Homemade Wine Recipes: Including Honey Wine (Mead)

Inquiring how to make a certain kind of wine is like asking the best way to cook an egg. Elderberry wine, for example, may be made in 20 different ways and each of them could be successful. For this reason the following recipes are simply suggestions, but all are based on the basic methods described here: Step by Step Guide to Wine Making.

It is best to err on the low side when using strong-tasting vegetables, fruits or flowers.

The amount of sugar used is more critical. Though it is unnecessary to adhere slavishly to the recipe, bear in mind that low sugar gives quick results, a dry wine and low alcohol content; high sugar means slow results, and a sweet, strong wine.

 

Wine-RecipesAPPLE WINE

7-1/2 lb. (3.5kg) mixed apples (windfalls will do)

9 oz. (250g) sultanas

1-3/4 lb. (875g) sugar

5-1/2 pints (3L) water

1 teaspoon citric acid

1 Campden tablet

1 teaspoon pectin-destroying enzyme

Hock yeast and nutrient

Pour the water into a bin and add the citric acid, the pectin- destroying enzyme and a crushed Campden tablet.

Wash the apples, crush them into a mash or cut them up and drop them into the bin. Cover the bin and leave it in a warm place for 24 hours.

Activate the yeast in a starter bottle. Add the sultanas, nutrient and yeast to the mash, re-cover the bin and place it in the warm for 4-5 days.

Press and strain the pulp and add the sugar, dissolving this first in warm water.

Pour the strained must into a fermentation jar, top up with cold water and fit an airlock to the jar. Tie on a label describing the contents and store the jar at room temperature until fermentation is complete.

 

BEETROOT WINE

4-1/2 lb. (2.25kg) scrubbed, diced beetroot

9oz. (250g.) concentrated red grape juice

2-1/4 lb. (1kg) sugar

1 oz. (15 g) citric acid

1 teaspoon grape tannin

7 pints (4L) water

Bordeaux yeast and nutrient

Simmer the diced beetroot until tender. When cool, strain the liquor into a bin.

Activate the yeast and add it to the liquor, together with the concentrated grape juice, the acid, tannin, nutrient and sugar dissolved in warm water.

Pour the must into a fermentation jar and proceed as for apple wine.

 

BILBERRY WINE

2-1/4 lb. (1kg) bilberries

9oz. (2508.) concentrated red grape juice

2-1/41b. (1kg) sugar

1 teaspoon tartaric acid

1 Campden tablet

1 teaspoon pectin-destroying enzyme

4 teaspoon grape tannin

5-1/2 pints (3L) water

Burgundy yeast and nutrient

Pour the water into a bin and add the tartaric acid, the pectin- destroying enzyme and a crushed Campden tablet.

Crush the bilberries (if you are not putting them through a juice extractor) and drop them into the bin. Cover the bin and leave it in a warm place for 24 hours.

Proceed as for beetroot wine above.

 

BLACKBERRY `PORT’

3-1/2 lb. (1.75kg) wild blackberries

9oz. (250g) black currants

1 lb. 2 oz. (525 g) raisins

2-3/41b. (1.3kg) sugar

1 Campden tablet

1 teaspoon pectin-destroying enzyme

6 pints (3-1/2L) water

Port yeast and nutrient

Pour the water into a bin and add the pectin-destroying enzyme and a crushed Campden tablet.

Wash and crush the blackberries and black currants and proceed as for apple wine. But, since this is high-alcohol wine, add the sugar in small doses each time fermentation slows down.

Best results are obtained by using a hydrometer, but there is also a good rule-of-thumb method. Put in half the total amount of sugar at first, half the remainder about 10 days later and the residue about 8 days after that.

When adding the extra sugar, extract a little of the wine and dissolve the sugar in it. Pour the solution back gently.

 

BLACK-CURRANT WINE

2-1/4 lb. (1kg) black currants

9oz. (250 g) raisins

2-1/4 1b. (1kg) sugar

1 Campden tablet

1 teaspoon pectin-destroying enzyme

7 pints (4L) water

Burgundy yeast and nutrient

Saccharin

Proceed as for apple wine, but since this is a sweet wine add saccharin to taste when fermentation is finished and the wine has been siphoned into a storage jar.

 

CARROT WINE

4-1/2 lb. (2.25kg) diced carrot

9 oz.(250 g, ) concentrated white grape juice

2-1/41b. (1kg) sugar

3/4oz. (20g) citric acid

7 pints (4L ) water

Sauternes yeast and nutrient

Saccharin

Simmer the diced carrot until tender. When cool, strain the liquor into a bin.

Proceed as for beetroot wine, but since this is a sweet wine add saccharin to taste as soon as fermentation is finished.

 

CELERY WINE

4-1/24 lb. (2.25kg) chopped celery

9 oz. (250 g) concentrated white grape juice

2-1/41b. (1kg) sugar

1 oz. (15 g) citric acid

teaspoon grape tannin

7 pints (4L) water

Chablis yeast and nutrient

Simmer the chopped celery until tender. When cool, strain the liquor into the bin and proceed as for beetroot wine.

 

CHERRY WINE

4-1/2 lb. (2.25kg) assorted cherries

9oz. (250g) sultanas

1-3/4 lb. (875 g) sugar

1 teaspoon citric acid

1 teaspoon grape tannin

1 teaspoon pectin-destroying enzyme

1 Campden tablet

6 pints (3-1/2L) water

Bordeaux yeast and nutrient

Saccharin

Pour the water into a bin and add the citric acid, the pectin-destroying enzyme and a crushed Campden tablet.

Wash the cherries, remove the stalks, put them into the bin and proceed as for apple wine. Since this is a sweet wine, add saccharin to taste when fermentation is finished.

 

CRAB-APPLE WINE

4-1/2 lb. (2.25kg) crab apples

9oz. (250 g) sultanas

2-3/4 lb. (1.3kg) sugar

1 teaspoon citric acid

1 teaspoon pectin-destroying enzyme

1 Campden tablet

6 pints (3-1/2L) water

Sauternes yeast and nutrient

Follow recipe for apple wine above

 

DAMSON WINE

4-1/2 lb. (2.25kg) damsons

9oz. (250 g) raisins

2-1/4 lb. (1kg) sugar

1 teaspoon tartaric acid

1 teaspoon grape tannin

1 Campden tablet

1 teaspoon pectin-destroying enzyme

6 pints (41.) water

Bordeaux yeast and nutrient

Apart from substituting tartaric acid for citric, and adding grape tannin, proceed as for apple wine above.

 

ELDERBERRY `PORT’

2-1/4 lb. (1kg) elderberries

9 oz. (250g) black currants

1 lb. 2oz. (525g) blackberries

1lb 2oz. (525g) raisins

2-3/4 lb. (1.3kg) sugar

1 teaspoon tartaric acid

1 teaspoon pectin-destroying enzyme

1 Campden tablet

6 pints (3-1/2L) water

Port yeast and nutrient

Pour the water into a bin and add the citric acid, the pectin-destroying enzyme and a crushed Campden tablet.

Wash the elderberries, black currants and blackberries, mash them into a pulp and proceed as for apple wine. But since this is a high-alcohol wine, add the sugar in small doses as described for blackberry ‘port’.

 

ELDER FLOWER WINE

1-¾ pints (1L) elder flower florets

1lb 2 oz. (525g) concentrated white grape juice

1-3/4 lb. (800g) sugar

2 teaspoons citric acid

1 Campden tablet

7 pints (4L) water

Sauternes yeast and nutrient

Carefully remove the stalks, leaves and stems and discard them.

Place the florets in a bin, pour hot water over them and macerate with the back of a wooden spoon.

Add 2 teaspoons of citric acid and a crushed Campden tablet, cover the bin and leave it in a warm place. Macerate the florets again on each of the following 3 days, then press them and strain off the liquor. Pour the liquor into a fermentation jar and proceed as for apple wine.

 

GOOSEBERRY WINE

3-1/2 lb. (1.75g) gooseberries

9 oz. (250g) sultanas

21b. (900g) sugar

1 Campden tablet

1 teaspoon pectin-destroying enzyme

6 pints (3-1/2L) water

Hock yeast and nutrient

Pour the water into a bin and add the tartaric acid, the pectin-destroying enzyme and a crushed Campden tablet. Wash the gooseberries, crush them into a mash and proceed as for apple wine.

 

GRAPE WINE (RED)

18lb (8kg) black grapes

1 teaspoon pectin-destroying enzyme

1 Campden tablet

Pommard yeast

(No water required. English grapes may require some sugar to bring the specific gravity up to 1.090.)

Wash the grapes, drop them into a bin with the pectin-destroying enzyme and a crushed Campden tablet, and mash them into a pulp. Cover, and leave it in a warm place for 24 hours.

Activate the yeast, add it to the pulp, re-cover the bin and return it to a warm place for 8 or 10 days.

Press and strain the pulp and add the sugar if necessary. (To extract the gallon of grape juice required in this recipe, a wine press is essential.) Pour the must into a fermentation jar and proceed as for apple wine.

 

GRAPE WINE (WHITE)

18 lb. (8kg) white grapes

1 teaspoon pectin-destroying enzyme

1 Campden tablet

Hock yeast

(No water or sugar required.)

Put the grapes through a juice extractor or press them to extract the juice. Pour the juice into a jar, add the pectin-destroying enzyme and a crushed Campden tablet, fit an airlock and leave it in a warm place for 24 hours.

Activate the yeast, add it to the juice, re-fit the airlock and place the jar in an even temperature until fermentation is complete. Rack, and add one Campden tablet.

 

HONEY WINE (MEAD)

31b. (1.5kg) honey

3/4oz. (20g) citric acid

1 level teaspoon grape tannin

7 pints (4L) water

Maury yeast and nutrient

Dissolve the honey in warm water, pour it into a fermentation jar and, when cool, add the acid, tannin, nutrient and yeast. Top up with cold water, fit an airlock to the jar and store it in a warm place until fermentation is complete.

 

MULBERRY WINE

2-1/4 lb. (1kg) mulberries

1lb 2oz. (525 g) sultanas

2-3/4 lb. (1.3kg) sugar

1 teaspoon tartaric acid

1 teaspoon grape tannin

1 teaspoon pectin-destroying enzyme

1 Campden tablet

6 pints (3-1/2L) water

Port yeast and nutrient

Pour the water into a bin and add the tartaric acid, pectin-destroying enzyme, tannin and a crushed Campden tablet.

Wash the mulberries, mash into a pulp and proceed as for apple wine. But since this is a high-alcohol wine, add the sugar in small doses as described for blackberry ‘port’.

 

PLUM WINE

4-1/2 lb. (2.25kg) Victoria’ plums

1 lb 2oz. (525g) raisins

2-3/4 lb. (1.3kg) sugar

1 teaspoon citric acid

1 Campden tablet

1 teaspoon pectin-destroying enzyme

teaspoon grape tannin

6 pints (3-1/2L) water

Sherry yeast and nutrient

Pour the water into a bin, add the tannin, the citric acid, the pectin-destroying enzyme and a crushed Campden tablet, and proceed as for apple wine. But since this is a high-alcohol wine, add the sugar in small doses as described for blackberry ‘port’.

 

RASPBERRY WINE

2-1/4 lb. (1kg) raspberries

1 lb. 2oz. (525g) sultanas

2-1/4 lb. (1kg) sugar

1 teaspoon pectin-destroying enzyme

1 Campden tablet

6 pints (3-1/2L) water

Port yeast and nutrient

Saccharin

Pour the water into a bin and add the pectin-destroying enzyme and a crushed Campden tablet.

Wash the raspberries, crush them into a mash and proceed as for apple wine. This is intended to be a sweet wine, so when fermentation is complete add saccharin to taste.

 

Making-Wine-From-RhubarbRHUBARB WINE

4-1/2 lb. (2.25kg) chopped rhubarb

Thinly pared rind of 1 lemon

9 oz. (250g) sultanas

2-1/2 lb. (1.25kg) sugar

1 Campden tablet

1 teaspoon pectin-destroying enzyme

6 pints (3-1/2L) water

Graves yeast and nutrient

This wine should be made in May or early June.

Pour the water into a bin and add the pectin-destroying enzyme and a crushed Campden tablet.

Discard the leaves and feet of the rhubarb, wipe and chop the stems, drop them into the bin with the lemon rind, and proceed as for apple wine.

15. June 2011 by admin
Categories: Recipes, Wine Making | Tags: , , , , , | Comments Off on Homemade Wine Recipes: Including Honey Wine (Mead)

Follow

Get every new post delivered to your Inbox

Join other followers: