Wine Making Recipes

WINEMAKING RECIPES

ALMOND WINE (1)

1-1/2 oz. bitter almonds

1 lb. raisins

3 lb. granulated sugar

1 gallon water

2 lemons

Yeast and nutrient

Mince the almonds and raisins, then boil gently in 1 gallon water for an hour. Strain

the liquor onto the sugar in primary fermentation vessel, stirring until dissolved, then

add enough water to restore 1 gallon. Add lemon zest and juice and allow to cool to

70 degrees. Add yeast and nutrient, cover, and stir twice a day for 10 days. Strain

through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days,

then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1

year. [Adapted from C.J.J. Berry's First Steps in Winemaking]

ALMOND WINE (2)

2 oz. mixed sweet/bitter almonds

1 lb. raisins

2-1/2 lb. granulated sugar

1 gallon water

3 lemons

Yeast and nutrient

Chop or mince the almonds and raisins, place in grain-bag with lemon zest, then boil

gently in 1 gallon water for an hour, adding sugar and stirring to dissolve near the end.

Allow to cool to 70 degrees. Remove grain-bag, squeezing firmly to extract liquor

into primary fermentation vessel. Add water to restore 1 gallon. Add lemon juice,

yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh

sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6

weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year. [Adapted from

C.J.J. Berry's 130 New Winemaking Recipes]

APPLE WINE (1) [Heavy bodied]

24 lb. windfall apples, mixed varieties*

3-6 lb. granulated sugar

1 gallon water

1 tsp. pectin enzyme

Sauterne wine yeast and nutrient

Chop the apples into small pieces, put into primary fermentation vessel, add the pectin

enzyme and water and cover the mixture. The water will not cover the apples, so stir

several times a day to bring bottom apples to the top. After 24 hours, add the yeast

and nutrient. Keep covered (a bath towel held fast with a large rubber band works

well if the primary fermentation vessel doesn't have a lid) and in a warm place for 7-

10 days. When the vigorous fermentation of the pulp subsides, strain the juice from

the pulp and set aside, then press the juice from the pulp and add to the set-aside

liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into carboy or gallon

secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60

days, then rack again and bottle. Allow six months before tasting, one year for best

results. [Adapted from C.J.J. Berry's First Steps in Winemaking]

*For this and all apple wine recipes, unless varieties are specified, the more acid and

sour varieties are preferred and the sweeter eating varieties are to be avoided.

APPLE WINE (2) [Medium bodied]

12 lb. windfall apples, mixed varieties

3 lb granulated sugar

1 gallon water



Quarter the apples and run them through a mincer. Bring pulp to simmer in 1 gallon

water, holding simmer for 15 minutes. Strain juice onto the sugar in primary

fermentation vessel, stirring well to dissolve, then reintroduce the strained pulp and,

when cool, the pectin enzyme, stirring well. Cover, set in a warm place for 24 hours,

then add yeast and nutrient, cover, and set in a warm place for four days, stirring

twice daily. Strain pulp and pour liquor into secondary fermentation vessel and fit

with airlock. Rack when clear and fermentation has ceased. Rack again in 30 days and

again in another 30 days, then bottle. Allow one year to age. [Adapted from C.J.J.

Berry's 130 New Winemaking Recipes]

APPLE WINE (3) [Light bodied]

6 lb. windfall apples, mixed varieties

1/2 lb. chopped golden raisins


1 lemon

1/2 tsp. pectin enzyme

yeast and nutrient

Chop the apples into small pieces and bring to simmer in 1 gallon water, holding

simmer for 15 minutes. Strain liquid onto the sugar in V, adding the zest of the lemon

and stirring well to blend. When nearly cool, add lemon juice and pectin enzyme, stir

well, cover, and set in warm place for 24 hours. Add yeast and nutrient, again stir

well, cover again, and set in warm place for an additional 24 hours. Strain again into

secondary fermentation vessel and fit with airlock. Rack after 30 days, add chopped

raisins, and allow to ferment under airlock for six months. Rack and bottle. Taste after

six months, or allow one year to mature.[Adapted from C.J.J. Berry's First Steps in

Winemaking]

APPLE WINE (4) [Heavy bodied]

1 gallon pure apple juice (no preservatives)


1-1/2 tsp. acid blend


1/4 tsp tannin

1 crushed Campden tablet

Champagne yeast and nutrient

Put juice, sugar, crushed Campden tablet, pectin enzyme, acid blend, and tannin into

primary fermentation vessel. Stir vigorously to dissolve solids and cover. After 24

hours, add yeast and nutrient and cover. Stir daily. When S.G. reaches 1.040 (3-5

days), rack into secondary fermentation vessel and fit airlock. Rack again after 30

days and again after two months. When wine is clear, rack again and bottle. Taste

after six months. [Adapted from Raymond Massaccesi's Winemaker's Recipe

Handbook]

APPLE WINE (5) [Spiced]

12 lb. mixed Fuji and Gala apples

1 lb. chopped golden raisins

2-1/2 lb granulated sugar

1 gallon water

1 oz. cloves

2 3-inch cinnamon sticks, broken into pieces

1 oz. shredded ginger root

1 tsp. acid blend



Sauterne or Champagne wine yeast and nutrient

Quarter the apples and run them through a mincer. Put in primary fermentation vessel

with all ingredients except yeast and nutrient, cover, and set in warm place for 24

hours. Add yeast and nutrient, stir, and cover for four days, stirring twice daily. Strain

liquor into secondary fermentation vessel and fit airlock. Rack after 30 days and again

after two months. When clear, rack again and bottle. Taste after six months, but allow

one year for maturity. [Adapted from recipe obtained from Texas apple grower]

APPLE AND BANANA DRY SHERRY

2 lb. apples

1 lb. bananas


1 pt. white grape concentrate

1 oz. gypsum

1/2 oz. cream of tartar

1/2 oz. pectin enzyme

1/4 tsp. tannic acid

1 gallon water

Sherry wine yeast and nutrient

Before beginning, core and chop apples and dissolve sugar in 1-1/2 cups boiling

water. Allow to cool and store in jar for future use. Slice bananas with skins and boil

in 4 pt. water for 30 minutes. Put apple pieces in primary fermentation vessel and

strain liquid from bananas over apples. Add grape concentrate, cover, and allow to

cool. When cool, add gypsum, cream of tartar, pectin enzyme, tannic acid, activated

yeast, and nutrient, stirring well. Cover and allow to ferment three days, stirring twice

daily. Strain off apples, add 1/2 cup sugar syrup, and continue fermentation. Add 1/2

cup sugar syrup each day until all has been used, then add sufficient water to bring to

one gallon. When fermentation is complete (additional 10-14 days), rack into large

enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air

above wine. Plug opening with cotton. Normally, that is the only racking in sherry

production, but if pulp particles appear in sediment, rack again after two weeks and

plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.)

place and leave undisturbed. Flora may form in 3-4 weeks or as late as 4 months. If

flora forms, leave undisturbed until all flora has sunk to bottom. Carefully siphon off

lees through double layer of fine muslin into bottles. If flora does not form, allow to

sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white

grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up

to one gallon, and then bottle. Allow two or more years to mature. [Adapted from

Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]

APPLE, PARSNIP, BANANA AND FIG SWEET SHERRY

4 lb. apples

1-3/4 lb. parsnips

1 lb. bananas

1 lb. figs




1/4 tsp. tartaric acid

1 gallon water


Before beginning, scrub and chop parsnips, slice bananas (throw away skins), core

and slice apples, and wash figs, removing stems. Dissolve sugar in 1-1/2 cups boiling

water, allow to cool, and store in jar for future use. Boil the parsnips in 6 pt. for 10

minutes. Strain off pulp and boil bananas in same water for 30 minutes. Put apple

slices and figs in primary fermentation vessel and strain liquid from bananas over

apples and figs. Add tartaric acid, nutrient, and half the sugar syrup. Cover and allow

to cool, adding pectin enzyme and activated yeast. Cover and allow to ferment five

days, stirring daily. Strain liquor carefully through fine nylon sieve and add the grape

concentrate. After further 10 days, add 1/2 cup sugar syrup and repeat every three

days until all has been added. Add sufficient water to bring to one gallon. When

fermentation is complete (additional 10-14 days), rack into large enough secondary

fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug

opening with cotton. Normally, that is the only racking in sherry production, but if

pulp particles appear in sediment, rack again after two weeks and plug again with

cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave

undisturbed. Flora may form in 3-4 weeks or as late as 4 months. Flora should not

form, but if it does, leave undisturbed until all flora has sunk to bottom. Carefully

siphon off lees through double layer of fine muslin into bottles. If flora does not form,

allow to sit six months, carefully siphon into clean gallon bottle, sweeten with

sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup

water) to top up to one gallon, and then bottle. Allow at least four years to mature.

[Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]

APPLE, PARSNIP AND RAISIN DRY SHERRY

2 lb. apples

1 lb. parsnips

1 lb. golden raisins


1 oz. gypsum



1/2 oz. tartaric acid

1 gallon water


Before beginning, core and slice apples, scrub and chop parsnips, chop raisins.

Dissolve sugar in 2 cups boiling water. Allow sugar syrup to cool and store in jar for

future use. Boil parsnips in 5 pt. water for 10 minutes. Strain over sliced apples and

chopped raisins in primary fermentation vessel. Add all ingredients except yeast,

pectin enzyme and half the sugar syrup. Cover and allow to cool, then add pectin

enzyme and activated yeast, cover, and ferment on the pulp four days, stirring twice

daily. Strain through fine nylon sieve and add 1/2 cup sugar syrup. Cover and add

remaining sugar syrup in 1/2 cup increments whenever S.G. drops to 1.005 or less

(approximately every three days). When all sugar syrup is added, add sufficient water

to bring to one gallon. When fermentation is complete (additional 10-14 days), rack

into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair

amount of air above wine. Plug opening with cotton. Normally, that is the only

racking in sherry production, but if pulp particles appear in sediment, rack again after

two weeks and plug again with cotton. Store secondary fermentation vessel in cool

(55-60 degrees F.) place and leave undisturbed. Flora may form in 3-4 weeks or as

late as 4 months. If flora forms, leave undisturbed until all flora has sunk to bottom.

Carefully siphon off lees through double layer of fine muslin into bottles. If flora does

not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten

with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one

cup water) to top up to one gallon, and then bottle. Allow two or more years to

mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those

You Buy]

APRICOT WINE (1)

2-1/2 lb. apricots

7 pints water

2 lb. sugar



1/4 tsp. grape tannin


yeast and nutrient

In primary fermentation vessel, combine all ingredients except yeast and apricots,

stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and

squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel,

cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to

extract more juice. Stir twice daily. After five days, strain juice from grain-bag,

discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack

after 30 days and again after another 60 days. When clear, rack again and bottle.

Allow to age one year or longer. [Adapted from Raymond Massaccesi's Winemaker's

Recipe Handbook]

APRICOT WINE (2)

2 lb. apricots



2 lemons, juice only

7 pints water




Champagne wine yeast and nutrient

Combine all ingredients except apricots and yeast in primary fermentation vessel,

stirring to dissolve sugar. Wash, pit and finely dice apricots. Add to vessel, cover, and

set in warm place for 24 hours. Add yeast, cover and stir twice daily for seven days.

Strain into secondary fermentation vessel, pressing pulp lightly. Top to one gallon

with additional water, and fit airlock. Rack after 30 days and again after another 60

days. When clear, rack again and bottle. Taste after six months, but allow one year for

maturity. [Adapted from passed-on recipe, source unknown]

APRICOT WINE (3)

2 lb. chopped dry apricots


2-1/2 lb. light brown sugar


8 pints water




Champagne wine yeast and nutrient

Combine all ingredients except yeast in primary fermentation vessel, stir to dissolve

sugar, cover, and set in warm place for 24 hours. Add yeast, cover, and stir daily for

10 days. Strain into secondary fermentation vessel, pressing pulp lightly. Top to one

gallon with additional water, and fit airlock. Rack after 30 days and again after

another 60 days. When clear, rack again and bottle. Allow to age one year. [Adapted

from magazine-clipping recipe, source unknown]

APRICOT WINE (4)

2 lb. chopped dry apricots

1 lb. wheat, cracked


1 gallon water

2 lemons, juice only

1/4 tsp. grape tannin or 1/4 cup black tea

Madeira wine yeast and nutrient

Bring apricots to boil in gallon of water, reduce to simmer, then strain into primary

fermentation vessel without pressing after one-half hour, discarding pulp. Add

remaining ingredients, except yeast and nutrient, and stir to dissolve sugar. When

cool, add yeast and nutrient, cover, and ferment in warm place for three weeks,

stirring daily. Strain into secondary fermentation vessel, top up to one gallon, and fit

airlock. Rack after one month. When clear, rack again and bottle. Taste after six

months, but allow one year for best quality and flavour. [Adapted from C.J.J. Berry's

First Steps in Winemaking]

APRICOT AND DATE WINE

1 lb. chopped dried apricots

2 lb. chopped dated

1/2 lb. barley

2 lb. 2 oz. light brown sugar

2 oranges

2 lemons

6 pints to 1 gallon water


Combine chopped apricots and dates, barley, and zest of oranges and lemons in 6

pints water, bring to boil, and simmer for 10 minutes. Strain onto sugar, add juice of

oranges and lemons, and stir well to dissolve sugar. Pour into secondary fermentation

vessel when cooled to 70 degree Fahrenheit, add yeast and nutrient, and fit airlock.

Top to one gallon in three weeks. Rack when clear, wait three additional months, then

rack again and bottle. Allow one year or more for maturity.[Adapted from C.J.J.


APRICOT, RASPBERRY AND ELDERBERRY ROSÉ WINE

3/4 lb. chopped dried apricots

6 oz. raspberries

3 oz. dried elderberries


1/2 pt. white grape concentrate

1 cup mixed red and yellow rose petals


1 gallon water

crushed Campden tablets

Burgundy wine yeast and nutrient

Before you start, dissolve sugar in 6 pts. warm water, then chill the water overnight in

refrigerator. Chop or mince dried apricots and elderberries, crush raspberries, and mix

together in primary fermentation vessel with chilled sugar-water, nutrient, pectin

enzyme, and two crushed Campden tablets. Stir well, cover and set aside 24 hours.

Add activated Burgundy yeast, cover and ferment on pulp three days, stirring daily.

Strain pulp in fine nylon sieve and press lightly to extract juice without pulp particles.

Add grape concentrate, cover and ferment additional four days. Add rose petals and

ferment additional three days before straining and add sufficient water to bring

volume to 1 gallon. When S.G. drops to 1.000 or lower, add another crushed

Campden tablet and rack, without splashing, to secondary fermentation vessel as soon

as fermentation restarts or a heavy deposit of yeast forms, whichever is sooner. Fit

airlock and store bottle in cool place (65-70 degrees F.) without disturbing for three

months. However, check after two weeks and, if pulp debris is detected in sediment,

carefully rack again without splashing and add another crushed Campden tablet. After

total three months in secondary fermentation vessel, rack again, being careful to avoid

splashing, add one crushed Campden tablet, and top up with water before refitting

airlock. After additional three months, rack again as before, add another crushed

Campden tablet, top up with water, and bottle. May taste after six months but matures

at 18 months. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like

Those You Buy]

APRICOT SHERRY



1 cup strong, black tea


6 pints to 1 gallon water


Bring apricots in 6 pints water to simmer for 30 minutes without boiling. Strain off

liquor, add sugar and stir well to dissolve, and bring to boil for five minutes. Add tea,

and pour into secondary fermentation vessel. When cool, add pectin enzyme, cover,

and set in warm place for 24 hours. Add yeast culture and nutrient and fit airlock.

After 30 days, replace airlock with one devoid of water but plugged with cotton to

allow the Sherry yeast to “breathe.” Allow to sit undisturbed for six months, then rack

and return 2 tblsp. of cleanest yeast from lees to secondary fermentation vessel. Refit

dry airlock and bring into warm room (75-80 degrees Fahrenheit) for five days to

promote final fermentation. When fermentation is strong, top up with water and retire

to cool place for additional six months. Rack and bottle. Matures after one year but

improves after two.[Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BANANA WINE (1) [Heavy Bodied]

4 1/2 lb. bananas



1 lemon (juice only)

1 orange (juice only)

1 gallon water

wine yeast and nutrient

Peel and chop bananas and their peels, placing both in grain-bag and tie closed. Place

grain-bag in large pan or boiler with water and bring to boil, then gently simmer for

30 minutes. Pour the hot liquor over sugar and lemon/orange juice in primary

fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze

grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to

70 degrees F., add yeast and nutrient. Cover and set aside in warm place one week,

stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit undisturbed

for two months. Siphon liquor off sediment into secondary fermentation vessel, add

chopped raisins, and fit airlock. Rack after four months and again in another four

months. Bottle and sample after six months. Improves with age. [Adapted from C.J.J.

Berry's First Steps in Winemaking]

BANANA WINE (2) [Heavy Bodied]

3-1/2 lb. bananas






1 gallon water


Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and

place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove

grain-bag to bowl to catch drippings while pouring liquor over sugar in primary

fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectin enzyme

and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as

possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to

70 degrees Fahrenheit, add yeast and nutrient. Cover and set in warm place for seven

days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to

cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped

raisins, and add water to bring to one gallon. Ferment another four months. Rack and

allow to clear. Rack again and bottle. May taste after six months, but matures at two

years. [Adapted from passed-on recipe, source unknown]

BANANA WINE (3) [Medium Bodied]

12-16 oz. dried bananas

1/2 lb. chopped raisins

2 tsp. citric acid



1 gallon water

Sherry yeast and nutrient

Simmer dried bananas in pressure cooker with 1/2 the water for 10 minutes. Pour over

sugar, chopped raisins and citric acid in primary fermentation vessel and stir to

dissolve sugar. When cool (70 degrees F.) add pectin enzyme, remaining water, and

cover well. Set aside for 24 hours and add yeast and nutrient. Stir daily for one week,

keeping well covered. Strain into secondary fermentation vessel, top to one gallon

with water, fit airlock, and move to cooler (60 degrees F.) place. Rack after 30 days

and again after another 60 days. When clear, rack and bottle. May taste after six

months, but requires one year to mature. [Adapted from C.J.J. Berry's 130 New

Winemaking Recipes]

BANANA WINE (4) [Medium Bodied]

3 1/2 lb. bananas



1 lemon

1 orange


1 gallon water


Peel and chop bananas and their peels, placing both in grain-bag with zest from lemon

and orange. Tie closed and place in large pan or boiler with 5-1/2 pints water and

bring to boil, then gently simmer for 30 minutes. Pour hot liquor over sugar and

lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When

cool enough to handle, squeeze grain-bag to extract as much liquid as possible and

add to vessel. When liquor cools to 70 degrees F., add pectin enzyme, yeast and

nutrient. Cover well and leave in warm place for one week, stirring daily. Move to a

cooler place (60-65 degrees F.) and allow to sit undisturbed for two months. Siphon

liquor off sediment into secondary fermentation vessel, add chopped raisins, top up to

one gallon with water, and fit airlock. Rack after four months and again in another

four months. Bottle and sample after six months. Improves with age. [Adapted from

C.J.J. Berry's 130 New Winemaking Recipes]

BANANA WINE [Spiced] (1)

3 lb. bananas



1 oz. cloves

1 oz. shredded ginger

1 3-in cinnamon stick, broken

1/2 oz. citric acid

1 tsp. grape tannin


3 qt. water


Thinly slice the bananas in their peels. Place in primary fermentation vessel with

sugar, chopped raisins, cloves, ginger, and cinnamon. Pour in boiling water and stir to

dissolve sugar. When cool (70 degrees F.), add citric acid, grape tannin, and pectin

enzyme. Cover well and set in warm place for 24 hours. Add yeast and nutrient and

stir twice daily for 10 days. Strain into secondary fermentation vessel, add one pint

water, fit airlock, and move to cooler (60-65 degrees F.) place. Rack after two months

and again after additional two months. When clear, rack again and bottle. May taste

after six months, but improves with age. [Adapted from C.J.J. Berry's 130 New

Winemaking Recipes]

BANANA WINE [Spiced] (2)

3 lb. bananas

8 oz. white grape concentrate


1 oz. cloves

1 oz. shredded ginger

1 3-in cinnamon stick, broken



7 pts. water


Thinly slice the bananas in their peels, put in grain-bag, and tie closed. Place in 1-1/2

qts. water, bring to boil, then simmer for 30 minutes. Remove grain-bag, allowing to

drip-drain only (don't squeeze). Pour liquor in primary fermentation vessel over

remaining water and ingredients except yeast and nutrient. Stir to dissolve sugar.

When cool (70-75 degrees F.), add Sherry yeast and nutrient, cover well, and stir daily

for 5 days. Strain into secondary fermentation vessel, fit airlock, and move to cooler

(60-65 degrees F.) place. Rack after one month and again after additional two months.

When clear, rack again and bottle. May taste after six months, but improves with age.

[Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

BANANA AND APRICOT MADEIRA-TYPE WINE

2 lb. bananas




1 gallon water



Peel bananas and slice thinly, discarding the skins. Place banana slices and chopped

apricots in nylon grain-bag, tie end, and boil in 5 pts. water for 30 minutes. Pour juice

into primary fermentation vessel and suspend grain-bag over primary fermentation

vessel to drain until cool enough to press lightly to extract additional juice, but not

pulp. When liquor cools to lukewarm (70-75 degrees F.), add pectin enzyme, yeast

and nutrients. Cover well and set aside for two days. Meanwhile, dissolve sugar into 1

pt. boiling water, making syrup. When cool, pour into sterile bottle and set aside.

After liquor has sat for two days, add grape concentrate and mix, then pour into

secondary fermentation vessel. Add sufficient syrup to bring volume up to 7 pts., then

fit airlock. Hereafter, check specific gravity daily and add 1/2 cup syrup each time s.g.

drops to 1005 or less. When fermentation ceases completely, allow wine to settle

additional 3-4 days, then siphon off sediments. Place secondary fermentation vessel

(with airlock attached, in very warm place (100-110 degrees F.). After two days, top

up with water and store in this very warm place for 6 months, checking water level in

airlock periodically to prevent it from going dry. After 6 months, rack into fresh

gallon bottle, add 1 oz. granulated charcoal, cover securely (rubber stopper or plastic

wrap secured with rubber band), and allow to return to room temperature for three

days. Rack off charcoal and bottle. Allow to age for two years to produce a sweet

Madeira-type wine. [Adapted from Bryan Acton and Peter Duncan's Making Wines

Like Those You Buy]

BANANA AND DRIED ELDERBERRY WINE

3 lb. bananas

1-1/2 lb. dried elderberries


1/2 oz. citric acid


1 gallon water


Thinly slice bananas, with skins, and place in primary fermentation vessel with dried

elderberries and sugar. Pour in boiling water and stir to dissolve sugar. When cool,

add citric acid, tannin, wine yeast, and nutrient. Cover well and ferment 10 days,

stirring daily. Strain into secondary fermentation vessel, top up to bottom of neck, and

fit airlock. Rack after two months, then again after additional two months. Set aside

for additional six months, then rack and bottle. May be sampled in three months, but

improves with age. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BANANA AND DRIED FIG WINE

2-1/2 lb. bananas

2-1/2 lb. chopped dried figs


1/2 oz. citric acid



1 gallon water


Thinly slice bananas, with skins, and place in primary fermentation vessel with

chopped dried figs and sugar. Pour in boiling water and stir to dissolve sugar. When

cool, add citric acid, tannin and pectin enzyme. Cover and set aside 24 hours. Add

wine yeast and nutrient. Cover again and ferment on the pulp 10 days, stirring daily.

Strain into secondary fermentation vessel, top up to bottom of neck, and fit airlock.

Rack after two months, then again after additional two months. Set aside for

additional six months, then rack and bottle. May taste in six months, but improves

with age. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BANANA, PEACH, FIG, AND RAISIN SWEET SHERRY

2 lb. bananas

2 lb. peaches

1 lb. figs

1 lb. raisins




1/2 tsp. tartaric acid

1 gallon water


Before beginning, slice bananas (throw away skins), stone and slice peaches and wash

raisins. Remove stems, wash figs, and cut in half. Dissolve sugar in 2 cups boiling

water, allow to cool, and store in jar for future use. Boil the banana slices in 4 pt.

water for 30 minutes. Put peaches, figs and raisins in primary fermentation vessel and

strain liquid from bananas over fruit. Add tartaric acid, nutrient, and one cup sugar

syrup. Cover and allow to cool, adding pectin enzyme and activated yeast. Cover and

allow to ferment three days, stirring daily. Strain liquor carefully through fine nylon

sieve and add the grape concentrate. After further 10 days, add 1/2 cup sugar syrup

and repeat every three days until all has been added. Add sufficient water to bring to

one gallon. When fermentation is complete (additional 10-14 days), rack into large

enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air

above wine. Plug opening with cotton. Normally, that is the only racking in sherry

production, but if pulp particles appear in sediment, rack again after two weeks and

plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.)

place and leave undisturbed. Flora may form in 3-4 weeks or as late as 4 months.

Flora should not form, but if it does, leave undisturbed until all flora has sunk to

bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If

flora does not form, allow to sit six months, carefully siphon into clean gallon bottle,

sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar

dissolved in one cup water) to top up to one gallon, and then bottle. Allow two or

more years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines

Like Those You Buy]

BARLEY WINE (1)

1 lb. barley

1 lb. golden raisins


2 lemons

1 orange

1 gallon water


Wash the grain and soak overnight in one pint lukewarm water. Strain grain and

mince with raisins. Pour 7 pints boiling water over minced grain/raisins, sugar and

lemon/orange zest, stirring well to dissolve sugar. Cover well and when lukewarm

(70-75 degrees F.) add lemon/orange juice, wine yeast and nutrient. Cover well and

set aside in warm place for seven days, stirring daily. Strain into secondary

fermentation vessel, top up with water and fit airlock. Rack when clear and again in 3

months before bottling. Allow to age one year before tasting. [Adapted from C.J.J.


BARLEY WINE (2)

1 lb. barley



2 tsp. acid blend



6 pt. water


Wash grain and soak 24 hours in 1 qt. water. Strain, crush grain, and pour grain and 6

pt. water through grain-bag over primary fermentation vessel.. Tie grain-bag and

leave in primary fermentation vessel. Add all other ingredients except yeast to

primary fermentation vessel, stir well to dissolve sugar, cover well, and add wine

yeast after 24 hours. Set in warm place, covered, for five days, stirring daily. Strain

juice from grain-bag, siphon liquor off sediment into secondary fermentation vessel

and fit airlock. Rack after three weeks and again in two months. Dissolve 1/4 lb. sugar

with 1/2 tsp. wine stabilizer in 1 pt. water and add to wine. When clear, rack again

and bottle. Allow to age one year before tasting. [Adapted from Raymond

Massaccesi's Winemaker's Recipe Handbook]

BEET WINE (1) [Heavy Bodied]

4 lb. young beets


4-6 cloves

1/2 oz. shredded ginger

1 lemon

1 gallon water


Use only young, well washed beetroot, slicing thinly and bringing to boil in 6 pints

water with lemon zest, cloves and ginger. Simmer until beetroot is tender, but not

mushy. Strain liquid over sugar in primary fermentation vessel, stirring well to

dissolve sugar. When lukewarm (70 degrees F.), add lemon juice, yeast and nutrient.

Cover well and set in warm place for two days. Pour into dark secondary fermentation

vessel (dark glass, or colourless glass wrapped in brown paper), top with remaining

water, fit airlock, and move to a cooler place (60-65 degrees F.). Siphon liquor off

sediments after two months and again when clear. Bottle in dark glass to preserve

colour, store in dark place, and sample after one year. Improves with age. [Adapted

from C.J.J. Berry's 130 New Winemaking Recipes]

BEET WINE (2) [Medium Bodied]

3 lb. beets


6 cloves

1/2 oz. shredded ginger

1 lemon

1 gallon water


Wash beetroot well and dice, unpeeled, into 1/4 inch cubes. Bring to boil in half the

water with zest of lemon and simmer until beet is tender but not mushy. Strain onto

sugar, lemon juice, cloves, and ginger, add rest of water in primary fermentation

vessel, and stir well to dissolve sugar. When cooled to 70 degrees F., add yeast and

nutrient, cover well, and set in warm place for three days, stirring daily. Strain

through coarse muslin into dark secondary fermentation vessel and fit airlock. Rack

when clear and bottle in dark glass. Store in dark place and taste after one year.

[Adapted from C.J.J. Berry's First Steps in Winemaking]

BEET WINE (3) [Light Bodied]

2-1/2 lb. beets


2 tsp. acid blend



1 gallon water


Wash and peel beets, then dice into 1/4 inch cubes. Place in grain-bag, tie top, and

gently boil in 2 qts. water until tender but not mushy. Pour hot liquor over sugar in

primary fermentation vessel and stir well to dissolve sugar. Put grain-bag and all

remaining ingredients except yeast into liquor, cover, and set aside for 24 hours. Add

yeast, cover well, and stir daily for 5 days. Strain juice lightly from grain-bag and

siphon liquor off sediments into dark secondary fermentation vessel and fit airlock.

Rack after 3 weeks and again after another 2 months. When clear, rack final time, add

1/2 tsp. wine stabilizer and 1/4 lb. sugar, and bottle in dark glass. Allow to age one

year in dark place. [Adapted from Raymond Massaccesi's Winemaker's Recipe

Handbook]

BEET [Sugar] WINE

2-1/2 lb. sugar beets

1/2 lb. chopped raisins


2 tsp. acid blend



1 gallon water

Wine yeast

Wash and peel sugar beets, then slice thinly. Place in grain-bag, tie top, and gently

boil in two qts. water until tender but not mushy. Pour over sugar in primary

fermentation vessel and stir well to dissolve sugar. Put grain-bag and all remaining

ingredients except yeast in primary fermentation vessel, cover, and set aside for 24

hours. Add wine yeast, cover well, and stir daily for 5 days. Strain juice lightly from

grain-bag and siphon liquor off sediments into dark secondary fermentation vessel, fit

airlock, and move to cooler (60-65 degrees F.) place. Rack after 3 weeks and again

after additional 2 months. When clear, rack and bottle in dark glass. Allow one year to

age in dark place. [Adapted from Raymond Massaccesi's Winemakers Recipe

Handbook]

BEET, APRICOT AND RAISIN DRY SHERRY

3 lb. beets

12 oz. dried apricots

1/2 lb. golden raisins



1 oz. gypsum



1 gallon water


Before beginning, scrub and chop beets, apricots and raisins. Dissolve sugar in 1-1/4

cups boiling water. Allow sugar syrup to cool and store in jar for future use. Boil

beets in 6 pt. water for 30 minutes. Strain over chopped apricots and raisins in

primary fermentation vessel. Add cream of tartar, gypsum, nutrient, and 1/2 cup sugar

syrup. Cover and allow to cool, then add pectin enzyme and activated yeast, cover,

and ferment on the pulp four days, stirring twice daily. Strain through fine nylon

sieve, pressing lightly, and add grape concentrate. After 10 days, add 1/2 cup sugar

syrup and then another 1/2 cup sugar syrup whenever S.G. drops to 1.005 or less

(approximately every three days). When all sugar syrup is added, add sufficient water

to bring to one gallon. When fermentation is complete (additional 10-14 days), rack

into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair

amount of air above wine. Plug opening with cotton. Normally, that is the only

racking in sherry production, but if pulp particles appear in sediment, rack again after

two weeks and plug again with cotton. Store secondary fermentation vessel in cool

(55-60 degrees F.) place and leave undisturbed. Flora may form in 3-4 weeks or as

late as 4 months. If flora forms, leave undisturbed until all flora has sunk to bottom.

Carefully siphon off lees through double layer of fine muslin into bottles. If flora does

not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten

with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one

cup water) to top up to one gallon, and then bottle in dark glass and store in dark

cabinet. This sherry must age three years before tasting, but will improve with further

aging. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You

Buy]

BEET AND PARSNIP WINE

2 lb. beets

2 lb. parsnips


2 lemons

2 oranges



1 gallon water


Wash and thinly slice the beets and parsnips. Bring to boil in 6 pts. water and simmer

until tender but not mushy. Strain liquor into primary fermentation vessel over sugar

and stir to dissolve. When cool, add all remaining ingredients except yeast. Cover and

in 24 hours add yeast, stir, cover well, and set aside two days to begin fermentation.

Pour into dark secondary fermentation vessel, fit airlock, and move to cooler place.

Siphon off sediments after two months and again when clear. Bottle in dark glass and

allow to age in dark place for one year. [Adapted from C.J.J. Berry's 130 New

Winemaking Recipes]

BLACKBERRY WINE (1) [Heavy Bodied]

6 lb. blackberries



7 pts. water


Wash berries thoroughly in colander, then crush in bowl, transfer to primary

fermentation vessel, and pour 7 pts. boiling water over must. Allow to seep for two

days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add

pectin enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover,

and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark

glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit

airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow

another two months to finish, then rack again and bottle in dark glass. Allow 6 months

to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BLACKBERRY WINE (2) [Medium Bodied Dry]

4 lb. blackberries



1/2 tsp. acid blend

crushed Campden tablet

7 pts. water


Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag.

Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and

place in primary fermentation vessel with all ingredients except yeast. Stir well to

dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside

5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into

secondary fermentation vessel of dark glass (or wrap clear glass with brown paper),

adding water to bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.)

dark place for three weeks. Rack, allow another two months to finish, then rack again

and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from

Raymond Massaccesi's Winemaker's Recipe Handbook]

BLACKBERRY WINE (3) [Medium Bodied Sweet]

4 lb. blackberries


1 gallon water


Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl,

transfer to primary fermentation vessel, and add gallon of boiling water, mixing

thoroughly. When lukewarm (70 degrees F.), add yeast, cover, and set in warm (70-75

degrees F.) place 4-5 days, stirring daily. Strain through very fine nylon sieve or

double thickness of muslin onto sugar and nutrient. Stir well to dissolve sugar and

pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown

paper) to shoulder, and fit airlock. Ferment excess liquor in small bottle fitted with

airlock or covered with plastic wrap held by rubber band. After all foaming has

ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark

place for three months. Rack, allow another two months to finish, then rack again and

bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J.


BLACKBERRY WINE (4) [Light Bodied Sweet]

3 lb. blackberries


7 pts. water


Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl,

transfer to primary fermentation vessel, and add water, mixing thoroughly. Allow to

seep overnight, then strain through nylon sieve onto the sugar. Stir well to dissolve

sugar, add yeast and nutrient, cover, and set in warm (70-75 degrees F.) place one

week, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap

clear glass with brown paper), adding water to bring to shoulder, and fit airlock. Place

in cool (60-65 degrees F.) dark place for three months. Rack, allow another two

months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a

year to mature. [Adapted from C.J.J. Berry's First Steps in Winemaking]

BLACKBERRY AND BANANA MADEIRA-TYPE WINE

6 lb. blackberries

2 lb. bananas



1 gallon water



Peel bananas and slice thinly, discarding the skins. Boil the banana slices in 5 pts.

water for 30 minutes. Meanwhile, crush the blackberries in primary fermentation

vessel. Strain the hot liquor over the crushed blackberries into primary fermentation

vessel and add nutrient. When liquor cools to lukewarm (70-75 degrees F.), add pectin

enzyme and yeast. Cover well and ferment on the pulp for two days. Meanwhile,

dissolve sugar into 1 pt. boiling water, making syrup. When cool, pour into sterile

bottle and set aside. After must has fermented two days, strain through fine nylon

sieve add press pulp lightly. Add the grape concentrate and mix, then pour into

secondary fermentation vessel. Add sufficient syrup to bring volume up to 7 pts., then

fit airlock. Hereafter, check specific gravity daily and add 1/2 cup syrup each time s.g.

drops to 1005 or less. When fermentation ceases completely, allow wine to settle

additional 3-4 days, then siphon off sediments. Place secondary fermentation vessel

(with airlock attached, in very warm place (100-110 degrees F.). After two days, top

up with water and store in this very warm place for 6 months, checking water level in

airlock periodically to prevent it from going dry. After 6 months, rack into fresh

gallon bottle, add 1 oz. granulated charcoal, cover securely (rubber stopper or plastic

wrap secured with rubber band), and allow to return to room temperature for three

days. Rack off charcoal and bottle. Allow to age for two years to produce a sweet

Madeira-type wine. [Adapted from Bryan Acton and Peter Duncan's Making Wines

Like Those You Buy]

BLACK CURRANT WINE (1) [Full Bodied]

3 lb. black currants


1 gallon water


Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary

fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to

boil. Pour over currants and when lukewarm (70-75 degrees F.) add yeast and

nutrient. Cover well and set in warm place for 5 days, stirring daily. Strain and press

pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let

stand three months. Rack, then again in two months and bottle. May taste after one

year, but improves remarkably with age (3-4 years). [Adapted from C.J.J. Berry's

First Steps in Winemaking]

BLACK CURRANT WINE (2) [Medium Bodied]

1 gallon black currants

3-1/2 lb. granulated sugar per gallon of juice

1 gallon water


Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary

fermentation vessel. Cover with boiling water, cover well, and allow to seep

overnight. Strain and press pulp well to extract all juice. Measure juice and add sugar

in proportion indicated. Stir well to dissolve sugar, add yeast and nutrient, pour into

secondary fermentation vessel, and fit airlock. When all fermentation has ceased and

liquor cleared, siphon liquor off lees, return to secondary fermentation vessel, and

cork securely. After nine months, rack and bottle. May taste after one year, but

improves remarkably after two. [Adapted from C.J.J. Berry's First Steps in

Winemaking]

BLACK CURRANT WINE (3) [Light Bodied Dry]

2-1/2 lb. black currants

2-1/4 lb. granulated sugar per gallon of juice

7 pt. water




Strip currants of stems and leafy matter. Put currants in nylon jelly-bag and mash or

press juice into primary fermentation vessel. Tie jelly-bag and put in primary

fermentation vessel. Add all ingredients except yeast, stir well to dissolve sugar, cover

well, and set aside 24 hours. Add yeast, cover again, and put in warm place 5 days,

stirring daily. Strain juice well from jelly-bag and siphon liquor off sediments into

secondary fermentation vessel. Fit airlock and set in cooler place (60-65 degrees F.)

one month. Rack, then again in two months. Rack again when clear and bottle. Taste

after one year. Improves with age. [Adapted from Raymond Massaccesi's

Winemaker's Recipe Handbook]

BLACK BERRY WINE

4 lb. Black berries



1/2 tsp. acid blend


7 pts. water


Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag.

Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and

place in primary fermentation vessel with all ingredients except yeast. Stir well to

dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside

5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into

secondary fermentation vessel of dark glass (or wrap clear glass with brown paper),

adding water to bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.)

dark place for one month. Rack, then again in another two months, and again after

three weeks before bottling in dark glass. Allow a year to mature. [Adapted from

Raymond Massaccesi's Winemaker's Recipe Handbook]

BLUEBERRY WINE (1) [Full Bodied]

2 lb. blueberries

1 lb. raisins




1/2 tsp. yeast energizer

1 gallon water


wine yeast

Bring water to boil, then set aside. Wash and crush blueberries and put in primary

fermentation vessel with all ingredients except yeast. Add hot water and stir to

dissolve sugar. Cover well and allow to cool to 70-75 degrees F., then add yeast. Stir

daily for 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press.

Siphon into secondary fermentation vessel and fit fermentation trap. Rack in three

weeks and again in three months. When wine is clear and stable, rack again and

bottle. Allow a year to mature. Improves with age. [Adapted from Stanley F.

Anderson and Raymond Hull's The Art of Making Wine]

BLUEBERRY WINE (2) [Full Bodied Semi Sec]

2 lb. blueberries

1/2 pt. red grape concentrate





1/2 tsp. wine stabilizer

7 pt. water


wine yeast

Wash and crush blueberries in nylon straining bag and strain juice into primary

fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel.

Stir in all other ingredients except yeast and red grape concentrate. Stir well to

dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir

ingredients and press pulp in nylon bag to extract flavour. When specific gravity is

1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass

secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in

two months. When wine is clear and stable, rack again, add stabilizer and red grape

concentrate, and bottle. Allow a year to mature. [Adapted from Raymond


BLUEBERRY PORT WINE

6 lb. blueberries

1/2 pt. red grape concentrate

1/2 c. light dry malt





1/2 tsp. wine stabilizer

4 pt. water


wine yeast

Wash and crush blueberries in nylon straining bag and strain juice into primary

fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel.

Stir in all other ingredients except yeast and red grape concentrate. Stir well to

dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir

ingredients and press pulp in nylon bag to extract flavour. When specific gravity is

1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass

secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in

two months. When wine is clear and stable, add red grape concentrate and wine

stabilizer, rack again and bottle. Allow a year to mature. [Adapted from Raymond


BROOM WINE (1) [Sweet]

1 gallon broom (heads only)


2 oranges (peel and juice)

2 lemons (peel and juice)

1 tsp. yeast nutrient

1 gallon water

wine yeast

Bring 6 pints water to boil and add sugar, stirring to dissolve. Put peel of oranges and

lemons (no white pith) into crock and pour hot sugar water over it. Allow to cool to

70 degrees F. (hot water will spoil the flowers and resulting wine) before adding

flowers, juice of oranges and lemons, yeast nutrient and yeast. Cover well and leave

in a warm place for seven days, stirring daily. Strain through nylon sieve or muslin

into secondary fermentation vessel, top up with water to bottom of the neck, and fit a

fermentation trap. Leave in warm place for three months and siphon off the lees into

clean jar, leaving for another three months. Rack again and bottle. May taste after six

months. [Adapted from C.J.J. Berry's First Steps in Winemaking]

BROOM WINE (2) [Medium]




1 lemon (peel and juice)


1 gallon water

wine yeast


lemon (no white pith) into crock and pour hot sugar water over it. Allow to cool to 70

degrees F. (hot water will spoil the flowers and resulting wine) before adding flowers,

juice of oranges and lemon, yeast nutrient and yeast. Cover well and leave in a warm

place for seven days, stirring daily. Strain through nylon sieve or muslin into

secondary fermentation vessel, top up with water to bottom of the neck, and fit a



months. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BROOM WINE (3) [Dry]




1 lemon (peel and juice)


1 gallon water

wine yeast


lemon (no white pith) into crock and pour hot sugar water over it. Allow to cool to 70

degrees F. (hot water will spoil the flowers and resulting wine) before adding flowers,

juice of oranges and lemon, yeast nutrient and yeast. Cover well and leave in a warm

place for seven days, stirring daily. Strain through nylon sieve or muslin into

secondary fermentation vessel, top up with water to bottom of the neck, and fit a



months. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

Date post:	07-Apr-2015
Category:	Documents
Upload:	george-connor
View:	133 times
Download:	9 times

Wine Making Recipes

Documents