Being new to this forum I am searching for the best recipes that have gone through all the tweaking and become a regular favorite of yours. I, and I am sure others, greatly appreciate any fine offering you wish to share. I have plenty of mead recipes for those interested.
Favorite Wine Recipes
- Thread starter Grancru
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Here are a few from me that took best fruit wine in CT.
6 Gallon recipe
18 lbs – Previously Frozen and Thawed Black Currants
11 lbs – White Table Sugar
1/4 tsp – Liquid Pectic Enzyme
1 tsp – Acid Blend
6 tsp – Yeast Nutrient
1/4 tsp – K-Meta
3 tsp – Yeast Energizer
5 3/4 Gallons – Water
1 Sachet – Red Star Cotes Des Blanc Yeast
Pour 1 gallon of warm water in a 7.9 gallon primary bucket or bigger.
Add K-meta, Yeast Nutrient, and Yeast Energizer and stir well. Put all
fruit in fermenting bag and squeeze over primary to extract most of
juices and then put bag in primary. Pour the 1 gallon of boiling water
with all dissolved sugar over fruit. Fill the rest of the way with
remainder of room temp water and check SG, it should have a SG of around
1.090 give or take a little, if more then add a little more water, if
less then add a little more dissolved sugar in small amount of water as
sugars from fruit can vary a little. Let sit for 12 hours with lid loose
or with a cloth covering bucket with elastic band or string tied around
so as that not to sag in must. After those 12 hours add your Pectic
Enzyme and wait another 12 hours while also adjusting your must temp to
around 75 degrees. After those twelve hours, pitch your yeast either by
sprinkling yeast, dehydrating yeast per instructions on back of yeast
Sachet, or by making a yeast starter a few hours prior to the 12 hour
mark. At this point either leave primary lid off with the cloth again,
place lid on loose or snap the lid shut with airlock. Punch down cap
twice daily to get all fruit under the liquid level. When SG reaches
1.015, rack to 6 gallon carboy and let finish fermenting with bung and
airlock attached. When wine is done fermenting, (check a few days in a
row to make sure SG does not change and SG should be around .998 or
less) you can stabilize by adding another ¼ tsp of k-meta and 3 tsps of
Potassium Sorbate and degas your wine thoroughly. You can now sweeten
your wine if you like by using simple syrup which consists of 2 cups of
sugar and 1 cup of boiling water or by using a juice or frozen
concentrate. I typically take 2 quarts of an alike juice and simmer on
stove at medium heat with lid off until its 1/3 its original size and
let it cool to room temp and then add slowly to taste. Be careful not to
over sweeten. At this point you can use a fining agent or let it clear
naturally. Once clear, rack into clean vessel and bulk age more adding
another ¼ tsp of k-meta at 3 month intervals or add ¼ tsp k-meta and
bottle age for at least 3 months and enjoy. Longer aging will give you a
better wine so save a few bottles till at least 1 year mark so you can
truly see what this wine can aspire to.
6 Gallons
36 lbs of previously frozen and thawed raspberries
Sugar to a sg of around 1.085 (about 8 or 9 lbs)
Pectic enzyme as per manufacturer’s dosage
Acid blend to TA of 0.65% (about 3 1/2 tsps)
6 tsps of yeast nutrient
1/4 tsp of k-meta or 6 Campden tablets
5 1/2 gallons of water
1 sachet of wine yeast
Put all fruit in a fermenting bag and put in primary bucket. Pour 3
gallons of very warm tap water or bottled spring water over the fruit
and then squeeze really good. Pull out fruit and temporarily store in a
bucket. Add K-meta, nutrient and acid blend and tannin if desired at
this point and add remainder of water to 5 1/2 gallon mark. At this
point add sugar to sg of 1.085-1.090 stirring well to make sure sugar is
well dissolved. At this point wait 12 hours for K-meta to disperse.
After those 12 hours add your Pectic Enzyme and wait another 12 hours
while also adjusting your must temp to around 75 degrees. After those
twelve hours, pitch your yeast either by sprinkling yeast, dehydrating
yeast per instructions on back of yeast Sachet, or by making a yeast
starter a few hours prior to the 12 hour mark. At this point either
leave primary lid off with the cloth again, place lid on loose or snap
the lid shut with airlock. Punch down cap twice daily to get all fruit
under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy
and let finish fermenting with bung and airlock attached. When wine is
done fermenting, (check a few days in a row to make sure SG does not
change and SG should be around .998 or less) you can stabilize by adding
another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your
wine thoroughly. You can now sweeten your wine if you like by using
simple syrup which consists of 2 cups of sugar and 1 cup of boiling
water or by using a juice or frozen concentrate. I typically take 2
quarts of an alike juice and simmer on stove at medium heat with lid off
until its 1/3 its original size and let it cool to room temp and then
add slowly to taste. Be careful not to over sweeten. At this point you
can use a fining agent or let it clear naturally. Once clear, rack into
clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month
intervals or add ¼ tsp k-meta and bottle age for at least 3 months and
enjoy. Longer aging will give you a better wine so save a few bottles
till at least 1 year mark so you can truly see what this wine can aspire
to.
6 Gallon recipe
21 lbs – Previously Frozen and Thawed Raspberries
18 lbs – Honey (Raspberry Spun is best but any kind will work)
6 tsp – Yeast Nutrient
3 tsp – Yeast Energizer
1/4 tsp – K-Meta
1/4 tsp – Liquid Pectic Enzyme
1 1/2 – Acid Blend
2 Sachets – Red Star Montrachet Yeast
5 1/4 Gallons – Water
Pour 1 gallon of warm water in 7.9 gallon primary bucket or bigger. Add
K-Meta, Yeast Nutrient, Yeast Energizer, and Acid Blend and stir well.
Put all fruit in fermenting bag and squeeze over primary to extract most
of juices and then put bag in primary. Dissolve all honey in with 3
gallons of boiling water and pour over fruit in primary bucket. Add
Wyman’s Blueberry juice now and then add remainder of water and check
SG, it should be around 1.100 give or take a little, if less then add a
little more dissolved sugar in small amount of water as sugars from
fruit can vary a little. Let sit for 12 hours with lid loose or with a
cloth covering bucket with elastic band or string tied around so as that
not to sag in must. After those 12 hours add your Pectic Enzyme and
wait another 12 hours while also adjusting your must temp to around 75
degrees. After those twelve hours, pitch your yeast either by sprinkling
yeast, dehydrating yeast per instructions on back of yeast Sachet, or
by making a yeast starter a few hours prior to the 12 hour mark. At this
point either leave primary lid off with the cloth again, place lid on
loose or snap the lid shut with airlock. Punch down cap twice daily to
get all fruit under the liquid level. When SG reaches 1.015, rack to 6
gallon carboy and let finish fermenting with bung and airlock attached.
When wine is done fermenting, (check a few days in a row to make sure SG
does not change and SG should be around .998 or less) you can stabilize
by adding another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and
degas your wine thoroughly. You can now sweeten your wine if you like by
using simple syrup which consists of 2 cups of sugar and 1 cup of
boiling water or by using a juice or frozen concentrate. I typically
take 2 quarts of an alike juice and simmer on stove at medium heat with
lid off until its 1/3 its original size and let it cool to room temp and
then add slowly to taste. Be careful not to over sweeten. At this point
you can use a fining agent or let it clear naturally. Once clear, rack
into clean vessel and bulk age more adding another ¼ tsp of k-meta at 3
month intervals or add ¼ tsp k-meta and bottle age for at least 3 months
and enjoy. Longer aging will give you a better wine so save a few
bottles till at least 1 year mark so you can truly see what this wine
can aspire to.
3 Gallon recipe
15 lbs – Fresh Strawberries diced up
7 1/2 lbs – White Table Sugar
3 tsp – Acid Blend
1/2 tsp – Tannin
2 cups – Ghirardelli or Hershey's Cocoa Powder
3 tsp – Yeast Nutrient
1 1/2 tsp – Yeast Energizer
3 Gallons – Water
1/8 tsp – Liquid Pectic Enzyme
1/8 tsp – K-Meta
These are extra ingredients for after wine is stable.
8 ounces – Liquid Chocolate Extract
3– Frozen Strawberry Daiquiri Mix
2 lbs – White Table Sugar added to 1 Cup Boiling Water
14 ounces – Monin Strawberry Syrup
1 Pint – E&J Brandy
Pour 1 gallon of warm water in 5 gallon primary bucket or bigger. Add
K-meta, Tannin, Yeast Energizer, Yeast Nutrient, and Ascorbic Acid and
stir well. Put all fruit in fermenting bag and squeeze over primary to
extract most of juices and then put bag in primary. Pour the 1 gallon of
boiling water with all dissolved sugar over fruit. Add another 3/4
gallon of cool water in. Take 4 cups of water and the 2 cups of Cocoa
powder and mix in blender on low speed and then add this to primary and
stir well. You should have a SG of around 1.110 give or take a little,
if more then add a little more water, if less then add a little more
dissolved sugar in small amount of water as sugars from fruit can vary a
little. Let sit for 12 hours with lid loose or with a cloth covering
bucket with elastic band or string tied around so as that not to sag in
must. After those 12 hours add your Pectic Enzyme and wait another 12
hours while also adjusting your must temp to around 75 degrees. After
those twelve hours, pitch your yeast either by sprinkling yeast,
dehydrating yeast per instructions on back of yeast Sachet, or by making
a yeast starter a few hours prior to the 12 hour mark. At this point
either leave primary lid off with the cloth again, place lid on loose or
snap the lid shut with airlock. Punch down cap twice daily to get all
fruit under the liquid level. When SG reaches 1.015, rack to 3 gallon
carboy and let finish fermenting with bung and airlock attached. When
wine is done fermenting, (check a few days in a row to make sure SG does
not change and SG should be around .998 or less), you can stabilize
your wine now with 1/8 tsp of K-Meta powder and 1 1/2 tsp of Potassium
Sorbate. At this Point I took all extra ingredients listed above and
stirred it all in well and then add the wine to it and stir that in and
add fining agent the transfer back to glass at which point you will have
approximately 3 1/2 gallons. When cleared, rack off lees and bottle or
bulk age with another 1/4 tsp of k-meta.
6 Gallon recipe
18 lbs – Previously Frozen and Thawed Black Currants
11 lbs – White Table Sugar
1/4 tsp – Liquid Pectic Enzyme
1 tsp – Acid Blend
6 tsp – Yeast Nutrient
1/4 tsp – K-Meta
3 tsp – Yeast Energizer
5 3/4 Gallons – Water
1 Sachet – Red Star Cotes Des Blanc Yeast
Pour 1 gallon of warm water in a 7.9 gallon primary bucket or bigger.
Add K-meta, Yeast Nutrient, and Yeast Energizer and stir well. Put all
fruit in fermenting bag and squeeze over primary to extract most of
juices and then put bag in primary. Pour the 1 gallon of boiling water
with all dissolved sugar over fruit. Fill the rest of the way with
remainder of room temp water and check SG, it should have a SG of around
1.090 give or take a little, if more then add a little more water, if
less then add a little more dissolved sugar in small amount of water as
sugars from fruit can vary a little. Let sit for 12 hours with lid loose
or with a cloth covering bucket with elastic band or string tied around
so as that not to sag in must. After those 12 hours add your Pectic
Enzyme and wait another 12 hours while also adjusting your must temp to
around 75 degrees. After those twelve hours, pitch your yeast either by
sprinkling yeast, dehydrating yeast per instructions on back of yeast
Sachet, or by making a yeast starter a few hours prior to the 12 hour
mark. At this point either leave primary lid off with the cloth again,
place lid on loose or snap the lid shut with airlock. Punch down cap
twice daily to get all fruit under the liquid level. When SG reaches
1.015, rack to 6 gallon carboy and let finish fermenting with bung and
airlock attached. When wine is done fermenting, (check a few days in a
row to make sure SG does not change and SG should be around .998 or
less) you can stabilize by adding another ¼ tsp of k-meta and 3 tsps of
Potassium Sorbate and degas your wine thoroughly. You can now sweeten
your wine if you like by using simple syrup which consists of 2 cups of
sugar and 1 cup of boiling water or by using a juice or frozen
concentrate. I typically take 2 quarts of an alike juice and simmer on
stove at medium heat with lid off until its 1/3 its original size and
let it cool to room temp and then add slowly to taste. Be careful not to
over sweeten. At this point you can use a fining agent or let it clear
naturally. Once clear, rack into clean vessel and bulk age more adding
another ¼ tsp of k-meta at 3 month intervals or add ¼ tsp k-meta and
bottle age for at least 3 months and enjoy. Longer aging will give you a
better wine so save a few bottles till at least 1 year mark so you can
truly see what this wine can aspire to.
6 Gallons
36 lbs of previously frozen and thawed raspberries
Sugar to a sg of around 1.085 (about 8 or 9 lbs)
Pectic enzyme as per manufacturer’s dosage
Acid blend to TA of 0.65% (about 3 1/2 tsps)
6 tsps of yeast nutrient
1/4 tsp of k-meta or 6 Campden tablets
5 1/2 gallons of water
1 sachet of wine yeast
Put all fruit in a fermenting bag and put in primary bucket. Pour 3
gallons of very warm tap water or bottled spring water over the fruit
and then squeeze really good. Pull out fruit and temporarily store in a
bucket. Add K-meta, nutrient and acid blend and tannin if desired at
this point and add remainder of water to 5 1/2 gallon mark. At this
point add sugar to sg of 1.085-1.090 stirring well to make sure sugar is
well dissolved. At this point wait 12 hours for K-meta to disperse.
After those 12 hours add your Pectic Enzyme and wait another 12 hours
while also adjusting your must temp to around 75 degrees. After those
twelve hours, pitch your yeast either by sprinkling yeast, dehydrating
yeast per instructions on back of yeast Sachet, or by making a yeast
starter a few hours prior to the 12 hour mark. At this point either
leave primary lid off with the cloth again, place lid on loose or snap
the lid shut with airlock. Punch down cap twice daily to get all fruit
under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy
and let finish fermenting with bung and airlock attached. When wine is
done fermenting, (check a few days in a row to make sure SG does not
change and SG should be around .998 or less) you can stabilize by adding
another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your
wine thoroughly. You can now sweeten your wine if you like by using
simple syrup which consists of 2 cups of sugar and 1 cup of boiling
water or by using a juice or frozen concentrate. I typically take 2
quarts of an alike juice and simmer on stove at medium heat with lid off
until its 1/3 its original size and let it cool to room temp and then
add slowly to taste. Be careful not to over sweeten. At this point you
can use a fining agent or let it clear naturally. Once clear, rack into
clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month
intervals or add ¼ tsp k-meta and bottle age for at least 3 months and
enjoy. Longer aging will give you a better wine so save a few bottles
till at least 1 year mark so you can truly see what this wine can aspire
to.
6 Gallon recipe
21 lbs – Previously Frozen and Thawed Raspberries
18 lbs – Honey (Raspberry Spun is best but any kind will work)
6 tsp – Yeast Nutrient
3 tsp – Yeast Energizer
1/4 tsp – K-Meta
1/4 tsp – Liquid Pectic Enzyme
1 1/2 – Acid Blend
2 Sachets – Red Star Montrachet Yeast
5 1/4 Gallons – Water
Pour 1 gallon of warm water in 7.9 gallon primary bucket or bigger. Add
K-Meta, Yeast Nutrient, Yeast Energizer, and Acid Blend and stir well.
Put all fruit in fermenting bag and squeeze over primary to extract most
of juices and then put bag in primary. Dissolve all honey in with 3
gallons of boiling water and pour over fruit in primary bucket. Add
Wyman’s Blueberry juice now and then add remainder of water and check
SG, it should be around 1.100 give or take a little, if less then add a
little more dissolved sugar in small amount of water as sugars from
fruit can vary a little. Let sit for 12 hours with lid loose or with a
cloth covering bucket with elastic band or string tied around so as that
not to sag in must. After those 12 hours add your Pectic Enzyme and
wait another 12 hours while also adjusting your must temp to around 75
degrees. After those twelve hours, pitch your yeast either by sprinkling
yeast, dehydrating yeast per instructions on back of yeast Sachet, or
by making a yeast starter a few hours prior to the 12 hour mark. At this
point either leave primary lid off with the cloth again, place lid on
loose or snap the lid shut with airlock. Punch down cap twice daily to
get all fruit under the liquid level. When SG reaches 1.015, rack to 6
gallon carboy and let finish fermenting with bung and airlock attached.
When wine is done fermenting, (check a few days in a row to make sure SG
does not change and SG should be around .998 or less) you can stabilize
by adding another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and
degas your wine thoroughly. You can now sweeten your wine if you like by
using simple syrup which consists of 2 cups of sugar and 1 cup of
boiling water or by using a juice or frozen concentrate. I typically
take 2 quarts of an alike juice and simmer on stove at medium heat with
lid off until its 1/3 its original size and let it cool to room temp and
then add slowly to taste. Be careful not to over sweeten. At this point
you can use a fining agent or let it clear naturally. Once clear, rack
into clean vessel and bulk age more adding another ¼ tsp of k-meta at 3
month intervals or add ¼ tsp k-meta and bottle age for at least 3 months
and enjoy. Longer aging will give you a better wine so save a few
bottles till at least 1 year mark so you can truly see what this wine
can aspire to.
3 Gallon recipe
15 lbs – Fresh Strawberries diced up
7 1/2 lbs – White Table Sugar
3 tsp – Acid Blend
1/2 tsp – Tannin
2 cups – Ghirardelli or Hershey's Cocoa Powder
3 tsp – Yeast Nutrient
1 1/2 tsp – Yeast Energizer
3 Gallons – Water
1/8 tsp – Liquid Pectic Enzyme
1/8 tsp – K-Meta
These are extra ingredients for after wine is stable.
8 ounces – Liquid Chocolate Extract
3– Frozen Strawberry Daiquiri Mix
2 lbs – White Table Sugar added to 1 Cup Boiling Water
14 ounces – Monin Strawberry Syrup
1 Pint – E&J Brandy
Pour 1 gallon of warm water in 5 gallon primary bucket or bigger. Add
K-meta, Tannin, Yeast Energizer, Yeast Nutrient, and Ascorbic Acid and
stir well. Put all fruit in fermenting bag and squeeze over primary to
extract most of juices and then put bag in primary. Pour the 1 gallon of
boiling water with all dissolved sugar over fruit. Add another 3/4
gallon of cool water in. Take 4 cups of water and the 2 cups of Cocoa
powder and mix in blender on low speed and then add this to primary and
stir well. You should have a SG of around 1.110 give or take a little,
if more then add a little more water, if less then add a little more
dissolved sugar in small amount of water as sugars from fruit can vary a
little. Let sit for 12 hours with lid loose or with a cloth covering
bucket with elastic band or string tied around so as that not to sag in
must. After those 12 hours add your Pectic Enzyme and wait another 12
hours while also adjusting your must temp to around 75 degrees. After
those twelve hours, pitch your yeast either by sprinkling yeast,
dehydrating yeast per instructions on back of yeast Sachet, or by making
a yeast starter a few hours prior to the 12 hour mark. At this point
either leave primary lid off with the cloth again, place lid on loose or
snap the lid shut with airlock. Punch down cap twice daily to get all
fruit under the liquid level. When SG reaches 1.015, rack to 3 gallon
carboy and let finish fermenting with bung and airlock attached. When
wine is done fermenting, (check a few days in a row to make sure SG does
not change and SG should be around .998 or less), you can stabilize
your wine now with 1/8 tsp of K-Meta powder and 1 1/2 tsp of Potassium
Sorbate. At this Point I took all extra ingredients listed above and
stirred it all in well and then add the wine to it and stir that in and
add fining agent the transfer back to glass at which point you will have
approximately 3 1/2 gallons. When cleared, rack off lees and bottle or
bulk age with another 1/4 tsp of k-meta.
David Taylor
Member
Do you have an updated recipe? Also, I only have dry Pectic Enzyme. Do you know what would be dry quantity for 1/4 tsp liquid enzyme?
Thanks, David
Thanks, David
Bleedaggie
Senior Member
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Sorry to resurrect a 10yo recipe. The 3 gallon recipe calls for “3-Frozen Strawberry Daiquiri mix.”
Any idea “3” what? Cups?
Any idea “3” what? Cups?
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I would guess bags or pouches. I believe that is what was meant.
I'd assume this is what is referred to.................
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They're both 10 ounces, so they should both perform similarly, provided that they are of the same concentration and make the same amount of finished product. Can't ask the OP, he hasn't been seen around these parts since February of 2016, so the world may never know...............
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I seem to remember back when the group had a contest of wines, @dangerdave 's Strawberry Daquri Dragon's Blood recipe won and he indicated he used a product like one of these. Hopefully he will see this and set us straight.
Bleedaggie
Senior Member
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Went ahead and used a 32 bottle of Collins daiquiri mix. Initial taste is pretty good, but awfully sweet for my taste - even for a port. It’ll be interesting to see how it ages, but I’m currently wishing I’d followed the recipe but without the 2 lbs sugar at the end.
