Apple – Pear Wine Recipe

Initial Ingredients (start fermentation)

• Apples – 12kg
  
• Sugar – 1kg

After 5 Days (Second fermentation step)

• Pears – 16 kg
• Sugar – 3 kg
• Tartaric Acid – 100 g
• Composite yeast nutrient – 4 g
• Tannin – 4 g
• Water ~ 10 l
  

Prepare invert sugar syrop as it is described in Sugar Page, water and tartaric acod.

The rest of water add after syrup addition.

After 29 Days (Third fermentation step)

• Sugar – 3 kg
• Tartaric Acid – 50 g
• Composite yeast nutrient – 5 g

 After 77 Days (Fourth fermentation step)

• Sugar – 2 kg
  

After 58 Days (Balancing)

• Sugar – 1.5 kg
• Sulfite solution – 1 ml / 1 l of ready wine should be added after mixing of sugar
  

Put wine in cool place for several weeks. Observe precipitation. If sediment appears, take wine of sediment. Allow one more week in cool place. If sediment does not form, wine can be bottled.

Apricot Wine

Initial Ingredients (start fermentation)

• Apricots– 15kg
• Sugar – 3kg
  
• Tartaric Acid – 40g
• ~1 water

Next steps will follow

Blackberries Wine Recipe

Initial Ingredients (start fermentation)

• Blackberries – 3.65 kg
  

• Sugar – 3.65 kg
  

After 1 Day (First fermentation step)

• Water to 15 l
• Tartaric Acid 70 g

After 38 Days (Second fermentation step)

• Water – 2 l
• Sugar – 1.85 kg (total now 4.5 kg)
• Tartaric Acid – 30 g

Prepare invert sugar syrup as it is described in Sugar Page, water and tartaric acod. Rest of water add after syrup mixing.

Next steps will follow.

Blueberry Wine Recipe

Initial Ingredients (start fermentation)

• Blueberry – 10 kg
  

• Sugar – 3 kg
  
• Water – 4 l
  
• Yeast – 1 pack
  
• Tartaric Acid – 16g

Next steps to follow.

Crabapple Wine Recipe

Initial Ingredients (start fermentation)

In 50 l ballon

• Crabapples – 28 kg (whole)
• Sugar – 6 kg
  
• Composite Yeast Nutrient – 10 g
• Yeast – 1 pack
• Pectic enzime – 1 tea spoon
  
• Water – 6 l
  

Next steps will follow.

Crabapple Wine II Recipe

Initial Ingredients (start fermentation)

In 30 l ballon

• Crabapples – 17 kg (whole)
• Sugar – 6 kg
  
• Composite Yeast Nutrient – 8 g
• Yeast – 1 pack
  
• Pectic enzime – 1 tea spoon
  
• Water – 3 l

Next steps will follow.

Crabapple Wine III Recipe

Initial Ingredients (start fermentation)

• Crabapples – 17 kg (whole)
• Sugar – 3 kg
  
• Composite Yeast Nutrient – 4 g
• Yeast – 1 pack
• Water – 3 l

Next steps will follow.

Cranberry Wine

Days calculated from wine start.

Initial Ingredients (start fermentation) for 25 l ballon

• Cranbery packages – 4.5 kg
• Sugar – 1.4 kg
  
• Tartaric Acid – 40 g
• Composite Yeast Nutrient – 5 g
• Yeast – 2 packs

Use uncooked berries. Mix ingredients and start fermentation.

After 15 days (Second fermentation step)

• Water – 15 l (add to fermenting berries)
  

After 76 days (Third fermentation step)

• Separate berries from liquid
• Fermentic liquid fill in the separate baloon to continue fermentation
• Sieved berries put into another baloon for another fermentation and add
• Water – 9 l
• Sugar – 2 kg
• Tartaric acid – 50 g
• Composite Yeast Nutrient – 2 g

After 90 days (Forth fermentation step)

• Mix liquids from both ballons into one baloon
  
• Press berries, add pressed liquid to the ballon with mixed liquid
• Add 2 l of Invert sugar syrup with 6 g of tartaric acid
• Add 14 g of tartaric acid

Set to continue fermentation for approximately 1 months (120 days).

• When fermentation stopped, transfer wine to another baloon, discard sediment that precipitated at the bottom of baloon.
  
• Check acidity and sugar content
  
• Make adjustments if required
• Add 1 ml of Osorno Sulfite Solution per 1 l of wine

Close baloon and set into a cold place for 1-3 months settling.

When settling is finished, transfer wine to another baloon, dicard sediment. Bottle wine and place in storage. In case of concern that wine is still fermenting, set wine for additional 30 days in cold place. After 30 days, transfer to another baloon and check presence of sediment. Bottle transferred wine.

Cranberry Wine Recipe #2

Initial Ingredients (start fermentation)

• Cranberry – 2 kg

• Sugar – 1.5 kg
  
• Water – 8 l
  
• Composite Yeast Nutrient – 5 g
• Tartaric Acid – 50 g

Next steps to follow

Cranberry Wine Recipe # 3

Initial Ingredients (start fermentation)

• Cranberry – 6.12 kg
  

• Tartaric Acid – 80 g
• Water top ~ 15 l
  
• Sugar – 2 kg

Next steps to follow

Kiwi Wine

Initial Ingredients (start fermentation)

• Pilled kiwi – 3 kg
• Sugar – 1 kg
  
• Tartaric Acid – 30 g
• Composite Yeast Nutrient – 2 g

Next steps to follow

Pear Wine

Initial Ingredients (start fermentation)

• Pears – 7 kg
• Sugar – 3 kg
  
• Water ~ 15 l
• Tartaric Acid – 60 g
• Composite Yeast Nutrient – 2 g

Next steps will follow

Pineapple Wine Recipe

Initial Ingredients calculated for 25 l baloon (start fermentation)

• Pineapple juce – 7.6 l
  

• Sugar – 2 kg
• Tartaric Acid – 50 g
• Water – 15 l
  
• Composite Yeast Nutrient – 2 g

Next steps will follow

Plum Wine Recipe

Initial Ingredients calculated for 20 l baloon (start fermentation)

• Plum – 11 kg
• Sugar – 3 kg
• Tartaric Acid – 60 g
• Composite Yeast Nutrient – 2 g

After 3 Days (Second fermentation step)

• Sugar – 1 kg

After 7 Days (Third fermentation step)

• Sieve and press plums, combine liquids in one baloon
• Add water to 18 l if required
• Sugar – 1.5 kg

After 15 Days (Fourth fermentation step)

• Sugar 1.5 kg
• Add water to 20 l if required

After 316 Days (Fourth fermentation step)

4 bottles yield – rest was consumed later

Plum Wine Recipe #2

Initial Ingredients (start fermentation)

• Plums – 8.7 kg
  

• Composite Yeast Nutrient – 2.5 g
  
• Tartaric Acid – 30 g
• Sugar – 0.5 kg

Next steps will follow

Plum Wine Recipe #3

Initial Ingredients (start fermentation)

• Plums – 4 kg
  

• Sugar – 2 kg
  
• Water – 10 l
  
• Tartaric Acid – 70 g

Next steps will follow

Pomegranate Wine Recipe

Initial Ingredients (start fermentation)

• 9 pomegranates peeled
  

• Sugar – 2 kg
  
• Tartaric Acid – 40 g
• Water – 10 l

Next steps will follow

Rhubarb Wine Recipe

Initial Ingredients (start fermentation)

• Rhubarb – 6.5 kg
  

• Sugar – 3 kg
  
• Yeast nutrient –  8 g
• Yeast – 1 pack
  
• Filled up to 15 l
• Calcium Lactate 12.12 g/kg

Next steps will follow

Strawberry Wine

Initial Ingredients (start fermentation)

• Strawberries – 5.3kg
  
• Sugar – 2kgTartaric Acid – 60g
• Yeast – 1 pack
• Composite Yeast Nutrient – 2 g

Next steps will follow

Strawberry Wine Recipe #2

Initial Ingredients (start fermentation)

• Strawberry– 5.6 kg

• Sugar – 0.5 kg
  
• Water ~ 2.5 l
• Tartaric Acid – 71 g
• Yeast – 1 pack
• Composite Yeast Nutrient – 2 g

Next steps will follow

Tamarind Wine Recipe

Initial Ingredients (start fermentation)

• Pressed Tamarind – 4 pkg (cook 3 times)
  

• Sugar – 3 kg
  
• Yeast – 1 pack
  
• Composite yeast nutrient – 5 g
• Filled with water to 20 l
  
• Tartaric Acid – 40 g

Next steps will follow

Watermelon Wine Recipe

Initial Ingredients (start fermentation)

• Watermelon- 8.6 kg
  

• Sugar – 1 kg
• Tartaric Acid – 60 g
• Composite Yeast Nutrient – 3 g
• Yeast – 1 pack

Next steps will follow