1 gallon boiling pot
Siphon tube (4-6 feet)
Primary fermenter (a food grade bucket is needed if you're using whole fruit.)
Secondry Fermenter (Glass Demijon or large bottle, anything clean, sealable with a hole for an airlock.)
Air lock-
Bottles (with corks/caps)
Wooden stiring spoon.
All equipment must be washed + sterilised before use.
2 tsp/ 1 pkt yeast (bakers' yeast or wine/champagne yeast)
3 lb (1.2 kg) sugar (normal white sugar is ok)
4 lb (1.5 kg)Fruit (as many as possible of the following: Blackberry, blackcurrents, cherries, gooseberries, plums, raspberries, redcurrents, apples, oranges and strawberrys etc)
Water (to top up to 1 gallon/ 4.54 litres)
Citric Acid (Use 1 tsp lemon juice.)
Yeast nutrient
Pectin Enzyme
Campden Tablets (not absolutely neccesary but it makes it much easier)
-Sterilize all equipment and anything to come into contact with your wine. Rinse very well.
-Chop up fruit and mash up in your clean fermenter.
-Pour warm water over fruit and stir well. Add pectin enzyme and crushed campden tablet.
-Leave loosely covered in a warm room for 24 hours.
-Afterwards, add a quater of your sugar and yeast nutrient.
-Mix 1 tsp yeast, 1 tsp of sugar in a cup of lukewarm water and leave for 10 mins.
-Add yeast and loosely cover the fermenter, ferment in a warm place for 3 days, keep pulp submerged.
-Then strain out pulp, add remaining sugar and siphon into glass secondry fermenter.
-Fit airlock and ferment until it stops and it begins to clear.
-Check that the wine has fermented to dryness of SG 1.000 or below.
-Siphon into clean glass fermenter. Add a crushed campden tablet and fit a rubber bung or cork with no hole in
-Age for at least 6 months. (It is better to age for a year or two but 6 months is a reasonable minimum.)
-Bottle and leave to age for at least 1 month before drinking. If you want a sweet wine, add two or three saccharine tablets to each bottle, if not just add one to take the sharp edge off the dryness.
NOTE:
-WHEN YOU DO WANT TO DRINK IT, TRY A LITTLE, IF ITS STILL BITTER OR TASTES IMMATURE, LEAVE BOTTLED FOR LONGER-ALMOST ALL WINE BENEFITS FROM AGING.
2 tsp/ 1 pkt yeast (baker's or wine/champagne yeast)
3 lb (1.2 kg)sugar (the more sugar you put in the stronger it will be but it will take longer to make)
4 litres (7 pt) of pure fruit juice (I find mixed fruit juices work best, also mixing different types is effective.)
1 litres (1.7 pt) of water
Citric Acid (you can use 1 tsp lemon juice.)
Yeast nutrient
Pectin enzyme
Campden Tablets*
*=Not absolutley necessary but greatly reduces risk of infection.
-Sterilize all equipment and anything to come into contact with your wine. Rinse very well.
-Pour your fruit juice into your fermenter
-Boil 1 litre water and add your sugar and lemon juice, stirring until it dissolves.
-Pour water into your fermenter and stir well. Top up with another 1.5 litres cold boiled water.
-If you have a hydrometer, check the SG (this is known as the OG original gravity) A reading of 1.090 will give you the desirable alcohol content of 12%. If its lower than 1.090, dissolve more sugar in the fermenter.
-Mix the yeast and 2 tsp of sugar in a cup of lukewarm water and leave for 10 mins.
-Add yeast to fermenter and fit airlock.
-After it stops bubbling, siphon into secondery fermenter, fit airlock and leave for 1 month.
-After that month, siphon into clean glass fermenter and fit a rubber bung or cork with no hole in. Add a crushed campden tablet and age for at least 6 months. (It is better to age for a year but 6 months is a reasonable minimum.)
-Afterwards, check the SG with your hydrometer, this is called the Finished gravity or FG. Write this down with your OG, it should be 1.002 or lower for it to be 'dry'.
-Bottle and leave to age for at least 1 month before drinking. If you want a sweet wine, add two or three saccharine tablets to each bottle, otherwise just add one to take the edge off the dryness.