Wine recipes – 12


Wine - 12 Recipes

Wine – 12 Recipes

Here is a list of 12 fun and easy wine recipes, if you are new to wine making check out Jack Keller , he has a wealth of info and recipes. I go there first when I have a question or need a recipe.

Grapefruit Wine


5 large grapefruits
3 ½ pounds brown sugar
2 tablespoon concentrated tea liquid (Tetley, Red Rose,etc.)
1 gallon water
1 pound dried raisins
1 package yeast


  1. Extract juice from grapefruits into a sterile container.
  2. Place sugar into water and boil until completely dissolved and allow to cool down to approximately 110 degrees Fahrenheit.
  3. Add grapefruit juice, raisins and tea and place all in a properly sterilized fermentation vessel and add the yeast.
  4. Place fermentation trapping device and allow to ferment for six weeks. After six weeks, rack, i.e. siphon off the clear wine from the bottom sediment into bottles, cork and place them horizontally allowing at least least four weeks for the secondary fermentation process.


Farmer’s Wine

1/4 teaspoon Active Dry Yeast
1-Qt unsweetened grape juice
1-Qt Cranberry Juice Cocktail
3 ½ cups sugar


  1. Dissolve yeast in lukewarm water.
  2. Combine grape juice, Cranberry Cocktail and sugar in a large bowl. Add yeast to mixture.
  3. Transfer juice mixture to a clean gallon jug and fill the jug, to the neck, with water
  4. Cap with a large, strong balloon. Let stand in a warm place for five (5) weeks.
  5. Serve chilled.


Rhubarb Wine

6 Gallons

14.5 lbs.  Red rhubarb
14.5 lbs. sugar
1 packet (5 gr.) Cote de Blancs yeast
1 1/4 tsp. yeast nutrient


  1. Slice rhubarb thinly and cover with sugar in stainless steel or glass pan. Cover pan with cheesecloth.
  2. After two days, strain off juice and wash out sugar remaining in the pulp by stirring the pulp with cold water,
    then strain again. Add enough water to make six gallons plus one quart and pour into six-gallon carboy. Save one quart as “sweet reserve” by putting into a Ziplock bag and freezing (the use of the reserve juice will produce a significantly more “fruity” wine). Do not add Campden tablets/sulfite at this time as it will reduce the taste of rhubarb in the final wine.
  3. Add yeast and yeast nutrient and ferment at a temperature of 60° F.
  4. Transfer the wine after three months and top off by adding the one-quart “sweet reserve” juice. Add tartaric acid to raise the titratable acidity (TA) to 0.76, if needed.
  5. After five months, check sulfite level and add Campden tablets/metabisulfite to bring SO2 level to 50-60 PPM.
    TA of my wine was 0.81 at bottling.
  6. Bottle and enjoy!

The rhubarb should be small stalk red rhubarb as that is better flavor. Young rhubarb is best.

Not adding sulfite at the beginning will help keep some additional flavor. The sweet reserve is taken out of the main batch, so no sulfite is added anywhere until after the fermentation is done.

From my experience, rhubarb is sometimes tough to start because the acid is often high. It often works best to make a good yeast starter before adding to the must.

Tea Bag Wine

A dry tea wine is useful for blending with other wines that may seem a little flat or dull, due to low tannin content. The finished wine is characteristic of the initial tea used. This is a wine to make at any time, perhaps when other ingredients are not readily available.

5 US gallons

Ingredients: (mind how they’re added below!)

Group A:
40 to 50 teabags, depending on the strength desired. If flavoring/aroma is desired, add additional 15 to 20 herbal or fruit flavored tea bags of your choice.
3 lb. chopped raisins or sultanas
3 medium oranges, well washed and chopped in a food processor
2 lemons, well washed and chopped in a food processor
1 cup Steen’s Pure Cane Syrup OR 2 cups pure maple syrup
10 lb. white sugar
1 lb. brown sugar

Group B:
2 tsp. acid blend
3 tsp. yeast nutrient
1 tsp. yeast energizer
3 tsp. pectic enzyme
3 campden tablets, crushed


Dissolve all of group B in 250ml warm water.

Day 1: Make 2 gallons of tea with ingredients from group A. First bring water to a rolling boil and then add the tea bags. Allow to steep for about an hour or until water has cooled to around 100 F. Remove the tea bags. Add remaining Group A and all of group B ingredients. Stir mixture until everything is dissolved. Transfer all of this mixture, including fruit pulp, into a primary fermenter and add 2 more (boiled and cooled) gallons water. Cover fermenter with plastic lid or Saran Wrap and allow to rest overnight in a dark place.

Group C:
250ml warm (not hot) tap water. Add 1 packet of Cote De Blanc wine yeast (made by Red Star) to water. Allow yeast to rehydrate for 30 minutes in just water. Then add a small pinch each of yeast nutrient and yeast energizer.

1/4 tsp. salt
1/4 tsp. sugar

Leave it alone for a few hours to start working.

Day 2: Prepare group C. Give this about 4 hours to come alive and pitch into primary fermenter. Gently stir the mixture and cover.

Days 3 to 6: Punch down must and very gently stir mixture daily.

Day 7: Strain the must into a carboy or demijohn; top up to the shoulder with 70 F water.

Beyond: Ferment to dry. Rack when necessary and add a crushed campden tablet at each racking. Make all required SG, and pH checks throughout the entire process. Leave to clear before bottling. Sparkalloid works well for clearing. Add potassium sorbate / campden tablet prior to finishing.

Not too bad on its own, but as I mentioned above, I like to use it as a blend with sweet wines.

Ginger Wine


Yeast nutrient
1 sachet white wine yeast
500 g (1 lb) raisins, chopped and squashed
Zest and juice of 4 lemons
1.4 kg (2.8 pounds) of sugar
5 litres (5 quarts) of water
One piece of fresh ginger – 5 inches / 12cm long


Peel the ginger and slice very finely. Using the plastic fermenting bucket or another large non-metal container, add the ginger, lemon zest and raisins. Then pour over 2 1/2 litres (2 quarts) of boiling water. Cover and set it aside for 24 hours. Next add an additional 2 1/2 litres (2 1/2 quarts) of boiled and cooled water. Next add the yeast nutrient, lemon juice, sugar, and stir until the sugar is completely dissolved. Next add the yeast by following the instructions provided on the packet.

Cover and leave the mixture to ferment for 3 – 4 days then pour into a demijohn through a sterilised funnel and sieve. Fit a bubble trap and leave to ferment for several months. Decant off into a fresh demijohn and set aside until the ginger wine clears and then bottle.




  • 7-1/2 pts unsweetened white grape juice (from concentrate)
  • 1/2 lb chopped or minced golden raisins
  • 2 oz ginger root
  • 2 lbs granulated sugar
  • 1/2 tsp acid blend
  • 1/4 tsp grape tannin
  • 1 tsp yeast nutrient
  • 1 pkt Champagne wine yeast


Mix up the grape juice and dissolve the sugar into it in the primary fermentation vessel. Shred the ginger and add it and the chopped or minced raisins to the primary. Add acid blend, tannin and yeast nutrient to must and stir well to dissolve. Sprinkle dry yeast on top of must (do not stir) and cover primary with sterilized cloth. After two days, stir twice daily until specific gravity drops to 1.020. Pour must through nylon straining bag (to collect solids) into secondary and squeeze bag to extract all juice. Discard solids and fit airlock to secondary. Rack after 30 days, top up and reattach airlock. Ferment to absolute dryness (about 2 more months), stabilize, sweeten to taste, wait 10 additional days, and rack into bottles. May drink immediately, but will improve with 6 months aging. This wine may be served as is or blended with other wines lacking in interest. [Adapted from W.H.T. Tayleur’s The Penguin Book of Home Brewing & Wine-Making]


Frozen Strawberry Wine


  • 3 lbs. frozen strawberries
  • 1 11-oz. can Welch’s 100% White Grape Juice Frozen Concentrate
  • 1 lb 14 oz. light brown sugar
  • 2 tsp. citric acid
  • 1/4 tsp. grape tannin
  • water to make 1 gallon
  • 1 tsp. yeast nutrient
  • 1 sachet Red Star Côte des Blancs wine yeast


Thaw strawberries and grape juice concentrate. Dissolve sugar in 5 pints water and bring to boil. Strain juice or syrup from fruit and save liquid. Put thawed fruit in nylon straining bag in primary and crush fruit with hands. Pour boiling water over fruit, cover primary, and set aside to cool. When cooled to 80-85° F., add grape juice concentrate, tannin, acid, yeast nutrient, reserved juice or syrup, and 1 pint water. Stir well to blend ingredients. Add activated yeast, cover and stir daily. Do not further crush, mash or squeeze bag of strawberry pulp. Remove bag on 7th day and allow to drip drain, saving drippings. Return drippings to primary and transfer to secondary fermentation vessel. Top up to one gallon if required, attach airlock and set aside. After 45 days, rack into secondary containing 1 Campden tablet dissolved in a little wine and reattach airlock. Rack again after additional 60 days. Stabilize wine when clear and rack after additional 45 days. Bottle and age at least 6 months.

Strawberry Wine 


  • 3 lbs. fresh strawberries
  • 2 lbs. granulated sugar
  • 2 tsp. citric acid
  • water to make 1 gallon
  • wine yeast & nutrient



Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Bottle when clear. Allow to age at least 6 months. Will improve to one year.





  • 4 lbs. freshly picked (or frozen) ripe strawberries
  • 2 lbs. fresh (or frozen) red rhubarb stalks
  • 1 cup Welch’s 100% White Grape Juice frozen concentrate
  • 6 pints water
  • 1¼ lbs. finely granulated sugar
  • 1 tsp. citric acid
  • ¾ tsp. pectic enzyme
  • 1/8 tsp. powdered tannin
  • 1 crushed Campden tablet
  • 1 tsp. yeast nutrient
  • 1 sachet Red Star Côte des Blancs wine yeast



Trim all leaves from rhubarb. Do not peel, but wipe clean and cut into thin, quarter-inch lengths. Lay slices in bottom of primary and sprinkle sugar evenly over them. Cover with clean cloth and allow to sit 24 hours. The juice from the rhubarb will have largely turned the sugar to a syrup. Using a sanitized spoon or spatula, scoop the rhubarb slices into a nylon straining bag containing the strawberries (sliced if fresh, thawed and chopped if frozen). Tie closed and lay in primary. Stir in all remaining ingredients except pectic enzyme and yeast. Cover primary for 12 hours, then add pectic enzyme and stir. Recover the primary and allow to sit another 12 hours. Stir must again to ensure all sugar is dissolved and add activated yeast. Recover primary and set aside. Punch down cap twice daily for 5-7 days. Remove bag and allow to drip-drain (do not squeeze) for at least 30 minutes. Combine drippings with liquid in primary and transfer to secondary, topping up if required. When fermentation in secondary stops (3-8 weeks), rack, top up and refit airlock. Rack again every 6 weeks until wine is clear and no longer dropping sediment. Stabilize and sweeten to taste if desired. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year.


 Grape Wine


  • 8-10 gallons of grapes
  • granulated sugar
  • 5 crushed Campden tablets
  • 4 tsp pectic enzyme
  • wine yeast


Fill two 5-gallon buckets (these are plastic paint buckets available in any big home improvement store such as Home Depot) with 4 gallons of grapes each. If you don’t have a grape crusher, crush them with a 4-foot length of 4X4 wood. This will take a little work, but you have to do it. It goes easier if you have an extra bucket and crush 6-8 inches of grapes in one and then pour these into the second and repeat the process until you have 4 gallons of crushed grapes. Leave at least 8 inches of space between the top of the grapes and the top of the bucket. Continue this until you have prepared two buckets of grapes. You should get around 2 to 2-1/2 gallons of juice from each 4-gallon batch of grapes, so at least two buckets are required to make 5 gallons of wine.

Pour 4-5 cups of crushed grapes into a nylon straining bag sitting inside a bowl. Tie the bag and squeeze it until you get a cup or two of juice. Pour the juice into a hydrometer test cylinder and measure the specific gravity of the juice with a hydrometer. You want a specific gravity of at least 1.090, so if you don’t get that high a reading you’re going to have to add sugar later. Write down the specific gravity reading and save it. Set aside 1/2 cup of the juice and return the remainder and the pulp from the nylon straining bag to the bucket.

Crush 5 Campden tablets and dissolve them in a cup of warm (but not hot) water. When completely dissolved, divide this between the two buckest of grapes, each receiving half. Stir the grapes with a long wooden (NOT metal) spoon. Cover the buckets with cloth and let set for 12 hours. Divide pectic enzyme between the two buckets, stir, recover, and set aside another 12 hours. Meanwhile, put the 1/2 cup of grape juice in a sterilized jar with 1/2 cup of warm (not hot) water. Sprinkle one or two 5-mg packets of wine yeast into the jar and cover with plastic wrap secured with a rubber band. Set this aside also. After the 12-hour waiting period following addition of the pectic enzyme, pour the yeast mixture equally into the two buckets of crushed grapes and replace the cloth coverings. Stir these two or three times a day (the pulp will rise, forming a “cap” of pulp on top of the juice), punching down the cap each time.

After five days, you have to press the grapes. You need a grape press for this, but if you have a local winemaking club you can probably borrow one. Press the grapes and save all the juice. You’ll get more juice if you press them once, knock the compressed pulp out, fluff it up, and then put it back in the press and press it again. When done, measure the amount of grape juice and pour it into a sterilized glass carboy suitable for it’s volume. Carboys come in 2-1/2, 3, 5, and 6-1/2 gallon sizes and cost between $13 and $19 each, depending on size. Do not completely fill the carboy. You need to leave 4-6 inches of space between the top of the juice and the top of the carboy. Put a bung with an airlock on the carboy and set it aside. When the fermentation dies down to just a bubble every 15 seconds or so, add the sugar required to bring the initial specific reading (the one you wrote down) to 1.090. Calculate this amount using the chart on my hydrometer page.

Let’s say, for example, that your juice had an initial S.G. of 1.075. Using the chart, you’ll see that this represents 1 lb 10 oz of sugar per gallon. To get it to S.G. 1.090 (2 lbs even per gallon), you’ll need to add 6 oz of sugar per gallon (2 lb minus 1 lb 10 oz equals 6 oz). To add the sugar, measure it into a bowl and add to it 1/2 its volume in boiling water. To do this, measure the sugar by weight and then measure it again using a measuring cup. One lb of sugar, you’ll discover, is almost exactly 2 cups. So, if you were going to add 2 cups of sugar, boil one cup of water and pour it into the bowl of sugar. Stir this until the sugar is completely dissolved. Cover it with plastic wrap and let it cool to room temperature (about two hours). Add it to the carboy and refit the airlock.

When the fermentation has completely run its course and the S.G. is around 0.095 to 0.090, you should have a thick layer of sediments on the bottom of the carboy. Rack the wine into another sterilized carboy, top up if required*, and refit the airlock. Set it aside to age for 3-6 more months, depending on taste. Rack into bottles and enjoy it.

*If you are making a 3-gallon batch, you will probably be able to rack the wine into a 2-1/2 gallon carboy without having to top up. However, if you make a 5-gallon batch, I recommend you go ahead and make a 1-gallon batch too. This will allow you to top up (after racking) the 5-gallon batch from the 1-gallon batch. The advantage is you are topping up with wine, not water (which will dilute your wine).





There are many varieties of lavender, plants of the genus Lavandula — especially Lavandula officinalis. They all contain clusters of small, fragrant, purplish flowers. The small flowers must be picked off the stems to make the wine. Flowers can be picked and frozen in ZipLoc bags for later use. This wine is not only delicious, but its bouquet will be appreciated as soon as you open a bottle.


Lavender Wine


  • 1 to 1-1/2 pints lavender flowers
  • 1-3/4 lb granulated sugar
  • 10.5 oz can of Welch’s 100% white grape juice frozen concentrate
  • 1/2 tsp citric acid
  • 1/8 tsp tannin powder
  • 7-1/2 pts water
  • 1 tsp yeast nutrient
  • Champagne yeast


Boil 1/2 gal water and add sugar, stirring until dissolved. Stir in frozen grape concentrate and return to boil. Immediately pour boiling water over all dry ingredients except yeast in primary. When water cools to lukewarm, add remaining water and sprinkle yeast on top. Cover with cloth and ferment 7 days. Strain out flowers and transfer liquid to secondary. Fit airlock. Ferment 60 days and rack, top up, refit airlock, and allow to sit another 60 days. Rack into bottles and allow to age one year.


Peach and Raisin Wine


  • 3 lbs ripe peaches
  • 1/2 cup chopped raisins
  • 1-3/4 lbs granulated sugar
  • 1 large lemon
  • 1/2 tsp pectic enzyme
  • 1 qt boiling water
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
  • Sauterne wine yeast


Wash peaches in cool water. Do not peel. Slice thinly into primary, discarding stones. Mash the peaches and add chopped raisins and half the sugar. Pour in the boiling water and stir to dissolve sugar. Cover primary with sterile cloth and set aside until reaching room temperature, then add cool water to equal one gallon. Add juice of large lemon and crushed Campden tablet. Recover and set aside 12 hours. Add pectic enzyme and set aside another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Allow to ferment 5 days, stirring twice daily. Strain through nylon straining bag, squeezing firmly to extract juice. Add remainder of sugar, stir well to dissolve, then pour into secondary without topping up and fit airlock. Top up when fermentation dies down. Rack every three weeks until wine clears and fermented to bone dryness. Allow another two weeks, rack final time and bottle. Can right away, but will mellow considerably in six months.