Making Your Own Fruit Wine: 4 Delicious and Easy Recipes
As the last month of summer begins, we are preparing to switch our homemade productions from refreshing drinks to more hearty and rich flavours. Making your own wine is a fun and satisfying experience, so check out our blogpost on how to make homemade wine in 10 easy step to get tasty and successful results.
Our favorite recipes
Strawberry Wine
Peach Wine
Ingredients:
• 8 kg peaches
• 3 kg sugar
• 3 tsp citric acid
• 2 tsp yeast nutrient
• 2 tsp pectic enzymes
• 1 tsp Rohpect-pro
• 1 tsp tannin
• 1 sachet Sauternes wine yeast.
Blackberry Wine
The best part of making your own wine is that you can experiment with different fruits to create your own flavour of homemade wine.
Here are our favourite recipes for making your own mead and three delicious types of fruit wines.
General Instructions
• Wine yeast: Choose the appropriate type to suit the fruit.
• Yeast nutrient: 1-2 teaspoons per 10 litres of must
• Pectic enzymes: Essential to the breakdown of pectin in fruit.
• Rohpect-Pro: For optimal aroma extraction from fruit.
• Tannin: A maximum 1-2 teaspoons per 10 litres of must, if needed.
• Citric acid: 1-3 teaspoons per 10 litres of must. Pears contain practically no acid, so add the maximum of three teaspoons. Blackberries, which are fairly acidic, need only one. It is a question of tasting and, above all, measuring.
• Sugar: This depends on the alcohol percentage you want to achieve. The fruit does contain fruit sugars (fructose) but usually not enough. The required amount of sugar can easily be measured using a hydrometer.
• Yeast nutrient: 1-2 teaspoons per 10 litres of must
• Pectic enzymes: Essential to the breakdown of pectin in fruit.
• Rohpect-Pro: For optimal aroma extraction from fruit.
• Tannin: A maximum 1-2 teaspoons per 10 litres of must, if needed.
• Citric acid: 1-3 teaspoons per 10 litres of must. Pears contain practically no acid, so add the maximum of three teaspoons. Blackberries, which are fairly acidic, need only one. It is a question of tasting and, above all, measuring.
• Sugar: This depends on the alcohol percentage you want to achieve. The fruit does contain fruit sugars (fructose) but usually not enough. The required amount of sugar can easily be measured using a hydrometer.
Choosing The Right Fruit
Almost all fruits are suitable for making wine. Choose a suitable fruit, taking the harvest season into account. Crush fruits such as strawberries and blackberries without breaking the seeds, as that will make the wine taste bitter. Plums and peaches, for example, should be skinned and stoned.
Almost all fruits are suitable for making wine. Choose a suitable fruit, taking the harvest season into account. Crush fruits such as strawberries and blackberries without breaking the seeds, as that will make the wine taste bitter. Plums and peaches, for example, should be skinned and stoned.
Our favorite recipes
Mead
Ingredients (for 10 Litres):
• 3 kg clear honey
• 5 g dried lemon peel
• 1 level tsp tannin
• 3 tsp citric acid
• 1 tsp tartaric acid
• 2 tsp yeast nutrient
• 1 sachet mead wine yeast.
• 3 kg clear honey
• 5 g dried lemon peel
• 1 level tsp tannin
• 3 tsp citric acid
• 1 tsp tartaric acid
• 2 tsp yeast nutrient
• 1 sachet mead wine yeast.
Preparation:
Dissolve the honey in 4 litres of water, add the lemon peel and simmer for 10 mins. Once cooled, pour straight into the fermentation bottle, together with the citric acid, tartaric acid, tannin, yeast nutrient and wine yeast. After a week, add extra water, filling the fermentation bottle to the shoulder. Mead must mature for at least 6 to 12 months to achieve the required taste.
Dissolve the honey in 4 litres of water, add the lemon peel and simmer for 10 mins. Once cooled, pour straight into the fermentation bottle, together with the citric acid, tartaric acid, tannin, yeast nutrient and wine yeast. After a week, add extra water, filling the fermentation bottle to the shoulder. Mead must mature for at least 6 to 12 months to achieve the required taste.
Strawberry Wine
Ingredients (for 10 Litres):
• 7 kg strawberries
• 2.5 kg sugar
• 3 tsp citric acid
• 3 tsp yeast nutrient
• 2 tsp pectic-enzymes
• 1 tsp Rohpect-pro
• 1 sachet Burgundy wine yeast.
• 7 kg strawberries
• 2.5 kg sugar
• 3 tsp citric acid
• 3 tsp yeast nutrient
• 2 tsp pectic-enzymes
• 1 tsp Rohpect-pro
• 1 sachet Burgundy wine yeast.
Preparation:
Crush the fruit and put all the pulp in a clean bucket. Pour 6 litres of boiling water over it and stir 1 kg of sugar into the pulp. Once it has cooled, stir in the remaining ingredients, lastly adding the wine yeast. Cover well and stir with a wooden spoon three times a day, adding 150 g sugar once a day. After ten days, strain and rack off into a fermentation bottle to continue fermenting. Add a little sulphite during the racking to prevent the wine from turning brown.
Crush the fruit and put all the pulp in a clean bucket. Pour 6 litres of boiling water over it and stir 1 kg of sugar into the pulp. Once it has cooled, stir in the remaining ingredients, lastly adding the wine yeast. Cover well and stir with a wooden spoon three times a day, adding 150 g sugar once a day. After ten days, strain and rack off into a fermentation bottle to continue fermenting. Add a little sulphite during the racking to prevent the wine from turning brown.
Peach Wine
Ingredients:
• 8 kg peaches
• 3 kg sugar
• 3 tsp citric acid
• 2 tsp yeast nutrient
• 2 tsp pectic enzymes
• 1 tsp Rohpect-pro
• 1 tsp tannin
• 1 sachet Sauternes wine yeast.
Preparation:
Skin, stone and crush the fruit and place in a clean bucket. Pour 6 litres of boiling water over it and stir 1 kg of sugar into the pulp. Once it has cooled, stir in the remaining ingredients, lastly adding the wine yeast. Cover well and stir with a wooden spoon three times a day, adding 200 g sugar once a day. After ten days, strain and rack off into a fermentation bottle to continue fermenting
Skin, stone and crush the fruit and place in a clean bucket. Pour 6 litres of boiling water over it and stir 1 kg of sugar into the pulp. Once it has cooled, stir in the remaining ingredients, lastly adding the wine yeast. Cover well and stir with a wooden spoon three times a day, adding 200 g sugar once a day. After ten days, strain and rack off into a fermentation bottle to continue fermenting
Blackberry Wine
Ingredients:
• 8 kg blackberries
• 2.6 kg sugar
• 2 tsp yeast nutrient
• 2 tsp pectic enzymes
• 1 tsp Rohpect-pro
• 1 sachet Port wine yeast
• 8 kg blackberries
• 2.6 kg sugar
• 2 tsp yeast nutrient
• 2 tsp pectic enzymes
• 1 tsp Rohpect-pro
• 1 sachet Port wine yeast
Preparation:
Wash and crush the blackberries. Pour 5 litres of boiling water over them and stir 1 kg of sugar into the pulp. Once it has cooled, stir in the remaining ingredients, lastly adding the wine yeast. Cover well and stir with a wooden spoon three times a day, adding 200 g sugar once a day. After eight days, strain and rack off into a fermentation bottle to continue fermenting.
Wash and crush the blackberries. Pour 5 litres of boiling water over them and stir 1 kg of sugar into the pulp. Once it has cooled, stir in the remaining ingredients, lastly adding the wine yeast. Cover well and stir with a wooden spoon three times a day, adding 200 g sugar once a day. After eight days, strain and rack off into a fermentation bottle to continue fermenting.