Wine Recipes

Here you will find my wine recipes. I have made all these wine recipes and enjoyed them all. All these recipes are in 5 gallon batches. If you are new to wine making, please check out my wine making instructions. If you have any questions about making wine, please contact me.

All recipes are 5 gallon batch.

Apple Wine Recipe

  • 15 lbs. Apples
  • 4 ½ Gallons of Water
  • 8 lbs. Sugar
  • 5 tsp.Acid Blend (2 ½ tsp for tart apples)
  • 1 ¼ tsp. Tannin
  • 5 tsp. Yeast Nutrient
  • 1 ½ tsp. Pectic Enzyme
  • 5 Campden Tablet, Crushed
  • 1 pkt. Champagne Yeast

Dissolve sugar in 2 gallons of boiling water. Quarter and core apples (if you don’t want a blush wine peel apples). Put Apples in a strainer bag. Pour sugar water over top of the apples. Add Tannin, Acid Blend & Yeast Nutrient. Stir well Test to see where your acid level is. If below .55 add more acid blend. You want your acid to be between .55 to .65. Then do a specific gravity test to find where your sugar level is. Record. When must is room temp. add in Campden Tablets. 12 hours after you add in Campden Tablets and in Pectin Enzyme. 12 hours after the Pectin Enzyme add in the Yeast.

Apple Cider Wine Recipe

5 gallon batch

  • 4 gallons of fresh apple cider (without preservatives).
  • 1 gallon of water.
  • 8 pounds of sugar.
  • 5 tsp yeast nutrient.
  • 1 1/4 tsp tannin.
  • acid blend.
  • 5 campden tablets.
  • pectin enzyme
  • D-47 or Kll16

Boil the gallon of water and the 8 pound of sugar. Pour the sugar water and apple cider into the Primary fermenter bucket. Add yeast nutrient, tannin, and test for acid. Add enough acid to bring the range into .55%-.65%. Check PA, it should be between 10% – 14% PA on the hydrometer. Add 5 crushed campden tablets. After 24 hours add pectin enzyme according to package for 5 gallons of must. 12 hours later, pitch your yeast. It should start fermenting in a couple of days.

Babble Berry Wine Recipe

  • 4 Gallons of Water
  • 8 100% Frozen Grape juice (No Preservatives)
  • 7 lbs. Sugar
  • 6 lbs. Blue Berries
  • 5 tsp. Acid Blend
  • 1 tsp. Tannin
  • 5 Campden Tablets, Crushed
  • 5 tsp. Yeast Nutrients
  • 1 1/2 tsp. Pectic Enzyme
  • 1 pkt. D47 Yeast

Boil 2 gallons of water and all the sugar.  Place Grape juice and Blue Berries into bucket (you can place blueberries into a straining bag for convenience.  Once sugar is dissolved you pour into the bucket.  Top off with the rest of the water.  Add Acid Blend, Tannin, Yeast Nutrient, and Campden Tablets.  Stir well.  Test your acid level (desired acid level is .55 to .65).  Do a specific gravity test to find where your sugar level is.  Record.  12 hours later add Pectic Enzyme.  12 hours later add yeast.

Cherry Berry Wine Recipe

  • 6 lbs. Black Berries
  • 5 lbs. Elderberries
  • 4 lbs. Cherries, pitted
  • 4 gal. Water
  • 8 lbs. Sugar
  • 5 tsp. Acid Blend
  • 5 tsp. Yeast Nutrients
  • 1 tsp. Tannin
  • 5 Campden Tablets, crushed
  • 1 1/2 tsp. Pectic Enzyme
  • 1 pkt. D47 Yeast

Boil 2 gallons of water and all the sugar.  Place fruit into straining bag in your bucket.  Once sugar is dissolved you can pour it into bucket.  Top off with the rest of water.  Add Acid Blend, Tannin, Yeast Nutrient, and Campden Tablets.  Stir well.  Test your acid level (desired acid level .55 to .65).  Do a specific gravity test to find where your sugar level is.  Record.  12 hours later add Pectic Enzyme.  12 hours later add yeast.

Dandelion Wine Recipe

  • 1000 Dandelion (about 2 Walmart bags full of dandelions)
  • 5 gallons of water
  • 8 lbs sugar
  • 10 tsp. Acid blend
  • 5 tsp. Yeast Nutrients
  • 1 1/4 tsp. Tannnin
  • 5 Campden tablets, crushed
  • 1pkt. Champaign yeast (Lalvin 1118)

Bring 2 gallons of water and your dandelion petals to a boil, remove from heat and steep for 2 hours.  Strain water through a colander to remove petals and pour it into your primary fermenter.  Add your remaining water, sugar, Acid Blend,Tannin, and Yeast Nutrient. Take an acid reading, your acid should be between .55% to .65% TA.  Take the PA reading, it should be between 10 and 12%.  Add Campden Tablets after the must has cooled to room temp. 12 to 24 hours after the Campden Tablets,  pitch the Yeast. Ferment and rack as normal for wine. Enjoy!

Elderberry Wine Recipe

  • 10-15 lbs of Elderberries
  • 8 lbs of sugar
  • 4 1/2 gallons of water
  • 5 tsp yeast nutrient
  • 8tsp Acid Blend
  • 5 Campden Tablets
  • Pectin Enzyme
  • Lavin D47 yeast or Lavin 71B yeast

Pour sugar into 2 gallons of water and bring to a boil. Place berries into a straining bag and place in Primary Fermenter. Pour boiled sugar water over berries and bring level to 5 gallons with spring water or boiled water. Add yeast nutrient and acid blend. Test PA of the must. It should be between 10-14%, I try to get it at 12% PA. Test acid with Acid Test Kit, it should be between .55% and .65%. When must has cooled to room temperature add Campden Tablets. 12-24 hours later add pectin enzyme. 12-24 hours after that, pitch yeast.

Frozen Fruit Concentrate Wine Recipe

5 gallon batch

  • 8 (eight) 12 oz cans of frozen fruit juice concentrate  (NO Preservatives!)
  • 4 gallons of boiled water
  • sugar
  • 5 tsp yeast nutrient
  • 5 campden tablets
  • acid blend
  • Yeast D-47

Boil the sugar and water and then add the water and frozen concentrate to the primary fermenter. Test you PA with a hydrometer and add sugar until you get a reading between 10% and 14% PA on your hydrometer. Test for acid. Add enough acid to bring the range into .55%-.65% on the acid test kit. Add yeast nutrient and campden tablets. Wait 24 hours then pitch your yeast.

Spiced Honey Wine Recipe

  • 1 gallon of Unpasteurized Apple Cider
  • 15 lbs. of Honey
  • enough water to bring up to 5 gallons
  • 15 tsp. Acid blend
  • 5 Campden tablets
  • 5 tsp. Yeast Nutrient
  • 5 whole Cloves
  • Lavlin 1118

Boil 1 gallon water, dissolve honey in it.  Pour into fermenting bucket.  Add Apple Cider, Water, Acid Blend, Campden Tablets, Yeast Nutrient and Cloves.  Stir well.  Test your acid level (desired acid level .55 to .65).  Do a specific gravity test to find where your sugar level is.  Record.  12 hours later add Pectic Enzyme.  12 hours later add yeast.

 

Peach Wine Recipe

  • 5 gallons of Water
  • 8 lbs Sugar
  • 15 lbs. Peaches, pitted
  • 8 tsp. Acid Blend
  • 1 1/4 tsp. Tannin
  • 5 tsp. Yeast Nutrient
  • 5 Campden Tablets, Crushed
  • 2 1/2 tsp. Pectic Enzyme
  • 1 Lavin 1118 Champagne wine yeast

Boil 2 gallons of water and all the sugar. Quarter peaches. Place fruit into straining bag in your bucket.  Once sugar is dissolved you can pour it into bucket.  Top off with the rest of water.  Add Acid Blend, Tannin, Yeast Nutrient, and Campden Tablets.  Stir well.  Test your acid level (desired acid level .55 to .65).  Do a specific gravity test to find where your sugar level is.  Record.  12 hours later add Pectic Enzyme.  12 hours later add yeast.

Peach Berry Wine Recipe

  • 9 lbs. Black Berries
  • 1 lbs. Elderberries
  • 1 lbs. Peaches
  • 4 gal. Water
  • 8 lbs. Sugar
  • 5 tsp. Acid Blend
  • 5 tsp. Yeast Nutrients
  • 1 tsp. Tannin
  • 5 Campden Tablets, crushed
  • 1 1/2 tsp. Pectic Enzyme
  • 1 pkt. D47 Yeast

Boil 2 gallons of water and all the sugar.  Place fruit into straining bag in your bucket.  Once sugar is dissolved you can pour it into bucket.  Top off with the rest of water.  Add Acid Blend, Tannin, Yeast Nutrient, and Campden Tablets.  Stir well.  Test your acid level (desired acid level .55 to .65).  Do a specific gravity test to find where your sugar level is.  Record.  12 hours later add Pectic Enzyme.  12 hours later add yeast.

 

Plum Wine Recipe

  • 4 gallons of Water
  • 15 lbs. Plums, stems removed and pitted (reserve juice)
  • 8 lbs. Sugar
  • 7 1/2 tsp. Acid Blend
  • 5 tsp. Yeast Nutrient
  • 5/8 tsp. Tannin
  • 5 Campden Tablets, crushed
  • 1 1/2 tsp. Pectin Enzymes
  • 1 pkt. D47 Yeast

Boil 2 gallons of water and all the sugar. Quarter plums over bowl to catch the juice. Place fruit into straining bag in your bucket. Add reserve juice. Once sugar is dissolved you can pour it into bucket.  Top off with the rest of water.  Add Acid Blend, Tannin, Yeast Nutrient, and Campden Tablets.  Stir well.  Test your acid level (desired acid level .55 to .65).  Do a specific gravity test to find where your sugar level is.  Record.  12 hours later add Pectic Enzyme.  12 hours later add yeast.

2 thoughts on “Wine Recipes

  1. According to your recipe for apple wine,you recommend 4-1/2 gallons of water.It says to mix the sugar in 2 gallons of water and pour over the apples.When do you add the other 2-1/2 gallons of water?

  2. You pour the remaining water in after the sugar water. This will bring the hot water down to around room temp. The hydrometer reading needs to be done at room temp to be accurate.

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