56 homemade wine recipes - how to make winehow-to-make-wine.net/recipes/56recipes.pdf · 56...

56 Homemade Wine Recipes

From the Winemaker Secrets Inner Circle Library Congratulations! You now have 56 Homemade Wine Recipes at your fingertips. Before you begin, it is highly recommended that you join the Winemaker Secrets Inner Circle. You want to make sure you have everything set up correctly and make sure your acid, sugar, and other elements are balanced correctly. Home winemaking is one of the fastest growing hobbies in the world. As home hobbyists become more adept at creating finer wines, the amount of information available has skyrocketed. Just 5 years ago, all you could find for information was “throw in some yeast and wait”. Now, home winemakers can check acid content, sugar content, tannins, and more. Now, YOU can make excellent, award winning wines from home. If you haven’t already, hop on over to www.How-To-Make-Wine.net and give it a quick read. Now – here are your 56 Homemade Wine Recipes!

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56 Homemade Wine Recipes!

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 re-attach 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*



Directions:








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*



Directions:








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 anti-oxidant. 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. Re-attach 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


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 anti-

oxidant. 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.




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


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.




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


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




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


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.







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


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


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


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


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 re-attach 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


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


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


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



Pear 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


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.





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



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.




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



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.





Plum 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


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.






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


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.






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


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


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.





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


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.





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


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



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 Concetrate

3 tsp Acid Blend 3/4 tsp Yeast Energizer 1 Pkg Sherry Yeast 1 Campden Tablet


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



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 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 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.








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.





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


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.








Watermelon Wine Makes one gallon.

Ingredients:

2 qts. Watermelon Juice 2 qts. Water 1-1/2 lbs. Sugar 2-1/2 tsp. Acid Blend 1/8 tsp. Tannin 1 tsp. Yeast Nutrient 1 pkg. Yeast 1 Campden Tablet, crushed


Starting S.G. 1.085

Directions:

1. Cut melons into quarters, removing all rind parts entirely and discarding all seeds. Cut the remaining "meat" of the melons into cubes.

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



White-currant Wine Makes one gallon.

Ingredients:

2-1/4lbs. White-currants 7 Pints Water 2-1/2 lbs. Sugar 1 Campden, crush 1/2 tsp Pectic Enzyme 1/4 tsp Yeast Nutrient 1 Pkg Wine Yeast

Starting S.G. 1.090-1.095, Acid .65%


Directions:

1. Pick currants 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. Boil the water and add the sugar to the boiling water. When the sugar is dissolved, pour the boiling water on the currants in the primary fermentor.

4. When the temperature of the must is around 100 degrees, stir in all other ingredients EXCEPT yeast. Cover primary.

5. After 24 hrs., add yeast . Cover primary. 6. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to


bag. Syphon off sediment into clean secondary. Attach lock. 8. When S.G. reaches 1.000 (usually about 3 months), fermentation is




Jalapeno Wine Here's a recipe I'm not sure if I would ever try. It sounds interesting but given my history with hot peppers, I'm not sure if it is worth another stay in the hospital.

Jalapeno Wine

• Jalapeno Peppers 0.75 lb • Raisins 0.75 lb • Sugar 1.5 lbs • Water 1 gallon • Yeast • Yeast Nutrient

Chop the raisins and the peppers. Pour boiling water over them and add sugar. Add the yeast and nutrient and stir well. Cover and leave somewhere warm to ferment. After two to three weeks siphon into secondary, leaving the sludge behind. Continue fermenting until dry. Rack again and leave to clear before bottling Basil Wine

• 1 cup basil leaves, loosely packed • 2 11-oz cans frozen 100% white grape concentrate • 14 oz granulated sugar (to specific gravity of 1.085) • Water to make one gallon

• 2-1/2 tsp acid blend • 1 Campden tablet, finely crushed and dissolved in 1/4 cup

water • 1/4 tsp tannin • 1-1/4 tsp yeast nutrient • 1 pkt Champagne wine yeast

Wash fresh basil leaves and place in nylon straining bag and tie closed. Put all other ingredients except yeast in primary and stir well to dissolve. Cover primary and set aside 6-8 hours.

Add nylon straining bag, activated yeast, recover primary, and set aside for 5 days. Taste and remove bag and discard leaves if basil flavor is sufficient. If not, leave bag in an extra day.

Recover primary until s.g. drops to 1.015. Transfer liquid to secondary, top up if required and fit airlock. Ferment to dryness, then rack, top up and refit airlock.

Repeat every 30 days until wine clears and no new sediments form during a 30-day period.

Stabilize and sweeten to taste if desired (if sweetened, wait three weeks for any renewed fermentation to begin) and rack into bottles. Age 3 months before tasting. Serve chilled.

Garlic Wine

Wine Recipe of The Week

Here's one recipe that I would love to try. I can just taste this along with basil on some shrimp or chicken. 12 large garlic bulbs 12 ounces (360 ml) apple juice concentrate Juice of 1 lemon 2 teaspoons (10 g) lemon zest 1 Campden tablet (optional) 1 package (5-7 g) Montrachet wine yeast 1 teaspoon (5 g) pectic enzyme 1 teaspoon (5 g) yeast nutrient 1 1/2 cups (360 ml) orange juice, at room temperature 1/4 teaspoon (1.25 g) tannin To make: 1. Divide garlic into two piles, one with 8 heads and the other with 4 heads. Separate and peel garlic cloves, discarding any with brown spots. Wrap the cloves from 4 garlic heads in a piece of aluminum foil and seal tightly. Bake in a 350-degrees F (177-degrees C) oven for 2 hours to caramelize the sugars. 2. Place the baked garlic and the cloves from the remaining 8 heads of garlic in a large pot with 2 quarts (1.9 L) of water. Boil for 45 minutes, replacing the evaporated water as needed. Strain out the cloves and return the garlic water to the pot. Add the apple

juice concentrate and boil for 5 minutes. Remove from heat and stir in lemon juice and lemon zest. Let cool for 1 hour. Strain out the zest and transfer liquid to a 1-gallon (3.8 L) plastic bucket. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. 3. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. 4. Add the tannin and let the mixture sit, loosely covered, for seven days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, topping off with water if necessary. Let the mixture ferment for three to four months, racking as needed to clear. Bottle, cork, and cellar the wine. 5. Wait six months before using this wine to make wonderful meat marinades. Yield: 1 gallon (3.8 L) Ginger Wine Recipe I had the most tasteful wine last evening at our monthly winemaking club. The one guy loves making country wines and brought in a bottle of ginger wine for use to try. I must say, it tasted a lot like ginger ale, but without the fizz and with a little kick. His recipe was a not as extensive as the one listed below, but the results were excellent. Most of the ingredients can be purchased at your local grocery store and might be worth a try.

• 7-1/2 pts unsweetened white grape juice (from concentrate) Make sure it has no preservatives.

• 1/2 lb chopped or minced golden raisins • 2 oz ginger root • 2 lbs granulated sugar • 1/2 tsp acid blend • 1/4 tsp grape tannin

• 1 tsp yeast nutrient • 1 pkt Champagne wine yeast

Mix up the grape juice and dissolve the sugar into it in the primary fermentation vessel.

Shred the ginger and add it and the chopped or minced raisins to the primary.

Add acid blend, tannin and yeast nutrient to must and stir well to dissolve.

Sprinkle dry yeast on top of must (do not stir) and cover primary with sterilized cloth.

After two days, stir twice daily until specific gravity drops to 1.020.

Pour must through nylon straining bag (to collect solids) into secondary and squeeze bag to extract all juice.

Discard solids and fit airlock to secondary.

Rack after 30 days, top up and reattach airlock.

Ferment to absolute dryness (about 2 more months), stabilize, sweeten to taste, wait 10 additional days, and rack into bottles.

May drink immediately, but will improve with 6 months aging. This wine may be served as is or blended with other wines lacking in interest

Lime Wine

2 dozen limes

1lb raisins, chopped

4lbs sugar

1 gallon water

1 tsp yeast nutrient

wine yeast

Peel limes and set aside. Place peels in fermentor. Dissolve sugar in 2 quarts boiling water; pour over peelings and let stand for 24 hours. Squeeze limes. Combine remaining 2 quarts water with raisins and lime juice. Squeeze limes in a separate container. Strain peel-water mixture into raisins and lime juice mixture and discard the peels; add yeast and nutrient, and put entire mixture into fermentor. Ferment for 2 weeks, stirring daily. Strain and pour into secondary fermentor. Age for at least 8 months. Universal Wine Recipes Here are the steps needed to make wine using the universal wine recipe method. All the recipes are designed to make a 1 gallon batch. These recipes are great whenever you get dumped with a bunch of fruit from a friend or neighbor. I intended to post about 10 more of these recipes over the next few days and will include them in the wine recipe section at the end of the month. 1. Grab your primary fermenter, clean and sterilize it. 2. Prepare the fruit as indicated. 3. Mix all the ingredients, crushing the Campden tablets before adding them. Make sure that the sugar is dissolved. Cover and let it be for 1 day. 4. Add the yeast. 5. Cover and let ferment for about 4 - 7 days. Make sure that you stir twice a day to punch down the cap.

6. After the primary fermentation, strain, and place into a secondary fermenter. Rack as needed until the wine is clear. 7. Bottle and enjoy your wine. Sweet Mead Ingredients: (for 1 gallon)

• 5 pounds, Honey • 1 teaspoon, Citric Acid • 1/4 pint, Strong Tea • 1 package, Champagne Yeast • Yeast Nutrient

Procedure: Boil 1 quart of water, honey and citric acid for seven minutes. Then the add the tea and boil for five more minutes. The mixture was then added to 48 FL. oz. of cold water in the one gallon jug. The wort was then cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment for four months.

Orange Concentrate Wine Makes 1 gallon

• one 12 oz. can 100% pure orange juice concentrate • 1 1/2 lb sugar • 1 tsp tartic acid • 1 tsp pectic enzyme • 1/4 tsp tannin • 1 gallon water • wine yeast and nutrient

Add orange juice,sugar and nutrient to 4 pints of water.

Stir to dissolve. Dissolve tannin in a small amount of boiling water and add. Top up with 7 pints of water,leaving lots of space in your fermenting jar. Add pectic enzyme and yeast. Let ferment 1 week. Top up to full gallon. Let ferment until finished. You can drink this wine right away, but it improves with age. Serve chilled. Mint Wine

Since I grow mint, I've been wanting to try this recipe for the past couple years. Just could never find the time. Maybe this summer.

4 cups fresh mint

2 pounds honey

pectic enzyme (opt)

zest & juice of 2 lemons for acid (opt)

champagne yeast

Steep mint in 3 qts boiled water. Add honey- stir til honey dissolves. Add pectic enzyme & lemons. Let sit over night with tight cover. Strain into gallon jug. Pitch yeast. Add airlock. Rack after 2 weeks. Then Rack every three months until clear. Bottle. Red Clover Wine

Red clover wine can be made with either fresh or dried red clover flowers. Pick the clover flowers early in the morning, but after any

dew from the early morning pre-dawn has evaporated. After picking, remove the stems and wash the flowerheads well. You can pick more flowers than needed and dry them for future use. To dry, lay them on a cookie sheet and let the pilot from your gas oven dry them. Turn every 2-3 hours until absolutely dry. If you don't have a gas oven, you'll have to use a dehydrator. When dried, measure 2-1/2 ounces by weight and seal these in a ZipLoc bag for later use to make one gallon of wine. Use recipes below, substituting dried flowers for fresh.

RED CLOVER WINE

• 1 qt fresh red clover flowers • 1 pint white grape juice (reconstituted from concentrate) • 2-1/4 lb finely granulated sugar • 2 tsp acid blend • 1 tsp yeast nutrient • 1/4 tsp tannin • water to one gallon • wine yeast

Bring 1/2 gallon water to boil and dissolve sugar in it. Destem and wash the flowers and put in primary. Pour boiling water over flowers and add grape juice, acid blend, tannin, yeast nutrient, and water to bring up to one gallon total liquid. When lukewarm, add yeast. Knock down cap 2-3 times daily. After 7 days, strain liquor into secondary and fit airlock. Rack after 60 days, top up, refit airlock and set aside 4 months. Wine should be clear. Stabilize, wait 10 days, rack, sweeten to taste, and bottle. Wait 6 months before tasting. [Adapted recipe from W.H.T. Tayleur's The Penguin Book of Home Brewing & Wine-Making

Oak Leaf Wine

Here is a strange one. Oak leaf wine? I wonder if you can use maple leafs? This will be one to try this summer.

• 1 gallon oak or walnut leaves • 2 lb sugar • 2 tsp citric acid • 1 gallon water • yeast and nutrient

bring 6 pints of water to boil and dissolve the sugar in it.when sugar is fully dissolved pour ,still boiling, over leaves. let sit overnight and the next day strain into a fermenting jar. add citric acid,nutrient and yeast.shake well. top up with cold water. let it ferment until finished. rack when clear and again in 2 months. Sweet Wheat Wine

Fifth in the Series

"This wine is light and lively with hints of citrus and a nice, vinous character. The wheat supplies nutrients and sugars to enhance the fermentation process." Makes 1 gallon 3/4 pound wheat berries

1 pound raisins or 1 pint white grape juice concentrate 2 1/2 pounds brown sugar 1 Campden tablet 1 package wine yeast 1 teaspoon pectic enzyme 1 teaspoon yeast nutrient 1 1/2 cups orange juice at room temperature 1 ounce citric acid Soak the wheat berries overnight in 1/2 quart of water to soften them. Mince the wheat berries and raisins and transfer to a 2 gallon fermenter. Bring 2 quarts of water to a boil, pour it over the wheat-raisin mixture, add the brown sugar, and let cool. Add a Campden tablet and let sit, well covered, for 24 hours. In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly, then add to the must. Add the citric acid; then let the mixture sit, loosely covered, for ten days, stirring daily. Rack the mixture to a 2 gallon airlocked fermenter and allow it to ferment to completion. When fermentation stops, bottle, cork and cellar the wine. Wait at least six months before sampling.

Cornmeal Wine

Fourth in the Series

"Cornmeal wine is initially a bit slower to ferment than many other wines, so be patient with it. Once the fermentation gets going, it makes a good dry wine." Makes 1 gallon. 2 lemons 3 oranges 1 1/2 pounds cornmeal 2 1/4 pounds sugar 3 pints grape juice concentrate 1/4 ounce ground rice 1 Campden tablet 1 package wine yeast 1 teaspoon yeast nutrient 1 1/2 cups orange juice at room temperature 1 teaspoon pectic enzyme Grate the outer rinds of the oranges and lemons, discard the solids and the white outer rind. Squeeze the juice from the oranges and lemons into a 2 gallon plastic container. Add the grated rind to the container, along with the cornmeal, sugar, grape juice concentrate and rice. Add enough water to make 1 gallon. Add Campden tablet and let mixture sit, well covered, for 24 hours.

In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and 1 1/2 cups orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add to the must. Add the pectic enzyme. Let the mixture sit for 30 days, loosely covered. Strain out the solids, transfer the liquid intoa 1 gallon airlocked fermenter and allow to ferment for 30 days. When fermentation is complete, bottle the wine, cork it and store in a cool cellar. Wait at least six months before opening the first bottle.

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