At first you might think the name of this wine is better suited for a brand of whisky or tequila—don’t be fooled, it’s a delicious wine that will keep you begging for more!

Ingredients:

2 qts Berries

1/3  pt Grape Conc. Or ¾ lb Dk raisins

6 pts Water

2 ½  lb Sugar

1/2 tsp Acid Blend

½ tsp Pectic Enzyme

1  tsp Nutrient

1 Campden, crush

1 pkg Wine Yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Pick these fire-red berries when fully ripe. Wash, sort out blemished berries, and drain. Using a nylon straining bag (or with press) mash and strain out all juice into primary fermentor. Keeping pulp in bag (add in chopped raisin, if used) tie top, and place in primary.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G. and press pulp lightly to aid juice extraction.
5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
7. To aid clearing syphon again in 2 months and again if necessary before bottling.

Varieties:

Popularly called “Firethorn” the botanical name is Pyracantha L. grown widely for bright fruits, evergreen foliage, its variety of fruits and its easy growth capability. Fruits vary in color (normally red to orange), size, and season. “Wyatti”, “Lelandei”, are hardiest.

Tags: firethorn wine, pyracantha

These highly colored blue-black berries take a little effort in picking but the resulting “Chianti” type wine is very popular. They also make an excellent “Port” type wine by increasing fruit to 41/2 lbs., add another ¾ lb sugar and use Sherry or Port yeast.

Ingredients:

3 lb Elderberries

7 pts Water

2 ¼  lb Sugar

1 tsp Acid Blend

1  tsp Nutrient

1 Campden, crush

1 pkg Wine Yeast

Starting S.G. 1.095-1.100

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Strip from stems, when fully ripe. Wash, sort out blemished and moldy berries, and drain. Using nylon straining bag (or with press) mash and strain out juice into primary fermentor. Keeping all pulp in bag (with dried berries put in with chopped raisins), tie top, and place in primary.
2. Stir in all other ingredients except yeast.
3. Cover primary. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G> and press pulp lightly to aid juice extraction.
5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
7. To aid clearing syphon again in 2 months and again if necessary before bottling.

Using ¼ oz. of oak chips per gallon of wine will benefit this wine with an “aged-in-oak” flavor.

Varieties:

American Elder (Sambucus Canadensis) is the most popular. These fast growing, wild looking shrubs yield clusters of black ¼” round berries perfect for pies, jellies, and wines. In the wild and some nurseries also: Red-berried Elder (S. racemosa) and Blue Elder (S.glauca).

Tags: dried elderberry, wine

Did you know that besides the trees’ berries making a savory wine, elderberry blossoms are used by the Swiss to make a kind of elderberry syrup? It’s a wonder all these trees aren’t stripped to the bark!

Ingredients:

3 lb Elderberries

7 pts Water

2 ¼  lb Sugar

1 tsp Acid Blend

1  tsp Nutrient

1 Campden, crush

1 pkg Wine Yeast

Starting S.G. 1.095-1.100

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Strip from stems, when fully ripe. Wash, sort out blemished and moldy berries, and drain. Using nylon straining bag (or with press) mash and strain out juice into primary fermentor. Keeping all pulp in bag (with dried berries put in with chopped raisins), tie top, and place in primary.
2. Stir in all other ingredients except yeast.
3. Cover primary. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G> and press pulp lightly to aid juice extraction.
5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
7. To aid clearing syphon again in 2 months and again if necessary before bottling.

Using ¼ oz. of oak chips per gallon of wine will benefit this wine with an “aged-in-oak” flavor.

Varieties:

American Elder (Sambucus Canadensis) is the most popular. These fast growing, wild looking shrubs yield clusters of black ¼” round berries perfect for pies, jellies, and wines. In the wild and some nurseries also: Red-berried Elder (S. racemosa) and Blue Elder (S.glauca).

Tags: fresh elderberry, wine recipe

Red currants can be substituted for black currants and vice-versa. Although red currants  produce sweeter wine, wines can be further sweetened to taste by adding ½ tsp at bottling, stabilizer, then ¼ lb dissolved sugar per gallon.

Ingredients:

3 ½ lb Red Currants

7 pts Water

3  lb Sugar

½ tsp Pectic Enzyme

1  tsp Nutrient

1 Campden, crush

1 pkg Sherry or Port Yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Pick fully ripe. No moldy fruit. Wash and drain currants and place fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor. Keeping all pulp in bag, tie top and place in primary.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
5. When ferment reaches S.G. of 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Currants and Goosberries (Ribes L.) are closely related. Normally currants have smooth canes and gooseberries have spiny canes. Many are decorative, 3’-5’  shrubs with attractive foliage. Currants to try: Red Lake, Perfection, Cherry and Fay’s Prolific. Goosberries: Pixwell or Oregon Champion. They do host pine blister rust, so consult nursery.

Tags: red currant wine

Black currants can be substituted for red currants and vice-versa. Although red currants  produce sweeter wine, wines can be further sweetened to taste by adding ½ tsp at bottling, stabilizer, then ¼ lb dissolved sugar per gallon.

Ingredients:

2 ½ lb Black Currants

7 pts Water

2 ¼  lb Sugar

½ tsp Pectic Enzyme

1  tsp Nutrient

1 Campden, crush

1 pkg Wine Yeast 

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Pick fully ripe. No moldy fruit. Wash and drain currants and place fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor. Keeping all pulp in bag, tie top and place in primary.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
5. When ferment reaches S.G. of 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Currants and Goosberries (Ribes L.) are closely related. Normally currants have smooth canes and gooseberries have spiny canes. Many are decorative, 3’-5’  shrubs with attractive foliage. Currants to try: Red Lake, Perfection, Cherry and Fay’s Prolific. Goosberries: Pixwell or Oregon Champion. They do host pine blister rust, so consult nursery.

Tags: black currant wine

If you haven’t figured it out by now—cranberries are good for you, in a number of different ways. If that doesn’t convince you to make this recipe, just take a sip!

Ingredients:

2 qts Juice

2 wts Water

1 ¾ lb Sugar

2 ½ tsp Pectic Enzyme

½  tsp Energizer

1 Campden, crush

1 pkg Wine Yeast

Starting S.G. 1.095-1.100

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Select only well-ripened but sound fruit. Wash and place fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor.
2. Keep all pulp in bag (add chopped raisins, if used), tie top and place in primary. If using juice all this work is already done.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
6. When ferment reaches S.G. of 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Cranberry (Vaccinum L.) is related to the blueberry group. The commercial variety American or Large Cranberry (V. macrocarpum) yield 3/8”-3/4” round, red fruit. They require a stream with some marsh suitable for a bog—for flooding but quick emptying. Unless you can find these wild, seek them in the store. Lingonberry is a wild variety.

Tags: cranapple, cranberry, wine

Cranberries are so good they named a rock band after them!

Ingredients:

3  lb Cranberries

½ pt Red grape conc. Or 1 lb Dk raisins

7 pts Water

2 ½  lb Sugar

½ tsp Pectic Enzyme

½  tsp Energizer

1 Campden, crush

1 pkg Wine Yeast

Starting S.G. 1.095-1.100

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Select only well-ripened but sound fruit. Wash and place fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor.
2. Keep all pulp in bag (add chopped raisins, if used), tie top and place in primary. If using juice all this work is already done.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
6. When ferment reaches S.G. of 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Cranberry (Vaccinum L.) is related to the blueberry group. The commercial variety American or Large Cranberry (V. macrocarpum) yield 3/8”-3/4” round, red fruit. They require a stream with some marsh suitable for a bog—for flooding but quick emptying. Unless you can find these wild, seek them in the store. Lingonberry is a wild variety.

Tags: cranberry wine recipe

This wine won’t make you crabby, we promise. If anything, it will do just the opposite. Try it out!

Ingredients:

3 ½ lb Crabapples

1 qt Apple juice

6 pts Water

1 ½  lb Sugar

½ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Champ. Yeast

Starting S.G. 1.090-95

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Select only sound and ripe fruit. Wash lightly and chop up apples, but avoid cutting the bitter seeds. If a press is not available, place cut-up fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor. Immediately add Campden (crushed) into juice.
2. Keep all pulp in bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., strain juice from pulp. Discard pulp. Add yeast. Cover primary.
5. Stir daily and check Specific Gravity.
6. When ferment reaches S.G. of 1.040 (3-5 days) syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Crabapples (Malus L.) are hardy trees, easy to care for, excellent flowering landscape additions. For jelly and winemaking the smaller apple-like fruit are very welcome. Good varieties to plant: “Dolgo”, white blossoms, good flavor; “Hopa”, rose-red blossoms; “Royalty”, purple foliage, maroon flowers.

Tags: crabapple, crabapple wine, recipe

Although crabapples are mostly grown for their ornamental trees and flowering blossoms, they also make a delectable wine. Don’t believe us? Just try it and see!

Ingredients:

4 ½ lb Crabapples

½ pt Wht grape conc. Or 1 lb raisins

7 pts Water

1 ¾ lb Sugar

½ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Champ. Yeast

Starting S.G. 1.090-95

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Select only sound and ripe fruit. Wash lightly and chop up apples, but avoid cutting the bitter seeds. If a press is not available, place cut-up fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor. Immediately add Campden (crushed) into juice.
2. Keep all pulp in bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., strain juice from pulp. Discard pulp. Add yeast. Cover primary.
5. Stir daily and check Specific Gravity.
6. When ferment reaches S.G. of 1.040 (3-5 days) syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Varieties:

Crabapples (Malus L.) are hardy trees, easy to care for, excellent flowering landscape additions. For jelly and winemaking the smaller apple-like fruit are very welcome. Good varieties to plant: “Dolgo”, white blossoms, good flavor; “Hopa”, rose-red blossoms; “Royalty”, purple foliage, maroon flowers.

Tags: crabapple wine

While both corn and corn whiskey are both pleasant wines, the whiskey wine is considered a “sit-down wine”—you have to sit down to drink it!

Ingredients:

2 lb Corn

½ Wht grape conc.

3 Oranges

12 Peppercorns

1 gal Water

3 ½ lb Sugar

3 tsp Acid Blend

1 tsp Energizer

1 Campden, crush

1 pkg Sherry yeast

Starting S.G. 1.110-120

Just FYI, all the above ingredients can be bought in one easy package at letsmakefoodandwine.com!

Method:

1. Wash off ears, cut off and weigh out kernels. Using nylon straining bag, crush and squeeze out juice of kernels into primary fermentor. If used, grate rind of oranges and add peppercorns into bag. Squeeze out juice from orange (discard pulp). With corn pulp in bag, tie top and place in primary.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G. and press pulp lightly to aid extraction.
5. When ferment reaches S.G. 1.040 (about 3-5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has reached 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
7. To aid clearing syphon again in 2 months and again if necessary before bottling.

Tags: corn whiskey