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FRUIT WINE RECIPES
 
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FRUIT WINE

ONE GALLON RECIPES

 

FRUIT AMOUNT SUGAR WATER YEAST NUTRIENT ACID TANNIN PECTIC ENZYME CAMPDEN TABLETS SPECIAL AGING
Apple 15# or 1gallon juice 1# 4 pts 1 tsp. nutrient 1 1/2 tsp. (acid blend) 1/4 tsp. yes 1 1 tsp. ascorbic acid (vita. C) after 4 weeks 1 yr.
Apple (spiced) 8 # or 2 qt. juice 1; 1/2 cup raisins; 3/4 oz cloves; 1/2 oz mashed ginger root 2 1/2 # 4 pts 1/2 tsp. nutrient 1 tsp. (acid blend) 1/4 tsp. yes 1 1 tsp. ascorbic acid (vita. C) afte 4 weeks 1 yr.
Apricot 2 1/2 # apricots (or peaches) 2# 7 pts 1/2 tsp. nutrient 1 1/2 tsp. (acid blend) 1/4 tsp. yes 1 6 months
Banana 3# fresh banana or 8 oz. dried (boiled 30 min.-throw pulp away); 1 1/2 cup raisins 2 1/4# 7 pts 1 tsp. nutrient 3  tsp. (acid blend) 1/4 tsp. none none 6 months
Blackberry 4# Blackberries 2 1/4# 7 pts 1 tsp. nutrient 1/2 tsp. (acid blend) none yes 1 6 months
FRUIT AMOUNT SUGAR WATER YEAST NUTRIENT ACID TANNIN PECTIC ENZYME CAMPDEN TABLETS SPECIAL AGING
Blueberry 2# blueberry; 1# raisins 2# 7 pts 1/2 tsp. 1 1/2 tsp. (acid blend) none yes 1 add 1/2 tsp. stabilizer 6 months
Cherry 6# cherries 2 3/4# 7 pts 1 tsp. 2 tsp. (acid blend) 1/4 tsp. yes 1 6 months
Cranberry 3 # cranberries; 1# raisins 1 3/4# 2 qt. 1 tsp. 1 tsp. (acid blend) none yes 1 6 months
Elderberry (fresh) 3# elderberries 2 1/4# 7 pts 1 tsp. 1 tsp. (acid blend) none none 1 1/4 oz oak chips per gallon for that "aged-in-oak" flavor 6 months
Elderberry (dried) 5 oz dried elderberries; 1# raisins 2 1/4# 1 gallon 1 tsp. nutrient 1 1/2 tsp. (acid blend) none yes 1 1/4 oz oak chips per gallon for that "aged-in-oak" flavor 6 months
FRUIT AMOUNT SUGAR WATER YEAST NUTRIENT ACID TANNIN PECTIC ENZYME CAMPDEN TABLETS SPECIAL AGING
Gooseberry 2 1/2# gooseberries 2 1/4# 7 pts 1 tsp. nutrient none none if needed 1 6 months
Wild Grapes 6# wild grapes 2# 6 pts 1 tsp. nutrient none none yes 1 6 months
Peaches 2 1/2 # 2# 7 pts. 1 tsp. 1 1/2 tsp. (acid blend) 1/4 tsp. yes 1 6 months
Plums 3# 2 1/2 # 7 pts. 1/2 tsp. 1 1/2 tsp. (acid blend) 1/4 tsp. yes 1 6 m - 1yr.
Pineapple 3 pts pineapple juice unsweetened 2# 5 pts none 1/2 tsp. 1/4 tsp. yes 1 preferable as a semi-sweet wine 6 m - 1yr.
Raspberry 2 1/2 - 3# 2 # 7 pts. 1 tsp. 1/2 tsp. (acid blend) 1/4 tsp. yes 1 6 m - 1yr.
Watermelon 2 qt. watermelon juice 1 1/2# 2 qt. 1 tsp. 2 1/2 tsp. (acid blend) 1/8 tsp. none 1 this wine is yellow in color, not red. 6 months
FRUIT AMOUNT SUGAR WATER YEAST NUTRIENT ACID TANNIN PECTIC ENZYME CAMPDEN TABLETS SPECIAL AGING

GENERAL INSTRUCTIONS

  1. WASH FRUIT, REMOVE STONES AND BRUISED PARTS.
  2. WEIGH/MEASURE FRUIT
  3. CHOP, SMASH, OR CRUSH FRUIT AND STRAIN INTO PRIMARY FERMENTOR
  4. KEEP ALL PULP IN STRAINING BAG, TIE AND PUT INTO FERMENTOR.
  5. STIR IN ALL OTHER INGREDIENTS EXCEPT FOR YEAST
  6. ACID pH SHOULD BE ABOUT 3.0-3.4.  ADD MORE ACID TO LOWER pH IF NEEDED.
  7. COVER PRIMARY WITH A CLEAN CLOTH TO ALLOW CAMPDEN TABLET SO2 TO EVAPORATE.
  8. 24 HOURS AFTER CAMPDEN TABLET ADDITION, REHYDRATE YEAST IN WARM WATER FOR 5 MINUTES,  AND PUT INTO FERMENTOR
  9. PUT COVER ON FERMENTOR.
  10. STIR DAILY AND AGITATE PULP BAG
  11. AFTER 5 DAYS, REMOVE PULP BAG (STRAINING LIGHTLY) AND SIPHON WINE OFF SEDIMENT AND INTO GLASS SECONDARY
  12. TOP OFF TO NECK OF FERMENTOR WITH WATER
  13. ATTACH AIRLOCK
  14. AFTER FERMENTATION (ABOUT 3 WEEKS AND A SPECIFIC GRAVITY OF 1.000) SIPHON OFF SEDIMENT AND INTO CLEAN GLASS SECONDARY AND TOP OFF WITH WATER TO MINIMIZE HEAD SPACE
  15. SIPHON AGAIN IN ABOUT 2 MONTHS AND TOP OFF.
  16. IF YOU DESIRE A SWEETER WINE, YOU ADD POTASIUM SORBATE AND SWEETEN TO TASTE.
  17. SOAK CORKS IN CAMPDEN TABLET WATER FOR 24 HOURS AND BOTTLE.