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Free Winemaking Recipes

A Complete A to Z of free home made wine recipes

Every wine making recipe you'll need.

Lots of home made wine recipes, all tried by us! Feel free to mail us for help if you want!

Cheers

Peter    

 Free Wine making Recipes

The Brew Shop 

 48 Buxton Rd.  Stockport  SK2-6NB

 Contact Peter or Christian on 0161 4804880 Our
A to Z of Free Wine Making Recipes
You're welcome to print these or give them away but please put the line below in your recipe
Another free recipe from www.thebrewshop.com
Oct 2016 If you want a recipe that  isn't here,  just mail us! 
 
  
Beginner Country Wine Equipment Set - Pectolase/Yeast  / Buckets Demi John etc.
 
Notes:   For those among you who want to try natural alternatives these tips may be useful!
1 Teaspoon citric acid- Use juice of a medium lemon
Tannin - Use a cup of cold tea no milk or sugar!
Pectolase- Not really a substitute for this but some people use a couple of over ripe bananas
Yeast Nutrient- Just leave it out, your wine may stop a bit sweet especially flower wines
Yeast- Ha! You've got to buy this somewhere! Use baking yeast at a pinch
Sugar- Try Honey but it does impart it's own flavour.

 
If you want a wine press try here!
www.winepress4u.co.uk

You're welcome to print or reproduce our recipes  but please put the line below in

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 Contact Us

Our Free A to Z of wine making recipes.

If there's one you want and don't see please mail us!

 

!

Old Glass Sweet Jars

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These are perfect for home made sloe gin, rum pots ect

You can pick them up at car boots or we have a few for sale here

Beginners Country Wine Kit

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Supermarket 3 Fruit Juice Wine-- Very Easy! One Gallon of Rose Wine/6 Bottles

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WIne made from 3 x 1 Litre Cartons of any fruit juice

Very easy to make, and even easier to drink!

 

 

To Make 6 Bottles/One Gallon

 1 x 1 Ltr Carton of Fruit Juice- Apple(But use any!)

1x1 Ltr Fruit Juice - Red Grape(But try any!!)

1x 1 litre Fruit Juice- Pineapple and Orange(But Try Any!)

700 g Sugar

A cup of Cold tea( No Milk or Sugar)

1 x Alcotec Aromatic Wine Yeast Complex

 

Method

Mix the sugar with a pint of hot water in a bowl or jug. Stir to dissolve and leave to cool to room temperature

Pour all the juice and tea into a clean demi john.

Add the cool sugar syrup. Top up to  about 15cm below the top of the demi john with cold water. Add an airlock!

Add the yeast and leave to ferment for a couple of days- It may froth all over so be careful!

Once the mad frothing stops top up with cold water to just below the neck.

Leave to ferment out - when all bubbling stops syphon off into a clean demi john

Add a campden tablet and leave to clear. If you intend to drink this wine quickly you can leave this out.

Bottle when clear- If it's taking it's time to clear you can add Kwik Clear Finings!

Ready to drink as soon as it's clear!

You're welcome to share this recipe but leave this on! www.thebrewshop.com

 

Make Wine From Anything - 23 Litre/5 Gallons

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A recipe to make 23 Litres of wine from any edible fruit-

 

 

 

 

 

 

 

Recipe

 

10 Kg any fruit, mixed, or all the same. Or 7 Kg tinned fruit, or 5 Litres of any Mixed juice

A sachet of Alcotec Aromatic Wine Yeast Complex

4 Tsp of Citric Acid or juice of 5 lemons

6 Kg of Sugar

Method-

Throw whatever ingredients you've chosen in a bucket, fruit must be chopped up into half  golf ball size lumps.Use ony  ripe and no rotten or bruised bits. Just throw juice straight in.

Add all the sugar, stir and leave for an hour.

Pour 2 Kettles of boiling water over the top, leave 30 mins and add 17 Litres of cold water.

Add the special yeast

Cover with a lid or a tea towel and leave in a warm place for two days, stir well twice a day.

Strain off using a net curtain or a straining bag. Or a colander, use your brain! Use anything! stain into another bucket/fermenter , couple of pans .. anything you can get your hands on

Pour into a clean bucket fermenter. It's best to fit an airlock and use a proper fermenter at this stage but anything will do

Leave for three weeks in a warm place. It should be finished and ready to drink. Your wine should be nice and dry and not too sweet- if it's sweet, give it a stir make sure it's in a warm place and leave a bit longer

If you want to keep it and not drink it all at once, add 5 campden tablets and leave to clear perfectly. Bottle when clear.

Please pass this recipe on but leave this line on!!  A free recipe from  www.thebrewshop.com

 

 

Angelica Liqueur

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Angelica Liqueur
We've never made this and don't know anyone who has. Try at your own risk.
25 gram angelica stem
25 gram boiled bitter almonds
1 pint brandy
1 pint of sugar syrup
Steep the angelica and almonds in the brandy for a week. Then strain off and add the syrup to the liqeuer. Apparently it improves with keeping!

Apple Wine

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Apple Wine
3 kg Apples
1 kg Sugar
250 ml grape concentrate
1 Teaspoon pectolase
1 teaspoon tannin
1 teaspoon nutrient
1 teaspoon citric acid

Yeast- One sachet of Gervin No3 is good!


Crush, chop, grate or find some way of pulping the apples into small bits. Throw  it all into a clean sterilised food grade bucket.
Pour 4 pints of boiling water two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
Top up to shoulders of demi-john
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry (sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
www.thebrewshop.com

Apricot Wine

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Apricot Wine

 

1.5 kg Apricots
1 kg Sugar
250 ml grape concentrate
1 teaspoon of Pectolase
 1 small teaspoon of Tannin
1 teaspoon of yeast nutrient
1 Teaspoon of  citric acid
Yeast- Gervin no 1

Stone the apricots and squash them into a pulp.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
www.thebrewshop.com

Blackberry Wine

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Blackberry Wine

2 kg Blackberries
1 kg sugar
Gervin Varietal A Yeast (or a good red wine yeast)
250 ml red grape concentrate or about 300g elderberries
Pectolase-as directed on container
 1 tsp yeast nutrient
1tsp of citric acid
Tannin-Leave out if adding elderberries!

 

Pour 2 pint boiling water over the blackberrys (and elderberries if you use them.)  and add sugar.
leave overnight
Make up to 7 pints with cold water and add rest of ingredients
Leave 48 hours- it should froth and bubble,  give it a bit of stir when you pass it.
Strain off into a clean demi john and fit airlock.
When the frothing dies down a bit top up to the shoulders of the demi john with cold water
Leave to ferment out until bubbles stop.
Syphon off and add a campden tablet and potassium sorbate.
Leave to clear and bottle when clear.
Sweeten if required but does taste very good as a dry wine.

I never wash the blackberries, I've eaten hundreds straight off the bramble so why wash them. Just don't pick them
off the side of the road where they're full of horrible things.
It's good to add a few elderberries, if you add a lot leave out the tannin.
Blackberries don't keep too well, make the wine the day you pick them. If you leave them they start
to go mouldy and things crawl out of them!
It's also good with a couple of pounds of apples instead of the grape concentrate, just chop them up and add them
in the bucket.
I've made a lot of blackberry wine and it's always good, blackberry pie is also a winner!
If you have any pie left and need help to eat it just mail me!

For those who get hot under the collar about spelling and mail me about spelling misteaks, yes I know blackberrys is spilt rong. Ha!
Did you mail me before you read this?!


www.thebrewshop.com

 

Elderberry Wine

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Elderberry--Also Blackcurrant

 

 

1.5 Kg  Elderberries
250 Ml grape concentrate
1 kg sugar
1 teaspoon of  citric acid
1 teaspoon of  pectolase
Yeast- Gervin no 3 is perfect but any all purpose yeast will be fine

 1 Teaspoon of Yeast nutrient
Both these fruits are strongly flavoured and I would strongly recommend
that you do not boil or soak them too long. Don't be tempted to use too many elderberries, Pull the elderberries off the stalks, it doesn't matter if a bit of stalk gets in. Then put into a clean
sterilised food grade bucket
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything but the grape concentrate.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john with an airlock and add the grape concentrate.
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john  and add a campden tablet .
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear- it can taste a bit strong but gets better!!
If you want to drink it quick add only 2lb of fruit and cut the sugar down by about a tenth.
Brewing supplies--www.thebrewshop.com


GrapeFruit Wine

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To make a gallon

Six Grapefruit- Or a carton of juice

250ml grape concentrate

1.5 Kg sugar

Yeast (gervin no3 is good)

Nutrient

Tannin

Pectolase

Squeeze the juice out of the fruit and put in a bucket, you did pare the zest off first didn't you?

Add the zest only- the pith , the white stuff is really bitter.

Pour 4 pints of boiling water two kettles full is about right  over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
 
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 48 hours days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock .Top it up with cold water to about the shoulders of the demi john and leave to ferment out

 This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry (sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.

I've got to tell you I didn't think much of this one! It was bitter and not to my taste at all! .

You're welcome to print or reproduce our recipes  but please put the line below in
www.thebrewshop.com


www.thebrewshop.com

Baileys Style Irish Cream

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Baileys Irish Cream Style
4oz sugar
2 1/2 fluid oz water
8 fluid oz whiskey
1   5oz can evaporated milk
5 fluid oz single cream thin fresh, not tinned
10 ml cacao essence(we have this)
Mix everything together and allow the sugar to dissolve..
Leave in fridge for 2 hours
It's now ready to drink.
It should now be kept in the fridge until drunk.(you or the drink!)
A customer gave us this recipe, we've not tried it  yet . Let us know if you give a go!
www.thebrewshop.com

Banana Wine 1 Gallon

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Banana Wine- It doesn't taste of banana, it just tastes like a wine. Don't squeeze the banana's too much or you just get a load of deposit in the demi john. The boiled banana goes brown and very squishy, good for playing jokes....
Banana Wine To make 1 Gallon
2Kg bananas- not too over ripe
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Slice the bananas and boil for 20 mins.
Strain carefully into a clean food grade  plastic bucket
When cool to room temperature add the rest of ingredients and top up with cold water to seven pints total water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock top up to the shoulders with cold water and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
www.thebrewshop.com


Barley Wine to make One Gallon

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Barley wine made from barley grain. This is not the stuff that they sell in the shops. Commercial barley wine is made from malt and hops and is drunk like a beer. This is made from un-malted barley grain and is more like a sherry! They used to call it poor man's brandy!

The picture is whole barley-we sell it on the flowers and grain page, you could use pearl barley from the supermarket but it can end up a bit cloudy

To make one Gallon of Barley Wine

1/2 kg Barley-Whole barley grain! Or they used to use pearl barley from the supermarket...
1/2kg Raisins
2 lemons
1.5kg sugar
High alcohol yeast
Pectolase
Yeast nutrient

Pour two  pints of boiling water over the barley and  chopped raisins and
 leave overnight .
Use a good clean food grade bucket and cover with a cloth or rest the lid on.
Add the juice and zest of the lemons but not the pith.
Add the rest of the ingredients and a further 5 pints of water and stir well.
Leave 4 days and stir daily.

It will form a thick crust, stir this back in the wine and pop any raisins that you missed when you chopped them!
Strain off into a demi john top up to 8 pints and leave to ferment out.

It can take a while, about 4 to six weeks is normal but sometimes longer!
When all the bubbles stop, syphon off into a demi john and add a campden tablet and potassium sorbate.
Best left for 12 months to mature

You're welcome to print or reproduce our recipes  but please put the line below in
www.thebrewshop.com



www.thebrewshop.com


Beetroot Wine One Gallon

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Beetroot Wine --One Gallon

If you've got an allotment you'll have loads of these!

The books all say it tastes earthy, it doesn't! Some one must have boiled the beetroots without washing them if you boil earthy beetroots you're going to get earthy wine! Just make sure you give them a good scrub! Cut off all the green stems and leaves, you just want the beetroot itself

Beetroot Wine
It's a while since I made this and I remember the beetroot was very hard.
Some recipes say to slice the beetroot and then boil. Ha! What with? It's rock hard!
I suggest you boil it for an hour and then chop it up a bit.
Or, roast it! then, when cool you can peel it easy and chop it up and boil for about 20 mins.
Roasted beets taste delicious as well!, Try them with sour cream. If you eat too many it makes your wee go red though.

One Gallon

2 Kg Beetroot-Chopped and boiled!--Or roasted !
1 Kg sugar
1 tsp citric acid/ acid blend
1 tsp pectolase
Red wine yeast
Yeast Nutrient- 1 tsp
Tannin- 1/2 tsp or as instructed on packet

OK!  Do what you will with the beets. I think the flavour is more intense if you go the roast method but you have to watch you don't caramelise the sugars!
When cool, strain off the beets into a demi john with airlock. Just use the liquid, not the beets.
Add rest of ingredients and top up to about 7 pints.
It froths like mad for a few days, once this stops top up to the full gallon.
Leave to ferment out in a warm place.
When all bubbles stop add a campden tablet and a potassium sorbate/wine stabiliser tablet.
You can add finings as it clears a lot quicker or just leave it.
The books say that the colour can go brown, mine never did but perhaps I drank it too quickly.
If you're worried put a cardboard tube around the demi john to keep out the light and preserve the intense colours!

The colour does drop out a lot though!

You're welcome to print or reproduce our recipes  but please put the line below in
www.thebrewshop.com


Cheers

Bilberry Wine One Gallon

!
Bilberry Wine--We used to use those jars of bilberries, they seem a lot more expensive now. And bilberries don't turn up much in the supermarket. It's worth a go , a nice full bodied rich red wine

1.5kg bilberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast


Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to  the shoulders with cold water. Fit an airlock and leave to ferment out at room temperature. 
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
 weeks then add a campden before bottling.

You're welcome to reproduce or copy our recipes but please put the line below in
www.thebrewshop.com



Cheers!  thebrewshop.com

Birch Sap Wine One Gallon

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This is one of those wines everyone talks about. It's very interesting to make and it tastes ok. It just requires a bit of effort and the timing to tap the trees is critical!

4.0 Litres birch sap
1 tsp citric acid
250 ml grape conc.
1kg sugar
Yeast
Nutrient

First find a birch tree!
Get some 5/8th or 16mm plastic tubing, B and Q have it. You'll need a couple of foot.
Drill a 5/8th hole in the tree trunk. You need to get just below the bark and drill upwards so the sap runs better down the tube. It's important that you don't go too deep. Just under the bark is right. In the soft woody bit.
The plastic tube should be a snug fit in the hole, make sure by practicing on a bit of old wood before you set to work on the tree.
Run the tube into a plastic 5 litre container, sealed with a plastic bag or cork to keep flies etc out.
It won't take long to get enough sap, you need to pick the days when the sap is rising in March. It may take a couple of days or a couple of hours so keep an eye on it.
When you've got enough sap put it into a clean sterilised demi-john. Add rest of ingredients and ferment out as normal.
Don't forget to plug the hole in the tree afterwards!

You're welcome to reproduce or copy our recipes but please leave the line below in!
www.thebrewshop.com
 Cheers

thebrewshop!

Blackberry Wine One Gallon

!
We love blackberry wine. It's always successful and tastes great!. It's worth a few scratches to get the best blackberries! There's plenty on the common at the back of my house so we never go short!

2kg Blackberries
1 kg sugar
Gervin Varietal A Yeast (or a good red wine yeast)
250 ml red grape concentrate or about 300g elderberries
Pectolase-as directed on container
 1 tsp yeast nutrient
1tsp of citric acid
Tannin-Leave out if adding elderberries!

Pour 2 pint boiling water over the blackberrys(and elderberries if you use them.) and add sugar.
leave overnight
Make up to 7 pints with cold water and add rest of ingredients
Leave 48 hours- it should froth and bubble,  give it a bit of stir when you pass it.
Strain off into a clean demi john and fit airlock.
When the frothing dies down a bit top up to the shoulders of the demi john with cold water
Leave to ferment out until bubbles stop.
Syphon off and add a campden tablet and potassium sorbate.
Leave to clear and bottle when clear.
Sweeten if required but does taste very good as a dry wine.

I never wash the blackberries, I've eaten hundreds straight off the bramble so why wash them. Just don't pick them off the side of the road where they're full of horrible things.
It's good to add a few elderberries, if you add a lot leave out the tannin.
Blackberries don't keep too well, make the wine the day you pick them. If you leave them they start
to go mouldy and things crawl out of them!
It's also good with a couple of pounds of apples instead of the grape concentrate, just chop them up and add them in the bucket.
I've made a lot of blackberry wine and it's always good, blackberry pie is also a winner!
If you have any pie left and need help to eat it just mail me!

For those who get hot under the collar about spelling and mail me about spelling misteaks, yes I know blackberries is spilt rong. Ha!
Did you mail me before you read this?!
You're welcome to copy or reproduce our recipes but please leave the line below in!
www.thebrewshop.com

 

 

Cheers!

Thebrewshop!

Blackcurrant Wine One Gallon

!

If you've got blackcurrant bushes you'll know that you get loads of them when in season! Blackcurrant wine is a winner, the taste can be strong so don't be too heavy handed on the blackcurrants!

1.5 kg Blackcurrants
1kg Sugar
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Squash the blackcurrants as much as you can
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.

You're welcome to copy or reproduce our recipes but please leave the line below in!
 A free recipe provided by     www.thebrewshop.com

Cheers

thebrewshop

Broad Bean Wine One Gallon

!

I've never fancied this one, a coupl eof the customers in theshop have made it though and they say it's ok.

Just throw the bean pods away, use only the beans

We've never made this one either, but it sounds interesting!
Broad beans, shelled 2 Kg
1.5 Kg sugar
250 ml grape conc.
1 tsp acid blend
yeast
Nutrient
Boil the beans for one hour in a large pan, strain off and dissolve the sugar in the hot liquor.
when cool add rest of ingredients
Put into a clean demi john and fill to  the shoulders with cold water. Fit an airlock and leave to ferment out at room temperature. 
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
This wine is best sweet.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
 weeks then add a campden before bottling.
www.thebrewshop.com

Carrot Whiskey One Gallon

!

It's one of those wines that you have to try... Carrot wine?

Wine from carrots?, well, yes!

We keep getting asked for this. It does work but isn't a real whiskey of course! It tastes like, well,  you'll have  to make it yourself!

2Kg Carrots
1Kg wheat
2 Kg sugar
1tsp acid blend/citric acid
High alcohol yeast
Yeast Nutrient
 Wash and scrub carrots, boil in water for about 20 mins.
Strain off water and put the water in a bucket.
Dissolve sugar in hot water.
Make up to a gall with cold water and when cool to  25c add rest of ingredients.
Ferment in the bucket for 4 days.
Strain off into demi john fit airlock and leave to ferment out. This may take ages.
When it stops bubbling add a campden and   pot. sorbate and leave to clear.
Bottle when clear and try to leave for 12 months before drinkin

Another free recipe from www.thebrewshop.com

Cherry Wine One Gallon

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Cherries used to come cheap but with suoermarkets they are now always expensive--If you can get the reduced ones they're fine. Best bet is to support your local greengrocer who will have loads of cheap cherries when they are bountiful!
2 Kg Cherries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Stone the cherries and squash them into a pulp.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john. Top up to shoulders of demi john withy cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
www.thebrewshop.com


Chocolate Wine One Gallon

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Woo!! Chocolate wine!!

Yep Chocolate wine, and it's good too! It's easy, Georgia made it after a customer came in the shop and talked about it!

Here's waht she did

Ingredients

Beaverdale One Gallon Merlot Kit (Or use any one gall kit or fruit wine recipe!)

42g of Cadburys Bournville Cocoa Powder

Make the wine using the instructions but only fill the demijohn to about 7 pints! It froths like mad so you need a bit of room!

Add the 42g cocoa powder and leave to ferment for 2 weeks.

Syphon off and make up to a gallon with cold water, then just follow the  kit instructions as normal.

There ya go! Chocolate wine! easy, it has a slight bouquet of chocolate and the taste kind of hits you as an aftertaste, a bit of a surprise!

Cider Without a Press 2 to 6 gallons

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How to make cider if you don't have a press. It does work, it's not really cider but it is very alcoholic and a bit of fun

Thebrewshop would like to warn you that this mix can be very potent and we caution you to drink it carefully.

Or buy some paracetamol.

Get a big bucket, one that you use for fermenting beer, about six gallons is a good size.

Chop up the apples into small bits or bash them with a mallet, fill the bucket about 3/4 full with the chopped/mashed apples.

Add two kg of sugar to a six gall bucket--If your bucket is only two gallons add one bag of sugar...

Top it up with cold water, in fact you can pour the water on as you chop them up, then add a beer yeast.

The apples will rise up like a volcanoe overnight, they may spill all over the floor and everywhere so make sure the bucket is not where it will ruin the carpet! On a draining board is best.

Stir it well a couple of times a day and push all the bits of apple back under the liquid if you can.

After a few days it will stop frothing and the apples will sink, leave it about a week in total stirring every day.

Then strain or squeeze out as much juice as you can, use an old towel or net or anything.

Leave it another 24 hours then bottle it into fizzy water bottles, just buy the water from the supermarket and throw the water away!

Leave it until the bottles go hard, you may need to let the pressure off a bit so keep an eye on it. If the bottles swell up you'll have to let some pressure out.

If the cider stays flat and the bottles stay soft add 1 tsp. of sugar per two pints of cider to every bottle.

Drink it when you decide you're strong enough, it may be very cloudy and it may taste weak but it isn't....

Cider

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CIder is easy to make, which is why it's been around so long.

You can freeze the apples and when they defrost you can squeeze the juice out by hand, it makes your fingers cold though!

Pick nice fresh apples, no bruised or damaged ones.
Crush them, use a hammer, a commercial crusher(we sell them) or a pulpmaster( 24.95 from stock at time of writing). The pulpmaster is a blade that you attach to an electric drill, it's a bit Heath Robinson but works well.
Then press the apples to get the juice out--you'll need a lot of muscle or a press off us(between 60 to 300 pounds depending on size or you'll have to make one. We do hire a small press for £5.00 a week, £50.00 deposit.
Then add yeast and ferment out as you would beer. Leave about a week and then syphon into bottles or a plastic beer barrel. You can use plastic beer bottles. Add 1/2 teaspoon of sugar per pint of cider and leave for about a month and drink carefully.
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Coffee Wine One Gallon

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It's one of those wines you hear about and have to make!

We've had quite a few people email us and tell us they like this recipe! So there you go!

1Tablespoon coffee
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast

Use Nescafe or a similar brand, make the coffee in  2 pints of water and add the sugar
When cool to room temperature add the rest of ingredients 
Put into a clean demi john. Top up to shoulders of demi john with  cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right,syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
This wine is best a bit sweet--I hated it, but then I don't like coffee sweets either.


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Coltsfoot Wine One Gallon

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Colts foot are a lot rarer than they used to be and I would not recommend that you use wild flowers.
If you can get dried follow the recipe for elder flowers

Cranberry Wine One Gallon

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It's hard to get fresh cranberries in the UK. You can use cranberry juice, use about a litre. It's not usually pure cranberry juice , it's got sugar and sometimes apple or pear juice in it. Cranberry juice is a bit too tart to drink on it's own!
1.5kg Cranberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast


Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to  the shoulders with cold water. Fit an airlock and leave to ferment out at room temperature. 
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
 weeks then add a campden before bottling.
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Cumberland Brandy One Gallon

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Well it's not brandy! This recipe came from Cumberland though!
My Great Grandmother used to make this one - it's from her recipe book. She lived in Lowick in
the Lake District.
To make one gallon of wine

2lb Wheat
1lb Raisins (chopped)
3lb Soft brown sugar
1 tablespoon honey
high alcohol yeast
The original recipe called for floating bits of toast on the wine with some bread yeast on it
Use the original if you want but I've substituted a high alcohol yeast !
There's also the white of an egg in the original, this was used as a fining agent, it's much simpler
to use Kwik Kleer finings!

Put the wheat. chopped raisins and sugar in a bucket and pour over two pints of boiling water.
Add 5 pints of cold water and leave to stand overnight,
Float a piece of well done toast smeared with bread yeast on the top of the wine-or use a Gervin high alcohol yeast!
Ferment in the bucket a week, stir daily and mash up any raisins that float up to the top.
Strain into a demi john , add the honey and make up to a gallon with cold water.
Ferment out until the bubbles stop.
They now added the egg whites! It's much easier to add the Kwik Kleer finings and a campden tablet.
Leave until clear then bottle.
The original instructions call for the bottles to corked and sealed with wax, dripped from a candle onto the top of the cork
then left for 12 months.
It's up to you which method you use, personally I'd add a teaspoon of acid blend as well, it will make it more like a modern wine.
I suppose you should try it without! It's got an unusual flavour and if you imagine a bit it does taste sort of brandy -ish.
Cheers!
www.thebrewshop.com

Curry Wine - One Gallon/Six Bottles

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Curry WIne fermenting in thebrewshop! Everyone wants a taste!

Yep! a curry wine, it's spicy and fragrant and well daft.

You might not manage more than half a glass at a time, it sort of sneaks up on you!

 

 

 

 

 

 

 

Ingredients To make one gallon

A litre Mango Juice (Pineapple or Orange will do if you can't get mango!)

10 Cardamon pods

1 Teaspoon of coriander seeds

1 kg of sugar

1tsp pectolase

Yeast nutrient

Half cup cold tea

1/2  teaspoon Tabasco sauce

Yeast -high alcohol is best , we used Gervin no 6

 

Method,

Pour the sugar into a demijohn and add the Mango juice and everything but the Tabasco sauce.

Top up to about 6" below the top of the demi john with  cold water and leave in a warm place.

Just shake it gently until the  sugar dissolves, it takes a few hours.

It froths like mad so watch it doesn't spill all over anything important!

Add an airlock and leave  to ferment at about 23c until all bubbles stop, ours took about 6 weeks...

Check with hydrometer and it should be about 1.005 or below or just taste it, if it doesn;t taste too sweet move on to the next stage

Add 1/2 tsp of Tabasco sauce, or more if you want it hotter ...Shake well

Leave for three days then add a campden tablet and potassium sorbate.

Leave until clear-- about two weeks

You may need to add finings to clear it, give it a couple of weeks and if it doesn't clear add the finings.

You're welcome to share our recipes but please leave this line in  www.thebrewshop.com

 

 

Damson Wine One Gallon

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Keep an eye open for Damson trees when you're out and about. There's lots in Cheshire, the owners don't usually mind if you knock on the door and ask for a few Damsons! You might have to give them a bottle of wine though!
4lb Damsons
1.5kg sugar
1 tsp citric acid
1 tsp pectolase
yeast  nutrient
Yeast- Gervin  no 2 is ideal.
These fruits have a great  flavour  but
  don't boil or soak them too long or they get bitter. 
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john 
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean demi-john  and add a campden tablet and a potassium sorbate tablet.
.
Leave about a month if it doesn't clear, add finings a
nd another campden tablet.
Bottle when clear- it can taste a bit strong but gets better!
!
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Damson Wine Easy Peasy One Gallon

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This is so easy you'll have to try it!

It's one of my favourites, if I get enough Damsons I'll make a five gallon batch!

Method 1
Pour 2 pints boiling water over 2 lb of damsons and leave 24 hours, strain off and add to a Beaverdale 1gall wine Shiraz kit with a teaspoon of pectolase and 8oz sugar.
Yummy!!!
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Damson Gin

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Damson Gin is Gorgeous and dead easy!
 We make sloe gin most years and you make damson gin the same way.
Here's how. Prick each damson with a fork, I tried without doing this one year and the flavour doesn't come out as well. I've been told that if you freeze the damsons first for 24 hours you get more juice and you don't need to prick them.
Put the damsons into an empty   bottle or jar until it's a quarter full. It doesn't matter what size! As long as it's a quarter full, I usually use a 2 litre kilner jar
Add sugar until the bottle is half full, including the damsons. Don't shake or stir, just pour the sugar gently on top of the damsons.
Now pour gin in the bottle, what kind of gin you ask? Any gin, I use the really cheap stuff from Aldi.
As the sugar dissolves add more gin, after 24 hours just top it up with a bit more gin if needed.

Leave until Xmas...Hooray!
But what about the damsons in the bottle ?  Unlike sloes damsons taste nice after they've been in the gin. Strain off the damsons from the gin, The gin might go cloudy but it will settle again. Try the damsons with ice cream-yummy! Or with custard.
The damson gin will have a bit of sediment inthe bottom, stop worrying about it! It's harmless. If you want to ,you can gently pour off and bottle the clear stuff.  Filter the rest using coffee filter papers.

Repeat the process next year.
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Dandelion Wine One Gallon

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There's always loads of dandelions, they take a bit of picking and getting the petals off is even worse...Worth the effort though! My lawn is full of them if you want to pop over and help yourself...
1 Litre of Petals
1. kg Sugar
250grm grape concentrate
Pectloase
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Strip most of the petals off the heads, a few bits don't matter,and pour 2 pints boiling water over them.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi-john.
Top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
 I usually add Kwik Cleer  finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
The Northern name for dandelions is 'wet-the beds' -   Brewing Supplies  wish to point out that they can accept no responsibilty for any unwanted after effects from drinking this wine!
Cheers
Drink when clear!
www.thebrewshop.com

Date Wine One Gallon

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Date Wine--Seems to have fallen out of favour but dates are cheaper than they ever were. It is a bit sort of sherryish and we don't drink a lot of sherry any more. They drank it a lot on Terry and June in the seventies!

 

 

Date Wine
1kg Stoned Dates
500g raisins
1.5kg sugar
High Alcohol yeast
Pectolase
Yeast Nutrient
This wine is a medium to sweet wine, a rather old fashioned sort of wine that your granny used to make!
It's closer to a sweet sherry than anything else!
Chop up the dates and raisins and put into a clean food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
Leave overnight covered with a clean cloth
 Next day add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours.
Stir and mash about a couple of times a day
After 5 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to  the shoulders with cold water.Fit an airlock and leave to ferment out at room temperature. 
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
 You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it's too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won't usually get much more in!
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
 weeks then add a campden before bottling.
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Dewberry Wine One Gallon

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We've never even seen a Dewberry! We've had a look and they are s form of Blackberry---So just follow for Blackberry Wine. You find them in sandunes in coastal areas...

 

 

 

Loganberry
  T
he same recipe as Dewberry, Raspberry and Blackberry
2kg ripe washed fruit
1kg Sugar
No2 Gervin Yeast
Nutrient
Pectolase
Citric Acid
Place fruit in a clean and sterilised bucket with the sugar. Pour 2 kettles (4 Pints) of boiling water over the fruit and add the sugar. Stir well and leave overnight.
 Add the pectolase citric acid and yeast and leave a further 24 hours.
Strain into a demijohn, don't squeeze too much!   Top up to a gallon with cold water.
Leave in a warm place until fermentation stops.
Add a campden and finings, we recommend Kwik Cleer.
Drink when it tastes good- it does improve and it's best left a couple of months.
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Eldwerflower Wine

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Elderflowers can make a gorgeous wine! Sometimes they smell strongly of cats-Avoid these flowers and pick some from somewhere else!

 

 

 

 

Elderflowers  -
Try to use flowers that are in full sun as these seem to give the best flavour and bouquet.

1/2 Litre of Petals,stripped off the stalks and packed loosely
1. kg Sugar
250 gram  white grape concentrate or a Litre of apple juice
1 teaspoon of Pectolase
1 small teaspoon of Tannin
1 Teaspoon of Yeast Nutrient
1 teaspoon of acid Blend or citric acid
Gervin No 3 or all purpose yeast.


Strip most of the petals off the stalks, a few bits don't matter,and pour 2 pints boiling water over them.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi- john.
When the vigorous bubbling slows down,top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
We usually add Kwik Cleer  finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
 Using apple juice instead of grape concentrate gives a different wine that tends to mature quicker.
Cheers
Drink when clear!
www.thebrewshop.com

Elderflower Champagne

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Elderflower Champagne can be really fizzy, be careful with it! We recommend plastic bottles that have held fizzy water or drinks. Check them to make sure they don't get too much gas in them, they swell up like little fat pigs when they are too gassed!

 

 

 

To make one gallon of Elderflower Champagne

Ingredients

500g Sugar

2 Kettles of hot water( about 4 pints!)

Juice and zest of two large lemons

About 14 Elderflower Heads.  (or about 25g dried Elderflowers)

About a Quarter tsp of wine yeast- Gervin No 3 is good!

Pick Elderflower heads in full bloom and in full sun,use them as soon as you can! Strip most of the petals/flowers off into a clean bucket or big bowl.It doesn't matter if there's bits of stalk  in the  mix!

Add the sugar, lemons and zest and pour over the hot water- Do it in a nice clean bucket

Leave overnight, make up to one gallon with cold water and add the  yeast.

Cover with a cloth

Leave for about 3 days --Make sure the mixture is fermenting, it should be bubbling and have a frothy top on it- if it doesn't froth after couple of days add more yeast.

 

Strain off using a sieve or a straining bag, strain into a pan or  another bowl or something! Just get the worst of the bits out! Put back into th ebucket for 24 hours-

 

The pour off carefully  into clean sterilised plastic  bottles, best size is 500cl bottles but any will do! -MAke sure you use plastic bottles that have held fizzy drinks, (Water. tonic, coke, anything!)  

 

Lots of people use the clip top grolsch type bottles, these look good and work very  well but you will have to check the pressure or you may get burst glass bottles! We sell these on the website.

Leave for about a week then chill and drink.

The pressure can really build up so be very careful! Don't leave them for a long time, drink it!

Make sure you are careful when you open the bottles and let the pressure out carefully! Check the pressure doesn't build up over time!

 

Elderflower Champagne is usually a bit cloudy so don't worry!

Cheers!

www.thebrewshop.com

 

 

Elderflower and Gooseberry Wine One Gallon

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One of those delightful mixes that work really well! Makes agreat pie as well!

Elderflower and Gooseberry Wine

I made this years ago, it made a very pleasant Rhine type wine. Here's the recipe as far as I can remember!

Use about 1/2 pint fresh elderflowers. This is just the flowers taken off the stalks and packed loosley in a jug. Or about 25g of dried elderflowers.
Then about 1.5kg of gooseberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast Gervin no 5 woud be best


Squash all the goosberries and put  them into a clean sterilised food grade bucket.
Pour the Elderflowers on the top.
Pour 4 pints of boiling water (two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.
 
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders once the vigorous ferment slows down.
 This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right. Syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
www.thebrewshop.com

Elderberry Wine One Gallon

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Elderberry Wine -One of the best homemade wines,some recipes say to boil the Elderberries but this makes them bitter and very strong.

 

 

Elderberry--Also Blackcurrant
3lb Elderberries
250 ml grape concentrate
1kg sugar
1 tsp citric acid
1 tsp pectolase
yeast and nutrient
Both these fruits are strongly flavoured and I would strongly recommend
that you do not boil or soak them too long. Don't overdo the amount  of the elderberries.. They're easy to pick and it's tempting to use a lot
Pull the elderberries off the stalks, it doesn't matter if a bit of stalk gets in. Then put it into a clean
sterilised food grade bucket
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything but the grape concentrate.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john with an airlock and add the grape concentrate.
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john  and add a campden tablet .
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear- it can taste a bit strong but gets better!!
If you want to drink it quick add only 2lb of fruit and cut the sugar down by about a tenth.
Brewing supplies--www.thebrewshop.com

Ginger Wine One Gallon

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Nice and easy ginger wine recipe!

 

 

Ginger Wine
You can mess about with sugar bruised ginger stem, lemons and stuff if you want
.But, the easiest way is just buy a white wine kit, add an extra 250 gram of sugar and
25 gram powdered ginger.
Make the kit as normal but add the extra sugar and the ginger straight to the demi john.
Then just follow the instructions, except: when it stops fermenting syphon off into a clean demi john before you add the finings etc.
It's best if you sweeten it a bit, usually between 55 to 100 gram sugar
Brewing supplies--www.thebrewshop.com

Fig Wine to make One Gallon

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Fig Wine, I love fresh figs! Ive never tried fresh fig wine they seem to have appeared in the last 20 years. I'll have a go when they're cheap enough
Fig Wine

1kg Dried Figs
500g raisins
1.5kg sugar
High Alcohol yeast
Pectolase
Yeast Nutrient
This wine is a medium to sweet wine, a rather old fashioned sort of wine that your granny used to make!
It's closer to a sweet sherry than anything else!
Chop up the figs and raisins and put into a clean food grade bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
Leave overnight covered with a clean cloth
 Next day add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours.
Stir and mash about a couple of times a day
After 5 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin
or the net curtains.
Put into a clean demi john and fill to  the shoulders with cold water.Fit an airlock and leave to ferment out at room temperature. 
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
 You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it's too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won'tusually get much more in!
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
 weeks then add a campden before bottling.
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Fruit Juice Wine To Make One Gallon

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Lots of you have been asking for this one!

It's a bit open ended and it's really up to you what you make..

Popular in countries where alcohol is hard to get...

 

One Carton of Red Grape Juice(Or Orange/Mango or anything!)

One Carton of Apple Juice(Or something else...)

Tsp Pectolase (You can leave this out but the wine may be cloudy-Won't do you any harm though!)

Tsp Citric Acid ( Or the juice of a medium sized lemon)

Tsp Tannin--( Or a cup of cold tea- No milk or sugar)

1 Kg Sugar

Yeast and Nutrient( Baking yeast will work)

Melt the sugar in about two pints of boiling water and leave to cool to room temperature.

Throw everything into a sterilised bucket/pan or demijohn-If you're making it in a pan cover it with a clean tea towel .

Top it up to a gallon with cold water and leave to ferment, it will froth and bubble so you'll know it's working.

Leave it a couple of weeks in a warm place then syphon it off into a clean demijohn or something else and leave  to clear

That's it... Bottle it up ...

It may ferment a bit in the  bottle so be careful, it may be a bit cloudy---Here's how to stop that happening...

When you leave it to clear add a campden tablet and potassium sorbate and finings. You can buy finings from any home brew shop!

Then, leave it to clear takes about a week, with the campden tablet in it will keep for six months, without it you have to drink it fairly quickly but that's not usually a problem!

Have fun!!

Cheers!

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Grape Wine One Gallon

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Wine from Grapes? Blimey whatever next!

I made a gallon from the grapes growing round my back door, i used unripe grapes and you could taste them in the finished wine. ONly use good grapes!

Wine From Grapes
Grape Wine!
Use only the ripe undamaged grapes, bad grapes make bad wine.
Crush them, either get your shoes off or use a masher or squash them by hand. Or,we have pulpers for sale, see cider above. When every grape is squashed add a yeast-a Gervin Yeast is best. Leave in the bucket for about 2 days then press the grapes
 
to get the juice out--you'll need a lot of muscle or a press off us(between 60 to 300 pounds depending on size or you'll have to make one. We do hire a small press for £5.00 a week, £50.00 deposit.
When you've pressed all the grapes, put them into a fermenter with an airlock to ferment out.
You'll probably need to add 8oz of sugar a gallon for most grapes grown in England, add this to the container after pressing.
About 7kg of grapes will produce a gallon of juice.
When the wine stops fermenting add campden tablets and stabiliser. You might need to sweeten the wine a bit as it can go incredibly dry(sour). Remember---only ripe uindamaged grapes!!! No mouldy ones!! Have fun...
 
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Greengage Wine One Gallon

!
Greengage Wine

Another cheat! We use the recipe for plum as it's the same recipe. Some recipes suggest using minced barley but all it does is give the wine a sort of sherry taste. It's not needed! IF you add the grape concentrate it adds the body and flavour but tastes nice as well

Greengage Wine

To Make one gallon

4lb Greengages

250 ml white grape concentrate(we used red in the plum so it is a bit different!)
1.5kg sugar
1 tsp citric acid
1 tsp pectolase
Yeast  nutrient
Yeast for a white wine
Tannin, 1tsp or as directed on packet

These fruits don't have much  flavour  but
  don't boil or soak them too long or they can release too much pectin and the wine will be cloudy.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john  add another 1/2 teaspoon of pectolase--
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john  and add a campden tablet and a potassium sorbate tablet.
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear- 
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Gooseberry Wine

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To Make One Gallon

Makes one of the best wines, and they're good value as well!

 Gooseberry Wine
 

 
  2kg of gooseberries
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Squash all the goosberries and  put  it all into a clean sterilised food grade bucket.
 
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.

 
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders with cold water once the vigourous ferment slows down.
 This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
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Hawthorm Blossom Wine One Gallon

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Supposed to be the witches blossom. My Mother would never have it in the house, the wine is supposed to have magical properties!!

The petals take a lot of picking, if there's less than the recipe just make it anyway

2 Litre of Petals
1. kg Sugar
250grm grape concentrate
Pectloase
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Strip most of the petals off the heads, a few bits don't matter,and pour 2 pints boiling water over them.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi-john.
Top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
 I usually add Kwik Cleer  finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
!
Cheers
Drink when clear!

Mango Wine Six Bottles

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Mangos are a strong tasting fruit and make a golden wine

Ingredients

2 Kg Mangos

1.4 kg Sugar

Wine Yeast-Gervin no 6 or good wine yeast 

1 Tspn Pectolase

Juice of a large Lemon

1 Small Tspn Tannin

 

Peel and remove the big stone from the mangos. Chop them up into small chunks and try to squash or crush them.

They should now be in a clean sterilised bucket. Pour a kettle of boiling water over them and add the sugar.

Next day add the rest of the ingredients and about 5 pints of cold water.

Leave in the bucket to ferment for four days stirring every day.

Stain into a demi john using a coarse filter big or similar-This may take a while. You may have to just hang the straining bag on a nail and leave it to drip for a few hours. Don't squeeze it too much or you will get too much pulp in the  demijohn.

Make up to one gallon with cold water and leave to ferment out until all the bubbles stop

Syphon off into a clean demi john and add a campden tablet and potassium sorbate/wine stabiliser.

If there was a lot of deposit  there may be a big gap at the  top of the demi john, top up with cold boiled water to just below the shoulders.

Leave to clear and bottle when clear.

Mead-Honey Wine!!

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Mead. Basically honey wine, a few different methods for you to try! Home made mead is fun!

 

 

 

There's lots of ways of making mead. I've seen it for sale on Lindesfarne and saw them make it in the shop. They just took an
Australian white wine and added 8oz of honey to the bottle!
This recipe works and ferments well, you can make it with just honey but it's a bit bland.
1kg of Honey
250 ml grape concentrate
Juice of a medium lemon
yeast nutrient
1 tsp pectolase
1/2 tsp tannin or a cup of cold tea
Gervin High Alcohol yeast
Variations
Try adding another 500g honey for a stronger sweeter wine
Add a litre of  fruit juice instead of the grape concentrate-any type but make sure it's the short date code stuff and not loaded with preservatives.
Vary the type of honey-Try acacia  or  heather honey
Use just 2kg of  honey and just add  yeast and nutrient.
Method
  Dissolve the honey in hot water, about 2 pints. When cool add to a sterilised demi john.
Add rest of ingredients except yeast.
Make up to about 7 pints with cold water,
when cool to room temp. add yeast.
Let the vigourous fermenting slow down
Top up to the shoulders with cold water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with honey but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
Mead is best a bit sweet and remember, for a more honey taste sweeten with honey!
You're welcome to print or copy this recipe but leave this line on! www.thebrewshop.com

Marrow Rum-Old Fashioned

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Marrow Rum-Treacly brown and old fashioned but a bit of fun!

 

 

This used to considered a joke but it does work and it's fun
Scoop the inside out of a big marrow.
Fill with brown sugar
Hang up in a net or bag.
After a couple of days the sugar turns to liquid, traditionally you pierce the bottom of the marrow and let the juice run out.
I prefer just to tip it out!
As a guide, there should be about 3 pints of liquid per pound/500g of sugar. If not enough just add water to get it right!
Put it into a demi john add juice of a lemon and a wine  yeast.
Ferment out as normal.
You might only get half a gallon of rum.
Don't blame me if you can't drink what you make!!
It doesn't taste like rum , some people quite like it!!
Don't keep it too long, it may be a bit cloudy!
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How to make a rumpot

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Rumpot, rumtopf -both the same, rum sugar and a whole lot of fun!

Rumpot Rumtopf Recipe
 
Ingredients
Washed and dried fruit. light amber rum, granulated sugar.
2
For each 500gram of fruit add 250 gram of sugar. Sprinkle sugar over the fruit and leave for about half an hour.
Then place in Rumpot
3
Cover the fruit with rum. Any rum is ok, best type is the light brown rums. Cover the fruit with about an inch of rum. Top up with rum every time you add more fruit.
4
Make sure the fruit is always covered by rum!
5
To avoid loss of the rum by evaporation its best to cover the top of the pot with cellophane. Stir as little as possible but make sure the sugar is all stirred in. leave about  3 months.

On an interesting side note a good source of cheap alcohol is the table top still, perfect in countries where the use is legal

Have a look at our table top stills!!

Brewing supplies--www.thebrewshop.com

How to prepare the fruit!

Wash the fruit and allow to dry.
The easiest way is to think about how they tin fruit. If they leave it whole in the tin it goes in the rumpot whole. If they cube it or leave in rings put it in the rum pot that way!
If they don't tin it it's probably no good for the rum pot either.
Stones and pips-the same applies. If they take the stone or pip out in tinned fruit do it for the rum pot!
eg - Peaches - take the stone out, Rasperries leave the pips in.

Some general hints
Really seedy fruit is not so good in the rumpot! Black and redcurrants are particlarly bad.
The fruit does all go one colour and look a bit splodgy, thats the rumpot way, enjoy it!
The fruit can be eaten as is or with cream, ice cream , custard, yoghurt etc.
The juice makes a gorgeous liquer, don't worry about the bits! They don't do any harm
If the rumpot tastes too strong there was probably not enough sugar in it, you ate it too soon or all the sugar is stuck to the bottom and wants stirring in.
Enjoy your rumpot!!
Brewing supplies--www.thebrewshop.com

 

Loganberry wine One Gallon

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We can't get enthusiastic about Loganberry wine as we've never seen one. We think it might be a cult thing and we don't like cults...

They're a cross between a raspberry and a blackberry

Loganberry
  T
he same recipe as Dewberry, Raspberry and Blackberry
2kg ripe washed fruit
1kg Sugar
No2 Gervin Yeast
Nutrient
Pectolase
Citric Acid
Place fruit in a clean and sterilised bucket with the sugar. Pour 2 kettles (4 Pints) of boiling water over the fruit and add the sugar. Stir well and leave overnight.
 Add the pectolase citric acid and yeast and leave a further 24 hours.
Strain into a demijohn, don't squeeze too much!   Top up to a gallon with cold water.
Leave in a warm place until fermentation stops.
Add a campden and finings, we recommend Kwik Cleer.
Drink when it tastes good- it does improve and it's best left a couple of months.

Mulled Wine to Make one Gallon

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A gallon of mulled wine to my own recipe!
This is my recipe, every year we have a Xmas party in the Midway Tavern Stockport and we give away free mulled wine and mince pies . Fortified by the wine we sing carols and have a great evening. Everyone asks for the recipe but I just make it up as I go along. So, this Year I wrote it down so anyone who would like to make  it can do so. Please feel free to copy and use this recipe.
I always use home made wine and usually a Rioja or something similar. I’ve always used red wine, I suppose you could use white if you wanted.

To Make One Gallon -  8 Pints imperial
.Take one gallon of rough full bodied wine. Rough wine works best, I don’t mean stuff with a funny taste but harsh young wine is ok.

Heat it slowly with:
2 Teaspoon of allspice
Juice of 2 large lemons.
1 Small cinnamon stick or ½ teaspoon ground cinnamon
1 Sliced Orange
1 to 11/2 pound of sugar.

Put it all in a big pan and heat slowly. Add about a pound of sugar at first.
When the wine gets hot, taste it, and keep tasting it!!
If it tastes too ‘strong’ ie bitter, or spicy add more sugar. I know it’s a bit vague but the wine does vary and I know if it tastes unpleasant it usually just needs more sugar.
If it tastes ‘flat’ it usually means it’s a bit low on acid, add a bit more lemon juice.
Try to keep the wine from boiling as it can boil off the alcohol, I frequently forget to check the wine and it boils but it still seems ok though!
You can slice up a few apples and throw them in. I usually throw the rind off one the lemons in as well.
It can often taste a bit odd at first but mellows after a few hours, don’t worry you can always add more sugar later!

How long to heat?
 
About 20 minutes initially, it really does taste better if you leave it a few hours and then re-heat for about 10 mins. It tastes better still the next day if there’s any left.

Experiment!

I’ve made mulled wine with all sorts of things, you can add a few cloves, half  an ounce of dried elderflowers,  half a teaspoon of ginger and whatever takes your fancy.
If you add extra spices you need to cut down on the initial spices or it can get too strong.
Have fun, and I hope you enjoy the wine!!

Peter Hood

Orange Wine/Nectarine Wine

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Orange Wine - I'm not that keen on this one. Some people like it though.

12 Medium Oranges

1.5 Kg Sugar

Pectolase 1tsp

Yeast Gervin No6

Yeast Nutrient 1 tsp

Tannin 1 tsp 

Pare the oranges-- Get all the  very thin orange rind off, there is a tool called a zester which can do this, you need to leave the white pith and just get the orange skin. The pith is bitter in taste and it copmes through in the finished wine if there's too much.

Pour a kettle of boiling water over the zest/peel and leave for 24 hours. Give it a good sqaushing and bashing about.

Strain the water into a clean demi john leaving the peel behind and add the rest of the ingredients.

You did dissolve the sugar first didn't you?

Make up to one gallon with cold water and leave to ferment out.

When it stops bubbling, it may take a couple of weeks, syphon off into a clean demi john and add a campden tablet, potassium sorbate(wine stabiliser) and leave to clear.

We usually add finings, Kwik clear seems the best, at this point.

Leave to clear and bottle when clear.

If you're intending to keep the wine for longer than six months it 's best to syphon it off into a demijohn and add another campden tablet the day before bottlling.

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Passion Fruit Wine One gallon

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Dont know as its worth messing about with this one, I suppose if you get the passion fruit cheap enough it's wortha shot!
Passion Fruit Wine
One gallon /Six bottles
Everyone makes a point of saying that it's named for the Passion of Christ-From Passion Flowers
Why spoil a good thing? It's a powerfully passionate wine and works well for me!
2kg Passion Fruit
250 ml grape conc
1 kg sugar
1 tspPectolase
Yeast Gervin No3 or all purpose
1 tsp citric acid or acid blend
Yeast Nutrient

Chop the fruit  into quarters   trying to keep the juice that runs all over the place.
It might be best to cut it into a bowl
Sort of squash the fruit off the skins using your thumbnail-it's a bit messy!
I've not used the skins when I make the wine but other recipes seem to include them.
They don't taste very nice so I don't see the point of putting them in!
I don't like the seeds when I eat the fruit, it's like eating ball bearings but they seem all right in the wine!
Throw it into a bucket and pour on two pints of hot water
Next day, add rest of ingredients  and 4 pints cold water.
Next day add another teaspoon of pectolase.
Ferment for three days altogether in a bucket and strain off into a demijohn.
Use a straining bag or musilin, don't go mad let it drip rather than squeezing
it or you get too much fine pulp coming through.
You may have to strain it into another bucket or a big pan first
Top up to the shoulders of the demijohn with cold water and ferment out as normal.
When it stops fermenting add a campden tablet and a stabiliser  tablet.
If it doesn't clear in a couple of weeks add finings, I prefer kwik cleer.
It's a bit odd tasting at first and quite astringent but does improve!
Cheers
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Raspberry Wine to Make One Gallon

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I love raspberries, there never seems to be enough to make wine with them but I have done it...
Raspberry Wine

I'm going to cheat a bit here and say follow the recipe for strawberry.
But, I do find that too many rasberries can give a bit of an overpowering flavour to a wine.
I like to use about a pound of raspberries and add it to a Beaverdale Shiraz kit with an extra 8 oz of sugar. This gives an exceptionally nice wine!


Redcurrant Wine One Gallon

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Redcurrants dont seem as popular these days. They grow really well in the garden. They make a good wine as well.
Redcurrant Wine

1 to  2kg of Redcurrants
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
 Nutrient
1 tsp acid blend or citric acid
Yeast
  Put the redcurrants into a clean sterilised food grade bucket.
 
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to a cold room temperature add the rest of ingredients and 2 pints of cold water.

 
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
Give the berries a bit of a squashing, it doesn't matter if you don't pop them all.
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out.
Top up the demi john to the shoulders with cold water once the vigourous ferment slows down.
 This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or tastes right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
You may need to add finings, you can buy these from any homebrew shop.
When clear, syphon into a clean demi john or bottle.
If it's too dry sweeten with sugar but keep a check that it doesn't start fermenting again.
This wine can be a bit high in tannin, it may taste harsh at first does does improve!!
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Ribena Wine -One Gallon

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Some one's emailed me and said they made the Ribena wine just to see--- and it ended up too sweet and took ages--Looks like it still doesn't work so follow this recipe instead

You can use any canned fruit for this recipe, try pears, guavas or pineapple! I wouldn;t recommend frankfurter wine though...

Ribena Wine
We've made this several times and it's sweet bland and horrible!
It's better to use tinned blackcurrants which make a much nicer wine!

Two tins Blackcurrants

1kg Sugar
250 ml grape concentrate

1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast

  Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 2 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Rice and Raisin Wine One Gallon

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 An old fashioned recipe that works surprisingly well. Rice and Rasin was always a favourite in the old days before we had all the nice wine kits. It's simple and doesn't taste too bad!

Rice and raisin is also a very nice album by Eliza Carthy that's worth a listen!

Rice and Raisin Wine to Make Gallon

500g Rice

1Kg Raisins

1.2 Kg Sugar

Yeast Gervin No 4 would be ok but any high alcohol yeast

Juice and zest of two lemons

I tsp Yeast Nutrient

1 Cup cold tea

Chop the raisins roughly, that doesn't mean you give 'em a bit of slap about the head,  it means cut them in half!

Put everything but the yeast in a clean bucket and pour over two kettle of boiling water. Sir well and leave to cool.

About two hours later make up to a gallon with cold water and when cool below 24 c add the yeast.

Leave about 5 days in the bucket and stir daily, cover it with a lid or a tea towel. There will be  a load of raisins and stuff every day on the top, just stir this in, it should be horrible looking and frothing like mad.

After 5 days strain off into a demi john and make up to a gallon with cold water. Add an airlock and leave the demijohn bubbling away until it stops bubbling!

Syphon off and add a campden tablet and wine stabiliser(the packet will tell you how much!)

Leave until clear.

You can use  1 kg of rice if you want a stronger taste but it can be a bit gloopy in the bucket.

We used to use about 2 kg of sugar, it made a sweet desert wine of about 18% and took a long  long time to ferment out!

You can use any rice, we used to use paddy rice, it was rice with the husk on but is hard to get now, brown rice will give more flavour.

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Pear Wine One Gallon

!

Pears make a good wine-Some recipes say use "Sleepy" pears. I tried this and it makes terrible wine! The pears should be ripe but never too ripe or the wine tastes like overipe pears!

I'm not sure what sleepy pears are, I took it to mean really ripe ones and as I said they are not very good! Perhaps it was a misprint-can anyone suggest what it should have been?

Pear Wine
To Make a gallon 4.5litres
2 Kg Pears
250 ml grape concentrate
1kg sugar
pectolase
tannin-or use a cup of cold tea
1tsp acid blend or citric acid(you could use the juice of  lemon)
Yeast- Gervin No3 is good
Nutrient.
Ok,  pick the pears-don't use any over ripe bruised or bad ones!
Chop up the pears, put into a clean bucket and pour 4 pints boiling water over them.
Leave overnight, add the sugar  the yeast, pectolase acid and nutrient.
Leave three days and stir well every day. It should be bubbling like a boiling volcanoe!
Strain off into a clean demi john, don't squueze the pears too much but make sure you get plenty of juice out.
Top up to the shoulders with cold water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Peach Wine One Gallon

!
It says to stone the peaches, we find a couple of vodkas gets them stoned very quickly.... Blame Groucho Marx for that one..
Peach Wine

2 kg Peaches
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast

Stone the peaches and squash them into a pulp.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Parsley Wine One Gallon

!

One of those odd recipes that keep springing up, parsley grows like mad so there's always plenty of it in the garden!

Not one of my favourites but sometimes you have to try these things!

1 lb of Parsley

1. kg Sugar
250grm grape concentrate
Pectloase
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Put all the parsley in a clean bucket and pour 2 pints boiling water over it.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi-john.
Top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
 I usually add Kwik Cleer  finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
Parsley wine is best a bit sweet!

Cheers
Drink when clear!
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Parsnip Win One Gallon

!
They make a surprisingly good wine. YOu can use a lot less than the 2kg, I think I just used a kg last time and it was  plenty
Parsnip Wine

2 Kg  Parsnips
250ml grape concentrate
1.5kg sugar
1tsp citric acid or acid blend
1tsp yeast nutrient
Tannin
Yeast - Gervin no 3
Scrub the parsnips, chop them into small chunks then boil in   3 pints of water for about 20 mins.
Strain into a clean bucket and add sugar.
Leave to cool, pour into a clean sterilised demi john.
Top up to seven pints with cold water.
Add rest of ingredients and leave to ferment.
After  the vigouros fermenting slows down top up with cold water to the shoulders of the demi john.
Leave to ferment out for  about 3 weeks.
Taste or check the gravity with a hydrometer, it should be dry , under 1000 sg on the hydrometer.
If  it's too sweet leave longer,
Add a campden tablet and a stabiliser tablet and leave to clear.
This wine is a bit sherry like in flavour and is best left to mature for a while.
But who wants to wait? Just drink it!
Brewing supplies--www.thebrewshop.com

Sparkling Pear Wine (Perry) One Gallon

!

I've kept perry made this way for over a year and it does taste good! It's ready to drink in about 3 weeks if you can't wait!

 

 

Pear juice wine(Perry)
Quantity- Every pint of juice makes a pint of perry!
If you've got plenty of pears you can make Perry.
It's superb, dry as a bone and a sort of pear cider.
The french drink it a lot, it's nothing like babycham, it's a real toper's tipple!
Pick nice fresh pears, no bruised or damaged ones.
Crush them, use a hammer, a commercial crusher(we sell them) or a pulpmaster( 15.79  from stock at time of writing). The pulpmaster is a blade that you attach to an electric drill, it's a bit Heath Robinson but works well.
Then press the pears to get the juice out--you'll need a lot of muscle or a press off us(between 60 to 300 pounds depending on size or you'll have to make one. We do hire a small press for £5.00 a week, £50.00 deposit.
You can freeze the pears and when they defrost the juice will run easier.
Then add yeast and ferment out as you would beer.
Ferment it in a bucket or in a fermenter with an airlock is best, if you make just a gallon use a demi john.
Leave about a week and then syphon into bottles or a plastic beer barrel. You can use plastic beer bottles. Add 1/2 teaspoon of sugar per pint of perry and leave for about a month and drink carefully.
Enjoy the taste of a real old traditional drink!
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Pineapple Wine One Gallon

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You can get pineapples cheap when in season, a couple of medium pineapples will make a gallon of wine. You can add 250 ml grape juice if you want but pineapple seems to work very well without it!

 

 

1.5 kg Pineapple

1kg Sugar
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast

Use only the yellow fruit no skin or leaves! Chop the pine apples into big chunks

Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Plum Wine One Gallon

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Plum wine is very popular and can turn out as a great wine!
Plum Wine
 
4lb Plums
250 ml red grape concentrate
1.5kg sugar
1 tsp citric acid
1 tsp pectolase
Yeast  nutrient
Gervin Red wine yeast
Tannin, 1tsp or as directed on packet
These fruits don't have much  flavour  but
  don't boil or soak them too long or they can release too much pectin and the wine will be cloudy.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john  add another 1/2 teaspoon of pectolase--
Leave until it stops frothing(about 2 days) and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop) syphon off into a clean dem-john  and add a campden tablet and a potassium sorbate tablet.
Leave about a month if it doesn't clear, add finings and another campden tablet.
Bottle when clear- 
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Potatoe Wine One Gallon

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They use potatoes to make alcohol in lots of countries, traditionally they are used in Potcheen as well.

We prefer our spuds in a nice mash with sausage--another one you've got to try though!

 

 

Potato Wine
I've got to admit it's not one of my favourites, but it does have a tendency
to very strong tasting.

1.5 kg Potatoes
1.5 Kg sugar
250 ml grape conc or 500g raisins
A mug of cold tea, no milk or sugar.
1 tsp acid blend or citric acid
1 tsp yeast nutrient
Amylase--optional
High Alcohol yeast , Gervin no 3 is fine

Wash and scrub potatoes, cut out any eyes, green bits and black bits.
If they look really rough just peel them  but it's said that the flavour is better
with the skin on.
Grate them or chop them up finely, cover with water as you do so or they go brown.
Then, boil for about 15 minutes. Skim off any scum that comes to the top.
Strain through a bag or sieve into a clean bucket.
Add the sugar and stir to dissolve.
Top up to about seven pints total of water and leave overnight, add amylase now if you want.
It's an enzyme that gets rid of starch,  if there's too much starch in the wine it can be cloudy.
Usually it's perfectly clear, but if you want to make sure...
Add rest of ingredients and stir well.
If you used the raisins(You did chop them up didn't you?) leave in the bucket for 5 days stirring daily,then strain into a demijohn.
If you used the grape concentrate pour into a demi john add an airlock.
Leave until the vigorous frothing subsides then top up to the shoulders with cold water.
The more brave of you might like to add a further 500g of sugar at this point.
Sometimes it will ferment out and you get a very strong wine, sometimes it just stops and it leaves a very sweet wine!
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
 You can use a hydrometer or just taste it, if you like the taste go on to the next step. If you think it's too sweet, hard luck because we warned you before you started! If too dry you could add more sugar and go for even more alcohol. Just add 50grams of sugar at a time until it really stops fermenting. But you won't usually get much more in!
When the wine stops fermenting-
Add 1 campden tablet and potassium sorbate.
Leave to clear.
I usually use Kwik  Cleer finings if it doesn't clear naturally after a week or two.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
 weeks then add a campden before bottling.

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Rhubarab Wine One Gallon

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There's lots of recipes for Rhubarb wine . This one is easy and you don't boil the rhubarb - here at thebrewshop we're always searching for knowledge. Is Rhubarb a fruit or a vegatable?

Rhubarb Win -  The easy way -Dry white

 

 

To Make 6 Bottles - One Gallon

2kg Rhubarb
1.2kg Sugar
Pectloase
Tannin
1 tsp Yeast Nutrient
1 tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Chop the rhubarb into chunks and put into a bucket.
Pour the sugar over the top of the rhubarb and leave for 48 hours.
 
All the juice will drop out of the rhubarb, you may have to stir it a couple of times.
Strain the juice into a demijohn, top up to about seven pints with cold water add the rest of the ingredients and leave in a warm place to ferment out.
After a few days when the vigorous frothing subsides, top up to the shoulders of the demi john with cold water.
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
 I usually add Kwik Cleer  finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
Drink when clear!
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Rosehip Wine One Gallon

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Rosehips are the fruit of the wild rose. If you keep an eye open for wild roses in flower you can go back later for the rosehips! They can be very thorny, you have been warned!
Rosehip Wine
For 1 Gallon
1kg Rosehips
1tsp Citric Acid or juice and zest of a large lemon
1kg Sugar or 1.5 kg for a medium wine
1 tspPectolase
Yeast and Nutrient
1 small cup cold tea- no milk or sugar!
You can use them whole but some people say it's better if you
knock the rosehips about a bit to break them up roughly.
If you can be bothered it'd better to get most of the pips as they can add a bitterness.

Put the rosehips and the sugar into a bucket and pour over two pints of boiling water to dissolve the sugar.
Allow to cool, preferably overnight.
Then add all the other ingredients and ferment for about a week.
Strain off the pulp into a clean demi john and carry on the fermentation until finished.
Syphon off into a clean demi john and add a campden tablet and a potassium sorbate tablet.
Add finings to clear if required
When clear, bottle and store.
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Rose Petal Wine-Dried or Fresh One Gallon

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Rose Petals make a lovely wine. Some are more fragrant than others, just choose the really nice smelling ones. It doesn't seem to matter if they're red or white!
1/2 Litre of Petals,stripped off the stem and packed loosely or 50g of dried rose petals
1. kg Sugar
250grm grape concentrate or a Litre of apple juice
Pectloase
Tannin
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Strip most of the petals off the stems , a few bits don't matter,and pour 2 pints boiling water over them.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi-john.
When the vigourous bubbling slows down,top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
 I usually add Kwik Cleer  finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
 Using apple juice instead of grape concentrate gives a different wine that tends to mature quicker.
Cheers
Drink when clear!
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Wheat Wine One Gallon

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It's an old Traditional recipe-  Sort of a sherry style. It's actually the same recipe as the CUmberland Brandy...

 

 

 

2lb Wheat
1lb Raisins (chopped)
3lb Soft brown sugar
1 tablespoon honey
high alcohol yeast
The original recipe called for floating bits of toast on the wine with some bread yeast on it
Use the original if you want but I've substituted a high alcohol yeast !
There's also the white of an egg in the original, this was used as a fining agent, it's much simpler
to use Kwik Kleer finings!

Put the wheat. chopped raisins and sugar in a bucket and pour over two pints of boiling water.
Add 5 pints of cold water and leave to stand overnight,
Float a piece of well done toast smeared with bread yeast on the top of the wine-or use a Gervin high alcohol yeast!
Ferment in the bucket a week, stir daily and mash up any raisins that float up to the top.
Strain into a demi john , add the honey and make up to a gallon with cold water.
Ferment out until the bubbles stop.
They now added the egg whites! It's much easier to add the Kwik Kleer finings and a campden tablet.
Leave until clear then bottle.
The original instructions call for the bottles to corked and sealed with wax, dripped from a candle onto the top of the cork
then left for 12 months.
It's up to you which method you use, personally I'd add a teaspoon of acid blend as well, it will make it more like a modern wine.
I suppose you should try it without! It's got an unusual flavour and if you imagine a bit it does taste sort of brandy -ish.
Cheers!
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Sloe Gin

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Sloe gin is very traditional. It's fantastic and the location of sloes is a jealously garded secret. I get mine from...No no! I can't tell you!!

 

 

 

Sloe Gin
I make sloe gin most years and just mix a few sloes
with sugar and gin. I've just made a new batch and I've made a note of  exactly how I did it.
Here's how.

Prick each sloe with a fork, I tried without doing this one year and the flavour doesn't come out as well.
Put the sloes into an empty wine bottle until it's a quarter full. It doesn't matter what size! As long as it's a quarter full, I usually use the standard 700 ml wine bottle.
Add sugar until the bottle is half full, including the sloes. Don't shake or stir, just pour the sugar gently on top of the sloes.
Now pour gin in the bottle, what kind of gin you ask? Any gin, I use the really cheap stuff from Aldi.
As the sugar dissolves add more gin, after 24 hours just top it up with a bit more gin if needed.

Leave until Xmas...Hooray!
But what about the sloes in the bottle ? They don't do you any harm! Try drinking it with a sloe in the glass like an olive. It looks the part. Don't mess about filtering or straining the sloe gin. You pour it with the sloes in the bottle and
the bits etc are part of the gin. If other people don't like it there's more for you!!
Repeat the process next year.


Strawberry Wine to make one Gallon

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Strawberry Wine- Home made is gorgeous, I once drank two bottles of homemade strawberry wine, there must have been the equivalent of 2 pounds of fruit in it. I got a terrible strawberry rash and itched for days...You've been warned!!

 

 

 

Strawberry Wine
To make one gall/4.5litres


1 to 2 Kg Strawberries
1kg Sugar
250 ml red grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Strawberry wine is nicer a touch sweet. The flavour of the fruit comes through better
with the sweetness. I'd recommend that you add about 4 to  8oz of sugar at the end.
As strawberries can be expensive use less fruit if you want to but it does lose a bit of the intensity of the fruit.
 

Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature usually overnight add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains.
Put into a clean demi john. Top up to shoulders of demi john with cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Tea Wine for One Gallon

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A nice cup of rosy lee please guvnor! Tea wine is surprising!

 

 

Tea Wine

  2 Pints  Tea
1kg Sugar
250 ml grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Use different tea's for more exotic flavours. Pg tips works ok, but be brave and try Earl Grey, Blackcurrrant or passion fruit! 
Make the tea in big jug or bowl leave to brew for about half an hour
Strain off and add the sugar,
When cool to room temperature add the rest of ingredients 
Put into a clean demi john.
Top up to shoulders of demi john with  cold water. Add an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right,syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.

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Zebra Tonic Wine

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Zebra Tonic Wine. You'll see this wine in a few places but we invented it! It was to get a wine beginning with Z. Lots of people have now made it and it's become  afavourite of a lot of people.

It's one of the few wines to use tinned prunes!

Zebra Tonic Wine
Of course there's no such thing as zebra wine! But if you fancy a go here's one.
The prunes and the pears are the black and white of the zebra and the ginger is the kick!

Small tin prunes
Small tin pears
 1 oz dried ginger
1/2 tsp allspice

1kg Sugar
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
Chop the fruit up and remove the stones from the prunes. Tip the fruit and syrup into a bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains. Don't worry if the ginger gets through the muslin, it all drops out in the demi john.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. This wine should be sweet!
 Syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate. This wine is best sweet!!Add sugar to sweeten if needed-about 8 oz
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
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Vinegar Fly

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movingfly
Of course it's not a wine! You'll see warnings about these and how they can ruin your wine!

They're the little fruit flies that fly very slowly round the  fruit bowl when the bananas have gone brown, they love over ripe fruit and are attracted to the smell of fermenting fruit.

 

They re not a problem as long as you use fresh unbruised fruit and don't leave your wine fermenting in the bucket too long! Sometimes you see them trapped in the airlock which means it's doing it's job!

Sloe Wine -Recipe for Six Bottles

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Sloes are small blue/black berries about the size of fat blackcurrants.

They are hard to find but worth searching for!

They make a glorious wine if a little slow to mature. It has a deep ruby colour and an exquisite taste.

Recipe for Six Bottles of Sloe Wine

1.5kg Sloes
1 kg sugar
Gervin Yeast no 1

250 ml red grape concentrate 
Pectolase-as directed on container
 1 tsp yeast nutrient
1tsp of citric acid
Tannin- We tend to leave out the tannin in sloe wine

Wash the sloes first!

Pour 2 pint boiling water over the sloes and add sugar.
leave overnight- It's better if you squash the sloes about a bit
Make up to 7 pints with cold water and add rest of ingredients
Leave three days - it should froth and bubble,  give it a bit of stir when you pass it.
Strain off into a clean demi john and fit airlock.You may need a bit of coarse netting or a starining bag

Don't worry of a few bits get through, they don't do any harm!
When the frothing dies down a bit top up to the shoulders of the demi john with cold water
Leave to ferment out until bubbles stop.
Syphon off and add a campden tablet and potassium sorbate.
Leave to clear and bottle when clear.
Sweeten if required but does taste very good as a dry wine.

SLoe wine can take a long time to mature- If it doesn't taste very good just leave it and it does get better!

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