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

Corn, or maize, is the most widely grown crop in North America. Think of all the corn wine we could be making!!

Ingredients:

1 ½ lb Corn

7 pts Water

2 lb Honey

3 tsp Acid Blend

½ tsp Energizer

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.090-95

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, corn wine, wine

Tea is good. Wine is good. Tea Wine? Great. Can’t knock it ’til you try it right?

Ingredients:

5 tbs Instant Tea

½ pt Wht grape conc.

7 pts Water

2 ½ lb Sugar

1 tsp Acid Blend

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.090-95

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

Method:

1. Measure out instant flavour and sugar (or honey) into primary fermentor. Pour water (hot) over and stir thoroughly.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G. When ferment reaches S.G. 1.040 (about 3-5 days) syphon wine off sediment into glass jug secondary. Attach airlock.
5. When ferment is complete (S.G. has reached 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.

Tags: tea, tea wine, wine

Yes, we’re serious. This is a coffee wine. Now you can satiate two addictions at once! J

Ingredients:

5 tbs Instant Coffee

7 pts Water

3 lbs Honey

3 tsp Acid Blend

¾  tsp Energizer

1 Campden, crush

1 pkg Sherry yeast

Starting S.G. 1.090-95

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

Method:

1. Measure out instant flavour and sugar (or honey) into primary fermentor. Pour water (hot) over and stir thoroughly.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G. When ferment reaches S.G. 1.040 (about 3-5 days) syphon wine off sediment into glass jug secondary. Attach airlock.
5. When ferment is complete (S.G. has reached 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.

Tags: coffee, wine

Don’t let the name fool you—you definitely won’t be choking on this wine!

Ingredients:

8 lb Choke Cherry

7 pts Water

2 3/4 lb Sugar

1 tsp Pectic Enzyme

½ tsp Energizer

1 Campden, crush

1 pkg Sherry yeast

Starting S.G. 1.090-95

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

Method:

Pick fruit when they are fully ripe black-purple if you can fight off the birds and other people.

1. Wash and remove stems, leaves, and badly bruised fruit.
2. The pits are too large to remove, so mash cherries without breaking the bitter pits. Using nylon staining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp lightly to aid extraction.
6. When ferment reaches S.G. 1.030 (about 5 days) strain juice 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.
8. To aid clearing syphon again in 2 months and again if necessary before bottling.

Varieties:

Chokecherries (Aronia L.) are 3’-8’ shrubs with small white flowers and ¼” round, red to black fruit ripening Aug-Nov. Chokecherries are found wild and in nurseries.

Tags: chokecherry wine

Don’t let the name fool you—you definitely won’t be choking on this wine!

Ingredients:

2 ½ lb Choke Cherry

½ pt Red grape conc. Or 1 lb Raisins

7 pts Water

2 ¼ lb Sugar

½ tsp Acid Blend

½ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.090-95

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

Method:

Pick fruit when they are fully ripe black-purple if you can fight off the birds and other people.

1. Wash and remove stems, leaves, and badly bruised fruit.
2. The pits are too large to remove, so mash cherries without breaking the bitter pits. Using nylon staining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp lightly to aid extraction.
6. When ferment reaches S.G. 1.030 (about 5 days) strain juice 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.
8. To aid clearing syphon again in 2 months and again if necessary before bottling.

Here is a dinner wine that can be left dry or slightly sweetened. Before bottling add ½ tsp stabilizer, then, ¼ lb dissolved sugar per gallon.

Varieties:

Chokecherries (Aronia L.) are 3’-8’ shrubs with small white flowers and ¼” round, red to black fruit ripening Aug-Nov. Chokecherries are found wild and in nurseries.

Tags: chokecherry wine

Did you know? Red cherries are very high in melatonin. These are known to destroy the toxins that cause diseases. The cherry fruit is also high in antioxidants that help to fight cancer and heart disease.

Ingredients:

6 lb Mixed Cherries

½ pt Grape Conc.

7 pts Water

2 ¾ lb Sugar

¾ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Sherry or Port yeast

Starting S.G. 1.090-1.110

Hot Tip: This can all be bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Wash, remove stems and leaves, and preferably remove pits (use a pitter—either mechanical or a couple of extra hands from around the house). In any case be careful not to break the bitter pits.
2. Using nylon straining bag mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp lightly to aid extraction.
6. When ferment reaches S.G. 1.030 (about 5 days) strain juice 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.
8. To aid clearing syphon again in 2 months and again if necessary before bottling.

 Extra Cherry Facts:

Most cherry trees do adapt well to a mild winter climate. The handsome trees, the crown of flowers in spring, and the fruit—whether sour, sweet or crosses—make them highly desirable. Sweet varieties: Bing, Royal Ann, Van, and Lambert.

Tags: sweet cherry, wine

Did you know? Tart cherries and tart cherry juice are known to reduce muscle pain and back pain. This is because cherries have very high levels of anthocyanins. This is the red pigment in the cherries, which helps to reduce inflammation.

Ingredients:

3 lb Sour Cherry or

4 lb Dk. Sw. Cherry

7 pts Water

2 ¼ lb Sugar

1 tsp Acid Blend

½ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.090

Hot Tip: This can all be bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Wash, remove stems and leaves, and preferably remove pits (use a pitter—either mechanical or a couple of extra hands from around the house). In any case be careful not to break the bitter pits.
2. Using nylon straining bag mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp lightly to aid extraction.
6. When ferment reaches S.G. 1.030 (about 5 days) strain juice 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.
8. To aid clearing syphon again in 2 months and again if necessary before bottling.

Extra Cherry Facts:

Most cherry trees do adapt well to a mild winter climate. The handsome trees, the crown of flowers in spring, and the fruit—whether sour, sweet or crosses—make them highly desirable. Sour varieties: Montmorency, North Star, Early Richmond and Meteor.

Tags: cherry wine, sour cherry, sour wine