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Wine recipes

Wine Recipes






        .   12 teabags or 4 tablespoons loose tea (any variety)

  • 1 litre of white grape juice
  • 1 kilo of sugar
  • 8 oz chopped raisins or sultanas
  • 1 teaspoon Tartaric acid
  • 1 teaspoon Yeast nutrient
  • 1 teaspoon Pectolase
  • Unican all purpose yeast
  • 1 teaspoon Bentonite (dispersed in water

        or a sachet of prepared bentonite).



Infuse tea in a large teapot and leave for 5 - 10 minutes.  Put sugar in a clean sterile bucket.  Pour in hot tea and stir until dissolved.  Add chopped raisins or sultanas.

Make up liquid to 1 gallon with cooled boiled water, add bentonite, acid, pectolase, nutrient and activated yeast and stir.  Cover bucket with a clean cloth and leave in a warm place to ferment for about 5 days stirring twice daily.  Strain through a jelly bag into a sterile 1 gallon jar (liquid not to come above shoulders of jar).  After a few days when fermentation has subsided, top up with cooled boiled water.  Ferment to desired sweetness.  Rack into another sterile gallon jar and add 1 crushed campden and 1 crushed potassium sorbate tablet to stop fermentation.  Leave for 1 week, then rack off the lees into a sterile jar.  Rack again after 6 - 8 days.  Fine if necessary.  Wine can be stored to mature prior to bottling.






Medium-sweet table wine (Loire style).


The aim here is to produce a wine roughly in the style of a lighter Bonnezeaux wine, with an alcohol level of around 13%, and a finishing SG of 1.015 or thereabouts.

This wine well repays a storage period of at least 12 months in bottle. It is then a very pleasant wine for drinking on social occasions, or when the Summer evening calls for a restful period in the garden and a glass of a sweeter wine.

Use the Gervin D yeast to get that extra lift in the bouquet.

Get the juice from the rhubarb and gooseberries by the freezer procedure

Apple juice White grape juice Rhubarb

Gooseberries Canned peaches Honey

Granulated sugar Sugar (for sweetening) Pectolytic enzyme

Minavit nutrient Gervin D yeast



1 litre

450 grams 450 grams 450 grams 50 grams 500 grams 225 grams sufficient

1 gram (1/4 tsp) 1 sachet

to 4.5 litres









1 lb dried figs

2 lbs sultanas

1 lb bananas (flesh only – as banana gravy)

1 litre white grape juice

1 kg sugar

1 tsp pectolase

1 rounded teaspoon tartaric acid

1 rounded tsp malic acid

1 rounded tsp nutrient (ideally Tronozymol)

Yeast (suggest Youngs High Alcohol/ Dessert yeast)

(Optional – 1 vit B1 tablet & bentonite slurry)

Chop figs and sultanas and put in plastic bucket with other ingredients (except pectolase and yeast) and 2 litres boiling water. Add a crushed Campden tablet and leave for 24 hrs.

After 24 hrs add pectolase and yeast and ferment on pulp for 5 days, stirring daily.

Strain off into sterilised gallon jar and continue the fermentation. When the fermentation is complete rack into another gallon jar and add 1 Campden tablet and fermentation stopper. Add sugar syrup to bring SG to approx. 1.005 – 1.010, according to taste, for a dessert wine.

Leave to mature. Clear before bottling, if necessary.










1 lb. (454 g.)  Raspberries or Loganberries

6.6 lb. (3 kg) sugar.

 3 litres (cartons) White Grape juice.

1 lb. (454 g.)  Bananas. 

3 teaspoons mixed acids (Malic, Tartaric, and Citric).

 3 teaspoons Nutrient (Tronozymol).

1 teaspoon Tannin

Yeast, Bentonite, Rohament P, and Pectolase.



Place raspberries or loganberries in a bucket, add  Pectolase.

Cover and leave for 24 to 36 hours.

Add the banana "gravy".

Add white grape juice and sugar dissolved in boiling water.

Top up to three gallons with cold water.

Add acids, nutrient, tannin, Bentonite, and yeast from starter bottle.

Ferment in bucket until vigorous fermentation has gone down (about 3 days).

Strain into demi-johns, ferment out, rack and add Campden tablet.










3 lb. (1.36kg.)  Green Gooseberries.

1 lb. (450 g.) Green Apples

2 lb. (900 g.) sugar.

1 pt (500 ml.) White Grape concentrate.

1 tp (5 g.) Tartaric acid.

1 tp (5 g.) Nutrient.

1 tp (5 g.) Tannin

1 tp (5 g.) Pectic enzyme

1 x 3 mg. Vitamin B tablet

1 Packet of Chablis type yeast.



wash the fruit, top & tail the gooseberries, grate the apples & place in a fermentation bucket.  Add skins and cores of apples.  Dissolve sugar in I pint (568 ml.) of boiling water & pour over fruit.  Add a further 4.5 pints (2.5 l.) of boiling water.  When cool break down the fruit making sure all the skins of the gooseberries are broken.  Add grape concentrate, acid, enzyme, nutrients, tannin & the activated yeast.  Cover and leave for 4 days to ferment, stirring at least once daily.  Strain into demi-john and leave in a warm place until fermentation has ceased.  When complete move to cool place and allow to settle.

it is very important not to allow the wine to sit on the lees for any length of time, therefore rack regularly whenever sediment forms.  1 crushed campden tablet should only be added after the first racking, but not thereafter. When the wine is finally clear add 1 more campden tablet & store in a cool place to mature.






Elderflower  Champagne Recipe

Makes 24 bottles



About 24 - 30 elderflower heads in full bloom

2 Kg. Sugar

4 litres hot water

Juice and zest of 4 lemons

1 - 2 tablespoons white wine vinegar

A pinch of dried yeast


Method: How to make elder flower champagne


1.  Put the hot water and sugar into large container and stir until sugar dissolves, then top up with cold water to 6 litres

2.  Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3.  Cover with clean muslin and leave to ferment in a cool dry place for a couple of days.  Take a look at the brew at this point and if it is not becoming a little foamy and is obviously not beginning to ferment, add a pinch of yeast.

4.   Leave the mixture to ferment, again covered with muslin, for a further four days.  Strain the liquid though a sieve lined with muslin and decant into sterilised glass bottles

5.  Seal and leave to ferment in the bottles for a further eight days before serving chilled






Rose Petal Wine




  • 2 quarts of rose petals (Yellow or White)
  • 8 oz of sultanas (Minced)
  • 1 litre of white grape juice
  • 1 kilo of sugar
  • 1 Vitamin B tablet (3 mg)
  • 1 teaspoon Yeast nutrient
  • ½ teaspoon Tartaric acid
  • ½ teaspoon Citric acid
  • ½ teaspoon Grape tannin
  • 1 teaspoon Pectolase
  • 1 teaspoon Bentonite
  • active yeast



Put petals into a bucket, pour over 6 pints of cold water, add sugar (dissolved), grape juice, sultanas and the above additives (not the yeast).  Add one crushed campden tablet, stir thoroughly, cover and leave for twenty-four hours.

Stir again and add active yeast, ferment for four days at a temperature of 70° F.  Strain the liquid into a gallon jar with airlock; if possible raise the temperature to 75° F and ferment to dryness.

Rack into clean jar, bring up to required sweetness with sugar syrup (2 ounces = 5 points) stabilize and sulphite

This should give a wine of 10 – 11% alcohol.  These wines are usually drunk with a SG of 1002


Flowers Wines Table per Gallon


  • 2 quarts of Rose petals – for white wines use only yellow or white petals
  • 2 quarts of Red Rose petals – use with red grape juice for a light Rosé wine
  • 1 pint of Elderflower petals – use only white flowers, creamy flowers tend to give a catty flavour to the wine
  • 2 quarts of Dandelion petals
  • 2 quarts Hawthorn blossom
  • 1 gallon of Gorse Flowers


Flowers for inclusion in a must to enhance bouquet

Amount of flowers per gallon

  • ½ pint of elderflowers
  • ¼ to ¾ pint rose petals depending on the strength of the fragrance
  • 2 pints hawthorn petals
  • 2 pints gorse petals
  • Dried flowers one ounce per gallon


Delay adding the flowers to the must until the initial violent fermentation has abated.

The flowers are introduced and in the gentler fermentation the alcohol will both extract and retain their fragrance.

Strain the flowers off after 2 – 4 days and continue as usual with the fermentation










  • 3 lb. fresh elderberries (I lb. dried)
  • 2 lb. bananas
  • 1 pint red grape concentrate
  • ½ lb. raspberries (fresh, frozen or tinned)
  • ½ pint elderflowers (or dried equivalent)
  • yeast nutrient
  • port yeast starter


water to 1 gallon


Peel the bananas (rejecting the skins) and cut into slices, boil in 4 pints of water for ½ hour, then strain while still hot over the crushed elderberries and raspberries.  Add yeast nutrient.

When cool add the yeast starter and ferment on the pulp for not more than 24 hours.  Strain off the pulp and press lightly.  Add the elderflowers and grape concentrate to the must and strain off the elderflowers 3 days later.

Add the sugar in stages as follows:  Add ¼ pint of sugar syrup every time the gravity drops to 1005 or less.  Continue these sugar additions until fermentation ceases.  Then rack the wine off it’s lees within a week .  Add 2 campden tablets.  Rack for a second time as soon as a significant new deposit forms or after 3 months.  Carry out the third racking as above; thereafter at 4 monthly intervals.  Persistent hazes should be removed by fining when the wine is one year old.  Wine should be stored for at least 12 months, but preferably for 18-24 months.











    1 gal (4.5 l) Gorse flowers

  • 3 lb. (1.5 k) Sugar
  • 2 Oranges
  • 2 Lemons
  • 1 tsp. Grape Tannin
  • Yeast & nutrient
  • 1 gal (4.5 l) Water



Put flowers in a netting bag, drop into water and simmer for fifteen minutes.  Make water up to I gallon.

Remove bag, squeezing well to extract the liquor.  Dissolve the sugar in the liquid, wash the orange and lemon and add the juice and skins of both.  Allow to cool to 21 degrees centigrade.  Add tannin, yeast and nutrient.

Ferment for three days stirring occasionally.

Strain off into a demi-john and continue ferment in a cooler place.  Siphon the liquid of the lees when the top third has cleared (after 2 or 3 months) and again 3 months later.

Remove to cooler place; the wine will be ready to drink after another two months or so.










  •  3 Pints of Dandelion Petal
  •  1 Pint (570mls) White Grape concentrate
  •  1.5 lb. (675g) Honey
  •  2/3 oz. (20g) Malic acid
  • 1/3 oz. (10g) Tartaric acid
  • Nutrient
  • Hock Yeast starter
  • Water to 1 gal (4.5 litres)



Scald the dandelion petals and honey with 6 pints (3 litres) of boiling water.  Add the nutrient and acids.  When cool add the yeast starter.  Ferment on the pulp for 2 days, then strain off and press the pulp lightly.  Add the grape concentrate and sufficient water to bring the volume up to 1 gallon (4.5 litres).

When fermentation is almost complete (gravity down to 1000) rack carefully without splashing and sulphite - 2 Campden tablets per gallon.  It is very important not to carry over any fruit pulp at this racking and if this does occur, it will sink to the bottom of the jar in about 10 days, whereupon the wine should be racked again and a further 1 Campden per 1 gallon added.  This sulphite will have disappeared by the time of the next racking.  A light yeast sediment should form and the wine can be safely left on this for 4 months, after which the wine should again be racked and sulphited at 2 Campden per 1 gallon.  The wine should then be bottled immediately and a further few months in bottle will mature it.

N.B.  This wine type needs to have a long cool fermentation (15-17C, 60-65 F)







1 Gallon



4lb/1.8kg Rhubarb

½ pint/280ml Red Grape Concentrate

2lb/900g Granulated White Sugar

½ tsp/3g Tartaric Acid

1tsp/5g Yeast Nutrient

1tsp/5g Pectic Enzyme

1 x 3 mg Vitamin B Tablet

1 Sachet of Table Wine Yeast




Activate the yeast in a small amount of warm water.

Place the frozen rhubarb in a bucket and allow to thaw for twenty four hours.  Pour over it 4 pints/2.25 litres of lukewarm water.  Turn the sugar into syrup with 1 pint/0.5 litre of boiling water, and leave to cool, then pour it into the bucket.  Add the grape concentrate and the additives, and stir well.  Cover, and leave in a warm place.

After twelve hours crush the fruit by hand and add the activated yeast.  Cover and return to a warm place for fermentation to begin.  Stir daily for three days.  Strain the must through a sieve, it is not advisable to squeeze the solids.

Transfer the must to a demijohn, and top up to the shoulder with cool, boiled water.  Fit an airlock and leave in a warm place until fermentation has ceased.  Move the demijohn to a cool place and wait until sediment has formed.  Rack the young wine into a clean jar, top up, and add a crushed Campden tablet.  Refit the airlock, and replace the jar in the cool.  

Rack again as necessary, but only adding one more Campden tablet, and that at the final racking.

It may be necessary to sweeten this wine at the end to produce the medium dry finish that is expected of a rose.

To do this, and to ensure that there will not be any secondary fermentation, try using a non-fermentable sweetener. * *

A word of warning: use very sparingly to begin with, as these are very concentrated sweeteners.  Remember, you can always add a little more, but you can never take it out once it is there.This wine should be drinkable within twelve months.






Dry White Wine  -  APRIL 1999 *




5 lb. (2.25 kg.) Pears.

2½ lb. (1 kg.) Sugar.

1 tsp. (5 ml.) Citric acid.



8 Pints (4.5 lt.) water.

 Bentonite if desired



Really ripe pears, even “sleepy” are best for your purpose.  Do not peel or core, chop them, being careful to save any juice, put into a large saucepan, and add the water and any juice.  Bring slowly to the boil, and simmer gently for not more than 20 minutes, or the wine may not clear later.  Strain the liquor on to the sugar in a fermenting bin; add the acid and nutrient.

When the liquor has cooled to blood heat transfer to a demi-john and add the yeast.

Do not fill the demi-john to the bottom of the neck but, keep a little of the liquor aside in another air locked bottle, to be added when the first vigorous fermentation has quietened. 

An excellent wine can be made in this way, but if you have a fondness for really dry wine, for which pears are particularly suitable, cut the sugar down until the original specific gravity of the liquor is about 1090.  Ferment out to dryness, rack into a storage jar, add one Campden tablet, bung tight and store until wine is bright, racking again if necessary.

Recipe to make one gallon of Blackberry Wine

Recipe to Make One Gallon (Five Litres) of Blackberry Wine

Blackberries 4lb/1.75 kilos
Sugar 3lb/1.5 kilos
Red Wine Yeast (as directed)
Yeast Nutrient ( 1 teaspoon)

Pectolase (1 teaspoon)
Campden Tablets


5 litre/1 gallon white plastic food grade bin and lid
5 litre/1 gallon demijohn either glass or plastic
Cork with hole and airlock
Fine nylon Straining bag
Hydrometer/Trial Jar
Full Instructions

Wash the fruit well. Place the fruit in a white food grade bin with lid. Pour over the fruit 2 pints of boiling water, stir well, crushing the fruit gently. When cool, add one teaspoon of Pectolase. Cover and leave at room temperature over night. The next day dissolve the sugar in 2 pints of hot water and add to the bin of blackberries. When cool add a good wine yeast and yeast nutrient. Cover closely with the lid and leave in a warm place for 4 to 5 days (75of/21C).

After 4 to 5 days strain the liquid into a demijohn and leave for the rest of the fermentation time under cork and airlock. Top up to the neck of the demijohn with cool boiled water. Leave in a warm place out of direct sunlight (75of/21C)

Leave until fermentation has ended. There will be some sediment at the bottom of the demijohn so the wine will need to be racked off into a clean vessel and a campden tablet added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.

The wine can now be left to mature in a cool place or if crystal clear, bottled. If you would like to sweeten the wine add a non-fermenting wine sweetener.

TIP: For a delicious variation to this recipe try adding either 1lb of Elderberries or 2lb of cut up Apples to each gallon of wine at the bin stage






Damson wine recipe 1 (Country summer style)



3 lb. ripe damsons

3 lb. sugar

1 gallon cold water

pectic enzyme

campden tablets

gp wine yeast

yeast nutrients


Instructions :

pick or buy damsons as ripe as possible, remove stones and wash them well. put the 3lb. damsons in a large saucepan or preserving pan, and pour on a gallon of cold water. Bring to the boil and simmer until the damsons are tender but not mashy. strain off the liquid through muslin into a plastic bucket. the damsons can now be used as stewed fruit or for making jam. add 3lb. of granulated sugar to the liquid in the bucket and stir well with a plastic spoon until the sugar has dissolved. leave to cool right down, then add pectic enzyme and a crushed campden tablet. allow 24 covered in a warm atmosphere before stirring in the yeast and yeast nutrient. the leave in the warm for three days before you transfer into a fermentation demi-john, fit an airlock and ferment until dry, when the fermentation has stopped, rack and clear before bottling. some may be required during fermentation and a tablespoon of sugar added once or twice should do no harm. you will de able to drink it in six months or perhaps before that. but the longer you keep it the better it will get.