Who knew fruit brandies were so easy?? Try it yourself!

Ingredients:

4 cups Fresh, Pitted Cherries (sweet or tart)

1 ½ cups Sugar

1/5 btl Vodka (80 proof)

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 remove stones and pits as these impart a bitter aftertaste.
2. Drain, cut up, and mash fruit to facilitate juicing into a food grade plastic container. Add and thoroughly mix in sugar (and honey). Cover container with plastic sheet (securely tie). Let this sit for 24 hrs.
3. Next pour and mix in the 1/5 of Vodka. Recover container. Let this sit for about 4-6 months and allow fruit and Vodka to blend.
4. Then, strain liquor free to pulp into bottles. It’s ready!

And don’t throw away the fruit pulp. After sitting all that time in alcohol it’s bound to be just great on ice creams and a number of other desserts.

Note: Brandy can be substituted for Vodka.

Tags: brandy, cherry

Take some fruit, add some vodka and sugar and you got yourself a nice, sweet brandy!

Ingredients:

2 ½ lb Fresh, Ripe Apricots (Weigh without stones)

1 ½ cups Sugar

½ cup Honey

1/5 btl Vodka (80 proof)

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 remove stones and pits as these impart a bitter aftertaste.
2. Drain, cut up, and mash fruit to facilitate juicing into a food grade plastic container. Add and thoroughly mix in sugar (and honey). Cover container with plastic sheet (securely tie). Let this sit for 24 hrs.
3. Next pour and imx in the 1/5 of Vodka. Recover container. Let this sit for about 4-6 months and allow fruit and Vodka to blend.
4. Then, strain liquor free to pulp into bottles. It’s ready!

And don’t throw away the fruit pulp. After sitting all that time in alcohol it’s bound to be just great on ice creams and a number of other desserts.

Note: Brandy can be substituted for Vodka.

Tags: apricot, brandy

Fresh fruit, vodka, sugar and time equals a number of deliciously warming brandies. As a drink or poured over desserts the results are rewarding. This is done without fermentation.

Ingredients:

2 ½ lb Fresh, Ripe Peaches (Weigh without stones)

1 ½ cups Sugar

½ cup Honey

1/5 btl Vodka (80 proof)

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 remove stones and pits as these impart a bitter aftertaste.
2. Drain, cut up, and mash fruit to facilitate juicing into a food grade plastic container. Add and thoroughly mix in sugar (and honey). Cover container with plastic sheet (securely tie). Let this sit for 24 hrs.
3. Next pour and imx in the 1/5 of Vodka. Recover container. Let this sit for about 4-6 months and allow fruit and Vodka to blend.
4. Then, strain liquor free to pulp into bottles. It’s ready!

And don’t throw away the fruit pulp. After sitting all that time in alcohol it’s bound to be just great on ice creams and a number of other desserts.

Note: Brandy can be substituted for Vodka.

Tags: brandy, peach

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