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Metric measures are used mainly on this page. Some IMPERIAL measures may also appear but DO NOT confuse them with US units (liquid measures).

PETE’S WINE RECIPES

FOREWORD

These are generally chosen for their ease to make using readily available & cheap ingredients with the minimum of chemical additives, hopefully most will produce very drinkable wines that mature very quickly - within 3 month.

Quantities are not very critical. Some quantities have their Imperial equivalents added, further conversions will be required is used by our American cousins. That is (one reason) why I prefer the Metric system, eventually we may be able to use just one, single system of weights & measures.

Some recipes may be a bit “dubious” to say the least & so I suggest running them through the YoBrew wine recipe calculator to get an idea of their possible outcome. Ignore any instructions to make a banana “gravy” or to include any banana peel, just mash up the flesh & stick it in the fermenter.

If oranges, lemons etc. are used to add acidity I suggest they are replaced by tartaric (or citric or malic) acid.

Cct refers to “crushed Campden tablet”.

As usual I deny any responsibility for anything!

"CHAMPAGNES"

ELDERFLOWER CHAMPAGNE

30g/1oz dried elderflower

450g/1lb minced sultanas OR 280ml/½pt white grape concentrate

675g/1½lb sugar dissolved in 560ml/1pt hot water (syrup)

1tsp citric acid

1tsp pectic enzyme

1tsp yeast (Champagne)

1 Pour the hot syrup over the dried elderflowers, acid & sultanas/concentrate in a bucket, stir well & cover for 30min.

2 Add 3.5l/6pts cold water then stir in the enzyme & yeast. Cover closely for 3 days.

3 Strain into a demijohn etc. until completely dry - S.G. 995. Rack & dissolve in 30g/1oz sugar, mix well in & top up to the neck with cold water. Syphon into Champagne bottles, leaving a space of 75mm/3" to top of the bottle, fit a plastic cork & wire down.

4 Store upright for 2-3 months before drinking.

ORANGE CHAMPAGNE

2l/3½pt grape juice

1l/1¾pt orange juice

500g/1lb 2oz sugar dissolved in 1l/1¾pt hot water (syrup)

5g/1tsp pectic enzyme

1tsp Champagne yeast

1 Pour the syrup into a demijohn & allow to cool.

2 Pour in the fruit juices & add the yeast.

3 Fit airlock & place in warm place to ferment.

4 Gradually fill up to neck with cold water as the fermentation slows.

5 Rack when fermentation ceases (& fine? - DO NOT add Campden tablet)

6 Prime 6 Champagne bottles with 1tsp sugar, fill to 25mm/1" of bottle top, fit cork & wire down, use a washer on top of a real cork to prevent the wire cutting through.

7 Keep at fermentation temperature for 4 weeks. Then store in a cool place. Can be drunk after "in-bottle" fermentation ceases, chill before drinking.

PASSION FRUIT CHAMPAGNE

1l/1¾pt passion fruit juice

1l/1¾pt grape juice

750g/1lb 12oz sugar dissolved in 1l/1¾pt hot water (syrup)

1 lemon (juice of)

5g/1tsp pectic enzyme

1tsp Champagne yeast

PEACH CHAMPAGNE

1.25Kg fresh ripe peaches

680g sugar

15g tartaric acid

5g nutrient

5g pectic enzyme

1tsp Champagne yeast

Stone & crush peaches, steep in 3l water for 2-3 days with 1 crushed Campden tablet, enzyme & 1tsp acid. Strain, add sugar & acid (should be around 1070 & 4ppt), nutrient & yeast. Secondary fermentation is started after 6 months.

PINEAPPLE CHAMPAGNE

2l/3½pt pineapple juice

750g/1lb 12oz sugar dissolved in 1l/1¾pt hot water (syrup)

1 lemon (juice of)

5g/1tsp pectic enzyme

1tsp (Champagne) yeast

RHUBARB CHAMPAGNE

2.3Kg/5lb rhubarb

800g/1lb 14oz sugar

5g/1tsp pectic enzyme

1tsp Champagne yeast

NOTE:- Rhubarb, like strawberries, gives its juice easier after freezing.

ROSE CHAMPAGNE

2l/3½pt grape juice

1l/1¾pt rose petals

675g/1lb 8oz sugar dissolved in 1l/1¾pt hot water (syrup)

5g/1tsp pectic enzyme

1tsp Champagne yeast

1 Gather the blown rose petals on a dry summers evening, place immediately in a bucket, pour on 1l boiling water, cover & leave overnight.

2 The following morning add the grape juice, the cooled syrup 7 all the other ingredients.

3 After a week, strain into a demijohn etc.

4 Gradually fill up to neck with cold water as the fermentation slows.

5 Rack when fermentation ceases (& fine? - DO NOT add Campden tablet)

6 Prime 6 Champagne bottles with 1tsp caster sugar (2 large sultanas, raisins or a sugar cube can be used), fill to 25mm/1" of bottle top, fit cork & wire down, use a washer on top of a real cork to prevent the wire cutting through.

7 Keep at fermentation temperature for 4 weeks. Then store in a cool place. Can be drunk after "in-bottle" fermentation ceases, chill before drinking.

WINES

APPLE - GENERAL

There are lots of recipes for both crab & mixed apple wines, they seem very interchangeable. Also, like some other wines, there seems to be different ways of making them, if in doubt go for the easiest or take the easiest components of several recipes to make your own. Always write down your exact ingredients & method. If it's good then you can do the same (or similar) again, if it's not too good then examine your recipe & method, you may find where you went wrong.

APPLE JUICE 1

Drinkable after 3 month, improves if kept for 6 months.

3l/6pts natural apple juice (no preservatives)

675g/1½lb sugar boiled in 1pt/0.5l water & cooled (syrup)

3 heads fresh elderflowers or 30g/1oz dried

5g/1tsp citric acid

1 Vit. B tablet

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp all-purpose (German) yeast in a starter bottle

APPLE JUICE 2

1l natural apple juice (no preservatives)

550ml grape juice/100ml conc.

800g/1¾lb sugar

5g/1tsp tartaric acid

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp yeast

Note:- A stronger wine with extra body can be made by the addition of a can of peaches in syrup, ferment for a week in a bucket, then sieve into a demijohn.

APPLE - CRAB

A light, medium white wine

2lb crab apples (2Kg?)

1Kg sugar

1l grape juice

1tsp pectic enzyme

1tsp yeast nutrient (optional)

1tsp yeast

APPLE - CRAB

Medium sweet.

4lb crab apples

Kg/ sugar dissolved in 0.5l/1pt boiling water

6oz grape concentrate

2tsp pectic enzyme

1tsp yeast nutrient

1tsp yeast

APPLE - CRAB

Keep for a year or longer.

2.5Kg/5½lb crab apples

750g/1lb 10oz sugar

250g/9oz grape concentrate

1tsp pectic enzyme

1tsp citric acid

1tsp yeast nutrient

1tsp Champagne yeast

APPLE - CRAB

A dry to medium white table wine.

2-3Kg/5-6lb crab apples

1Kg/2.2lb sugar

280g/10oz grape concentrate

1tsp pectic enzyme

1tsp mixed citric & tartaric acid

1tsp yeast nutrient

1tsp Bordeaux yeast

APPLE - CRAB

A dry to medium white table wine

2.25Kg/5½lb crab apples

1Kg/2.2lb sugar dissolved in 1l/2pts boiling water (syrup)

1l grape juice

2tsp pectic enzyme

1tsp tartaric acid

1tsp yeast nutrient

1tsp yeast

APPLE - MIXED

A beautiful dessert wine.

2-2.5Kg/5-6lb mixed apples

1Kg/2.2lb sugar (initially)

450g/1lb caster sugar (stirred in at stages)

0.5l/1pt grape concentrate or 750g/1½lb raisins

2tsp pectic enzyme

1tsp citric acid (omit if mainly crab apples used)

1tsp yeast nutrient

1tsp yeast

APPLE - MIXED

A medium-sweet table wine, drinkable after 3-4 month but improves up to 18 months.

3.6Kg/8lb mixed apples (inc. 500g/1lb crab if possible)

900g/2lb sugar

½ pt grape juice

1tsp pectic enzyme

1 Vit. B tablet

1tsp yeast nutrient

1tsp Bordeaux or GP yeast

APPLE & ELDERFLOWER 1

Medium dry table wine,drinkable after 3 month, improves if kept for 6 month.

3l/6pts natural apple juice (no preservatives)

3 heads fresh or 30g/1oz dried elderflower

675g/1½lb sugar boiled in 1pt/0.5l water & cooled (syrup)

5g/1tsp citric acid

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp German-style yeast in a starter bottle

APPLE JUICE 2

Light table wine, similar to a Hock or Moselle. Drinkable 1 month after bottling.

1.1l natural apple juice (no preservatives)

550ml grape juice (no preservatives)

800g sugar

5g/1tsp tartaric acid

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp yeast

APRICOT (OR PEACH) 1

Note: Peach needs extra acid - 1tsp generally

Light dry wine.

225g/½lb dried or 2Kg/4lb fresh apricots/peaches

725g/1lb 10 oz sugar

5g/1tsp citric acid

½tsp/2g tartaric acid

pectic enzyme

General purpose yeast & nutrient

(Note Vit. B, citric & tartaric acids not used in similar recipes)

APRICOT (OR PEACH) 2

Medium wine.

900g/2lb fresh ripe apricots/peaches

1.1Kg/2lb 8 oz sugar

5g/1tsp tartaric acid (10g/2tsp for peach)

5g/1tsp pectic enzyme

General purpose yeast & nutrient

Notes:- Make with 1Kg sugar, adding the remainder after racking & sulphiting twice.

APRICOT (OR PEACH) 3

225g dried apricots[/peaches]

1Kg sugar

5g/1tsp tartaric acid [10g/2tsp for peach]

2.55g/½tsp citric acid [5g/1tsp for peach]

5g/1tsp pectic enzyme

General purpose yeast & nutrient

CANNED FRUIT

See tinned fruit & gooseberry & apricot.

DAMSON

450g damsons add 2ppt malic acid to 4.5l wine.

DAMSON 1

Sweet red dessert.

2.2Kg damsons

340g sultanas

450g each of white & demerara sugar

500g peeled bananas

300ml red conc.

10g pectic enzyme

5g tartaric acid

5g citric acid

5g yeast enzyme

5g Port yeast

DAMSON 2

Social red dessert.

1.4Kg damsons

1.4Kg sugar in 1l water (cooled)

280ml red conc.

(60g dried or 225g fresh/frozen elderberries/bilberries can add colour)

10g pectic enzyme

5g nutrient

5g Bordeaux yeast

1 Wash & soak the damsons in a weak sulphite solution for 24 hrs, drain, stone & crush the damsons in a bucket, add 2l coldwater, the sugar syrup & all the other ingredients. Keep covered in a warm place for 5-6 days, stirring daily.

2 Strain coarsly into a demijohn, fit airlock etc.

3 Rack after 2 weeks, top up with cold water & ferment out.

4 Add 1.5g potassium sorbate & sweeten to taste (S.G. 1010-1015).

5 Rack onto 2 crushed Campden tablets.

6 Rack again when clear. NOTE damsons take a very long time. Rack & add ½ crushed Campden tablet every 3 month for 2 year, bottle & keep for a further 2 year.

DAMSON 3

Dry table wine. Increasing the damsons to 2.5k & using 1l conc. (& feeding in the sugar !!) gives a rich, heavy dessert wine approaching a port.

1.3 - 1.8Kg ripe damsons

800g sugar

110 - 170ml red conc. (optional)

10g pectic enzyme

5g yeast enzyme

5g yeast

DAMSON 4

A dessert wine, F.G. 1020, mature for 2 year & keep 6month before drinking.

2Kg stoned damsons

500g chopped raisins

1Kg white sugar

pectic enzyme

5g Port yeast

Add enzyme, Cct etc for 1 day, ferment on pulp for 5 days.

DAMSON 5

A table wine.

1.5Kg stoned damsons

250g chopped raisins

800g white sugar

pectic enzyme

5g Port yeast

Add enzyme, Cct etc for 1 day, ferment on pulp for 5 days.

DAMSON & PEACH

Red social wine.

1.35 Kg ripe damsons

850g tinned peaces in syrup

675g sugar

170ml red conc. (optional)

10g pectic enzyme

5g tartaric acid

5g yeast enzyme

5g yeast

Make as above (Damson 3), sweeten up to 1015 if necessary.

FRUIT JUICE 1

Basic table wine, drinkable after 3 month, does not improve much after that.

2l/4pts natural orange juice (no preservatives)

1l/2pts natural apple juice (no preservatives)

675g/1½lb sugar boiled in 1pt/0.5l water & cooled (syrup)

5g/1tsp citric acid

5g/1tsp pectic enzyme (shewn in picture only)

5g/1tsp yeast nutrient

5g/1tsp all-purpose yeast in a starter bottle

Variations:- Orange can be replaced by grapefruit or passion fruit etc.

All juices can be replaced by grape juice.

1 Pour juices, sugar syrup & other additives into demijohn, fit airlock & leave for 12 hrs.

2 Add the yeast starter,top up with water (or juice) to the shoulder & re-fit the airlock. Ferment to dryness in warm place, shaking daily for the first week to encourage fermentation.

3 Place in the cool, when settle & clear rack & add crushed Campden tablet. Rack twice again if necessary & top up with water (or juice - be careful of re-fermentation).

FRUIT JUICE 2

Drinkable after 3 month, does not improve much after.

3l/6pts grape juice (red or white - no preservatives!).

675g/1½lb sugar boiled in 1pt/0.5l water & cooled (syrup)

5g/1tsp citric acid

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp wine yeast in a starter bottle

Other juices can be used but strong ones like grapefruit are best mixed in equal amounts with apple juice.

1 Pour juices, sugar syrup & other additives into demijohn & swirl well. Add yeast starter & top up with water to shoulder, fit airlock. Ferment to dryness in warm place (starts after approx. 12 hrs), shaking daily for first week.

2 Place in the cool, when settled & clear, rack & add a crushed Campden tablet. Rack again if necessary & top up with juice.

FRUIT JUICE 3

3l/6pt cartons fruit juice (any - no preservatives!).

480g/17oz sugar boiled in 0.5l/0.61pt water & cooled

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp Bentonite

10g/¼oz wine yeast

Pour juices, sugar syrup & other additives into demijohn & swirl well. Start yeast, add to demijohn, shake well & fit an airlock. Keep in warm place for 3-4 days, top up with cooled boiled water to shoulder & ferment to dryness in warm place (3-6 weeks)

Rack & add crushed Campden tablet, leave for about 8 weeks. Rack again adding a crushed Campden tablet & leave to clear (3-6 weeks) then bottle & keep about 6 month before drinking.

FRUIT JUICE 4

1.1l natural juice (no preservatives)

900g sugar

5g/1tsp tartaric acid

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp yeast

FRUIT JUICE - PETER

Drinkable after 3 month, does not improve much after.

1l/2pts natural orange juice (no preservatives!)

1l/2pts natural apple juice (no preservatives!)

1l/2pts grape juice (no preservatives!).

570g/1¼lb sugar boiled in 1l/2pt water & cooled (syrup, see below)

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp wine yeast in a cup, 1tsp sugar & a pinch of nutrient dissolved in lukewarm water 20min or so before use.

Extras:- a few squashed grapes, a couple of squashed cherries & a few slices of banana (intended to add a few subtle flavours).

1 Pour juices (not grape), sugar syrup & other additives into demijohn & swirl well. Add yeast etc. & top up with grape to just below shoulder, fit airlock. Ferment to dryness in warm place (starts after a few hrs), shaking daily for first week.

2 Place in the cool, when settle & clear rack & add crushed Campden tablet. Rack again if necessary & top up with juice.

GINGER 1

50g/2oz bruised ginger

350g/12oz chopped raisins

1.25k/2½lb sugar

2 Oranges

2 Lemons

Yeast & nutrient

1 Boil the ginger & thinly peeled fruit rinds for 30min in 2¼l/4pts water, pour onto the sugar & raisins in a bucket.

2 When cool add the fruit juices, yeast & nutrient, cover & keep warm to ferment, stirring daily for 1 week.

3 Strain into demijohn etc.

GINGER 2

60g/2oz root ginger

1Kg/2¼lb sugar

285ml/½pt grape concentrate

1tsp tartaric/citric acid

1tsp yeast

1tsp yeast nutrient

1 Crush (bruise) the ginger with pliers or a hammer, place in a pan with the acid, sugar, & 2l/3pts boiling water, stirring well to dissolve the sugar. Boil rapidly for 20min.

2 When cool strain into a demijohn & add 2l/3pts cold water, add the grape juice, yeast & nutrient, then fit airlock etc. Ferment to dry (S.G. 1000 or less).

3 Rack & top-up with cold water & add crushed Campden tablet. Sweeten if required with a non-fermenting sweetener.

GINGER 3

35g/1¼oz root ginger

350g/12oz white sugar

100g/4oz Demerara sugar

450g/8oz sultanas

2 lemons

1tsp yeast

1 Boil the ginger for ½hr in 2.25l/4pt water & strain onto the white sugar & sultanas.

2 Add 2l/3½pts cold water, the lemon juice & the yeast.

3 Stir daily for 1 week, then strain into a demijohn (do not top up), fit airlock & ferment for 2 week, then add the Demerara sugar in the minimum of water.

4 Rack after 1 month.

Note:- Ginger wine is a medium-sweet wine with an S.G. of 1005-1010 & should be fed with 50g/2oz quantities of Demerara sugar until this is achieved.

GINGER 4

85g/3oz bruised ginger

500g/18oz chopped raisins

4 ripe bananas

900g/2lb light brown sugar

1 large lemon

Small pinch cayenne powder

Green colouring liquid

Yeast & nutrient

GINGER 5

A medium dry white wine

75g/2oz fresh root ginger

450g/1lb chopped sultanas

900g/2lb bananas

1.1k/2lb granulated sugar

5g/1tsp citric acid

5g/1tsp pectic enzyme

5g/1tsp yeast

5g/1tsp nutrient

GINGER - PETER

50g/1½oz fresh root ginger

500g/1.1lb chopped sultanas

1Kg/2.2lb granulated sugar

100g/4oz Demerara sugar

1 Orange

1 Lemon

1 banana

5g/1tsp pectic enzyme

5g/1tsp yeast

5g/1tsp nutrient

Green colouring liquid (if required)

1 Boil the ginger & thinly peeled fruit rinds (zest) for 30min in 2l/4pt water, the sugar is dissolved in during the last 5min then pour onto the chopped raisins & the peeled banana in a bucket.

2 When cool add the pectic enzyme, the fruit juices, yeast & nutrient, make up to 4l, cover & keep warm to ferment, stirring & pushing down the "crust" twice daily for 1 week.

3 Strain into a demijohn, gently squeezing the solids (do not top up), fit airlock & ferment for 2 week, then add the Demerara sugar in the minimum of water until the required degree of sweetness is obtained.

4 Rack after 1 month onto a crushed Campden tablet & add the green colouring liquid as required.

5 Mature in bulk for 2 month then bottle, this wine improves with age.

Note:- Ginger wine is a medium-sweet wine with an S.G. of 1005-1010 & should be fed with 50g/2oz quantities of Demerara sugar until this is achieved.

GOOSEBERRY 1

A dry white table wine.

1Kg culinary gooseberries

900g sugar

170ml white grape concentrate

5g/1tsp pectic enzyme

3g/½tsp citric acid

5g/1tsp nutrient

5g/1tsp yeast

NOTES:- Ferment on the pulp for 5 days, sieve etc.

GOOSEBERRY 2

A dry white table wine.

900g green gooseberries

1l apple juice

675g sugar

170ml white grape concentrate

5g/1tsp pectic enzyme

3g/½tsp citric acid

5g/1tsp nutrient

5g/1tsp yeast

(TINNED) GOOSEBERRY & APRICOT

A dry white table wine.

680g/1½lb tin gooseberries in syrup

225g/½lb tin or fresh apricots or 115g/4oz dried

1Kg/2¼lb sugar

450g/1lb ripe bananas

280ml/½pt white grape concentrate

5g/1tsp pectic enzyme

3g/½tsp citric acid

5g/1tsp nutrient

5g/1tsp yeast

GRAPE CONCENTRATE

1Kg white grape concentrate (Italian White)

280g sugar

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp yeast

NOTE:- Normally no extra acid needs adding, unless you want that extra "bite", then add 1tsp tartaric/citric acid.

GRAPEFRUIT

NOTE:- Grapefruit not really recommended as it has a strong bitter taste, O.K. for an aperitif. Personally I was not too keen on this.

Basic medium dry table wine, drink when young.

540g/1lb 3oz tinned grapefruit segments in syrup

1l/2pt natural grape juice (no preservatives)

900g/2lb sugar dissolved in approx. 0.75l/1½pt hot water

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp re-hydrated yeast in a cup with lukewarm water, 1tsp sugar, drop of orange juice & pinch of nutrient.

GRAPEFRUIT 1

Basic medium dry table wine, drink when young.

540g/1lb 3oz tin of grapefruit segments in syrup

0.5l/1pt natural grape juice (no preservatives)

900g/2lb sugar boiled in 0.5l/1pt water

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp Bordeaux yeast in a starter bottle

Crush segments in bucket with syrup, pour on 1.5l/3pt boiling water, add sugar solution & cover. When cool (21°C) add grape juice, all other ingredients & yeast starter, stir well & re-cover. Stir daily for 5 days ONLY then strain into demijohn, top up to shoulder with cold water & fit airlock. Ferment to dryness in a warm place. Rack when 6mm/¼" of sediment forms & top up with water.

Place where cool to settle & clear then rack & add a crushed Campden tablet.

GRAPEFRUIT 2

540g/1lb 3oz tin unsweetened grapefruit juice

900g/2lb sugar boiled in 0.5l/1pt water

Pectic enzyme?

Yeast & nutrient

KIWIFRUIT

A medium sweet wine with a delicate green tint. (Mine was more yellow!).

1Kg Kiwifruit

1Kg sugar boiled in 0.5l water

225g chopped sultanas or 250ml grape concentrate

5g/1tsp tartaric acid

10g/2tsp pectic enzyme

Yeast & nutrient

LYCHEE

A light dry white wine, matures quickly.

900g/2lb fresh or 2 x 310/11oz tinned lychees in syrup

1Kg/2¼lb sugar in 0.7l/1¼pts water (cooled)

5g/1tsp pectic enzyme

5g/1tsp citric acid

5g/1tsp nutrient

5g/1tsp yeast

Note:- Grape juice/concentrate or raisins, fresh fruit may be added to improve the bouquet, taste, vinosity etc. (this applies to most wines).

1 Start yeast working in a cup with tepid water.

2 Tip the tinned fruit & syrup into a bucket chop & crush the fruit with a patato-masher, if using fresh fruit skin & stone over the bucket to catch any drips of juice. Add the sugar solution, 2l cold water & ALL the other ingredients & the yeast starter.

3 Cover & keep in a warm place for 5 or 6 days, stirring at least once daily to break the fruit cap.

4 Strain (without pressure) into a clean demijohn, top up to shoulder with cold water, fit airlock etc. & ferment out, shaking daily for the first few days.

5 Rack onto a crushed Campden tablet, sweeten if required, bottle when clear.

(TINNED) ORANGE

A medium wine.

1100g tinned or bottled orange juice

1100g sugar

5g/1tsp pectic enzyme

15/1tsp tartaric acid

5g/1tsp nutrient

5g/1tsp yeast

PEACH 1

1.5Kg fresh ripe peaches

1Kg sugar

Juice of 1 lemon or 5g/1tsp citric acid

5g/1tsp pectic enzyme

General purpose yeast & nutrient

1 Slice stoned fruit into bucket with 6l cold water. Boil 1l water

stir in sugar until dissolved, add with other ingredients to the pulp, stir well, cover & keep in warm place.

2 Stir daily for 4-5 days to disperse CO2 & allow yeast to develop.

3 Strain into demijohn etc.

When clear, bottle & store for 6-8 month min.

(TINNED) PINEAPPLE

A medium wine, but a dry wine can be made using only 900g sugar.

1100g tinned or bottled unsweetened pineapple juice

1100g sugar

5g/1tsp pectic enzyme

10g/2tsp tartaric acid

5g/1tsp nutrient

5g/1tsp yeast

PLUM 1

2Kg/4½lb plums

1.25k/2½lb sugar

1 lemon

1tsp yeast

1 Wash & stone the plums & place in bucket with the sugar & lemon juice. Pour on 2l/3pts boiling water, stirring well to disolve the sugar.

2 Add a further 0.5l/1pt cold water & when cool add the yeast, cover & leave undisturbed in a warm place for 3 weeks.

3 Strain into demijohn, top up with cold water, fit airlock & ferment to dryness. Taste & if it is not medium-sweet add 100g/4oz sugar & re-ferment.

4 Bottle when correct sweetness is obtained.

PLUM 2

1.4Kg/3lb plums

1.6Kg//3½lb sugar

2tsp pectic enzyme

1tsp Bentonite

1tsp yeast

1tsp yeast nutrient

PLUM 3

2¾Kg/6lb plums

1¼Kg/2½lb sugar

Pectic enzyme

Yeast

RAISIN

Light dry table wine, can be drunk immediately but improves on keeping.

450g/1lb light-coloured raisins

725g/1lb 10 oz sugar

5g/1tsp citric acid

2g/½tsp tartaric acid

pectic enzyme

General purpose yeast & nutrient

1 Chop/mince raisins into bucket, add sugar & 2l/4pt boiling water, stir until sugar is dissolved. Make up to 4.5l/1 gall with cooled, boiled water & add rest of ingredients, stir well, cover & keep in warm place.

2 Stir daily for 3 days to disperse CO2 & allow yeast to develop. Allow to ferment for further 4 days.

3 Strain into demijohn, top up with cooled boiled water, fit airlock & allow to ferment out.

Variations:-

For a medium wine use 1Kg/2lb sugar.

For a social wine use 550g/1¼lb raisins & 1Kg/2lb sugar.

For a dessert wine use 1Kg/2lb raisins & 1Kg/2lb sugar

RAISIN/SULTANA

2Kg Raisins/sultanas

5g citric acid.

5g pectic enzyme

5g yeast nutrient

5g Sauternes yeast

RHUBARB

GENERAL NOTES:- Rhubarb, like strawberries, gives its juice easier after freezing. To obtain most of the juice & colour, chop into small chunks & soak in 2l cold water plus a crushed Campden tablet for 4-5 days in a covered container. The best way however is to freeze (not fast Freeze - try the freezer part of the fridge) the chunks for a couple of days then let them thaw into the demijohn, the juice should practically drip out, wash & squeeze out the residue. Do not use hot extraction as this releases the very high acid content.

RHUBARB 1

A refreshing red rose best drunk chilled.

2.5-3Kg rhubarb

1Kg sugar in 0.5l water (cooled)

1 can red grape concentrate/250ml red grape juice

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp yeast

RHUBARB 2

A white medium dry wine that may be drunk one month after bottling.

Rhubarb produces such a superior wine that many shows insist it is placed with fruit wines rather than with vegatable wines.

2.75Kg rhubarb

1.35Kg sugar

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp yeast

RHUBARB 3

A refreshing red rose best drunk chilled.

1.4Kg rhubarb

1Kg sugar in 0.5l water (cooled)

280ml red grape concentrate

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp yeast

RHUBARB 4

A medium dry rose best drunk after a year.

1.8Kg rhubarb

900g sugar in 0.5l water

280ml red grape concentrate

5g/1tsp pectic enzyme

3g/½tsp tartaric acid

5g/1tsp nutrient

5g/1tsp yeast

RHUBARB 4

A medium dry wine.

2.7Kg rhubarb

1.1Kg sugar

170ml white grape concentrate

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp yeast

NOTES:- If you don't have a freezer or extractor, put the finely chopped rhubarb into a bucket, add the pectic enzyme + 3l cold water & crushed Campden tablet, cover & stand for 2-3 days, stirring occasionally. Strain & squeeze hard through fine muslin.

RHUBARB & ELDERFLOWER

A white medium dry wine that may be drunk one month after bottling.

2.7Kg rhubarb

1.35Kg sugar

6 medium elderflower heads

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp yeast

RIBENA 1

600ml/12floz (½ bottle) Ribena

1.4Kg/3lb sugar

2.5g/½tsp citric acid

5g/1tsp nutrient

5g/1tsp general purpose yeast

1 Pour Ribena & sugar into a large saucepan with 3l/6pts water & simmer for 10 min to drive off any preservatives. When cool, pour into a demijohn, fill to the shoulder with cold water add the yeast & other additives & swirl well, fit airlock.

2 After 2 weeks, when the fermentation slows down, top-up to the neck with cold water. Ferment to dryness in warm place.

3 Rack & add a crushed Campden tablet, bottle when settled & clear, add a non-fermenting sweetener if required.

RIBENA 2

A robust, friuty & immodest young wine, superb with roast meats, salads & Wenslydale cheese with French bread.

2l Ribena

1Kg sugar

4 ripe bananas

Juice of 2 oranges

Juice of 2 lemons

5g/1tsp general purpose yeast

RICE & RAISIN

Quick & easy table wine which can be drunk immediately.

900g/2lb raisins

900g/2lb rice

900g/2lb sugar boiled in 0.5l/1pt water & cooled (syrup)

Juice of 1 medium orange

Juice of 1 medium lemon

5g/1tsp general purpose yeast

RICE & RAISIN

800g/1¾lb raisins

450g/1lb (short pudding) rice

1.1Kg/2½lb sugar

2 oranges

10g/2tsp citric acid

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp general purpose yeast

ROSE HIP 1

Similar to sherry, ready in 6-9 months.

1.75Kg/4lb ripe rosehips (2 or so frosts reduce bitterness)

1.2Kg/3lb sugar

1 lemon - juice & finely peeled rind

10g/¼oz yeast

1 Cut off all stalks, wash & drain well, mince/chop up roughly & place in bucket with sugar, lemon rind & juice. Pour on boiling water, stirring well to dissolve sugar, when cool add yeast.

2 Ferment on the pulp for 14 days, stirring daily.

3 Strain through fine seive into demijohn, top-up to neck with cooled boiled water & fit airlock, ferment fully in warm place, when still rack into clean demijohn & top up. After 6-9 month it is ready for bottling & drinking.

ROSE HIP 2

Light table wine.

1Kg/2lb rose hips or 225g/8oz dried rose hips

0.3l/½pt white grape concentrate

725g/1lb 10 oz sugar

5g/1tsp citric acid

2g/½tsp tartaric acid

pectic enzyme

General purpose yeast & nutrient

ROSE HIP 3

Sherry type wine.

450g/1lb fresh or 175g/6oz dried rose hips

100g/4oz (Valencia) raisins

1.125Kg/2½lb sugar

5g/1tsp citric acid

2g/½tsp tartaric acid

Pectic enzyme

General purpose yeast & nutrient

1 Cover rose hips with boiling water, when cool add enzyme to degrade the structure, allowing better extraction of juices & flavour. Mash well & leave 24hrs.

2 Add sugar & make up to 4.5l/1 gall. with boiling water, stir well to dissolve sugar & strain into another clean bucket, when cool add all other ingredients, over & keep warm for 3-4 days stirring daily.

3 Rack into demijohn, top-up, fit airlock etc.

FOR (3) ONLY:- When gravity falls to 1000, add 3 tbs sugar syrup until a total sugar content of 1.5Kg/3lb has been added.

ROSEHIP 4

1.5Kg/3½lb rosehips

1.25Kg/2½lbs sugar

2tsp citric acid

Yeast & nutrient

ROSE HIP 5

Medium sweet social wine.

900g/2lb rose hips

1.35Kg/3lb sugar

5g/1tsp citric acid

pectic enzyme

General purpose yeast & nutrient

DO NOT use an electric mixer to crush the rosehips as the broken seeds impart a bitter flavour.

ROSE HIP

Medium sweet social wine.

900g/2lb rose hips

1l/2pts grape juice (no preservatives!).

1Kg/2.2lb sugar

5g/1tsp citric acid (1 cup orange juice)

Pectic enzyme

General purpose yeast & nutrient

ROSEHIP & SWEET BASIL

Medium light table wine.

1 ½ pts fresh Sweet Basil leaves or 60g/2oz dried

175g/6oz dried rosehips or rosehip shells

1Kg/2¼lb white sugar

2 oranges

2 lemons

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp yeast

ROSEHIP & BALM

Light white table wine.

2.25l/4pts fresh balm leaves or 60g/2oz dried

175g/6oz dried rosehips or rosehip shells

1Kg/2¼lb white sugar

2 oranges

2 lemons

1l/2pts grapefruit juice

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp yeast

1 Rinse & coarsely chop the leaves, place in 2l/4pts of water & bring

to the boil, remove from the heat, cover & leave overnight to infuse.

2 Dissolve the sugar in 1l/2pts boiling water & pour into a bucket, add the strained liquor, the rosehips, grapefruit, orange & lemon juices. When cool add the enzyme, chopped fruit zest, activated yeast & nutrient. Cover & stir daily for 5 days.

3 Strain into a demijohn etc. When clear rack into a clean demijohn with a crushed Campden tablet & leave to mature for a few months.

ROSE PETAL

A light dry table wine with a delicate bouquet. Fragrant white or yellow petals give a light coloured wine whilst deep red ones make a rose.

Pick the flowers on a nice dry sunny day when in full bloom

550ml (1 pt) rose petals

550ml white grape conc.

900g sugar

15g/3tsp tartaric acid

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp yeast

1 Dissolve the sugar in 2l boiling water, allow to cool, pour into a demijohn, add the other ingredients (not the petals) & ferment for a week.

2 Pick the petals (slightly compress to fill a pint pot), place in a Pyrex or plastic bowl & pour on 0.5l boiling water, allow to cool to room temp. then add to the demijohn. Fit airlock etc. & ferment for a week.

3 Strain into a clean demijohn to remove the petals then ferment to dry.

4 Finish as usual & sweeten to taste with sugar 2hrs before drinking, serve chilled.

STRAWBERRY 1

A sweet wine, the taste & aroma of the fruit do not suit dry wines.

1.4Kg/3lb strawberries (can be frozen - don't look good but easy to use)

1.4Kg/3lb sugar

10g/2tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp (Burgundy) yeast

1 Boil 900g sugar in 1l water, allow to cool. Meanwhile wash the "hulled" fruit in a weak sulphite solution, rinse in clean water, drain, place in a bucket & mash with a potato-masher etc., & pour on the sugar solution (syrup). Add 2.5l cold water & all the other ingredients, cover & ferment for a week, stirring twice daily to break up the fruit cap.

2 Strain into a demijohn & ferment out.

3 Rack & top up to the shoulder with cold water, the wine should taste dry & have a gravity of about 1000, add 225g sugar as a syrup & leave to ferment out.

4 Repeat stage 3.

5 Rack onto a crushed Campden tablet & taste, if further sweetening is required use a proprietor wine sweetener, or, if using sugar, add 5g/1tsp of potassium sorbate first.

STRAWBERRY 2

A pale rose medium table wine, drinkable after 6 month.

1.8Kg/4lb strawberries

1Kg/2¼lb sugar

1 lemon

5g/1tsp pectic enzyme

5g/1tsp yeast nutrient

5g/1tsp yeast

SULTANA

See raisin.

TINNED FRUIT 1

SEE ALSO GOOSEBERRY & APRICOT, ORANGE, PINEAPPLE.

A light dry wine which can be sweetened if required. Ready in less than 1 year.

3 x 425g tins fruit in syrup

285ml grape concentrate

675g sugar dissolved in 1l hot water

5g/1tsp citric acid

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp general purpose yeast

1 Start yeast working in a cup with tepid water.

2 Tip the fruit & syrup into a bucket chop & crush the fruit, add the hot syrup, 2l cold water & ALL the other ingredients apart from the yeast & concentrate. Stir well & cover for 12 hours (this apparently allows the enzyme time to work), then add the yeast starter.

3 Cover & keep in a warm place for 2 days, stirring at least once daily to break the fruit cap.

4 Strain (without pressure) into a clean demijohn, add the grape concentrate & top up to shoulder with cold water, fit airlock etc. & ferment out, shaking daily for the first few days.

5 Rack onto a crushed Campden tablet, sweeten if required, leave to mature, racking when necessary, then bottle.

TINNED FRUIT 2

1.5Kg tins fruit in syrup

0.250l grape concentrate

675g sugar dissolved in 1l hot water

10g/2tsp citric acid

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp general purpose yeast

TINNED FRUIT 3

A light dry wine which can be sweetened using a proprietors wine sweeter if required. Ready in less than 1 year.

1700g tins fruit in syrup (apricots/peaches)

255g sultanas

675g sugar

15g/3tsp tartaric acid

5g/1tsp pectic enzyme

5g/1tsp nutrient

5g/1tsp general purpose yeast

NOTES:- Ferment on the pulp for 4 days, sieve etc.

675g dried fruit can be used & omit the acid for apricots, 5g for peaches.

GENERAL

MEASURES

1 oz = 28.35 g, all weights are rounded to nearest 5 g.

SOLID LIQUID

½ oz = 15 g ½fl oz = 15 ml

1 oz = 30 g 1fl oz = 30 ml

2 oz = 55 g 2fl oz = 55 ml

3 oz = 85 g 3fl oz = 85 ml

4 oz = 115 g 4fl oz = 115 ml

5 oz = 140 g 5fl oz = 140 ml

6 oz = 170 g

7 oz = 200 g

8 oz = 225 g

9 oz = 255 g 1 oz/gall = 31.185 g/5l

10 oz = 285 g

11 oz = 310 g

12 oz = 340 g

13 oz = 370 g

14 oz = 400 g

15 oz = 425 g

16 oz = 455 g

1tsp = 5g, 1dsp = 10g, 1tbs = 15g.