WINE Recipes

Take a look at the various wine recipes made from different fruits and berries. In the listed recipes, the required amounts of sugar, tartaric acid and other additives were calculated ether from the published concentrations of sugar and acidity or they were previously measured.

Apple Wine

Apple Wine Recipe #1

This recipe provides calculations for making 40 L of wine from apple juice sold in stores.

Initial Ingredients 

  • Apple juice – 10 L
  • Sugar – 3 kg
  • Tartaric Acid – 40 g + 20 g
  • Yeast – 2 packs (must be hydrolyzed)
  • Composite Yeast Nutrient – 8 g

The quantities of sugar, tartaric acid, and Composite Yeast Nutrient listed above include amounts required for both the fermentation starter and wine start up.

Prepare fermentation starter 12 – 24 hours prior to start up of wine making as described in the Yeast section. Prepare apple juice.  Mix it with sugar and tartaric acid. Add fermentation starter and yeast nutrient. Mix well. The fermentation process should start within a couple of hours. Mix periodically.

After 12 Days

When fermentation slows down, add the following components:

  • Apple juice – 12 L
  • Sugar – 2 kg
  • Water – 2 L
  • Tartaric Acid – 20 g

Prepare invert sugar syrup (as described in Sugar Page), water, and tartaric acid. Add the rest of water after adding syrup.

After 60 Days

Take wine of the sediment. Transfer it into another container. Keep it in cool place and wait for self-clarification.

After 80 – 90 Days (Balancing, should be done by taste)

Take wine of the sediment. Transfer into another container and add the following: 

  • Sugar – 3.5 kg
  • Tartaric Acid ~ 5 g
  • Water – 10 L

Prepare invert sugar syrup (as described in Sugar Page), water, and tartaric acid. Add the rest of the water after adding syrup.

  • Sulfite Solution – 1 mL / 1 L of ready wine should be added after mixing sugar syrup and water

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, the wine can be bottled.

Apple Wine Recipe #2

Initial Ingredients

  • Apples – 12 kg, cut into quarters or eighths

  • Sugar – 3 kg
  • Water – 3 L
  • Yeast – 1 pack
  • Tartaric Acid – 34 g
  • Yeast Nutrient – 2 g

Next steps will follow.

Apple Wine Recipe #3

Initial Ingredients

  • Apples – 15 kg

  • Sugar – 3 kg
  • Yeast – 1 pack
  • Yeast Nutrient – 4 g
  • Tartaric Acid – 75 g

Next steps will follow.

Apple & Pear Wine

Apple & Pear Wine Recipe

Initial Ingredients

  • Apples – 12 kg
  • Sugar – 1 kg

After 5 Days

  • Pears – 16 kg
  • Sugar – 3 kg
  • Tartaric Acid – 100 g
  • Composite Yeast Nutrient – 4 g
  • Tannin – 4 g
  • Water ~ 10 L

Prepare invert sugar syrup as described in Sugar Page, water, and tartaric acid.

Add the rest of the water after adding syrup.

After 29 Days

  • Sugar – 3 kg
  • Tartaric Acid – 50 g
  • Composite Yeast Nutrient – 5 g

After 77 Days

  • 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 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, the wine can be bottled.

Apricot Wine

Apricot Wine Recipe

Initial Ingredients

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

Next steps will follow.

Blackberry Wine

Blackberry Wine Recipe

Initial Ingredients 

  • Blackberries – 3.65 kg

  • Sugar – 3.65 kg

After 1 Day

  • Water ~ 15 L
  • Tartaric Acid – 70 g

After 38 Days

  • Water – 2 L
  • Sugar – 1.85 kg
  • Tartaric Acid – 30 g

Prepare invert sugar syrup (as described in Sugar Page), water, and tartaric acid. Add the rest of the water after mixing the syrup.

Next steps will follow.

Blueberry Wine

Blueberry Wine Recipe

Initial Ingredients

  • Blueberries – 10 kg

  • Sugar – 3 kg
  • Water – 4 L
  • 1 pack of yeast
  • Tartaric Acid – 16g

Next steps to follow.

Crab apple Wine

Crab Apple Wine Recipe #1

Initial Ingredients (in 50 L ballon)

  • Crab Apples – 28 kg (whole)
  • Sugar – 6 kg
  • Composite Yeast Nutrient – 10 g
  • Yeast – 1 pack
  • Pectic enzyme – 1 tsp
  • Water – 6 L

Next steps will follow.

Crab Apple Wine Recipe #2

Initial Ingredients (in 30 L ballon)

  • Crab Apples – 17 kg (whole)
  • Sugar – 6 kg
  • Composite Yeast Nutrient – 8 g
  • Yeast – 1 pack
  • Pectic enzyme – 1 tsp
  • Water – 3 L

Next steps will follow.

Crab Apple Wine Recipe #3

Initial Ingredients

  • Crab Apples – 17 kg (whole)
  • Sugar – 3 kg
  • Composite Yeast Nutrient – 4 g
  • Yeast – 1 pack
  • Water – 3 L

Next steps will follow.

Cranberry Wine

Cranberry Wine Recipe #1

Days calculated from wine start.

Initial Ingredients (for 25 L ballon)

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

Use raw berries. Mix ingredients and start fermentation.

After 15 Days

  • Water – 15 L

Add water to fermenting berries.

After 76 Days

  • 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

  • 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.

Continue fermentation for approximately 1 month (120 days).

  • When fermentation stops, transfer wine to another baloon, and discard the sediment that precipitates at the bottom of baloon.
  • Check acidity and sugar content.
  • Adjust if required.
  • Add 1 mL of Osorno Sulfite Solution per 1 L of wine.

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

When wine finishes settling, transfer wine to another baloon, discard sediment. Bottle wine and place in storage. In case the wine is still fermenting, set wine for additional 30 days in a cold place. After 30 days, transfer the wine to another baloon and check presence of sediment. Bottle transferred wine.

Cranberry Wine Recipe #2

Initial Ingredients

  • 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

  • Cranberry – 6.12 kg

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

Next steps to follow.

Kiwi Wine

Kiwi Wine Recipe

Initial Ingredients

  • Kiwi, pilled – 3 kg
  • Sugar – 1 kg
  • Tartaric Acid – 30 g
  • Composite Yeast Nutrient – 2 g

Next steps to follow.

Pear Wine

Pear Wine Recipe

Initial Ingredients

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

Next steps will follow.

Pineapple Wine

Pineapple Wine Recipe

Initial Ingredients calculated for 25 L baloon

  • Pineapple juice – 7.6 L

  • Sugar – 2 kg

  • Tartaric Acid – 50 g

  • Water – 15 L

  • Composite Yeast Nutrient – 2 g

    Next steps will follow.

Plum Wine

Plum Wine Recipe #1

Initial Ingredients (calculated for 20 L baloon)

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

After 3 Days

  • Sugar – 1 kg

After 7 Days

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

After 15 Days

  • Sugar – 1.5 kg
  • Add water to 20 L if required

Plum Wine Recipe #2

Initial Ingredients

  • 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

  • Plums – 4 kg

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

Next steps will follow.

Pomegranate Wine

Pomegranate Wine Recipe

Initial Ingredients

  • 9 pomegranates, peeled

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

Next steps will follow.

Rhubarb Wine

Rhubarb Wine Recipe

Initial Ingredients

  • Rhubarb – 6.5 kg

  • Sugar – 3 kg
  • Yeast Nutrient –  8 g
  • 1 pack of yeast
  • Filled up to 15 L
  • Calcium Lactate (12.12 g/kg)

Next steps will follow.

Strawberry Wine

Strawberry Wine Recipe #1

Initial Ingredients

  • Strawberries – 5.3 kg
  • Sugar – 2 kg
  • Tartaric Acid – 60 g
  • 1 pack of yeast
  • Composite Yeast Nutrient – 2 g

Next steps will follow.

Strawberry Wine Recipe #2

Initial Ingredients

  • Strawberry – 5.6 kg

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

Next steps will follow.

Tamarind Wine

Tamarind Wine Recipe

Initial Ingredients

  • Pressed Tamarind – 4 pkg (cook 3 times)

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

Next steps will follow.

Watermelon Wine

Watermelon Wine Recipe

Initial Ingredients

  • Watermelon – 8.6 kg

  • Sugar – 1 kg

  • Tartaric Acid – 60 g

  • Composite Yeast Nutrient – 3 g

  • 1 pack of yeast

    Next steps will follow.

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