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The Brew Shop UK 48 Buxton Rd. Stockport SK2-6NB
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A to Z of Free Wine Making Recipes
You're welcome to print these or give them away but please put the line below in your recipe
Brewing supplies--www.thebrewshop.com
Sept 2007 If you want a recipe that isn't here, just mail me! Peter sales@thebrewshop.com
Apple Apricot Angelica liquer Baileys style Irish Cream Banana Barley Beetroot Bilberry Birch Sap Blackberry Blackcurrant Broadbean Carrot Whiskey Cherry Cider Coffee Coltsfoot Cranberry Cumberland Brandy Damson Damson Gin Dandelion Date Dewberry Elderberry Elderflower Elderflower and Gooseberry Fig Ginger Gooseberry Grape Greengage Rumpots Rumtopf Hawthorn Blossom Loganberry Marrow Rum Mead Mulled Wine Nectarine Orange Parsley Parsnip Passion Fruit Peach Pear
Sparkling Pear juice wine(Perry) Pineapple Plum Potato Prune Raspberry Redcurrant Rhubarb Ribena Rosehip Rose petal Sloe Sloe Gin Strawberry Tea Wheat
Zebra Tonic wine
We've been asked to put together a beginners kit to make these wines,so, here's a selection of kits
| country kit 1 |
A tub of each, pectolase, citric
acid, steriliser, yeast nutrient, tannin. and yeast.Campden
tablets and potassium sorbate You might need grape concentrate but you
can use the stuff from the supermarket at about 1/2 pint of grape juice
to a gallon of wine. Will make about six individual gallons.. |
17.52 |
|
| country kit2 |
A tub of each, pectolase, citric
acid,steriliser, yeast nutrient, tannin. and yeast..Campden tablets and
potassium sorbate. Six white grape concentrates in 250 ml each |
31.02 |
|
| country kit 3 |
A tub of each, pectolase, citric
acid, steriliser, yeast nutrient, tannin. and yeast..Campden
tablets and potassium sorbate. Six white grape concentrates in
250 ml each Two plastic demi johns, two airlocks, a small 2gall plastic bucket, a straining bag, syphon tube, |
50.95 |
|
| Brewing Supplies *secure* Order Form. | |||
| Remember you can order odd bits
off our main site
here
www.thebrewshop.com
Carriage 5.00 on orders under 50.00 |
1 tsp Citric acid-- use juice of a med lemon
Tannin - Use a cup of cold tea no milk or sugar!
Pectolase- Not really a substitute for this but some people use a couple of over ripe bananas
Yeast Nutrient-- Just leave it out, your wine may stop a bit sweet especially flower wines
Yeast-- Ha! You've got to buy this somewhere!! Use baking yeast at a pinch
Sugar- Try Honey but it does impart it's own flavour.
WINE PRESSES FOR SALE CLICK HERE
Also here
www.winepress4u.co.uk
You're welcome to print these or give them away but please put the line below in
Brewing supplies--www.thebrewshop.com
We have a kit called a hedgegrow wine kit- It's instructions, yeast, pectolase etc. to make one gallon of any country wine. It saves buying all the bits if you're just making one gallon.You supply the demi johns and equipment. They're £7. 95 including post and packing. Just phone us with your credit card and we'll pop one in the post for you.
A gallon of peach wine fermenting well!! Syphoning off a gallon of nice clear gooseberry wine
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A to Z of Free Wine Making Recipes. If there's a homemade wine recipe you need, please ask!
Apple Wine
3kg Apples
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Crush, chop, grate or find some way of pulping the apples into small bits. Throw it all into a clean sterilised food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
Top up to shoulders of demi-john
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
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WINE PRESSES FOR SALE CLICK HERE
Apricot Wine
1.5 kg Apricots
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Stone the apricots and squash them into a pulp.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Hydrometer in test jar,
take the reading from the top of the liquid. This wine is just in the
blue area and med dry.Angelica Liquer
We've never made this and don't know anyone who has. Try at your own risk.
25gram angelica stem
25gram boiled bitter almonds
1 pint brandy
1 pint of sugar syrup
Steep the angelica and almonds in the brandy for a week. Then strain off and add the syrup to the liquer. Apparently it improves with keeping!
Baileys Irish Cream Style
4oz sugar
2 1/2 fluid oz water
8 fluid oz whiskey
1 5oz can evaporated milk
5 fluid oz single cream thin fresh, not tinned
10 ml cacao essence(we have this)
Mix everything together and allow the sugar to dissolve..
Leave in fridge for 2 hours
It's now ready to drink.
It should now be kept in the fridge until drunk.(you or the drink!)
A customer gave us this recipe, we've not tried it yet . Let us know if you give a go!
Brewing supplies--www.thebrewshop.com
Banana Wine
2Kg bananas- not too over ripe
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Slice the bananas and boil for 20 mins.
Strain carefully into a clean food grade plastic bucket
When cool to room temperature add the rest of ingredients and top up with cold water to seven pints total water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock top up to the shoulders with cold water and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
Brewing supplies--www.thebrewshop.com
Barley Wine
1/2 kg Barley
1/2kg Raisins
2 lemons
1.5kg sugar
High alcohol yeast
Pectolase
Yeast nutrient
Pour two pints of boiling water over the barley and chopped raisins and
leave overnight .
Use a good clean food grade bucket and cover with a cloth or rest the lid on.
Add the juice and zest of the lemons but not the pith.
Add the rest of the ingredients and stir well.
Leave 4 days and stir daily.
Strain off into a demi john and leave to ferment out.
When all the bubbles stop, syphon off into a demi john and add a campden tablet and potassium sorbate.
Best left for 12 months to mature
Brewing supplies--www.thebrewshop.com
Beetroot Wine
It's a while since I made this and I remember the beetroot was very hard.
Some recipes say to slice the beetroot and then boil. Ha! What with? It's rock hard!
I suggest you boil it for an hour and then chop it up a bit.
Or, roast it! then, when cool you can peel it easy and chop it up and boil for about 20 mins.
Roasted beets taste delicious as well!, Try them with sour cream. If you eat too many it makes your wee go red though.
One Gall Beetroot wine
2 Kg Beetroot-Chopped and boiled!
1 Kg sugar
1 tsp citic acid/ acid blend
1 tsp pectolase
Red wine yeast
Yeast Nutrient- 1 tsp
Tannin- 1/2 tsp or as instructed on packet
OK! Do what you will with the beets. I think the flavour is more intense if you go the roast method but you have to watch you don't
caramalise the sugars!
When cool, strain off the beets into a demi john with airlock. Just use the liquid, not the beets.
Add rest of ingredients and top up to about 7 pints.
It froths like mad for a few days, once this stops top up to the full gallon.
Leave to ferment out in a warm place.
When all bubbles stop add a campden tablet and a potaasium sorbate/wine stabiliser tablet.
You can add finings as it clears a lot quicker or just leave it.
The books say that the colour can go brown, miine never did but perhaps I drank it too quickly.
If you're worried put a cardboard tube around the demi john to keep out the light and preserve the intense colours!
The colour does drop out a lot though!
Cheers
Bilberry
1.5kg bilberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to the shoulders with cold water.Fit an airlock and leave to ferment out at room temperature.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.
Brewing supplies--www.thebrewshop.com
Birch Sap Wine
4.0 Litres birch sap
1 tsp citric acid
250 ml grape conc
1kg sugar
Yeast
Nutrient
First find a birch tree!
Get some 5/8th or 16mm plastic tubing, B and Q have it. You'll need a couple of foot.
Drill a 5/8th hole in the tre trunk. You need to get just below the bark and drill upwards so the sap runs better down the tube. It's important that you don't go too deep. Just under the bark is right. In the soft woody bit.
The plastic tube should be a snug fit in the hole, make sure by practicing on a bit of old wood before you set to work on the tree.
Run the tube into a plastic 5 litre container, sealed with a plastic bag or cork to keep flies etc out.
It won't take long to get enough sap, you need to pick the days when the sap is rising in March. It may take a couple of days or a couple of hours so keep an eye on it.
When you've got enough sap put it into a clean sterilised dem-john. Add rest of igredients and ferment out as normal.
Don't forget to plug the hole in the tree afterwards!
Brewing supplies--www.thebrewshop.com
Blackberry Wine
2kg blackberrys
1 kg sugar
Gervin Varietal A Yeast( or a good red wine yeast)
250 ml red grape concentrate or about 300g elderberrys
Pectolase-as directed on container
1 tsp yeast nutrient
1tsp of citric acid
Tannin-Leave out if adding elderberrys!
Pour 2 pint boiling water over the blackberrys(and elderberrys if you use them.) and add sugar.
leave overnight
Make up to 7 pints with cold water and add rest of ingredients
Leave 48 hours- it should froth and bubble, give it a bit of stir when you pass it.
Strain off into a clean demi john and fit airlock.
When the frothing dies down a bit top up to the shoulders of the demi john with cold water
Leav to ferment out until bubbles stop.
Syphon off and add a campden tablet and potassium sorbate.
Leave to clear and bottle when clear.
Sweeten if required but does taste very good as a dry wine.
I never wash the blackberrys, I've eaten hundreds straight off the bramble so why wash them. Just don't pick them
off the side of the road where they're full of horrible things.
It's good to add a few elderberrys, if you add a lot leave out the tannin.
Blackberrys don't keep too well, make the wine the day you pick them. If you leave them they start
to go mouldy and things crawl out out of them!
It's also good with a couple of pounds of apples instead of the grape concentrate, just chop them up and add them
in the bucket.
I've made a lot of blackberry wine and it's always good, blackberry pie is also a winner!
If you have any pie left and need help to eat it just mail me!
For those who get hot under the collar about spelling and mail me about spelling misteaks, yes I know blackberries is spilt rong. Ha!
Did you mail me before you read this?!
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Blackcurrant Wine
1.5 kg Blackcurrants
1kg Sugar
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Squash the blackcurrants as much as you can
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Broad Bean
We've never made this one either, but it sounds interesting!
Broad beans, shelled 2 Kg
1.5 Kg sugar
250 ml grape conc.
1 tsp acid blend
yeast
Nutrient
Boil the beans for one hour in a large pan, strain off and dissolve the sugar in the hot liquor.
when cool add rest of ingredients
Put into a clean demi john and fill to the shoulders with cold water.Fit an airlock and leave to ferment out at room temperature.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
This wine is best sweet.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.
Brewing supplies--www.thebrewshop.com
Carrot Whiskey
We keep getting asked for this. It does work but isn't a real whiskey of course!It tastes like, well, you'll have to make it yourself!
2Kg Carrots
1Kg wheat
2 Kg sugar
1tsp acid blend/citric acid
High alcohol yeast
Yeast Nutrient
Wash and scrub carrots, boil in water for about 20 mins.
Strain off water and put the water in a bucket.
Dissolve sugar in hot water.
Make up to a gall with cold water and when cool to 25c add rest of ingredients.
Ferment in the bucket for 4 days.
Strain off into demi john fit airlock and leave to ferment out. This may take ages.
When it stops bubbling add a campden and pot. sorbate and leave to clear.
Bottle when clear and try to leave for 12 months before drinking
Brewing supplies--www.thebrewshop.com
Cherry Wine
2 Kg Cherries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Stone the cherries and squash them into a pulp.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john. Top up to shoulders of demi john withy cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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CIDER
Pick nice fresh apples, no bruised or damaged ones.
Crush them, use a hammer, a commercial crusher(we sell them) or a pulpmaster( 14.25 from stock at time of writing). The pulpmaster is a blade that you attach to an electric drill, it's a bit Heath Robinson but works well.
Then press the apples to get the juice out--you'll need a lot of muscle or a press off us(between 60 to 300 pounds depending on size or you'll have to make one. We do hire a small press for £5.00 a week, £50.00 deposit.
Then add yeast and ferment out as you would beer. Leave about a week and then syphon into bottles or a plastic beer barrel. You can use plastic beer bottles. Add 1/2 teaspoon of sugar per pint of cider and leave for about a month and drink carefully.
Brewing supplies--www.thebrewshop.com
Coffee Wine
1Tablespoon coffee
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Use Nescafe or a simalar brand, make the coffee in 2 pints of water and add the sugar
When cool to room temperature add the rest of ingredients
Put into a clean demi john. Top up to shoulders of demi john with cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right,syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
This wine is best a bit sweet--I hated it, but then I don't like coffee sweets either.
Brewing supplies--www.thebrewshop.com
Coltsfoot Wine
Colts foot are a lot rarer than they used to be and Iwould not recommend that you use wild flowers.
If you can get dried follow the recipe for elder flowers
Cranberry Wine
1.5kg Cranberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to the shoulders with cold water.Fit an airlock and leave to ferment out at room temperature.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.
Brewing supplies--www.thebrewshop.com
Cumberland Brandy
My Great Grandmother used to make this one - it's from her recipe book. She lived in Lowick in
the Lake District.
To make one gallon of wine
2lb Wheat
1lb Raisins (chopped)
3lb Soft brown sugar
1 tablespoon honey
high alcohol yeast
The original recipe called for floating bits of toast on the wine with some bread yeast on it
Use the original if you want but I've substituted a high alcohol yeast !
There's also the white of an egg in the original, this was used as a fining agent, it's much simpler
to use Kwik Kleer finings!
Put the wheat. chopped raisins and sugar in a bucket and pour over two pints of boiling water.
Add 5 pints of cold water and leave to stand overnight,
Float a piece of well done toast smeared with bread yeast on the top of the wine-or use a Gervin high alcohol yeast!
Ferment in the bucket a week, stir daily and mash up any raisins that float up to the top.
Strain into a demi john , add the honey and make up to a gallon with cold water.
Ferment out until the bubbles stop.
They now added the egg whites! It's much easier to add the Kwik Kleer finings and a campden tablet.
Leave until clear then bottle.
The original instructions call for the bottles to corked and sealed with wax, dripped from a candle onto the top of the cork
then left for 12 months.
It's up to you which method you use, personally I'd add a teaspoon of acid blend as well, it will make it more like a modern wine.
I suppose you should try it without! It's got an unusual flavour and if you imagine a bit it does taste sort of brandy -ish.
Cheers!
Brewing supplies--www.thebrewshop.com
Damson--Easy Peasy
Method 1
Pour 2 pints boiling water over 21b of damsons and leave 24 hours, strain off and add to a Beaverdale 1gall wine Shiraz kit with a teaspoon of pectolase and 8oz sugar.
Yummy!!!
Brewing supplies--www.thebrewshop.com
Damson 2 Full Bodied
4lb Damsons
1.5kg sugar
1 tsp citric acid
1 tsp pectolase
yeast nutrient
Yeast- Gervin no 2 is ideal.
These fruits have a great flavour but
don't boil or soak them too long or they get bitter.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john and add a campden tablet and a potassium sorbate tablet. .
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear- it can taste a bit strong but gets better!!
Brewing supplies--www.thebrewshop.com
Damson Gin
I make sloe gin most years and you make damson gin the same way.
Here's how. Prick each damson with a fork, I tried without doing this one year and the flavour doesn't come out as well. I've been told that if you freeze the damsons first for 24 hours you get more juice and you don't need to prick them.
Put the damsons into an empty bottle or jar until it's a quarter full. It doesn't matter what size! As long as it's a quarter full, I usually use a 2 litre kilner jar
Add sugar until the bottle is half full, including the damsons. Don't shake or stir, just pour the sugar gently on top of the damsons.
Now pour gin in the bottle, what kind of gin you ask? Any gin, I use the really cheap stuff from Aldi.
As the sugar dissolves add more gin, after 24 hours just top it up with a bit more gin if needed.
Leave until Xmas...Hooray!
But what about the damsons in the bottle ? Unlike sloes damsons taste nice after they've been in the gin. Strain off the damsons from the gin, The gin might go cloudy but it will settle again. Try the damsons with ice cream-yummy! Or with custard.
The damson gin will have a bit of sediment inthe bottom, stop worrying about it! It's harmless. If you want to ,you can gently pour off and bottle the clear stuff. Filter the rest using coffee filter papers.
Repeat the process next year.
Brewing supplies--www.thebrewshop.com
Date Wine
1kg Stoned Dates
500g raisins
1.5kg sugar
High Alcohol yeast
Pectolase
Yeast Nutrient
This wine is a medium to sweet wine, a rather old fashioned sort of wine that your granny used to make!
It's closer to a sweet sherry than anything else!
Chop up the figs and raisins and put into a clean food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
Leave overnight covered with a clean cloth
Next day add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours.
Stir and mash about a couple of times a day
After 5 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to the shoulders with cold water.Fit an airlock and leave to ferment out at room temperature.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it's too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won'tusually get much more in!
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.
Brewing supplies--www.thebrewshop.com
Loganberry
The same recipe as Dewberry, Raspberry and Blackberry
2kg ripe washed fruit
1kg Sugar
No2 Gervin Yeast
Nutrient
Pectolase
Citric Acid
Place fruit in a clean and sterilised bucket with the sugar. Pour 2 kettles (4 Pints) of boiling water over the fruit and add the sugar. Stir well and leave overnight.
Add the pectolase citric acid and yeast and leave a further 24 hours.
Strain into a demijohn, don't squeeze too much! Top up to a gallon with cold water.
Leave in a warm place until fermentation stops.
Add a campden and finings, we recommend Kwik Cleer.
Drink when it tastes good- it does improve and it's best left a couple of months.
Brewing supplies--www.thebrewshop.com
Dandelion Wine Dry White
1 Litre of Petals
1. kg Sugar
250grm grape concentrate
Pectloase
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Strip most of the petals off the heads, a few bits don't matter,and pour 2 pints boiling water over them.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi-john.
Top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
I usually add Kwik Cleer finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
The Northern name for dandelions is 'wet-the beds' - Brewing Supplies wish to point out that they can accept no responsibilty for any unwanted after effects from drinking this wine!
Cheers
Drink when clear!
Brewing supplies--www.thebrewshop.com
Elderflowers -
Try to use flowers that are in full sun as these seem to give the best flavour and bouquet.
1/2 Litre of Petals,stripped off the stalks and packed loosely
1. kg Sugar
250grm grape concentrate or a Litre of apple juice
Pectloase
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Strip most of the petals off the stalks, a few bits don't matter,and pour 2 pints boiling water over them.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi-john.
When the vigourous bubbling slows down,top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
I usually add Kwik Cleer finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
Using apple juice instead of grape concentrate gives a different wine that tends to mature quicker.
Cheers
Drink when clear!
Brewing supplies--www.thebrewshop.com
Elderflower and Gooseberry Wine
I made this years ago, it made a very pleasant Rhine type wine. Here's the recipe as far as I can remember!
Use about 1/2 pint fresh elderflowers. This is just the flowers taken off the stalks and packed loosley in a jug. Or about 25g of dried elderflowers.
Then about 1.5kg of gooseberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Squash all the goosberries and put it all into a clean sterilised food grade bucket.
Pour the Elderflowers on the top.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders once the vigourous ferment slows down.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right. Syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
Brewing supplies--www.thebrewshop.com
Elderberry--Also Blackcurrant
3lb Elderberries
250 ml grape concentrate
1kg sugar
1 tsp citric acid
1 tsp pectolase
yeast and nutrient
Both these fruits are strongly flavoured and I would strongly recommend
that you do not boil or soak them too long. Don't overdo the amount of the elderberries.
Pull the elderberries off the stalks, it doesn't matter if a bit of stalk gets in. Then put into a clean
sterilised food grade bucket
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything but the grape concentrate.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john with an airlock and add the grape concentrate.
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john and add a campden tablet .
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear- it can taste a bit strong but gets better!!
If you want to drink it quick add only 2lb of fruit and cut the sugar down by about a tenth.
Brewing supplies--www.thebrewshop.com
Fig Wine
1kg Dried Figs
500g raisins
1.5kg sugar
High Alcohol yeast
Pectolase
Yeast Nutrient
This wine is a medium to sweet wine, a rather old fashioned sort of wine that your granny used to make!
It's closer to a sweet sherry than anything else!
Chop up the figs and raisins and put into a clean food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
Leave overnight covered with a clean cloth
Next day add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours.
Stir and mash about a couple of times a day
After 5 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to the shoulders with cold water.Fit an airlock and leave to ferment out at room temperature.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it's too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won'tusually get much more in!
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.
Brewing supplies--www.thebrewshop.com
Ginger Wine
You can mess about with sugar bruised ginger stem, lemons and stuff if you want
.But, the easiest way is just buy a white wine kit, add an extra 250 gram of sugar and
25 gram powdered ginger.
Make the kit as normal but add the extra sugar and the ginger straight to the demi john.
Then just follow the instructions, except: when it stops fermenting syphon off into a clean demi john before you add the finings etc.
It's best if you sweeten it a bit, usually between 55 to 100 gram sugar
Brewing supplies--www.thebrewshop.com
Gooseberry Wine
2kg of gooseberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Squash all the goosberries and put it all into a clean sterilised food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders with cold water once the vigourous ferment slows down.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
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Wine From Grapes
Grape Wine!
Use only the ripe undamaged grapes, bad grapes make bad wine.
Crush them, either get your shoes off or use a masher or squash them by hand. Or,we have pulpers for sale, see cider above. When every grape is squashed add a yeast-a Gervin Yeast is best. Leave in the bucket for about 2 days then press the grapes to get the juice out--you'll need a lot of muscle or a press off us(between 60 to 300 pounds depending on size or you'll have to make one. We do hire a small press for £5.00 a week, £50.00 deposit.
When you've pressed all the grapes, put them into a fermenter with an airlock to ferment out.
You'll probably need to add 8oz of sugar a gallon for most grapes grown in England, add this to the container after pressing.
About 7kg of grapes will produce a gallon of juice.
When the wine stops fermenting add campden tablets and stabiliser. You might need to sweeten the wine a bit as it can go incredibly dry(sour). Remember---only ripe uindamaged grapes!!! No mouldy ones!! Have fun...
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Greengage Wine
Another cheat! We use the recipe for plum as it's the same recipe. Some recipes suggest using minced barley but all it does is give the wine a sort of sherry taste. It's not needed! IF you add the grape concentrate it adds the body and flavour but tastes nice as well
4lb Plums
250 ml white grape concentrate(we used red in the plum so it is a bit different!)
1.5kg sugar
1 tsp citric acid
1 tsp pectolase
Yeast nutrient
Yeast for a white wine
Tannin, 1tsp or as directed on packet
These fruits don't have much flavour but
don't boil or soak them too long or they can release too much pectin and the wine will be cloudy.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john add another 1/2 teaspoon of pectolase--
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john and add a campden tablet and a potassium sorbate tablet.
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear-
Brewing supplies--www.thebrewshop.com
Hawthorn Blossom--as for Dandelion but use 2 litres of flowers
Marrow Rum
This used to considered a joke but it does work and it's fun
Scoop the inside out of a big marrow.
Fill with brown sugar
Hang up in a net or bag.
After a couple of days the sugar turns to liquid, traditionally you pierce the bottom of the marrow and let the juice run out.
I prefer just to tip it out!
As a guide, there should be about 3 pints of liquid per pound/500g of sugar. If not enough just add water to get it right!
Put it into a demi john add juice of a lemon and a wine yeast.
Ferment out as normal.
You might only get half a gallon of rum.
Don't blame me if you can't drink what you make!!
It doesn't taste like rum , some people quite like it!!
Don't keep it too long, it may be a bit cloudy!
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Mead or Honey Wine
There's lots of ways of making mead. I've seen it for sale on Lindesfarne and saw them make it in the shop. They just took an
Australian white wine and added 8oz of honey to the bottle!
This recipe works and ferments well, you can make it with just honey but it's a bit bland.
1kg of Honey
250 ml grape concentrate
Juice of a medium lemon
yeast nutrient
1 tsp pectolase
1/2 tsp tannin or a cup of cold tea
Gervin High Alcohol yeast
Variations
Try adding another 500g honey for a stronger sweeter wine
Add a litre of fruit juice instead of the grape concentrate-any type but make sure it's the short date code stuff and not loaded with preservatives.
Vary the type of honey-Try acacia or heather honey
Use just 2kg of honey and just add yeast and nutrient.
Method
Dissolve the honey in hot water, about 2 pints. When cool add to a sterilised demi john.
Add rest of ingredients except yeast.
Make up to about 7 pints with cold water,
when cool to room temp. add yeast.
Let the vigourous fermenting slow down
Top up to the shoulders with cold water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with honey but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
Mead is best a bit sweet and remember, for a more honey taste sweeten with honey!
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Passion Fruit Wine
One gallon /Six bottles
Everyone makes a point of saying that it's named for the Passion of Christ-From Passion Flowers
Why spoil a good thing? It's a powerfully passionate wine and works well for me!
2kg Passion Fruit
250 ml grape conc
1 kg sugar
1 tspPectolase
Yeast Gervin No3 or all purpose
1 tsp citric acid or acid blend
Yeast Nutrient
Chop the fruit into quarters trying to keep the juice that runs all over the place.
It might be best to cut it into a bowl
Sort of squash the fruit off the skins using your thumbnail-it's a bit messy!
I've not used the skins when I make the wine but other recipes seem to include them.
They don't taste very nice so I don't see the point of putting them in!
I don't like the seeds when I eat the fruit, it's like eating ball bearings but they seem all right in the wine!
Throw it into a bucket and pour on two pints of hot water
Next day, add rest of ingredients and 4 pints cold water.
Next day add another teaspoon of pectolase.
Ferment for three days altogether in a bucket and strain off into a demijohn.
Use a straining bag or musilin, don't go mad let it drip rather than squeezing
it or you get too much fine pulp coming through.
You may have to strain it into another bucket or a big pan first
Top up to the shoulders of the demijohn with cold water and ferment out as normal.
When it stops fermenting add a campden tablet and a stabiliser tablet.
If it doesn't clear in a couple of weeks add finings, I prefer kwik cleer.
It's a bit odd tasting at first and quite astringent but does improve!
Cheers
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Pear Wine
To Make a gallon 4.5litres
2 Kg Pears
250 ml grape concentrate
1kg sugar
pectolase
tannin-or use a cup of cold tea
1tsp acid blend or citric acid(you could use the juice of lemon)
Yeast- Gervin No3 is good
Nutrient.
Ok, pick the pears-don't use any over ripe bruised or bad ones!
Chop up the pears, put into a clean bucket and pour 4 pints boiling water over them.
Leave overnight, add the sugar the yeast, pectolase acid and nutrient.
Leave three days and stir well every day. It should be bubbling like a boiling volcanoe!
Strain off into a clean demi john, don't squueze the pears too much but make sure you get plenty of juice out.
Top up to the shoulders with cold water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Pear juice wine(Perry)
Quantity- Every pint of juice makes a pint of perry!
If you've got plenty of pears you can make Perry.
It's superb, dry as a bone and a sort of pear cider.
The french drink it a lot, it's nothing like babycham, it's a real toper's tipple!
Pick nice fresh pears, no bruised or damaged ones.
Crush them, use a hammer, a commercial crusher(we sell them) or a pulpmaster( 15.79 from stock at time of writing). The pulpmaster is a blade that you attach to an electric drill, it's a bit Heath Robinson but works well.
Then press the pears to get the juice out--you'll need a lot of muscle or a press off us(between 60 to 300 pounds depending on size or you'll have to make one. We do hire a small press for £5.00 a week, £50.00 deposit.
You can freeze the pears and when they defrost the juice will run easier.
Then add yeast and ferment out as you would beer.
Ferment it in a bucket or in a fermenter with an airlock is best, if you make just a gallon use a demi john.
Leave about a week and then syphon into bottles or a plastic beer barrel. You can use plastic beer bottles. Add 1/2 teaspoon of sugar per pint of perry and leave for about a month and drink carefully.
Enjoy the taste of a real old traditional drink!
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Parsnip Wine
2 Kg Parsnips
250ml grape concentrate
1.5kg sugar
1tsp citric acid or acid blend
1tsp yeast nutrient
Tannin
Yeast - Gervin no 3
Scrub the parsnips, chop them into small chunks then boil in 3 pints of water for about 20 mins.
Strain into a clean bucket and add sugar.
Leave to cool, pour into a clean sterilised demi john.
Top up to seven pints with cold water.
Add rest of ingredients and leave to ferment.
After the vigourous fermenting slows down top up with cold water to the shoulders of the demi john.
Leave to ferment out for about 3 weeks.
Taste or check the gravity with a hydrometer, it should be dry , under 1000 sg on the hydrometer.
If it's too sweet leave longer,
Add a campden tablet and a stabiliser tablet and leave to clear.
This wine is a bit sherry like in flavour and is best left to mature for a while.
But who wants to wait? Just drink it!
Brewing supplies--www.thebrewshop.com
Peach Wine
2 kg Peaches
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Stone the peaches and squash them into a pulp.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Plum Wine
4lb Plums
250 ml red grape concentrate
1.5kg sugar
1 tsp citric acid
1 tsp pectolase
Yeast nutrient
Gervin Red wine yeast
Tannin, 1tsp or as directed on packet
These fruits don't have much flavour but
don't boil or soak them too long or they can release too much pectin and the wine will be cloudy.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john add another 1/2 teaspoon of pectolase--
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john and add a campden tablet and a potassium sorbate tablet.
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear-
Brewing supplies--www.thebrewshop.com
Potato Wine
I've got to admit it's not one of my favourites, but it does have a tendency
to very strong tasting.
1.5 kg Potatoes
1.5 Kg sugar
250 ml grape conc or 500g raisins
A mug of cold tea, no milk or sugar.
1 tsp acid blend or citric acid
1 tsp yeast nutrient
Amylase--optional
High Alcohol yeast , Gervin no 3 is fine
Wash and scrub potatoes, cut out any eyes, green bits and black bits.
If they look really rough just peel them but it's said that the flavour is better
with the skin on.
Grate them or chop them up finely, cover with water as you do so or they go brown.
Then, boil for about 15 minutes. Skim off any scum that comes to the top.
Strain through a bag or sieve into a clean bucket.
Add the sugar and stir to dissolve.
Top up to about seven pints total of water and leave overnight, add amylase now if you want.
It's an enzyme that gets rid of starch, if there's too much starch in the wine it can be cloudy.
Usually it's perfectly clear, but if you want to make sure...
Add rest of ingredients and stir well.
If you used the raisins(You did chop them up didn't you?) leave in the bucket for 5 days stirring daily,then strain into a demijohn.
If you used the grape concentrate pour into a demi john add an airlock.
Leave until the vigorous frothing subsides then top up to the shoulders with cold water.
The more brave of you might like to add a further 500g of sugar at this point.
Sometimes it will ferment out and you get a very strong wine, sometimes it just stops and it leaves a very sweet wine!
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it's too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won't usually get much more in!
When the wine stops fermenting-
Add 1 campden tablet and potassium sorbate.
Leave to clear.
I usually use Kwik Cleer finings if it doesn't clear naturally after a week or two.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.
Brewing supplies--www.thebrewshop.com
Raspberry Wine
I'm going to cheat a bit here and say follow the recipe for strawberry.
But, I do find that too many rasberries can give a bit of an overpowering flavour to a wine.
I like to use about a pound of raspberries and add it to a Beaverdale Shiraz kit with an extra 8 oz of sugar. This gives an exceptionally nice wine!
Redcurrant Wine
1 to 2kg of Redcurrants
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Nutrient
1 tsp acid blend or citric acid
Yeast
Put the redcurrants into a clean sterilised food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
Give the berries a bit of a squashing, it doesn't matter if you don't pop them all.
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders with cold water once the vigourous ferment slows down.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
This wine can be a bit high in tannin, it may taste harsh at first does does improve!!
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Rhubarb Wine - The easy way -Dry white
2kg Rhubarb
1.2kg Sugar
Pectloase
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Chop the rhubarb into chunks and put into a bucket.
Pour the sugar over the top of the rhubarb and leave for 48 hours.
All the juice will drop out of the rhubarb, you may have to stir it a couple of times.
Strain the juice into a demijohn, top up to about seven pints with cold water add the rest of the ingredients and leave in a warm place to ferment out.
After a few days when the vigourous frothing subsides, top up to the shoulders of the demi john with cold water.
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
I usually add Kwik Cleer finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
Drink when clear!
Brewing supplies--www.thebrewshop.com
Ribena Wine
We've made this several times and it's sweet bland and horrible!
It's better to use tinned blackcurrants which make a much nicer wine!
Two tins Blackcurrants
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 2 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Saskatoon Berry
1.5kg Saskatoon Berries
1Kg Sugar
Gervin No2 Yeast
Nutrient
1tsp Pectolase
250ml Grape Concentrate
Crush fruit and put all other ingredients except Water, Pectic Enzyme and Wine Yeast in a bucket. Add 1/2 quantity of Water hot, stir to dissolve sugar. Add balance of Water cold and then Pectic Enzyme. Cover with plastic sheet. When must is 2l° - 23° C (70° - 75° F) add yeast. Stir must daily. Ferment 4 -5 days or until S.G. is 1.030. Strain out pulp through nylon straining bag and press. Syphon into gallon jar and attach fermentation locks. Rack in 10 days and again in one month. If necessary, fine with recommended Finings. When wine is clear and stable, bottle.
Sloe Gin
I make sloe gin most years and just mix a few sloes with sugar and gin. I've just made a new batch and I've made a note of exactly how I did it.
Here's how. Prick each sloe with a fork, I tried without doing this one year and the flavour doesn't come out as well.
Put the sloes into an empty wine bottle until it's a quarter full. It doesn't matter what size! As long as it's a quarter full, I usually use the standard 700 ml wine bottle.
Add sugar until the bottle is half full, including the sloes. Don't shake or stir, just pour the sugar gently on top of the sloes.
Now pour gin in the bottle, what kind of gin you ask? Any gin, I use the really cheap stuff from Aldi.
As the sugar dissolves add more gin, after 24 hours just top it up with a bit more gin if needed.
Leave until Xmas...Hooray!
But what about the sloes in the bottle ? They don't do you any harm! Try drinking it with a sloe in the glass like an
olive. It looks the part. Don't mess about filtering or straining the sloe gin. You pour it with the sloes in the bottle and
the bits etc are part of the gin. If other people don't like it there's more for you!!
Repeat the process next year.
Strawberry Wine
To make one gall/4.5litres
1 to 2 Kg Strawberries
1kg Sugar
250 ml red grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Strawberry wine is nicer a touch sweet. The flavour of the fruit comes through better
with the sweetness. I'd recommend that you add about 4 to 8oz of sugar at the end.
As strawberries can be expensive use less fruit if you want to but it does lose a bit of the intensity of the fruit.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature usually overnight add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john. Top up to shoulders of demi john with cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Tea Wine
2 Pints Tea
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Use different tea's for more exotic flavours. Pg tips works ok, but be brave and try Earl Grey, Blackcurrrant or passion fruit! Make the tea in big jug or bowl leave to brew for about half an hour
Strain off and add the sugar,
When cool to room temperature add the rest of ingredients
Put into a clean demi john.
Top up to shoulders of demi john with cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right,syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Rosehip Wine
For 1 Gallon
1kg Rosehips
1tsp Citric Acid or juice and zest of a large lemon
1kg Sugar or 1.5 kg for a medium wine
1 tspPectolase
Yeast and Nutrient
1 small cup cold tea- no milk or sugar!
You can use them whole but some people say it's better if you
knock the rosehips about a bit to break them up roughly.
If you can be bothered it'd better to get most of the pips as they can add a bitterness.
Put the rosehips and the sugar into a bucket and pour over two pints of boiling water to dissolve the sugar.
Allow to cool, preferably overnight.
Then add all the other ingredients and ferment for about a week.
Strain off the pulp into a clean demi john and carry on the fermentation until finished.
Syphon off into a clean demi john and add a campden tablet and a potassium sorbate tablet.
Add finings to clear if required
When clear, bottle and store.
Brewing supplies--www.thebrewshop.com
Baileys Irish Cream Style
4oz sugar
2 1/2 fluid oz water
8 fluid oz whiskey
1 5oz can evaporated milk
5 fluid oz single cream thin fresh, not tinned
10 ml cacao essence(we have this)
Mix everything together and allow the sugar to dissolve..
Leave in fridge for 2 hours
It's now ready to drink.
It should now be kept in the fridge until drunk.(you or the drink!)
A customer gave us this recipe, we've not tried it yet . Let us know if you give a go!
Zebra TonicWine
Of course there's no such thing as zebra wine! But if you fancy a go here's one.
The prunes and the pears are the black and white of the zebra and the ginger is the kick!
Small tin prunes
Small tin pears
1 oz dried ginger
1/2tsp allspice
1kg Sugar
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Chop the fruit up and remove the stones from the prunes. Tip the fruit and syrup into a bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains. Don't worry if the ginger gets through the muslin, it all drops out in the demi john.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. This wine should be sweet!
Syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate. This wine is best sweet!!Add sugar to sweeten if needed-about 8 oz
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
Please let us know how you found our Zebra Wine!
Brewing supplies--www.thebrewshop.com
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