Home-Made Wine Recipes

The most suitable varieties of fruit for home wine-making, with their corresponding grape-wine types, are: apple (graves), blackberry (port or burgundy), black currant, damson, plum, elderberry (port), bullace (burgundy), gooseberry, white currant, white grape, rhubarb (champagne or hock), cherry, mulberry (claret), orange, raisin, sloe (sherry), raspberry (tawny port) and red currant (madeira).

The most suitable vegetables are: beetroot (port), carrot (sherry), celery (dry white wine), mangold, sugar beet, turnip (white burgundy), parsnip (sherry or burgundy) and potato (dry or sweet white wine).

Suitable flowers for wine-making are cowslip (sauterne), dandelion (sherry) and elderflower (champagne). These require a special procedure, which is described under the individual recipes.

Unless otherwise noted, follow the standard procedure for all recipes.

APPLE

7 lb. windfall or crab apples; 4-1/2 lb demerara sugar; 1 lb. raisins; 1 gallon, warm water; graves or neutral yeast.

Cut apples into 3/4in. pieces and pour on water. Soak for three days, stirring three times a day, then follow standard procedure, adding the raisins with the sugar. If apples are green and sour, use 5-1/4 lb. sugar. Can be drunk as young as three months. A dry wine to serve with fish or chicken.

BEETROOT

5lb. red beetroot; juice of 2 oranges; 3-3/4 lb. sugar; 1 gallon, water; port yeast.

Follow standard procedure, adding orange juice with the sugar. After racking off, store the wine in a cool, dark room to clear thoroughly. A pleasant dessert wine.

BLACKBERRY

6lb. blackberries; 4 lb. sugar; 1 gallon

Water; port yeast.

A good sweet dessert wine. Allow to mature for at least a year.

BLACKCURRANT

4 lb. black currants; 4 lb. sugar; 1 gallon water; burgundy yeast.

Makes a fairly rich, medium dry wine to serve with dessert. Can be drunk as young as six months.

BULLACE

4-1/2 lb. bullaces; 3-1/2 lb. granulated sugar; 1 gallon, water; burgundy or all-purpose yeast.

Follow standard procedure, but pour on boiling water, rather than the usual hot water, before soaking. Usually a well-flavoured wine, served as an aperitif or with red meat.

CARROT

6lb carrots; 1 lb. wheat; 3 oranges; 3-1/2 lb demerara sugar; 1 gallon, water; sherry or madeira yeast.

Follow standard procedure, adding the wheat and sliced oranges to the cooking water. Finished product may be similar to whisky. Store for at least six months before drinking. Serve as an aperitif.

CELERY

4-1/2 lb. celery; 3 lemons; 3-1/2 lb. sugar; 1 gallon water; graves or white burgundy yeast.

Follow standard procedure, adding the sliced lemons to the cooking water. Granulated sugar will produce a very pale wine, demerara sugar will give a golden-coloured wine. Has a delicate flavour and may possess medicinal qualities, especially in the treatment of rheumatism. Serve with soup.

CHERRY

7lb. sweet cherries; 4 lb. granulated sugar; 1 gallon, water; claret yeast.

Follow standard procedure, but pour on boiling water before soaking the fruit. Black cherries usually produce a wine of good flavour but poor appearance, while white cherries yield a pale fawn-coloured wine, but flavour is never very pronounced. An attractive dry wine can be obtained from Morello cherries, used with 3-1/2 lb. sugar. Serve cherry wine with chicken.

COWSLIP

1 gallon, fresh, pressed down flowers; 3 sweet oranges; 3 lb. white sugar; 1 gallon water; all-purpose yeast.

Select the yellow parts of the flowers only. Add the sugar to the water, bring to the boil, and pour this syrup over the orange juice and peel, without pith. Allow to cool to 70° F. (21° C.) and stir in the flowers, yeast and nutrients. Pour into a large-mouthed jar, cover, fit fermentation lock and allow to infuse for four days. Strain off into normal fermenting jar, and continue standard procedure. Medium dry; serve with soup or fish.

DAMSON

4-1/2 lb. damsons; 3-1/2 lb. sugar; 1 gallon, water; port or burgundy yeast.

If desired, 1/2 oz. root ginger can be added when soaking the fruit, which should be halved. Allow to mature for eight months, and serve with dessert. For a dryer, burgundy-type wine, use only 2-1/2 lb. sugar.

DANDELION

1 gallon, dandelion flower heads; 2 oranges; 3 lb. demerara sugar; 1 gallon, water; sherry yeast.

Pour boiling water over the dandelion heads and sliced oranges, and soak for four days, stirring frequently. Strain and follow standard procedure. A popular dry wine, served as an aperitif, and said to have tonic qualities. Drink young — after it has matured for three months.

ELDERBERRY

3-1/2 lb. elderberries; 3 sweet oranges; 3-1/2 lb. sugar; 1 gallon, water; port yeast.

Follow standard procedure, adding the thinly sliced oranges just before soaking the fruit, and using boiling water. A medium sweet wine served as an aperitif or with dessert.

ELDERFLOWER

1-1/2 pints elderflower heads, in full bloom, and pressed down; 2 grapefruit; 3-1/4 lb. Granulated sugar; 1 gallon, water; champagne yeast.

Pour boiling water on to the flower heads and sliced grapefruit, and soak for three days, stirring frequently. Strain and continue standard procedure. Can be wired down just before completion of fermentation to produce an effervescent wine. Medium sweet; serve with chicken.

GOOSEBERRY (green)

6 lb. green gooseberries; 2 lb. sugar; 1 gallon, water; all-purpose yeast.

Top and tail the fruit to preserve the full flavour. Follow standard procedure, but pour on boiling water before soaking. An attractive aperitif or dry dinner wine, particularly when served with fish. To make an effervescent wine, use champagne yeast, and add one heaped tea-spoonful of sugar to each bottle before corking. Alternatively, bottle the wine just before fermentation is completed, and wire down the corks.

GOOSEBERRY (red)

5 lb. red gooseberries; 4 lb. caster sugar; 1 gallon, water; port yeast.

Top and tail the gooseberries and follow standard procedure, but allow to stand for only two days, stirring three times a day. Repeated racking off may be necessary. Makes a pleasant pale tawny dessert wine.

GRAPE

5 lb. green or amber grapes for white wine, or black grapes for red wine; 1 gallon water; granulated sugar; graves, hock, sauterne or champagne yeast. (Use sugar and yeast according to type of wine required — see below.)

Follow standard procedure, but soak the fruit for only two days. When making white wine, use 2-1/2 lb. sugar and graves yeast for a dry wine; 3 lb. sugar and hock yeast for a medium wine; and 3-1/2 lb. sugar and sauterne yeast for a sweet wine. Wire down just before fermentation is completed to produce a high quality champagne-type wine. Usually-served as an aperitif.

To make red wines, use black grapes, including the skins, and burgundy or port yeast, and follow the same recipe.

MANGOLD

4-1/2 lb. mangolds; 2 lemons; 3 lb. sugar; 1 gallon, water; burgundy yeast.

Follow standard procedure, adding the lemon juice and thin peel, without pith, just before fermentation. Demerara sugar can be used to add colour. A rather dry, sharp wine to serve with soup.

MULBERRY

4 lb. mulberries; 3-1/2 lb. granulated sugar; 1 gallon, water; claret yeast.

Follow standard procedure, but stir soaking fruit twice a day for three days. Yields an excellent medium dry red wine. Reverse the quantities of mulberries and sugar to produce a sweet rose wine. Serve with dessert.

ORANGE

12 sweet oranges;  3-1/4  lb. sugar; 1  gallon water; sherry yeast.

Scrub the rind and peel very thinly. Do not use the white pith. Pour 1/2 gallon boiling water on to the whole oranges and the rind, cover, and stand for 48 hours. Press out the juice and add the remaining 1/2 gallon, water (cold). Add sugar and yeast and continue standard procedure. A medium dry wine served as an aperitif.

PARSNIP

4 lb. parsnips; 1 oz. root ginger; 3 lb. white sugar; 1 gallon, water; sherry yeast.

Follow standard procedure, adding ginger in the preliminary cooking. Take care not to overcook. May take at least six months to clear. A pleasant dry wine served as an aperitif.

PLUM

6 lb. plums (weighed whole); 2 lemons; 4 lb. white sugar; 1 gallon, water; port or claret yeast.

Follow standard procedure, adding the thinly sliced lemons before soaking. Use red or yellow dessert plums for a sweet, heavy dessert wine with a superb flavour. Blue or red cooking plums with only 3-1/2 lb. sugar will yield an attractive dry red wine to serve with red meat. Should mature for eight months.

POTATO

5 lb. potatoes; 1 lb. chopped raisins; 3-1/2 lb. demerara  sugar; 1  gallon  water; graves yeast.

Proceed as for beetroot, adding the raisins to the cooking water. Will make a medium dry white wine to serve with fish; for a sweeter variety, use 4 lb. sugar.

RAISIN

3 lb. raisins; 2 lemons; 2 lb. demerara sugar; I gallon, water; sherry or all- purpose yeast.

Chop raisins, add sliced lemons and hot water, stir, and leave for 24 hours. Strain, and continue standard procedure. Medium sweet; serve with dessert.

RASPBERRY

4-1/2 lb. Raspberries; 3-1/2 lb. Granulated sugar; 1 gallon, water; port yeast.

Follow standard procedure, but leave to soak for only two days. Makes an excellent aromatic sweet wine to serve with fish. To make a medium, sherry-type wine, use 4 lb. Raspberries, 3 lb. Sugar, and sherry yeast.

RED CURRANT

4 lb. red currants; 4-1/2 lb. granulated sugar; 1 gallon, water; madeira yeast.

Follow standard procedure, but leave to soak for four days. Makes a rich dessert wine. For a fairly dry table wine, use 3-1/2 lb. sugar.

RHUBARB

4 lb. rhubarb; 1 lb. raisins; 2 lemons; 1-½ lb.

White   sugar; 1-1/2 lb. demerara sugar; 1 gallon, water; hock or champagne yeast.

Always use young rhubarb or the wine may be sharply acid. Cut rhubarb into 1/2-in. pieces, add sliced lemon and bruised raisins, and follow standard procedure. Can be drunk as young as three months. The bottles may be wired down just before fermentation is complete to produce an effervescent wine. Serve with soup or chicken.

SLOE

4 lb. Sloes; 3-1/2 lb. Granulated sugar; 1 gallon water; sherry or all-purpose yeast.

Follow standard procedure, but pour on boiling water before soaking. Mature for at least nine months. Makes a good, very dry aperitif. For a medium dry wine to serve with red meat, use 4 lb. sugar.

TURNIP

4 lb. young turnips; 2 lemons; 1 oz. root ginger; 3 lb. white sugar; 1 gallon, water; white burgundy or sherry yeast.

Do not use coarse or mature vegetables. Follow standard procedure, adding the thinly sliced lemons and ginger to the cooking water. Medium dry; serve with soup.

WHITE CURRANT

6 lb. white currants; 4 lb. caster sugar; 1 gallon, water; sauterne yeast.

Remove stalks, and follow standard procedure. If large quantities are being processed, the smaller stalks should also be removed, but the fruit should then soak for only 24 hours. Makes a bright, pleasant, pale yellow dessert wine that can be drunk as young as two months.

For a dry dinner wine, use 4-1/2 lb. fruit, 2-3/4 lb. sugar and sherry yeast; for a light-bodied medium sweet wine, use 5 lb. fruit, 3-1/4 lb. sugar and all-purpose yeast.

17. March 2013 by Dave Pinkney
Categories: Wine Making | Tags: , , , | Comments Off on Home-Made Wine Recipes

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