Make your own free website on

Wine making & distilling site

Wine recipes

Here is a fun recipe to try! 
1 gallon of birch sap
2 1/2 lbs. of granulated sugar
1/2 oz. of cirtric acid
1/8 teaspoon of yeast nutrient
1 pack of wine yeast
Use a hydrometer and get your starting specific gravity of 1.085- 1.090,more sugar might have to be added depending on the s.p.
Heat sugar and birch sap in pan and bring to boil.Remove from the heat right away and stir untill all sugar,acid and yeast nutrient is dissolved.When its cooled down add the tannin and pitch the activated yeast.Put in primary fermenter and cover.Stir daily for 8 to 10 days,transfer into secondary and put on airlock.Bulk age for 6 months.Make sure that you check the airlock so it does not dry up.Sweeten if desired and bottle up!!
Maple wine
Same process as above except follow:
1 gallon maple sap
2 1/2 cups sugar
2 oranges or you can use a lemon(sliced)
1 camden tablet if you have it
1 pack of wine yeast
If a sweet wine is wanted rack at 3 weeks,add half cup of sugar of syrup and stir it in gently.Rack every few weeks untill fermentation has stopped and wine clears.Best if you can wait a year,Its hard to wait!
I dont remember where this one came from,but worth a try if nothing else is available!This is for one 5 gallon batch.
40-60 tea bags,depending on how much flavor you want
3 lbs of chopped up raisins
3-4 oranges,chopped up also
2-3 lemons chopped
1 cup of pure cane syrup or maple syrup if you have it!
10 lbs. of sugar
1 lb.of brown sugar
2 tsp acid blend,3 tsp nutrient,1tsp yeat energizer,3 tsp pecitc
and also add a few crushed camden tablets
Add everything except the nutrients and acid first to water bring to boil,allow to cool then add the rest,pitch the yeast and wait till done.Great wine for mixing with others for added flavor.
Here is one of the best recipes!! YUMMY
2 quarts dandelion flowers
3 lbs of sugar
1 pack of yeast
1 lemon and 1 orange
1 gallon of water
Pick the dandelion flowers with the heads only,try and get off all the green.Pour a gallon of boiling water over the dandelions and let cool then add the rest,let ferment for a week or so then rack for a few months,ive drank some of my grandmothers dandelion wine that was over 20 years old and still very very good!!
Another one of my favorites
13 lbs of Rhubarb,cut up into small cubes
5 gallons of water
12 lbs of sugar
5 camden tablets
4-5 cans of white grape juice concentrate
5 tsp of yeast Nutrient
1 pack of wine yeast
add all to water except yeast,wait 24 hours then pitch yeast let ferment till done,rack a few times over the next 3-5 months then bottle.

Apple Cider

  • 4 gallons cider (raw unfiltered )
  • 1/2 lb carapils malt
  • 1 lb brown sugar
  • 3 tsp Yeast nutrient
  • 1 tsp Ground ginger
  • 1 tsp Ground allspice
  • 1 tsp Ground cloves
  • 1 tsp ground nutmeg
  • 3 tsp cinnamon
  • 1 tsp Irish moss
  • Doric ale yeast
  • 3/4 cup Corn sugar (for bottling)

Put carapils malt in a hop bag and place into two gallons of the cider then bring up to 170 degrees F. After 5 minutes remove the grains and sparge with 1/2 gallon of cider. Make a starter with some of the must and set it aside adding the yeast when cool. Add the spices and nutrient and then pour into the primary. Do the same for the remaining cider but do not add spices, nutrient or malt. Add this to the primary. Leave to ferment out. When you are sure that fermentation has finished, add the corn sugar boiled in a little water then bottle. Addition of the sugar when bottling should cause further fermentation thus carbonating the cider.
Grape wine

5 US gallons (19L)

  • 60-75 lbs (27-34 k) grapes
  • 20 drops (1mL) pectic enzyme liquid
  • 1 1/2-2 tsps (9.3-12.4g) potassium metabisulfite powder
  • 1 package (5 g) Red Star Premier Cuvée or Wyeast Bordeaux Yeast
  • 3 tsps (8.8 g) yeast nutrient
  • 3 TBPS (11.1) g Oak-Mor (if you want it with a Oak cure flavor)
1. Sanitize all equipment
2. Crush Grapes removing any bad ones and stems
3. Place in Primary Fermentor, add 20 drops pectic liquid
4. Add 1/2tsp (3.1 g) Potassium Meta powder
5. Let sit overnight
6. Second day test sugar and acid content and adjust as needed
7. Add yeast, yeast nutrient, Oak-Mor and cover loosely with cloth
8. Punch cap down daily that forms for about a week
9. Once SG reaches 1010 press out the remaining pulp (yes on red/black grapes at the start you DO put the grape skins in the primary, they make the Red color) where now you have juice only and transfer this to your secondary fermentator along with 1/2 tsp (3.1 g) more of Potassium Meta. Top Secondary up to within 2-3 inches of top, (save any juice you have left you will need it later) and top this of with a airlock.
10. Let ferment dry, about 4 weeks.
11. Rack wine from this point on monthly or as the lees (yeast) form in the bottom until 100% clear and no more lees drop to the bottom. Once that has been reached (about 6months) you can bottle. Best if aged 1 year

Blackberry Wine

  • 3 lb blackberries
  • 2 1/4 lb sugar
  • 1 gal boiling water
  • yeast nutrient
  • pectic enzyme
  • yeast

Wash, pick over berries. Crush in pail, pour boiling water over. Stir well, cool to lukewarm, add pectic enzyme per instructions. Leave 24-36 hours, then add yeast and nutrient. Cover well, leave for 4-5 days, stirring daily. Strain, add sugar; stir well so that sugar is all dissolved. Pour into dark fermenting jar, fill to shoulder, fit airlock. Keep the spare liquor in a smaller bottle, also with airlock/cotton wool. When ferment slows down sufficiently for there to be no risk of it foaming through the trap (about 1 week), top it up with the spare wine to the base of the neck, refit the airlock Leave it until it clears, then rack.


Beet Wine

  • 12 medium sized beets
  • 2 qts water
  • 3 lbs of sugar
  • 1 lb raisins
  • 1 tsp yeast nutrient
  • 2 tsp acid blend
  • 1/4 tsp tannin
  • 1 Campden Tablet
  • wine yeast

Wash and quarter beets. Place in nylon straining bag and boil in 2 qts of water until beets are tender (45 min - 1 hr). Place dry ingredients in primary fermentor except yeast. After beets are tender,put bag to primary fermentor and add raisins to the bag . Add enough water to make 1 gal of liquid. Pour this into the primary fermentor and mix thoroughly. Let this mixture stand for 24 hrs. add yeast and cover primary fermentor. Stir daily and lightly press pulp in bag to aid extraction. After 3-5 days siphon into secondary fermentor. When fermentation is complete,in about 3 weeks rack.rack again in about 2 months and again if necessary before bottling.


  • 2 limes
  • 8 to 10 lbs sugar
  • 2 tbl. yeast
  • 2 tsp nutrient
  • 2 campden tables
  • enough water to make 2 gallons

Crush and strain blueberries and limes. Heat juice to boiling point and strain into container. Boil pulp 1/2 hour and strain into container. Add other ingredients. Cover and protect from insects. Stir daily skimming foam from top for 1 week. Let stand for 2 to 4 weeks then siphon into another container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process 2 to 4 times until wine is clear. Bottle and let stand for a couple of months before drinking. This wine may be used immediately upon bottling

Choke Cherry Wine

  • Choke Cherries 6 lb
  • Sugar 2.25 lb
  • Water 1 gallon
  • Sherry Yeast
  • Yeast Nutrient
  • Pectic Enzyme
  • Campden Tablet 1

Mash the cherries in a straining bag taking care not to break the stones. Squeeze the juice into a fermenting vessel and then tie off the bag and place into the fermenter as well. Add all of the ingredients except for the yeast to the fermenter. Stir and leave for 24 hours. Add the yeast, cover and move to a warm place for fermentation to begin. Allow to ferment until the SG of the must is 1.030 then remove the bag containing the crushed cherries. Strain off into a carboy, fit a bung and airlock and leave in a warm place to ferment out. Once fermentation has completed, rack into another carboy and add the crushed campden tablet. Clear and bottle as usual.

Coffee Wine

  • 2 tablespoons inst
  • 1.5 Lbs white sugar
  • 2 tablespoons citric acid
  • water to 1 gallon
  • yeast nutrient and yeast

Put coffee, sugar, acid and nutrient in a bowl and add 4 pts of boiling water -- stir to mix and dissolve -- when cool put in fermenter with yeast and top up to shoulder. After 5 days top up to bottom of neck and ferment out.

Cranberry Wine

  • Cranberries 1 lb
  • Water 1 Gallon
  • Sultanas (minced) 1.5 lb
  • Sugar 2 lb
  • Yeast
  • Yeast Nutrient
  • Citric Acid 0.5 tsp

Place the minced sultanas in a fermenting bin and cover in 2 litres of boiling water. Add the sugar and stir until dissolved. Add the acid and allow to cool. Cover the cranberries with boiling water and crush all of the berries. Pour into the fermenting bin and allow to cool. Once cooled, add the pectic enzyme and stir well. Cover and leave to stand for 24 hours. Add the yeast and nutrient and stir well and then cover and move to a warm place to ferment. After 10 days, strain off into a carboy and fit a bung and airlock and then leave in a warm place to ferment out. Clear and bottle the wine as usual once fermentation has completed.


Cherry Wine (5 gallons)

  • 20# Montmorency Cherries
  • pectic enzyme
  • yeast nutrient
  • 10# sugar
  • yeast(Lalvin 71B-1122)
  • campden tablets

starting specific gravity should be 1.100-1.095 ,acid .65 %
mash cherries and pour over them 30 pints boiling water.when cooled to 100 deg add pectic enzyme and 5 crushed campden tablets. leave soak 48 hours.check acid and adjust if necessary. add yeast nutrient.check specific gravity and add sugar to bring it to 1.100-1.095. add yeast.let ferment until S.G. is .999. rack. add 5 crushed campden tablets.then rack again in a months time.let clear.before bottling sweeten to taste using sugar syrup
Sugar syrup-2cups sugar to 1 cup water,boil for 15 minutes. add 1 to 2 grams Sorbistat-k per gallon to prevent renewed fermentation

Crab Apple Wine

  • 4 lb crab apples
  • 1 gal water
  • 1 lb raisins
  • 2 lb sugar
  • 1/2 tsp acid blend
  • 1/2 tsp yeast nutrient
  • 1 campden tablet
  • wine yeast

starting specific gravity should be 1095-1100, acid 60%
chop apples and raisins and put all ingredients in primary fermentor except yeast.stir to dissolve sugar.cover and let cool.add yeast. stir daily.ferment for 5 to 6 days, or until specific gravity is 1.040 strain out fruit pulp and press.siphon into secondary fermentor.rack in 3 weeks then again in 3 months.when clear bottle. age 1 year.

Canned Peach,Apricot,or Nectarine Wine

  • 19 fl oz.canned fruit
  • 1 lb sugar
  • 1/2 lb malt extract
  • 1 tsp citric acid
  • 1/2 tsp tannin
  • 1 gallon water
  • pectic enzyme
  • yeast nutrient
  • yeast

save any syrup .mash the fruit.boil 2 quarts water and dissolve the sugar and malt extract in it,then put mashed fruit in a polythene bucket and pour the boiled mixture over it.allow to cool. add acid,tannin and pectic enzyme. stir well. cover and let sit 24 hrs.pour syrup from cans into fermenting container. add fruit mixture,yeast and up with water. leave for 10 days,stir daily.then strain out into clean container.ferment out as you normally would.

Celery Wine

  • 3 lb celery
  • 2 1/2 lb sugar
  • 1 tbsp citric acid
  • 1 gallon water
  • yeast and nutrient

chop up the celery into small pieces and boil until tender. strain off liquid. stir in sugar and acid.allow to cool. add nutrient and yeast.stir well, keep covered. allow to sit for 4 days, stir it daily.pour into fermenting jar and let ferment out.

Cornmeal Wine

  • 1 1/2 lb yellow cornmeal
  • 2 1/4 lb sugar
  • 2 lemons(juice)
  • 3 oranges(juice)
  • 3 pints grape juice concentrate
  • 1 oz. tararic acid
  • 1/4 oz. ammonium phosphate
  • 1/4 oz. ground rice
  • 2 campden tablets
  • 2 gallons water
  • yeast

mix up all ingredients, then add yeast and set aside to ferment keep covered.let ferment for 30 days, stir once a day. rack then rack again in 30 days, it should now be ready to drink.


  • 4 - 6 lbs elderberries
  • 1/2 lb black raspberries
  • 4 limes
  • 2 apples
  • 2 plums
  • 1 campden tablet
  • 5 tbls yeast
  • 5 tbls nutrient
  • 8 lbs sugar

Extract juice from fruits. Boil pulp for 1/2 hour then strain and add to extracted juice. When lukewarm add other ingredients. Add enough water to make 3 to 4 gallons. Cover and protect from insects. Stir and skim foam and solids daily for 1 week. Let stand for 2 to 4 weeks then siphon into another container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Protect wine from light to keep color bright. Bottle and let stand a couple of months.

Green Gooseberry Wine(one gallon)

  • 5 lb ripe green gooseberries
  • 2 lb sugar
  • 6-7 pints water
  • yeast nutrient
  • yeast
  • pectic enzyme

or a lighter version

  • 2 1/2 lb gooseberries
  • 2 lb sugar
  • 1 campden tablet
  • 1/2 tsp acid blend
  • 1/2 tsp yeast nutrient
  • 1/4 tsp grape tannin
  • 1/2 tsp pectic enzyme
  • 1 gallon water
  • wine yeast
starting specific gravity should be 1.080-1.085,acid .65%

top,tail and wash the berries,put into a large bucket and squeeze by hand until they are pulpy. add the enzyme and water.(for lighter version add campden tablet,let sit 12 hrs,then add the rest of the ingredients except the yeast) allow to stand for 3 days,well covered,stir occasionally. strain then add the sugar(in lighter version this is already done),stirring until it is dissolved. then add the yeast and yeast nutrient. put into fermenting bottle until fermentation has finished.rack then rack again in 6 months. age for 1 year.

Grapefruit Wine

  • Grapefruit 2.25 lb
  • White grape concentrate 1.5 pints
  • Sugar 2.25 lb
  • Water 1 gallon
  • Campden Tablet 1
  • Wine yeast
  • Yeast nutrient

Squeeze the juice from the grapefruit into a fermenting bin and grate in the skins. Pour in the water and grape juice. Crush the campden tablet (as described on it's container) and add to the bin. Leave to stand for twenty four hours. Add the yeast to the fermenting bin and stir well. Leave in a warm place for six to seven days stirring regularly. Strain off the liquid through a sieve into another fermenting bin containing the sugar. Stir to dissolve the sugar and then transfer to a fermenting jar (demijohn) fitting a bung and airlock. Leave to ferment. Once the fermentation has completely finished then the wine can be transferred to bottles and corked. It is ready to drink immediately.

Hop Wine

  • 3 oz. hops
  • 1 oz. ginger(bruised)
  • 2 1/2 lb. sugar
  • 1 orange
  • 1 lemon
  • 1 gallon water
  • yeast and nutrient
  • 1 can(250 ml) grape concentrate

boil the hops and ginger in water for one hour.then strain and pour over sugar,orange and lemon juice. when cool add yeast and nutrient.pour into fermenter.when it is nearly done fermenting add grape juice and 1/2 lb. sugar. let finish fermenting.

Jam Wine

  • 2 1/2 lbs. of any fruit jam
  • 1 lb sugar
  • 100gm grape concentrate
    OR 1/2 lb raisins
  • 1 tbs citric acid
  • 1 tsp pectin enzyme(important wine won't clear without it)
  • 1 tsp grape tannin
  • 1 gallon water

pour boiling water over jam in a plastic bucket (stir) and let cool.add pectin enzyme and acid and leave for 24 hours.add (minced raisins or concentrate),sugar,tannin,yeast and yeast nutrient. stir well.cover and let ferment for 5 days,stirring it once a day.strain the must and put into fermenting jar.when it's finished fermenting. rack then rack again in 6 months,add 1 crushed campden tablet.bottle in about 3 months


Wine Jello

  • 2 or 3 tbsp gelatin
  • 1/2 cup(or more) sugar
  • 1/3 cup orange juice
  • 6 tbs lemon juice
  • 1 cup well flavored wine
  • vegetable coloring if needed

read all directions and adjust ingredients as needed. soak 2 tbs gelatin in 1/4 cup cold water. dissolve it in 3/4 cup boiling water.(NOTE: the proportions of water, fruit juice and wine may be varied. if the wine is not strong, use less water to dissolve the gelatin and increase the amount of wine accordingly. this makes a soft jello of a very good consistency, suitable for serving in sherbert glasses or from a bowl. If a stiff jello is desired for molds, increase the gelatin to 3 tbs.)stir until dissolved 1/2 cup sugar (taste,add additional sugar to suit your tastes) cool ingredients. add 1/3 cup orange juice, 6 tbs lemon juice, and 1 cup wine. add vegetable coloring if it needs color.chill until firm.

Wine Jelly

Yield: approximately 4 eight-ounce jars 2 cups robust wine 3 cups sugar 1 pouch (3 ounces) liquid pectin Wash and sterilize 4 eight-ounce jars. Mix wine and sugar in the top of a double boiler. (If a double boiler is not available, put wine and sugar in a medium saucepan and place into a larger pan partly filled with boiling water.) Stir the mixture occasionally until sugar is dissolved and the wine is very hot. Remove top of double boiler from heat and stir in pectin. Pour the jelly into jars, screw on lids, and process in a hot water bath for 5 min.

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.

Kiwi Wine

  • Kiwi Fruit 2 kg
  • Sugar 1.5 kg
  • Citric Acid 1 tsp
  • Water 1 gallon
  • Tannin 0.5 tsp
  • Yeast
  • Yeast Nutrient

Peel and chop fruit and place in bucket with sugar. Add boiling water and mash fruit. Leave overnight. Add tannin, pectic enzyme, yeast and nutrient. Leave about a week, covered and stirring daily. Strain into demijohn up to shoulder level, and fit air lock. After fermentation is less vigorous, top up with water to neck. Rack off lees at monthly intervals, adding 1 crushed campden tablet after first racking. Leave for about 6 months, adding 1/4 teaspoon potassium sorbate and 1 campden tablet about a week before bottling.

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.

Lemon Wine

  • Lemons 5
  • Sugar 2.25 lb
  • Pectic Enzyme
  • Water 1 gallon
  • Wine yeast
  • Yeast nutrient
  • Campden Tablets 2

Put the sugar, lemon juice and lemon zest (no white pith) in a fermenting bucket. Bring the water to the boil and add to the bucket then stir until the sugar as dissolved. Allow to cool then add the pectic enzyme and a crushed campden tablet. Stir, cover and leave for 24 hours then add the yeast and nutrient. Cover and leave in a warm place for 5 days, stirring daily. Strain into a fermenting jar and fit a bung and airlock. Leave in a warm place to ferment out and then rack and bottle as usual. Lemon wine is best left to age for six months or more before drinking.

Marigold Wine

  • 3 qts marigold flowers(no stalks)
  • 2 1/2 lb sugar
  • 2 lemons
  • 1 gallon water
  • yeast and nutrient

bring water to a boil and dissolve sugar in it, allow to cool.add crushed flowers and the juice and rind of the lemon. be careful to to include the white pith of the lemon. add the yeast and nutrient. cover well and let sit 1 week, stirring twice per day. strain into a fermenting jar. rack when fermentation is complete and wine is clear.bottle and age 6 months.


Mint Wine

  • 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.

Mulberry Wine

  • 4 lbs. Mulberries
  • Half Teaspoon Tannin
  • 1 lb. Raisins, Minced
  • 1 Teaspoon Nutrient
  • 2.75 lbs Sugar
  • 2 Drops Pectinex
  • Campden Tablets
  • 1 Teaspoon Citric Acid
  • About 1 gal. Water
  • 1 Sachet Red Wine Yeast

Wash mulberries and strip from stalks. (this will be tedious, though the riper the fruit, the easier it will be, and you must wear rubber gloves). Put mulberries and raisins in a sterilized 2.5 gal. plastic bucket, add sugar and pour on about 3/4 gal. of boiling water. Stir to dissolve sugar.

When cool, add 1 crushed Campden tablet and stir. Leave covered for 24 hours. Add pectic enzyme and tannic acid (dissolve tannic acid in a little water before adding). After a further 24 hours, add yeast and nutrient and stir well. Keep container covered in a warm place for four days, stirring daily.

Strain into fermenting jar, top up to shoulder of jar with water, fit bung and airlock and store in a temperature-stable environment (preferably about 69F) and allow to ferment or a week or two. Rack when first sediment is thrown. When all fermentation has ceased, add 2 crushed Campden wait 24 hours then bottle.

Oak or Walnut leaf Wine


  • 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.



  • Onions 1/2 lb.
  • Potatoes 1/2 lb.
  • 100% white grape juice concentrate 12 ounces
  • sugar 2 1/4 lb.
  • Pectic enzyme 1 tsp.
  • Acid blend 2 tsp.
  • Yeast nutrient 1 tsp.
  • Campden tablet 1
  • Yeast (Lalvin D-47, or a general purpose yeast)

Wash and peel the onions and potatoes. Chop them and put them in a pot with some water. Boil them until tender, about 15 minutes. Strain into the primary fermenter. Discard the pulp. Boil about 1 quart of water and dissolve the sugar in it. Add this when it is cool enough. Crush the Campden tablet and add to the primary. Add all the other ingredients except the yeast. Make up the volume to 1 gallon with water. Allow the mixture to stand overnight or for 24 hours. The next day, pitch the yeast according to the instructions on the packet, Cover the primary and allow the wine to ferment. Stir it at least once a day. When the primary fermentation is complete, in about 5 days, put the wine into the secondary fermenter, make up the volume with water if necessary Rack as necessary until still and clear. It will probably be at least three months before it is ready for bottling.

Orange concentrate Wine


  • 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 can drink this wine right away, but it improves with age. serve chilled.

Orange Wine


  • Orange Juice (supermarket cartons are fine but make sure they are preservative free)2 pints
  • Sugar 1.5 lb
  • Pectic Enzyme
  • Water 1 gallon
  • Wine yeast
  • Yeast nutrient

Add the orange juice, yeast nutrient and sugar to half of the water and stir until dissolved. Add the rest of the water, the pectic enzyme and the yeast then cover and allow to ferment for two weeks. Rack off the wine to another container and leave until clear. Once clear the wine is ready to drink but improves with time.



  • 2 tsp citrus pectin
  • 10 lbs WHITE SUGAR

15 LBS PEACHES --- crush, cover with water, and let stand overnight. Next day, stir and add 2 tsp citrus pectin (if you have it). Next day, melt 10 lbs WHITE SUGAR AND 4 LBS BROWN SUGAR, then add yeast when lukewarm. Add to peaches with enough water to make 5 gallons. Cover and stir daily, skimming off foam and solids for 1 week. Cover and protect from insects. Let stand 3 to 5 weeks before first siphoning. When siphoning, do not siphon sludge from bottom of container. Repeat stand and siphoning process until wine is clear. Bottle and enjoy.

Pear Wine


  • Pears 4/5 lbs.
  • Sugar 2 lbs.
  • Potassium Sorbate (as directed for your style)
  • Citric Acid
  • Water 1 gallon
  • Pectic Enzyme
  • Wine yeast
  • Yeast nutrient

Chop up the pears and place into a large fermenting bin. Add the sugar and citric acid to the bin and then boil the water and pour in. Stir until the sugar has completely dissolved then leave to cool. Once cool, add the pectic enzyme, stir and leave for 24 hours. Add the yeast and nutrient and then place in a warm place. Stir daily for 5 days then rack off into a carboy and fit a bung and airlock. Rack off for the first time after 3 months. Prior to bottling, add the potassium sorbate to stabilize and prevent additional fermentation.

Pea pod Wine


  • Peapods 4 lb
  • Sugar2 1/4 lb
  • Citric Acid 1 tbs
  • Grape Tannin 1/2 tsp
  • Water 1 gallon
  • Yeast and Nutrient

Wash the pods carefully, and then boil them in water until they are tender, then strain and dissolve the sugar in the warm liquid. Add the yeast, and other ingredients, pour into jar, and fit air lock. Siphon off when fermentation has ceased and the wine begins to clear.

Pineapple Wine


  • Dole Unsweetened Pineapple Juice 4 cans
  • Inverted Sugar 1.5 gallons
  • Lemon Juice 2 tbsp
  • Tea 6 tsp
  • Champagne Yeast
  • Distilled Water 3 gallons

Add all of the ingredients to a fermenting vessel except the inverted sugar. Add only 1/2 gallon of the sugar and fit a bung and airlock and leave in a warm place to ferment out. Repeat this twice more until all of the sugar has been added and fermented. Then rack and bottle in the usual way. this recipe can be complete in 20 days if the temperature is kept at 75 degrees.

Plum Wine


  • Ripe Plums 3 lb (note: can use up to 6 lbs. for higher concentration)
  • Sugar 2 lb
  • Tartaric Acid 1/2 tsp or 1 1/2 tsp Acid Blend
  • Campden Tablet 1
  • Water 1 gallon
  • Wine yeast (Cotes de Blanc works well)
  • 1/2 tsp Yeast nutrient
  • 1 tsp. Pectic Enzyme (check the enzyme you use, this is powder, liquid is different)

Cut the plums in half, remove the stones and try to squeeze the flesh of the plums out without the skins. This is easier with some types of plum than others. Place the fruit in a fermenting bin and mash as much as possible. When the water has cooled thoroughly, add one campden tablet and the pectic enzyme. Cover the container and leave to 24 to 36 hours. Boil half of the sugar and add it to the must. When it has cooled, add the acid, nutrient and yeast then cover the container again. If there are skins in the must, ferment only one or two days on the pulp as the skins are often bitter; otherwise ferment 3-4 days before straining into a fermenting jar (demijohn) adding the rest of the sugar. Fit a bung and airlock and leave in a warm place for a week. After this time, rack off the wine and again after a further two weeks, then ferment out. If a slightly sweeter wine is preferred, add some brown sugar at the end of the fermentation. The amount of sugar will depend on personal taste and the ingredients used.

Pumpkin Wine


  • 9.5 lbs fresh pumpkin (peeled and chopped)
  • 1 lb raisins
  • 6.5 lbs sugar
  • 6 tsp acid blend
  • 10 drops liquid pectic enzyme
  • Yeast
  • 1.5 tsp potassium sorbate

Peel and chop the fleshy part of a pumpkin a 14.5 lb pumpkin yielded 9.5 lbs usable flesh. Chop the flesh into chunks about 1"x1"x0.5" in size. don't use any campden tablets and just mixed the dry yeast into the must. The raisins were chopped and added. Used only about 5 lbs sugar initially, add the rest a little later

Sage Wine


  • 2 lemons
  • 3 ounces dried sage
  • 1 pound light raisins
  • 1 ounce dried mint
  • 1 pound wheat berries
  • 2 1/2 pounds sugar
  • 1 campden tablet (OPTIONAL)
  • 1 packet wine yeast
  • 1 teaspoon yeast nutrient
  • 1 1/2 cups orange juice

Grate the outer rind of the lemons, avoiding the white inner rind, and squeeze the juice from the lemons. Put the sage, raisins, mint, wheat berries, and the rind and juice of the lemons in a 2-gallon container and pour 1 quart of boiling water over the mixture. Cover loosely and let stand for 2 to 3 hours.Boil half the sugar in a quart of water for 2 minutes and add to the liquor. Add a campden tablet, if desired, desired and let sit 24 hours.(well covered) Add yeast and nutrient. Allow to ferment for 10 days,stir daily.Boil remaining sugar in a quart of water, when cool add it.add water to top up to 1 gallon mark. ferment out as usual.

Fresh Rose Hip Wine (5 Gallons)

  • 15 Pounds Fresh Rose hips (more will not hurt)
  • Water to 5 Gals Water (hot)
  • 10 Pounds Sugar (Check Sg- 1095 to start)
  • Pectic Enzyme (Liquid 20 drops)
  • 1 Can Frozen Fruit Punch (100% juice)
  • 5 Teaspoons Acid Blend
  • 2½ Teaspoons Yeast Nutrient
  • 1 tsp Grape Tannin
  • 5 Campden, crushed
  • 1 Package Wine Yeast


With fresh hips, cut off stalks and any foreign matter. In the wild the red hips can be found on the dried stalks even through winter.
1. Wash and drain. Crush or mince. Put in nylon straining bag, tie top, and place in primary.
2. Pour over hot water and stir in all other ingredients EXCEPT yeast. Cover primary.
3. After 24 hours, add yeast. Cover primary.
4. Stir daily, check Specific Gravity, and press pulp lightly to aid juice extraction.
5. When ferment reaches S.G. of 1.040 (about 3 to 5 days) strain juice from bag. Siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock.
6. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean 5 gallon glass carboy secondary. Reattach airlock.
7. To aid clearing siphon again in 2 months and again if necessary before bottling

To bring out the full flavors in this wine it is best after it has aged for at least 2 years. A young Rose hip wine will lack in taste, aroma and body..... Be Patient and you will not regret it.

NOTE: To sweeten wine, at bottling add 2½ tsp. Stabilizer, then stir in 1¼ to 2½ lbs. dissolved sugar per 5 gallons.

Strawberry Wine

  • 9 lbs strawberries
  • 2 limes
  • 8 lbs. sugar
  • 5 tsp lemon juice
  • 5 bags tea (steep in 1 cup water then strain until clear)
  • 3 to 5 gallons water
  • 5 tbl. yeast
  • 5 tsp nutrient

Grind strawberries and limes, add sugar and let stand 24 to 36 hours. Strain then add rest of ingredients. Run water through pulp and add to above. Add enough water to fill 5 gallon container. Cover loosely protecting from insects and stir daily for 1 week. Skim off any foam or solids daily before stirring. Let stand another 2 to 4 weeks, then siphon and strain into another container. When siphoning, do not siphon sludge from bottom of container. Let stand again and repeat siphoning process 2 to 4 times until wine is clear. Bottle and let stand for at least 3 months for best flavor. This wine may be used immediately when bottled

Welch's Frozen Concentrate Wine

1 Gal Batch, adjust as required

  • 2 cans (11.5 oz) Welch's 100% frozen grape concentrate
  • 1-1/4 lbs granulated sugar
  • 2 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • water to make 1 gallon
  • wine yeast

As with ALL recipe's the canned or fresh ingredients you use will differ in there sugar content so you MUST check starting SG before adding sugar amounts listed. The goal is a starting SG of 1090 for alcohol content of 12%-13%. Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles

These recipes are some of ours and some from the Internet, some have been used some have not been. I do not claim any right to the origin of any of the recipes.





Live free or die trying!

Live to ride Ride to live

The BEST on the net!