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El Dorado Home Wine Making Website - Home Wine Making Information and Wine Recipes
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Fruit Wine
TINNED PEACH OR APRICOT
Ingredients:
15 1⁄2 oz. or 16 oz. tin peach slices
1 1⁄2 lb. sugar
1⁄2 lb. malt extract
1 teaspoon citric acid
1 tablespoon pectic enzyme
1⁄2 teaspoon tannin
1 nutrient tablet
Sauternes wine yeast
Water to one gallon
Method:
The peaches can be bought in slices in either 15 1⁄2 oz. or 16 oz. tins, as halves in
16 oz. tins, or labelled "white peaches" in 16 oz, tins. Wine firms also sell peach pulp.
One 15 1⁄2 oz. or 16 oz. tin of either will make, using the quantities in the recipe, a light
dry table wine, but if a fuller-bodied wine is required use two tins of peaches (roughly 2
lb.)—they are quite cheap—and increase the sugar to 2 3⁄4 lb. (U.S. 2 1⁄2 lb.), the citric acid
to 2 teaspoons, and the tannin to 1 teaspoon.
Pour any syrup into your fermenting jar, then mash the fruit with a stainless steel
spoon. Boil two quarts of water and dissolve the sugar and malt extract in it, then put pulp
into polythene bucket and pour the boiling syrup over it. Allow to cool to tepid (70 degs.
F) before adding acid, tannin and pectic enzyme. Stir well, cover closely, and leave in a
warm place. Next day stir, pour the whole into the fermenting jar with the syrup from the
can, and add yeast, nutrient, and enough cold water to bring level of must to just below
the shoulder of the jar, leaving room for a "head." Fit air lock and leave in a warm place
for 10 days, shaking jar daily to disperse pulp through liquid. Then strain into fresh jar,
and top up to bottom of neck with syrup. Ferment out, racking and bottling as usual. For a
sweet wine use a 1 lb. 12 oz. tin of pulp and 3 1⁄4 lb. of sugar.
Peach Wine Recipe
Recipe for 1 gallon of peach wine.
Multiply ingredients by # of gallons to be made.
- 3 lbs peaches
- 1 1/2 - 2 lbs sugar (starting SG should be 1.085-90)
- 1 1/2 tsp. Acid Blend
- 1/4 tsp. Tannin
- 1 tsp Pectic Enzyme
- 1/2 tsp Energizer
- 1 Campden tablet (crushed)
- Enough water to bring up to 1 gallon
- 1 pkg Yeast
Sanitize all equipment thoroughly.
Be sure peaches are fully ripe. Remove stones and any brown patches. Wash peaches. Place them in nylon straining bag and mash or press lightly to release juice. Keep all pulp in straining bag, tie off and place in primary fermenter.
Stir in all other ingredients EXCEPT yeast. Be sure to crush campden tablet. Cover primary fermenter. Check SG to be sure enough sugar has been added. Should be around 1.085-90. Let mixture set for 24 hrs.
After 24 hrs. check temperature to be sure it is at 70 degrees. If so, add yeast. Cover primary fermenter.
Stir daily, check SG and record in notebook, press pulp lightly.
When "must" reaches SG of 1.030 (about 5-6 days) remove fruit pressing lightly to extract juice.
Siphon (rack) peach wine off sediment into secondary fermenter (carboy). Attach airlock filled 1/3 with water.
When "must" has fermented to below 1.000 SG (.990 is ideal), (about 3 weeks) rack again into clean secondary (carboy). Reattach airlock.
Rack again every 2 months until wine is clear and the sediment is gone.
You will then be ready to bottle. The wine you have just made will be on the dry side(under 1.000 SG). If you prefer a sweeter wine, go ahead and sweeten prior to bottling.
Add 1/2 tsp stabilizer to wine, then add your simple syrup or glycerin.
Pomegranate Wine (5 Gallons)
| 30 | - | Pomegranates |
| 2½ | Pints | White Grape Concentrate |
| 30 | Pints | Water |
| 8¾ | Pounds | Sugar |
| 10 | Teaspoons | Acid Blend |
| 1¼ | Teaspoons | Tannin |
| 5 | Teaspoons | Pectic Enzyme |
| 5 | Teaspoons | Nutrient |
| 5 | Campden, crushed | |
| 1 | Package | Wine Yeast |
METHOD:
1. Wash, peel, removing all skin. Split open pomegranates and scrape out seeds.
2. Chop into small pieces. Put in nylon straining bag, crush fruit and squeeze juice into primary fermenter. 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 1.050 (about 5 to 6 days) squeeze juice lightly from bag. Siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock.
7. When ferment is complete (S.G. has reached 1.000-- after 3 weeks) siphon off sediment into clean 5 gallon glass carboy secondary. Reattach airlock.
8. To aid clearing siphon again in 2 months and again if necessary before bottling.NOTE:If slightly sweetened wine is more to taste, at bottling add 2½ teaspoons Stabilizer, then, stir in 1¼ pounds dissolved sugar. VARIETIES:Pomegranates (Punica granatum) tolerate great heat but fruiting varieties need deep watering. Available in tree or shrub form, 1½ to 12 feet high. The two popular varieties to try are: "Wonderful", 10' high, large orange-red flowers followed by reddish fruit and "Sweet", a pomegranate similar to Wonderful but with sweeter, less acid fruit.
Strawberry Wine
The following Strawberry wine making recipe makes a light and refreshing dinner wine that would be consumed in the same manner as a White or Rosé.
- 18 lbs. Strawberries
- 1/8 Tsp. Potassium Bisulfite (or 1 campden tablet)
- Pectic Enzyme (as directed on package)
- 5 Tsps. Yeast Nutrient
- 1 Tsp. Wine Tannin
- 8 Tsps. Acid Blend
- 8 lbs. Sugar
- 1 Pack Wine Yeast (EC-1118, CY17 or VR21)
You can develop your own fresh Strawberry wine recipe by keeping a few guidelines in mind.
- Choose an amount of strawberries between 12.5 lbs. and 25 lbs.
- Adjust the sugar level with the aid of a wine making hydrometer to produce the desired potential alcohol level (11% or S.G. of 1.086 recommended) and
- Use a wine making titration kit measure and to adjust your acid level to .60% tartaric.
The Pectic Enzyme, Yeast, and Yeast Nutrient do not change and the Wine Tannin is not critical just somewhere between 0 - 1 Tsp. based on the amount of strawberries being used; the more strawberries used the less Tannin required. The Potassium Metabisulfite should be dosed somewhere close to 1/16 Tsp. per each 8 pounds of Strawberries.
Preparing The Strawberries
Use Fresh Strawberries whenever possible. Lightly rinse with water and allow to drain. Then, remove all the stems and leaves. Discard any questionable ones and chop off any un-ripened areas. Coarsely chop them up.
If the strawberries have been frozen, thaw completely then mash them.
Do NOT add the Yeast Nutrient, Sugar or Yeast at this time.
And here is the important part: Add the Pectic Enzyme as directed on the package it came in, based on the total batch size. In other words if 1/4 tsp. per gallon of Pectic Enzyme is called for and you are making five gallons, add 1-1/4 tsp. even though your wine making liqueur may currently only be around 2 gallons. This will allow the fruit’s pectin to be broken down faster than normal.
Let the mixture stand covered with fermenter lid for 24 hours. You can give it a stir from time to time. Also during this period, the Potassium Metabisulfite/Campden Tablets that was added is sterilizing the wine making liqueur.
The Home Wine Making Fermentation
After waiting 24 hours, dilute the with water to 5 gallons. Stir in the sugar called for until completely dissolved, then add the Yeast Nutrient and Wine Yeast as called for in the above home wine making recipes.
Keep covered with a towel and allow to ferment. On or around the 7th day of a normal wine making fermentation you will notice the activity starting to decrease. The Specific Gravity reading will usually be between 1.025 and 1.035 on a wine making hydrometer. It is at this point in the wine making process that you are ready to rack (siphon) your must into acarboy leaving as much of the pulp and other sediment behind.
At this point attach a wine airlock and allow the must to ferment until it has completely stopped which will be about 4 to 6 weeks. At this point rack one more time into a clean secondary container re-attach the airlock to the carboy and allow to stand until the wine is completely clear. This will usually take an additional 1 to 2 weeks.
Now you have Strawberry Wine.
If everything has gone as planned, it should be fairly dry at this point. If you prefer you wines a little sweeter, now is the time to sweeten to taste. You can also add more Strawberry flavor to your wine at this time. You can use anything from table sugar to honey, but remember that anytime you add sugar to a finished wine you must then either add a stabilizer such as Potassium Sorbate or filter with a pressurized type filter system using “sterile” filter pads.
If you have never made a fruit wine, this is the fruit to start with. Homemade strawberry wine is very forgiving to blunders and mishaps that come along with new wine making territory. And most assuredly it will be a wine that will bring a smiles of pleasure to the faces of friends, guests.
RAISIN WINE (2)
Ingredients:
2 lb. raisins
2 lb. sugar
1 gallon water
Yeast
yeast nutrient
Method:
Mince the raisins, put them in the water, and boil for an hour. Strain the liquor on to the sugar, stir well to dissolve, allow to cool to 70 degrees F. and pour into fermenting bottle. Add the yeast and yeast nutrient. Keep in a warm place until it begins to clear, then rack for the first time, into a clean jar, re-fitting trap. When the fermentation ceases completely siphon into clean bottles and cork.
Citrus Wine
Ingredients:
1 lb. raisins
3 grapefruit
3 lemons
3 oranges
3 1⁄2 lb. sugar
Yeast; yeast nutrient
1 gallon water
Method:
Firstly peel the fruit (do not squeeze the skins or include any white pith) keeping
the peel as intact as possible so it can be retrieved easily later. Put water into a crock and
add the chopped-up fruit and sugar, stirring thoroughly to dissolve the latter. Then add the
yeast and yeast nutrient, cover closely, and leave in a warm place (about 70 degrees F.)
for a fortnight, stirring daily. At the end of this period take out the peel and, having
strained off the liquor, squeeze out the fruit pulp and add the resultant juice to the bulk.
Put into fermenting jar and fit trap, and leave to ferment out. Siphon it into clean bottles
when it has done so.