Sample wine and bottle when ready.


HAPPY DRINKING!!!

 

*Recipe taken from 130 New Winemaking Recipes by CJJ Berry

 

Apricot Wine

Makes one gallon.

Ingredients:

1 49 oz. Can Apricot Puree 5 Pints Water

1-1/2 lbs. Sugar 1/2 tsp Acid Blend

1 tsp Pectic Enzyme 1 tsp Yeast Nutrient

1/4 tsp Grape Tannin 1 Pkg Wine Yeast*

*Red Star Cote de Blanc or Lavlin 71B-1122 is recommended

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid

content varies greatly from year to year and even from one location to another. The

recipe above is a general recipe to use, which you may have to adjust.

Directions:

1. Dissolve sugar in and additives, except yeast in 1 quart of warm water.

2. Take Specific Gravity (S.G.) reading. Your must your have an S.G. of 1.090 -

1.100. If it is too low add sugar to raise the S.G. (Generally, 4 ounces of sugar

will raise the S.G. 10 points in 1 gallon of water, i.e., from 1.080 to 1.090.)

3. Make up a yeast starter by re-hydrating the yeast and add to the must.

4. Cover primary.

5. Stir daily until S.G. reaches 1.030 (about 5-7 days)

6. Rack into clean secondary.

7. When S.G. reaches 1.000 (usually about 2-4 weeks), fermentation is

complete. Siphon juice off sediment into clean glass container. Re-attach

airlock.

8. Rack into clean secondary. Add fining agents, such as Sparkalloid and reattach

airlock

9. Allow to sit for 4 weeks.

10. When the wine is clear and stable, it is ready to be bottled.

For a sweeter wine, dissolve 2-4 tablespoons sugar into 1/4 cup warm water and

add to wine after stabilizing with 1/2 teaspoon potassium sorbate prior to bottling.

 

Blackberry Wine

Makes one gallon.

Ingredients:

1 49 oz. Can Blackberry Puree 5 Pints Water

1-3/4 lbs. Sugar 1/2 tsp Acid Blend

1/2 tsp Pectic Enzyme 1 tsp Yeast Nutrient

1 Pkg Wine Yeast*

*Red Star Côte de Blanc or Lavlin 71B-1122 is recommended

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid

content varies greatly from year to year and even from one location to another. The

recipe above is a general recipe to use, which you may have to adjust.

Directions:

1. Dissolve sugar in and additives, except yeast in 1 quart of warm water.

2. Take Specific Gravity (S.G.) reading. Your must your have an S.G. of 1.090 -

1.100. If it is too low add sugar to raise the S.G. (Generally, 4 ounces of sugar

will raise the S.G. 10 points in 1 gallon of water, i.e., from 1.080 to 1.090.)

3. Make up a yeast starter by re-hydrating the yeast and add to the must.

4. Cover primary.

5. Stir daily until S.G. reaches 1.030 (about 5-7 days)

6. Rack into clean secondary.

7. When S.G. reaches 1.000 (usually about 2-4 weeks), fermentation is

complete. Siphon juice off sediment into clean glass container. Re-attach

airlock.

8. Rack into clean secondary. Add fining agents, such as Sparkalloid and reattach

airlock

9. Allow to sit for 4 weeks.

10. When the wine is clear and stable, it is ready to be bottled.

For a sweeter wine, dissolve 2-4 tablespoons sugar into 1/4 cup warm water and

add to wine after stabilizing with 1/2 teaspoon potassium sorbate prior to bottling.

 

Blueberry Wine

Makes one gallon.

Ingredients:

1 49 oz. Can Blueberry Puree 5 Pints Water

2 lbs. Sugar 2-1/2 tsp Acid Blend

1 tsp Pectic Enzyme 1 tsp Yeast Nutrient

1 Pkg Wine Yeast*

*Red Star Côte de Blanc or Lavlin 71B-1122 is recommended

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid

content varies greatly from year to year and even from one location to another. The

recipe above is a general recipe to use, which you may have to adjust.

Directions:

1. Dissolve sugar in and additives, except yeast in 1 quart of warm water.

2. Take Specific Gravity (S.G.) reading. Your must your have an S.G. of 1.090 -

1.100. If it is too low add sugar to raise the S.G. (Generally, 4 ounces of sugar

will raise the S.G. 10 points in 1 gallon of water, i.e., from 1.080 to 1.090.)

3. Make up a yeast starter by re-hydrating the yeast and add to the must.

4. Cover primary.

5. Stir daily until S.G. reaches 1.030 (about 5-7 days)

6. Rack into clean secondary.

7. When S.G. reaches 1.000 (usually about 2-4 weeks), fermentation is

complete. Siphon juice off sediment into clean glass container. Re-attach

airlock.

8. Rack into clean secondary. Add fining agents, such as Sparkalloid and reattach

airlock

9. Allow to sit for 4 weeks.

10. When the wine is clear and stable, it is ready to be bottled.

For a sweeter wine, dissolve 2-4 tablespoons sugar into 1/4 cup warm water and

add to wine after stabilizing with 1/2 teaspoon potassium sorbate prior to bottling.

 

Apple Wine from Fresh Fruit

Makes one gallon.

Ingredients:

For a medium body wine:

7-8 lbs. Apples 4-1/2 pints Water

2 lbs. Sugar 2-1/4 tsp. Acid Blend

1/2 tsp. Pectic Enzyme 1 tsp. Yeast Nutrient

1 tsp. Tannin 1 Campden Tablet, crushed

1 pkg. Champagne Yeast 1 tsp. Anti-Oxidant

For a full body wine:

14-16 lbs. Apples

1 lbs. Sugar 1-1/2 tsp. Acid Blend

1/2 tsp. Pectic Enzyme 1 tsp. Yeast Nutrient

1/4 tsp. Tannin 1 Campden Tablet, crushed

1 pkg. Champagne Yeast 1 tsp. Anti-Oxidant

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

Note: Only apples that are firm, ripe and free of any worm damage should

be used.

1. Wash apples, drain and remove core. Cut into smaller pieces.

2. Using the nylon straining bag mash and strain juice into primary

fermenter. As juice is extracted, immediately add campden to

prevent spoilage and browning. Discard pulp.

3. Add water and all remaining ingredients, except yeast and antioxidant.

Stir well.

4. Cover primary fermenter.

5. Wait 24 hours, then add yeast and re-cover primary fermenter.

6. Stir daily, check S.G. and press pulp lightly to aid extraction.

7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.

Then syphon juice into glass container and attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

9. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

10. Allow the wine to age.

11. Before bottling, add 1 tsp. Anti-Oxidant.

 

Apple Wine from Juice

Makes one gallon.

Ingredients:

For a medium body wine:

2 qts. Juice 4-1/2 pints Water

2 lbs. Sugar 2-1/4 tsp. Acid Blend

1/2 tsp. Pectic Enzyme 1 tsp. Yeast Nutrient

1 tsp. Tannin 1 Campden Tablet, crushed

1 pkg. Champagne Yeast 1 tsp. Anti-Oxidant

For a full body wine:

1 gal. Juice

1 lbs. Sugar 1-1/2 tsp. Acid Blend

1/2 tsp. Pectic Enzyme 1 tsp. Yeast Nutrient

1/4 tsp. Tannin 1 Campden Tablet, crushed

1 pkg. Champagne Yeast 1 tsp. Anti-Oxidant

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

Note: Only juice with no preservatives should be used.

1. Pour juice into primary fermenter.

2. Add water and all remaining ingredients, except yeast and antioxidant.

Stir well.

3. Cover primary fermenter.

4. Wait 24 hours, then add yeast and re-cover primary fermenter.

5. Stir daily, check S.G. and press pulp lightly to aid extraction.

6. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.

Then syphon juice into glass container and attach airlock.

7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

8. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

9. Allow the wine to age.

10. Before bottling, add 1 tsp. Anti-Oxidant.

 

Banana Wine from Fresh Fruit

Makes one gallon.

Ingredients:

3 lbs. Bananas, fresh or 8

oz dried

1-1/2 cup chopped light Raisins or 4 oz grape

concentrate

7 pints water 2-1/4 lb. Sugar

1 tsp. Pectic Enzyme 3 tsp Acid blend

1/4 tsp. Tannin 1 tsp Yeast Nutrient

1 pkg.Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Slice bananas and skins, put into nylon straining bag and tie.

2. In 1-1/2 quarts of water bring to boil, then simmer for 1/2 hour.

3. Remove pulp, pour hot liquor over sugar in primary fermenter. and

mix thoroughly.

4. Stir in remainder of water (cold) and all other ingredients, except

yeast.

5. Add yeast when cool enough (85° or lower). Cover primary

fermenter.

6. Stir daily , check S.G.

7. When ferment reaches S.G. 1.040 (usually 3-5 days), strain juice

from bag and syphon wine off sediment into glass jug secondary.

Attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon off sediment into clean glass container. Re-attach

airlock.

9. Syphon again in two months and again, if necessary, before bottling.

10. Allow the wine to age.

 

Coffee Wine

Makes one gallon.

Ingredients:

5 Tbs Instant Coffee 7 pints Water

3 Lb. Honey (or Sugar) 3 tsp. Acid Blend

1 Campden Tablet, crushed 3/4 tsp. Yeast Energizer

1 pkg. Sherry Yeast

Directions:

1. Pour instant Coffee and honey (or sugar) into primary fermenter.

2. Pour water (hot) into primary fermenter and stir thouroughly.

3. Add remaining ingredients, except yeast. Stir well.

4. Cover primary fermenter.

5. Wait 24 hours, then add yeast and re-cover primary fermenter.

6. Stir daily and check S.G..

7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.

Then syphon juice into glass container and attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

9. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

10. Allow the wine to age.

 

Corn Wine

Makes one gallon.

Ingredients:

1-1/2 lbs. Cranberries 7 Pints Water

2 lbs. Honey 3 tsp Acid Blend

1/2 tsp Yeast Energizer 1 Campden, crush

1 Pkg Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Wash off ears, cut off and weigh out kernels.

2. Place into nylon straining bag. Press, crush and strain juice into

primary fermenter. Keeping all pulp in straining bag, tie top and

place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hrs., add yeast . Cover primary.

5. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to

aid extraction.

6. When ferment reaches S.G. 1.040 (about 5 days) strain juice from

bag. Syphon off sediment into clean secondary. Attach lock.

7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

8. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

9. Allow the wine to age.

 

Cranberry Wine

Makes one gallon.

Ingredients:

3 lbs. Cranberries 7 Pints Water

2-1/2 lbs. Sugar 1/2 pt Red Grape Concetrate

1/2 tsp Pectic Enzyme 1 Campden, crush

1 Pkg Wine Yeast 1/2 tsp Yeast Energizer

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Pick berries when they are fully ripened and sound.

2. Wash the berries and place into nylon straining bag. Press, crush and

strain juice into primary fermenter. Keeping all pulp in straining bag,

tie top and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hrs., add yeast . Cover primary.

5. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to

aid extraction.

6. When ferment reaches S.G. 1.030 (about 5 days) strain juice from

bag. Syphon off sediment into clean secondary. Attach lock.

7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

8. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

9. Allow the wine to age.

 

Dandelion Wine

Makes one gallon.

Ingredients:

7 cups Dandelion

petals

1 chopped light Raisins or 1/2 pt. white grape

concentrate

1 gal. Hot Water 2 lb. Sugar

1/4 tsp. Tannin 3 tsp Acid blend

1 pkg.Wine Yeast 1 tsp Yeast Nutrient

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Cut off yellow petals only when flowers are fully opened. Avoid any

sprayed plants and discard all leaves.

2. Wash and drain petals. Put petal and raisins, if used, into straining

bag and tie. Place in primary fermenter.

3. Mix sugar in hot water until dissolved and pour over petals and

raisins.

4. Stir in all other ingredients, except yeast.

5. After 24 hours, add yeast. Cover primary fermenter.

6. Stir daily , check S.G. and press pulp to aid in extraction.

7. When ferment reaches S.G. 1.040 (usually 3-5 days), strain juice

from bag and syphon wine off sediment into glass jug secondary.

Attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon off sediment into clean glass container. Re-attach

airlock.

9. Syphon again in two months and again, if necessary, before bottling.

 

Dried Fig Wine

Makes one gallon.

Ingredients:

1-1/2 lbs. Dried Figs (chopped) 1 Orange

1 Lemon 1/2 lb. Raisins

2 lbs. Brown Sugar 1 gal. Water

1 pkg. Yeast 1/2 tsp. Yeast Nutrient

1 Campden Tablet, crushed

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Chop figs and raisins and place in the primary fermenter with the

sugar, grated lemon and orange rinds (no white pith) and the juice

of the two fruits.

2. Bring the water to a boil and pour over the ingredients in the primary

fermenter.

3. Stir well until the sugar is completely dissolved.

4. Add the Campden Tablet.

5. When the liquid has cooled to 100 degrees, add yeast.

6. Cover primary fermenter.

7. Stir daily.

8. When ferment reaches S.G. 1.030 (usually 11-12 days), strain juice

into glass jug secondary.

9. When S.G. reaches 1.000 (usually about 2 months), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

10. Syphon again in two months and again, if necessary, before bottling.

11. Allow the wine to age for 1 year from the date you started your

wine..

 

Grape Wine from Concentrate

Makes one gallon.

Ingredients:

3-1/2 6 oz. Cans Frozen Grape Concentrate 7 pints Water

1 pkg. Wine Yeast 1/2 tsp. Bentonite

1/4 tsp Potassium Sorbate 1/8 tsp. Potassium Metasulfite

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Starting S.G. 1.090-1.095

Acid Level .65%

Directions:

1. Pour great concentrate into primary fermenter. Add water and stir

thoroughly.

2. Add yeast and cover primary fermenter.

3. Check S.G. daily. When S.G. reaches 1.020 (3-5 days), siphon juice

into glass container and attach airlock.

4. When S.G. reaches 1.000 (usually about 2-3 weeks), fermentation is

complete. Siphon juice off sediment into the fermentation bucket.

5. Add potassium sorbate and potassium metasulfite to wine. Stir

briskly to bring the carbon dioxide to the surface.

6. Pour bentonite into 2 oz. of warm water, and mix thoroughly. Add

bentonite mixture to wine. Stir wine. Wait 15 minutes and stir again.

Wait another 15 minutes and stir one last time. Siphon wine back

into glass container and re-attach airlock.

7. After seven days, siphon wine into another clean glass vessel and reattach

airlock

8. To aid in clearing, rack again in 1 month, before bottling.

9. Allow wine to age for two months before bottling.

 

Grapefruit Wine from Fresh Fruit

Makes one gallon.

Ingredients:

For a medium body wine:

6 Grapefruits 6 pints Water

2 -1/4 lbs. Sugar 1 Campden Tablet, crushed

1/4 tsp. Tannin 1 pkg. Champagne Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which, you

may have to adjust.

Directions:

Note: Only apples that are firm, ripe and free of any worm damage should

be used.

1. Grate rind from 2 grapefruits; exclude any of the bitter white part.

2. Peel fruit and separate segments. Place fruit and grated rind in nylon

straining bag.

3. Using the nylon straining bag (fine mesh) squeeze and strain juice

into primary fermenter. Tie straining bag and put into primary

fermenter.

4. Add warm water and all remaining ingredients, except yeast. Stir

well.

5. Cover primary fermenter.

6. Wait 24 hours, then add yeast and re-cover primary fermenter.

7. Stir daily, check S.G. and press pulp lightly to aid extraction.

8. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.

Then siphon juice into glass container and attach airlock.

9. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Siphon juice off sediment into clean glass container. Reattach

airlock.

10. To aid in clearing, siphon again in 2 months and again, if necessary,

before bottling.

11. Allow the wine to age.

To sweeten this wine, at bottling, add 1/2 tsp. stabilizer. Then, add 1/4 to

1/2 lbs. of dissolved sugar per gallon.

 

Peach Wine from Fresh Fruit

Makes one gallon.

Ingredients:

2-1/2 lbs. Peaches 7 pints Water

2 lbs. Sugar 1-1/2 tsp. Acid Blend

1 tsp. Pectic Enzyme 1/2 tsp. Yeast Energizer

1/4 tsp. Tannin 1 Campden Tablet, crushed

1 pkg.Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

Note: Use only peaches that are firm, ripe and not brused or rotten.

1. Wash peaches, remove stones and any brown patches, and weigh out

correct amount.

2. Mash and strain out juice in primary fermenter. Keep all pulp in nylon

straining bag, tie top and place in primary.

3. Stir in all other ingredients except yeast. Cover primary fermenter.

4. After 24 hours, add yeast. Cover primary fermenter.

5. Stir daily , check S.G. and press pulp in bag lightly to help extract

juice.

6. When ferment reaches S.G. 1.040 (usually 3-5 days), strain juice

lightly from bag. Then syphon wine off into glass jug secondary.

7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

8. Syphon again in two months and again, if necessary, before bottling.

9. Allow the wine to age.

 

Pear Wine

Makes one gallon.

Ingredients:

4 lbs. Ripe to firm-ripe pears 6 pints Water

4 cups Sugar 2-1/2 tsp. Acid Blend

1/2 tsp. Pectic Enzyme 1 tsp. Yeast Nutrient

1 Campden Tablet, crushed 1 pkg. Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Wash pears, drain and remove stems, and cut in half and core. Cut

into smaller pieces.

2. Using the nylon straining bag mash and strain juice into primary

fermenter. As juice is extracted, immediately add campden to

prevent spoilage and browning. Keeping all pulp in bag, tie top and

place in primary.

3. Add water and all remaining ingredients, except yeast. Stir well.

4. Cover primary fermenter.

5. Wait 24 hours, then add yeast and re-cover primary fermenter.

6. Stir daily, check S.G. and press pulp lightly to aid extraction.

7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.

Then syphon juice into glass container and attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

9. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

10. Allow the wine to age.

 

Pineapple Wine from Fresh Fruit

Makes one gallon.

Ingredients:

3 lbs. Pineapple 6 pints Water

1-3/4 cup Sugar 1/4 Tsp. Tannin

1 tsp. Yeast Nutrient 1 Campden Tablet, crushed

1 pkg. Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Starting S.G. 1.090-1.095

Directions:

1. Only use fully ripe pineapples. Remove stalk and rind.

2. Cut in half and remove hard core. Chop into small pieces and place

pieces in straining bag.

3. Mash and squeeze juice into primary fermenter. Tie top of straining

bag and place in primary fermenter.

4. Add all remaining ingredients, except yeast.

5. Cover primary fermenter.

6. Wait 24 hours, then add yeast and re-cover primary fermenter.

7. Stir daily, check S.G. and press pulp lightly to aid extraction.

8. When S.G. reaches 1.040 (3-5 days), lightly press juice from bag.

Then syphon juice into glass container and attach airlock.

9. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

10. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

You can age this wine dry or sweeten slightly at bottling. To sweeten, add

1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per gallon.

 

Pineapple Wine from Juice

Makes one gallon.

Ingredients:

3 pints Pineapple Juice (Unsweetened) 5 pints Water

2 lbs. Sugar 1/4 Tsp. Tannin

1 tsp. Acid Blend 1 Campden Tablet, crushed

1 pkg. Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Starting S.G. 1.090-1.095

Directions:

1. Pour juice and dissolved sugar watet in primary fermenter.

2. Add all remaining ingredients, except yeast.

3. Cover primary fermenter.

4. Wait 24 hours, then add yeast and re-cover primary fermenter.

5. Stir daily, check S.G. and press pulp lightly to aid extraction.

6. When S.G. reaches 1.040 (3-5 days), lightly press juice from bag.

Then syphon juice into glass container and attach airlock.

7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

8. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

You can age this wine dry or sweeten slightly at bottling. To sweeten, add

1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per gallon.

 

Plum Wine

Makes one gallon.

Ingredients:

4 lbs. Plums, pitted 6 pints Water

2 lbs. Sugar 1/2 tsp. Acid Blend

1/2 tsp. Pectic Enzyme 1 tsp. Yeast Nutrient

1 Campden Tablet, crushed 1 pkg. Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Wash plums, drain and remove stones. Cut into smaller pieces.

2. Using the nylon straining bag mash and strain juice into primary

fermenter. As juice is extracted, immediately add campden to

prevent spoilage and browning. Keeping all pulp in bag, tie top and

place in primary.

3. Add water and all remaining ingredients, except yeast. Stir well.

4. Cover primary fermenter.

5. Wait 24 hours, then add yeast and re-cover primary fermenter.

6. Stir daily, check S.G. and press pulp lightly to aid extraction.

7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.

Then syphon juice into glass container and attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

9. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

10. Allow the wine to age.

To sweeten your wine, add 1/2 stabilizer and stir. Then add1/4-1.2 lb.

dissolved sugar and stir again.

 

Pomegranate Wine

Makes one gallon.

Ingredients:

6 Pomegranates 6 pints Water

2-3/4lbs. Sugar 2 tsp. Acid Blend

1 tsp. Pectic Enzyme 1 tsp. Yeast Nutrient

1/4 tsp. Tannin 1 Campden Tablet, crushed

1 pkg. Champagne Yeast 1/2 pint White Grape Concentrate

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Wash pomegranates. Peel and remove all yellow skin. Split open and

scrape out seeds. Cut into smaller pieces.

2. Using the nylon straining bag mash and strain juice into primary

fermenter.

3. Add water and all remaining ingredients, except yeast. Stir well.

4. Cover primary fermenter.

5. Wait 24 hours, then add yeast and re-cover primary fermenter.

6. Stir daily, check S.G. and press pulp lightly to aid extraction.

7. When S.G. reaches 1.050 (usually 5-6 days), strain juice from bag.

Then syphon juice into glass container and attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

9. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

10. Allow the wine to age.

If a slightly sweetened wine is more to your taste, add 1/2 tsp. of stabilizer

and 1/4 cup of dissolved sugar at bottling.

 

Potato Wine

Makes one gallon.

Ingredients:

3 lbs. Potatoes 1/2 pt. White Grape Concentrate

7 pints Water 3 tsp. Acid Blend

2-1/4 lbs. Sugar 1/2 tsp. Tannin

1 tsp. Yeast Nutrient 1 pkg. Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Wash and scrub potatoes clean. Slice potatoes and place in nylon

straining bag.

2. Boil potatoes in bag in hot water until tender.

3. Strain potato juice from bag into the boiled water and pour all into

primary fermenter. Discard potatoes.

4. Add remaining ingredients, except yeast to juice.

5. Cover primary fermenter.

6. Wait 24 hours, then add yeast and re-cover primary fermenter.

7. Stir daily, check S.G..

8. When S.G. reaches 1.040 (usually 3-5 days), syphon juice into glass

container and attach airlock.

9. When S.G. reaches 1.000 (fermentation complete) syphon juice off

sediment into clean glass container. Re-attach airlock.

10. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

11. Allow the wine to age.

To sweeten, add 1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per

gallon at bottling.

 

Pumpkin Wine

Makes one gallon.

Ingredients:

4 lbs. Pumpkin Meat 7 pints Water

2 1/4 cup Sugar 2-1/2 tsp. Acid Blend

1 tsp. Yeast Nutrient 1 Campden Tablet, crushed

1 pkg. Wine Yeast 1/4 Tsp. Tannin

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Wash and cut open pumpkin. Remove seeds and strings. Rough peel

skin.

2. Mash pumpkin meat into straining bag.

3. With all pulp in bag, squeeze juice into primary fermenter. Tie top of

straining bag and place in primary fermenter.

4. Add all remaining ingredients, except yeast.

5. Cover primary fermenter.

6. Wait 24 hours, then add yeast and re-cover primary fermenter.

7. Stir daily, check S.G. and press pulp lightly to aid extraction.

8. When S.G. reaches 1.040 (3-5 days), lightly press juice from bag.

Then syphon juice into glass container and attach airlock.

9. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

10. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

You can age this wine dry or sweeten slightly at bottling. To sweeten, add

1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per gallon.

 

Raisin Wine

Makes one gallon.

Ingredients:

2 lbs. Raisins 7 pints Water

1 3/4 cup Sugar 3-1/2 tsp. Acid Blend

1 tsp. Yeast Nutrient 1 Campden Tablet, crushed

1 pkg. Wine Yeast

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Cut or mince seedless raisins and place in straining bag.

2. Tie top of straining bag and place in primary fermenter.

3. Add all remaining ingredients, except yeast.

4. Cover primary fermenter.

5. Wait 24 hours, then add yeast and re-cover primary fermenter.

6. Stir daily, check S.G. and press pulp lightly to aid extraction.

7. When S.G. reaches 1.040 (3-5 days), lightly press juice from bag.

Then syphon juice into glass container and attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

9. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

You can age this wine dry or sweeten slightly at bottling. To sweeten, add

1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per gallon.

 

Rhubarb Wine

Makes one gallon.Ingredients:

3 lbs. Rhubarb 7 pts. Water

2-1/4 lbs. Sugar 1/4 pt White Grape Concentrate

1/4 tsp. Tannin 1 tsp. Yeast Nutrient

1 pkg. Yeast 1 Campden Tablet, crushed

1/8 tsp. Anti-oxident

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Starting S.G. 1.095 - 1.100

Directions:

1. Select and use stalk only!

2. Wash, drain and cut into small pieces.

3. Place fruit in straining bag. Mash and strain out juice in primary

fermenter. Keep all pulp in nylon straining bag, tie top and place in

primary.

4. Mix in sugar and campden. Cover primary fermenter. Let sit for 2-3

days stirring once a day.

5. Strain juice from bag and discard pulp.

6. Stir in all other ingredients. Add yeast. Cover primary fermenter.

7. Stir daily and check S.G.

8. When ferment reaches S.G. 1.040 (usually 3-5 days), siphon wine off

into glass jug secondary. Attach airlock.

9. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

10. Syphon again in two months and again, if necessary, before bottling.

11. Allow the wine to age.

To sweeten, add 1/2 tsp. stabilizer (Potassium Sorbate) and stir. Then, add

1/4 lb. of dissolved sugar per gallon.

 

Rice Wine "Saki"

Makes one gallon.

Ingredients:

2-1/2 lbs. Rice 7 Pints Water

2-1/2 lbs. Sugar 1/2 pt Red Grape Concetrate3 tsp Acid Blend 3/4 tsp Yeast Energizer

1 Pkg Sherry Yeast 1 Campden Tablet

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Use husked or raw rice, rather than polished rice.

2. Wash and coarse crush the rice. Place rice into nylon straining bag

and tie top. Put bag in primary fermenter.

3. Pour hot water over bag.

4. Stir in all other ingredients EXCEPT yeast and energizer. Cover

primary.

5. After 48hrs., add yeast . Cover primary.

6. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to

aid extraction.

7. When ferment reaches S.G. 1.050 (about 2-3days) add another 1/4

lb. dissolved sugar per gallon.

8. When S.G. reaches 1.030 (6-7 days) strain juice from bag. Syphon off

sediment into clean secondary. Attach airlock.

9. At S.G. 1.020 add another 1/4 lb. of dissolved sugar per gallon.

10. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

11. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

 

Strawberry Wine

Makes one gallon.

Ingredients:

3-1/2 lbs. Strawberries (fresh or frozen) 7 Pints Water

2 lbs. Sugar 1 tsp Acid Blend

1/2 tsp Pectic Enzyme 1 Campden, crush

1 Pkg Wine Yeast 1 tsp Yeast Nutrient

1/4 tsp Tannin

Starting S.G. - 1.090-1.095

Keep your acid tester and hydrometer handy. As with all wild fruit the sugarand acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Pick berries when they are fully ripened but not moldy. Remove any

stems, leaves and foreign matter (bugs).

2. Wash and drain the berries using nylon straining bag (or press),

mash and strain juice into primary fermenter. Keeping all pulp in

straining bag, tie top and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hrs., add yeast . Cover primary.

5. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to

aid extraction.

6. When ferment reaches S.G. 1.030 (about 5 days) strain juice from

bag. Syphon off sediment into clean secondary. Attach lock.

7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

8. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

9. Allow the wine to age.

If a slightly sweetened wine is more to your taste, add 1/2 tsp. of stabilizer

and 1/4 cup of dissolved sugar at bottling.

 

Tea Wine

Makes one gallon.

Ingredients:

5 Tbs Instant Tea 7 pints Water

2-1/2 Lb. Honey (or Sugar) 1/2 pt. White Grape Concentrate

1 Campden Tablet, crushed 1 tsp. Yeast Nutrient

1 pkg. Wine Yeast 1 tsp. Acid Blend

Directions:

1. Pour instant tea and honey (or sugar) into primary fermenter.

2. Pour water (hot) into primary fermenter and stir thouroughly.

3. Add remaining ingredients, except yeast. Stir well.

4. Cover primary fermenter.

5. Wait 24 hours, then add yeast and re-cover primary fermenter.

6. Stir daily and check S.G..

7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.

Then syphon juice into glass container and attach airlock.

8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation iscomplete. Syphon juice off sediment into clean glass container. Reattach

airlock.

9. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

10. Allow the wine to age.

 

Tomato Wine

Makes one gallon.

Ingredients:

3-1/2 lbs. Tomatoes 6 Pints Water

1 cup Raisins 1-1/2 cups Sugar

2-1/2 tsp Acid Blend 1/4 Tannin

1 Pkg Wine Yeast 1 tsp Yeast Nutrient

1 Campden, crush

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar

and acid content varies greatly from year to year and even from one

location to another. The recipe above is a general recipe to use which you

may have to adjust.

Directions:

1. Wash tomatoes and remove any portions that are bruised. Cut into

pieces.

2. Place into nylon straining bag. Press, crush and strain juice into

primary fermenter. Keeping all pulp in straining bag, tie top and

place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hrs., add yeast . Cover primary.

5. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to

aid extraction.

6. When ferment reaches S.G. 1.040 (about 5 days) strain juice from

bag. Syphon off sediment into clean secondary. Attach lock.

7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is

complete. Syphon juice off sediment into clean glass container. Reattach

airlock.

8. To aid in clearing, syphon again in 2 months and again, if necessary,

before bottling.

9. Allow the wine to age.

If a slightly sweetened wine is more to your taste, add 1/2 tsp. of stabilizer

and 1/4 cup of dissolved sugar at bottling .