Strawberry Wine

3-1/2 Lbs. Strawberries (fresh or frozen, no stems)
1 Gallon Water
2 Lbs. Sugar
1 Tsp. Acid Blend
1 Tsp. Yeast Nutrient
1/4 Tsp. Wine Tannin
1/2 Tsp. Pectic Enzyme
1 Campden Tablet (crushed)
1 package of Wine Yeast

 

1. Place strawberries in a nylon straining bag and squeeze out juice into fermentor. Place straining bag into fermentor and mix all ingredients except yeast. Stir in all ingredients except yeast and cover

2. After 24 hours, add yeast and cover.

3. Check specific gravity. In about 3-5 days S.G. should be around 1.030, syphon wine off sediment into glass carboy and attach airlock.

4. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

5. In 2 months syphon off sediment. Repeat this step till wine is clear.

6. Bottle.

NOTE: For a sweeter wine, at bottling add 1/2 Tsp Stabalizer then add 1/4 lb dissolved sugar per gallon.

Watermellon Wine

2 Qts Watermellon Juice (no rinds)
2 Qts. Water
1-1/2 Lbs. Sugar
2-1/2 Tsp. Acid Blend
1 Tsp. Yeast Nutrient
1/8 Tsp. Wine Tannin
1 Campden Tablet (crushed)
1 package of Wine Yeast

 

 

1. Cut mellon into chunks and discard any seeds. Place in a nylon straining bag and squeeze out juice into fermentor. Place straining bag into fermentor and mix all ingredients except yeast.

2. After 24 hours, add yeast and cover.

3. Check specific gravity. In about 3-5 days S.G. should be around 1.040, syphon wine off sediment into glass carboy and attach airlock.

4. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

5. In 2 months syphon off sediment. Repeat this step till wine is clear.

6. Bottle.

Grape Concentrate

1 Can Concentrate
1 Gallon of Water
3-1/4 Cups of Sugar
1 Tsp. Yeast Nutrient
1/4 Tsp. Wine Tannin
1 Campden Tablet (crushed)
1 package of Wine Yeast
 
 

 

1. Mix all ingredients except for yeast.

2. After 24 hours, add yeast and cover.

3. Check specific gravity. In about 3-5 days S.G. should be around 1.040, syphon wine off sediment into glass carboy and attach airlock.

4. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

5. In 2 months syphon off sediment. Repeat this step till wine is clear.

6. Bottle.

Grape Wine

6 Lbs. Fresh Grapes (stems removed)
3/4 Gallon of Water
3-1/4 Cups of Sugar
1/2 Tsp. Pectic Enzyme
1 Tsp. Yeast energizer
1 Campden Tablet (crushed)
1 package of Wine Yeast
 
 
 
 

1. Use nylon Straining bag and press grapes into fermentor. Tie bag and leave in fermentor with juice. Stir in all other ingredients except for yeast.

2. After 24 hours, add yeast and cover.

3. Stir daily and press straining bag to help with aid juice extraction. Check specific gravity. In about 3-5 days S.G. should be around 1.030, strain out and proceed to syphon wine off sediment into glass carboy and attach airlock.

4. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

5. In 2 months syphon off sediment. Repeat this step till wine is clear.

6. Bottle.

NOTE: For a sweeter wine, at bottling add 1/2 Tsp. Stabilizer then 1 cup of dissoved sugar per gallon.

Dandelion Wine

7 Cups Dandelion petals (yellow portion only)
1 Lb. Light Raisins
1 Gallon hot water
2 Lbs. Sugar
3 Tsp. Acid Blend
1/4 Tsp. Wine Tannin
1/2 Tsp. Yeast energizer
1 Campden Tablet (crushed)
1 package of wine yeast

 

1. Wash and place dandelions in nylon straining bag with chopped raisins and place in fermentor.

2. Pour hot water over bag adding sugar. Mix in all other ingredients except for yeast and cover.

3. After 24 hours, add yeast and cover.

4. Stir daily and press straining bag to help with aid juice extraction. Check specific gravity. In about 3-5 days S.G. should be around 1.040, strain out and proceed to syphon wine off sediment into glass carboy and attach airlock.

5. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

6. In 2 months syphon off sediment. Repeat this step till wine is clear.

7. Bottle.

Cherry Wine

6 lbs. Cherries (no stems, leaves or pits)
1/2 Pint Grape concentrate
7/8 Gallon water
2-1/4 Lbs. Sugar
3/4 Tsp. Pectic Enzyme
1 Tsp. yeast nutrient
1 Campden Tablet (crushed)
1 package of Sherry or Port yeast
 

 

1. Place cherries in nylon straining bag. Mash and strain juice into primary fermentor leaving all pulp in straining bag and place in fermentor. 

2. Stir all other ingredients into fermentor except for yeast, cover fermentor.

3. After 24 hours, add yeast and cover.

4. Stir daily and press straining bag to help with aid juice extraction. Check specific gravity. In about 5 days S.G. should be around 1.030, strain out and proceed to syphon wine off sediment into glass carboy and attach airlock.

5. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

6. In 2 months syphon off sediment. Repeat this step till wine is clear.

7. Bottle.

Blackberry Wine

5 lbs. Blackberries (Fresh with no stems or Frozen)
1 Gallon water
2-1/4 Lbs. Sugar
1/2 Tsp. Acid Blend
1/2 Tsp. Pectic Enzyme
1 Tsp. yeast nutrient
1 Campden Tablet (crushed)
1 package of wine yeast
Optional: 1/2 Tsp. Stabilizer, Sugar. 

 

1. Place blackberries in nylon straining bag. Mash and strain juice into primary fermentor leaving all pulp in straining bag and place in fermentor. 

2. Stir all other ingredients into fermentor except for yeast, cover fermentor.

3.Pour in remaining cold water and rest of ingredients except yeast. When liquid is cooler than 85-degrees add yeast and cover.

4. After 24 hours, add yeast and cover.

5. Stir daily and press straining bag to help with aid juice extraction. Check specific gravity. In about 5 days S.G. should be around 1.030, strain out and proceed to syphon wine off sediment into glass carboy and attach airlock.

6. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

7. In 2 months syphon off sediment. Repeat this step till wine is clear.

8. Bottle.

Optional: For a sweeter wine add 1/2 Tsp. of stabilizer and 1/4 Lbs. sugar per gallon before bottling.

Banana Wine

3 lbs. Fresh bananas or 8 oz. od dried bananas
1-1/2 cup raisins (chopped)
1 Gallon water
2-1/4 Lbs. Sugar
3 Tsp. Acid Blend
1/4 Tsp. Wine Tannin
1 Tsp. yeast nutrient
1 package of wine yeast
 

 

1. Slice bananas and skins, place in a nylon straining bag and tie shut. Place in 1/4 gallon of boiling water and simmer for half hour.

2. Remove nylon bag and pour hot liquid over sugar in primary fermentor, stir well.

3.Pour in remaining cold water and rest of ingredients except yeast. When liquid is cooler than 85-degrees add yeast and cover.

4. Stir daily and check specific gravity. In about 3-5 days S.G. should be around 1.040, strain out and proceed to syphon wine off sediment into glass carboy and attach airlock.

5. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

6. In 2 months syphon off sediment. Repeat this step till wine is clear.

7. Bottle.

Apple Wine Spiced

7-8 Lbs of apples (ripe and free from rot)
1-1/2 Cups chopped raisins
Half gallon of water
2-1/2 Lbs. sugar
1/2 Oz. Ginger root
3/4 Oz. Cloves
1 Tsp Acid Blend
1/2 Tsp Pectic Acid
1 Campden Tablet (crushed)
1 packet of Sherry Yeast

 

1. Wash and slice apples into small chucnks. Press juice from apples.

2. Place juice into your primary fermentor along with crushed campden tablet and Pectic enzyme (to prevent browning) add all other ingredients except for the yeast and cover.

3. Let sit 24 hours then add yeast.

4.Stir daily and check specific gravity. In about 3-5 days S.G. should be around 1.040, proceed to syphon wine off sediment into glass carboy and attach airlock.

5. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

6. In 2 months syphon off sediment. Repeat this step till wine is clear.

7. Bottle.

Apple Wine

7-8 Lbs of apples (ripe and free from rot)
Half gallon of water
2 Lbs. sugar
2-1/4 Tsp Acid Blend
1/2 Tsp Pectic Acid
1/4 Tsp Wine Tannin
1 Tsp Yeast Nutrient
1 Campden Tablet (crushed)
1 packet of Champagne Yeast
1 Tsp anti-oxident ( for later use)

 

1. Wash and slice apples into small chucnks. Press juice from apples.

2. Place juice into your primary fermentor along with crushed campden tablet and Pectic enzyme (to prevent browning) add all other ingredients except for the yeast and cover.

3. Let sit 24 hours then add yeast.

4.Stir daily and check specific gravity. In about 3-5 days S.G. should be around 1.040, proceed to syphon wine off sediment into glass carboy and attach airlock.

5. Fermentation is complete in about 3 weeks when S.G. reaches 1.000. Syphon off sediment again and attach airlock.

6. In 2 months syphon off sediment. Repeat this step till wine is clear.

7. Add anit-oxident at time of bottling.