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Wine Making


Basic Steps

Getting started








  • 1-1/2 oz. bitter almonds

  • 1 lb. raisins

  • 3 lb. granulated sugar

  • 1 gallon water

  • 2 lemons

  • Yeast and nutrient

Mince the almonds and raisins, then boil gently in 1 gallon water for an hour. Strain the liquor onto the sugar in primary fermentation vessel, stirring until dissolved, then add enough water to restore 1 gallon. Add lemon zest and juice and allow to cool to 70 degrees. Add yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year. [Adapted from C.J.J. Berry's First Steps in Winemaking]



  • 1 lb. chopped dried apricots

  • 3 lb. granulated sugar

  • 1 cup strong, black tea

  • 1 tsp. pectic enzyme

  • 6 pints to 1 gallon water

  • Sherry wine yeast and nutrient

Bring apricots in 6 pints water to simmer for 30 minutes without boiling.Strain off liquor, add sugar and stir well to dissolve, and bring to boil for five minutes. Add tea, and pour into secondary fermentation vessel. When cool, add pectic enzyme, cover, and set in warm place for 24 hours. Add yeast culture and nutrient and fit airlock. After 30 days, replace airlock with one devoid of water but plugged with cotton to allow the Sherry yeast to “breathe.” Allow to sit undisturbed for six months, then rack and return 2 tblsp. of cleanest yeast from lees to secondary fermentation vessel. Refit dry airlock and bring into warm room (75-80 degrees fahrenheit) for five days to promote final fermentation. When fermentation is strong, top up with water and retire to cool place for additional six months. Rack and bottle. Matures after one year but improves after two.[Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


BANANA WINE [Heavy Bodied]

  • 4 1/2 lb. bananas

  • 1/2 lb. chopped golden raisins

  • 3 lb. granulated sugar

  • 1 lemon (juice only)

  • 1 orange (juice only)

  • 1 gallon water

  • wine yeast and nutrient

Peel and chop bananas and their peels, placing both in grain-bag and tie closed. Place grain-bag in large pan or boiler with water and bring to boil, then gently simmer for 30 minutes. Pour the hot liquor over sugar and lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to 70 degrees F., add yeast and nutrient. Cover and set aside in warm place one week, stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit undisturbed for two months. Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins, and fit airlock. Rack after four months and again in another four months. Bottle and sample after six months. Improves with age. [Adapted from C.J.J. Berry's First Steps in Winemaking]


APPLE WINE (5) [Spiced]

  • 12 lb. mixed Fuji and Gala apples

  • 1 lb. chopped golden raisins

  • 2-1/2 lb granulated sugar

  • 1 gallon water

  • 1 oz. cloves

  • 2 3-inch cinnamon sticks, broken into pieces

  • 1 oz. shredded ginger root

  • 1 tsp. acid blend

  • 1/2 tsp. pectin enzyme

  • 1 crushed Campden tablet

  • Sauterne or Champagne wine yeast and nutrient

Quarter the apples and run them through a mincer. Put in primary fermentation vessel with all ingredients except yeast and nutrient, cover, and set in warm place for 24 hours. Add yeast and nutrient, stir, and cover for four days, stirring twice daily. Strain liquor into secondary fermentation vessel and fit airlock. Rack after 30 days and again after two months. When clear, rack again and bottle. Taste after six months, but allow one year for maturity. [Author's own recipe]


For more recipes visit:

Homemade wine for beginners

E.C. Kraus Homepage

Quality wine and ale supply Homepage
















































Designed by Danna Carballo for the Internet Research class at Suffolk University

Fall 2003