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El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
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Fruit Wine
Plum Wine
| 20 | Lbs. | Plums (pitted) |
| 30 | Pts. | Water |
| 10 | Lbs. | Sugar |
| 2½ | Tsp. |
Acid Blend
|
| 2½ | Tsp. | Pectic Enzyme |
| 5 | Tsp. | Nutrient |
| 5 | Campden, crushed | |
| 1 | Pkg. | Wine Yeast |
METHOD:
You can use this recipe for any plum-type fruit -- home grown or store bought; Italian, Damson, Yellow, Greengage, or any sweet plum. With wild plums, which are generally high in acid, use an acid tester or cut down to 3 lbs. per gallon.
1. Wash, drain and remove stones. Chop into smaller pieces.
2. Put in nylon straining bag, crush and squeeze juice into primary fermentor. Keeping pulp in bag, tie top, and place in primary.
3. Stir in all other ingredients EXCEPT yeast. Cover primary.
4. After 24 hours, add yeast. Cover primary.
5. Stir daily, check Specific gravity, and press pulp lightly to aid extraction.
6. When ferment reaches S.G. of 1.040 (3-5 days) squeeze juice lightly from bag. Siphon wine off sediment into 5.0 gallon glass carboy secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean 5.0 gallon glass carboy secondary. Reattach airlock.
8. To aid clearing siphon off sediment again in 2 months and again if necessary before bottling.
NOTE: To sweeten wine, at bottling add 2½ tsp. Stabilizer, then stir in 1¼ to 2½ lbs. dissolved sugar per 5 gallons.
VARIETIES TO USE AND PLANT: Japanese (Prunus salicina) and European (P. domestica) Plums are attractive as well as productive 15 ft. to 20 ft. trees. European plums are more tart and not as juicy as Japanese plums. Here are some self-fertile varieties to try: Damson, Greengage, Italian Plum, Santa Rosa and Stanley.
Blackberry Wine Recipe
Ripe, juicy blackberries gathered on a sunny day make a delicious deep red wine. It’s best to ferment this in a dark glass jar to prevent light spoiling the color. Don’t be tempted to exceed the given quantity of fruit or the wine will be too astringent. This recipe can also be used to make cloudberry, dewberry and wineberry wines.
• 3 1/4 pounds ripe blackberries
• 2 1/2 pounds sugar
• 1 lemon
• 1 Camden tablet (a handy form of sulfur dioxide for disinfecting and sterilizing)
• 1 teaspoon pectin enzyme
• 1 gallon water
• Wine yeast
• Yeast nutrient
1. Wash the blackberries thoroughly to remove any maggots. Put into the fermenting vessel, crush well and cover with 6 pints of boiling water. When cool, add the crushed Camden tablet and pectin enzyme and leave to steep for 24 hours.
2. Bring a further 2 pints of water to the boil and dissolve the sugar in it. Cool to blood heat and add to the blackberry pulp together with the yeast and nutrient and the juice of the lemon.
3. Cover the vessel and leave to ferment in a warm place for 3 days, stirring twice daily.
4. Strain the liquid off the pulp and transfer to a fermenting jar. Close off with an air-lock and leave to ferment on, racking when the wine starts to clear.
5. When all fermentation has ceased and the wine cleared, bottle and store in a cool dark place to mature for at least 6 months.
6. For variations using other autumn fruits—not exceeding 5 pounds of mixed fruit to 1 gallon of water—use this recipe to make Blackberry & Apple; Blackberry & Elderberry; Blackberry & Rosehip; and Blackberry & Sloe.
ROSE HIP WINE (1)
- 3-1/2 pounds of rose hips
- 2 lbs finely granulated sugar
- 7-1/3 pts water
- 1 tsp acid blend
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient
- Montrachet wine yeast
Put the water on to boil. Meanwhile, cut the stems and ends off the rose hips. Chop the hips coarsely, put in nylon straining bag, and tie bag closed. Put bag and sugar in primary. Pour boiling water over these and stir well to dissolce sugar. Cover primary and set aside to cool. When room temperature, add pectic enzyme, acid blend and yeast nutrient. Recover and set aside 12 hours. Add yeast. Stir twice daily for 8-9 days. Drain and squeeze bag to extract juice. Pour juice into secondary. Fit airlock and set in dark place for 6 weeks. Rack into sterilized secondary, top up and refit airlock. Return to dark place and rack again after 3 months, top up and refit airlock. Return to dark place for 3 months. If wine has not cleared, fine with gelatin, wait two weeks, and rack again. When clear, bottle. Age additional 18-24 months in dark place.
FIG WINE
Ingredients:
2 1⁄2 lb. brown sugar
2 lb. dried figs
1⁄2 lb. large raisins
1 lemon
1 orange
1 gallon boiling water
1⁄2 oz. root ginger
Yeast and nutrient
Method:
Chop the figs and raisins and place in a large crock with the sugar, the grated lemon and orange rinds (no white pith) and the juice of the two fruits. Bruise the ginger and add that. Bring the water to the boil, and pour it over the ingredients, stirring well to dissolve the sugar, and adding one crushed Campden tablet. When the liquor has cooled to about 70 degrees F., cool enough for you to be able to put your finger in it comfortably, stir in the yeast, cover the crock closely, and leave it in a warm place (about 70 degrees) for twelve days, stirring daily. After that, strain into fermenting jar or bottle and fit trap, and move into a temperature of about 65 degrees. After another two months the ferment will probably have finished; when the wine has cleared, siphon it off into clean bottles. It is best kept at. least a year from the date of making but can well be sampled within six months —and no doubt will be!
Grapefruit Wine
Ingredients:
6 large grapefruit
1 gallon water
3 1⁄2 lb. white sugar
Yeast and nutrient
Method:
Clean the fruit and grate the skins finely. Put the water, gratings and juice into a
bowl, and add the yeast. Stand the bowl in a warm place (70 degrees F. is ideal), cover
closely, and leave for five or six days, stirring thoroughly twice daily. Strain off the liquor
through a nylon sieve, or two or three thicknesses of muslin, and dissolve the sugar in it.
Put into fermenting jar and fit trap. Leave to ferment out, and when this has happened
rack into clean bottles and cork firmly.
MANGOLD WINE
Ingredients:
5 lb. mangolds
1 gallon water
3 lb. sugar
Method:
2 lemons
2 oranges
Yeast and nutrient
Wash the marigolds but do not peel. Cut into pieces and boil until tender. Strain, and to every gallon of liquor add sugar and rinds of oranges and lemons (avoid the white pith) as above, and boil for 20 minutes. Allow the liquor to cool, and add the juice of the oranges and lemons. Stir in the yeast (a general purpose wine yeast or a level teaspoonful of granulated yeast) and leave in a warm place, well covered, for about a week. Then stir, transfer to fermenting battle or jar, and fit fermentation trap.
When the wine clears, rack it off with a siphon into a clean storage vessel. Keep it for another six months in a cool place, then bottle.