Tuesday, 11 August 2015

Raspberry Wine

4L Raspberries (picked and frozen over a number of days)

 2 kg sugar, dissolved in water
 Air lock fitted and left to ferment. (Aug 9, 2015)

Tuesday, 7 July 2015

Rhubarb Wine

Rhubarb Wine - July 2015

1 Gallon

2 kg sugar
Champagne Yeast

Pick, wash, cut rhubarb into 1" pieces.  Cover with water and heat to soften rhubarb.  Mash.  Let drain through strainer overnight.

Ladle juice into quart jars.  Pour 1-2 quarts of juice, including pulp, foam, and sludge into carboy.

Dissolve sugar in water and add to carboy. Top with water.  Fix air lock.

Day 2 - Add champagne yeast.

Strawberry Wine

 Strawberry Wine - July 2015

6 Gallons
Blueberry and Strawberry Wine
12 pounds strawberries (4 3L baskets)
4 kg sugar
Champagne Yeast

Hull strawberries.  Pulverize in blender.  Pour into carboy.

Dissolve sugar in water.  Allow to cool.  Pour into carboy.  Add water to fill carboy.  Fix air lock.

Strawberry wine
2kg firm strawberries
1.3kg sugar
About 4 litres cold water
1 tsp citric acid
Half tsp grape tannin
1 tsp yeast nutrient
General purpose wine yeast (follow the instructions on the packet)
No yeast if you want to follow a more interesting path!

Trim the greenery from the strawberries and remove any bruised bits. Wash thoroughly if you are going to add your own yeast. Mash them in a clean, food quality bucket with a potato masher. Mix in the sugar and a litre of water, cover and leave for a day or two. If you are trying wild yeasts, then leave for about a week.
Add one and a half litres of water and stir thoroughly. Strain the juice through a clean muslin cloth into a clean bucket, saving the pulp. Add another litre (approximately) of water to the pulp, stir and strain into the bucket (you can squeeze a little but not too much!). Stir in the grape tannin, citric acid, yeast nutrient and the yeast if you are using it. Siphon into a demijohn, making up any deficit with water. Add your bubble trap. Rack-off into a fresh demijohn after six weeks. Bottle when all fermentation has ceased and the wine has cleared.

5 Gallons

  • 12.5 lbs. strawberries
  • 1/8 tsp. sodium bisulfite
  • pectic enzyme (as directed on package)
  • 5 tsp. yeast nutrient
  • 1 tsp. wine tannin
  • 8 tsp. acid blend (0.60% tartaric)
  • 8 lbs. sugar
  • 1 pkg. Champagne yeast

5 Gallons
  • 25 lbs. strawberries
  • 1/4 tsp. sodium bisulfite
  • pectic enzyme (as directed on package)
  • 5 tsp. yeast nutrient
  • 12 lbs. sugar
  • 1 pkg. Lalvin D-47 Yeast or
  • Red Star Red Pasteur Yeast

Saturday, 3 January 2015

Rosehip Wine (4L)

Rosehip Wine (4L) - Oct 11, 2014

2L rosehips
2kg sugar
Champagne Yeast

Pick and wash rose hips gently.  Remove blossom ends.  Add dissolved sugar and water.  Top with water.  Add yeast.  Fit air lock.

Jan 2, 2015 - Racked.  Taste tested.  Awful flavour.  Very sour.  7% alcohol.  Topped with sugar water (1kg).  Reset air lock.

March 15, 2015 - Racked.

March 20, 2015 - Racked.  Taste tested.  Tastes like strong, stale beer.  13% alcohol.  Bottled.

Pin Cherry Wine (4L) 2

Pin Cherry Wine (August 28, 2014)

2 Cups pin cherry juice (from 1L of pincherries)
1kg sugar
Water to fill jug
champagne yeast

Boil pin cherries in just enough water to make them bob.  Mash with potato masher.  Hang in juice bag over night to collect juice.
Pour juice into carboy.  Add sugar and water and mix.  Let rest 24 hours.  Add yeast.

Jan 2, 2015 - Racked.  Taste tested.  Strong cherry flavour.  Slightly sour.  13% alcohol.  Topped with water.  Reset air lock.

July 2015 - Racked, taste tested, bottled.  Strong cherry flavour.  13% alcohol.

Based on Jack Keller's Choke Cherry Wine

Peach Wine 2 (4L)

Peach Wine

Peach Wine (4L)

2 cans peaches with syrop, pulverized
2 kg sugar, dissolved in boiling water
water to top carboy

Day 1 - Jan 2, 2014

Combined ingredients in clean carboy.  Set airlock.

Chokecherry Wine (4L)

Chokecherry Wine (4L) - August 30, 2014

2 Cups chokecherry juice (from 1L chokecherries)
1 kg sugar
Water to fill jug
champagne yeast

Boil chokecherries with just enough water to cover.  Mash.  Hang and drain over night.

Pour juice into 4L carboy.  Add sugar.  Mix well.  Top with water.  Add 1 packet champagne yeast.  Fit airlock.

Jan 2, 2015 - Racked.  Taste tested.  Sweet, mild, cherry flavour.    8% alcohol.  Topped with water.  Reset air lock.

Based on Jack Keller’s Choke Cherry Wine


  • 2-1/2 lbs fresh wild chokecherries
  • 2-1/2 lbs finely granulated sugar
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1/4 tsp grape tannin
  • 7 pints water
  • 1 tsp yeast nutrient
  • 1 crushed Campden tablet
  • Champagne or Sauterne wine yeast
Pick only ripe berries. Destem and destone berries, put in blender with one cup of the water and chop. Pour into nylon straining bag, tie and put in primary with half the sugar and the remianing water, acid blend, tannin and crushed Campden tablet. Stir well to dissolve sugar, cover primary and let stand 12 hours. Add pectic enzyme and let stand another 12 hours. Add yeast, stir and cover again. Gently squeeze bag twice daily to extract juice. After seven days, drain bag and squeeze well to extract as much juice as you can. Add remaining sugar and stir well to dissolve, then pour into secondary and fit airlock. Use dark fermenter or wrap brown paper around secondary to preserve color. Ferment 30 days, rack, rack again in two months and again after additional two months. If you are going to sweeten, add stabilizer, wait 10 days, then add no more than 1/4 cup sugar dissolved in 1/8 cup water. Bottle in dark glass or store in dark place. May taste in six months, but best aged a year. [Adapted from Dorothy Alatorre's Home Wines of North America]