fruit wine

You&#x27;re going to be shocked by how easy it is to make fruit wine! Our beginner&#x27;s tutorial will teach you step-by-step how to make homemade strawberry wine.

Homemade Strawberry Wine Recipe

frozen, hulled whole strawberries

cane sugar (this will make a semi-dry wine)

enzyme,

water

Red Star Premier Blanc yeast

wine

lemon juice

Wash all your tools and sterilize to your...

Wash all your tools and sterilize to your desired level of cleanliness. Maintain this level of cleanliness throughout the process.

In a big bucket, a large jar, or...

In a big bucket, a large jar, or specifically designed fermenter, add the frozen fruit, cane sugar, and pectic enzyme (if using). Cover and let sit out until the berries are defrosted and the entire mixture is quite juicy—at least four hours, up to 24 hours.

Using a potato masher or clean hands, mash...

Using a potato masher or clean hands, mash the berries to crush them. No need for it to be a smooth puree.

In a small bowl, combine about a cup...

In a small bowl, combine about a cup of water with the yeast, set aside to wake up for 10 minutes.

Add the wine tannin or black tea and...

Add the wine tannin or black tea and acid blend or lemon juice to the strawberry mixture. Add in enough water to bring the total volume of the mixture to about 1 1/3 gallons—no need to be perfectly accurate.

Pitch the yeast water into the mixture, and...

Pitch the yeast water into the mixture, and stir well to agitate. Close the lid on the fermenter and fit with an airlock.

Place the fermenter in a spot out of...

Place the fermenter in a spot out of direct light, but where you can keep an eye on it. Agitate the mixture well at least once per day by stirring or swirling.

The fermentation should start within 1-3 days. Continue...

The fermentation should start within 1-3 days. Continue to stir or swirl thoroughly throughout the entire primary fermentation stage. 

When the bubbles slow down considerably in the...

When the bubbles slow down considerably in the airlock (usually around the 10 day mark for us with this wine, but it’ll vary based on the heat of your house), your primary fermentation is done.

Fit a funnel with a mesh sieve into...

Fit a funnel with a mesh sieve into the neck of a sterilized carboy. You can also use a special brewing funnel with a strainer if you choose.

Using a large ladle, scoop out the whole...

Using a large ladle, scoop out the whole and mashed strawberries and pour them through the sieve and funnel. 

Press the berry puree into the sieve to...

Press the berry puree into the sieve to get as much of the early wine out as possible.

When the sieve fills up, dump the spent...

When the sieve fills up, dump the spent must into the compost, and replace. Keep repeating until the majority of the fruit is out of the wine. 

Pour the remainder of the wine through the...

Pour the remainder of the wine through the sieve and funnel.

You want the wine to come to the...

You want the wine to come to the bottom of the neck of the carboy. If you have too much, you can pour yourself a glass of not-yet-finished-but-still-delicious wine. If you have too little, you can top it off with more non-chlorinated water.

Fit the carboy with an airlock. All this...

Fit the carboy with an airlock. All this agitation will restart any sluggish fermentation quite actively, so I recommend placing the carboy in a place where you can keep an eye on it easily (but still out of direct sunlight). 

Once you know it’s not going to geyser...

Once you know it’s not going to geyser wine everywhere, you can then move the carboy to a dark, out-of-the-way spot to do the longer secondary fermentation.

Secondary fermentation is complete when the wine is...

Secondary fermentation is complete when the wine is “still,” meaning there is no carbonation in the wine, no bubbling in the airlock, and the wine has cleared. This can take anywhere from a couple of weeks to months, depending on a number of factors. Do not bottle until the wine is still.

Using a siphon, transfer the finished strawberry wine—leaving...

Using a siphon, transfer the finished strawberry wine—leaving behind the sediment—from the carboy to the bottling bucket (or the primary fermenter if it has a spigot).

Fit the bottling container spigot with a bottle...

Fit the bottling container spigot with a bottle filler, if using.

Fill clean, sanitized bottles using the bottle filler...

Fill clean, sanitized bottles using the bottle filler or just the spigot.

Cap, cork, or close the top of the...

Cap, cork, or close the top of the bottles. Label the bottles.

Store in a cool dark spot (if using...

Store in a cool dark spot (if using corks, turn the bottles on their sides to keep the corks wet) and age for at least 30 days, but preferably 6-12 months for the best flavor.

Cherry wine is the most traditional wine from among all the homemade liquor. These wines can have up to 16% alcohol and enrapture with their distinct flavours. Cherries go very well with blueberries, blackberries and blackcurrant. Learn a recipe for strong, semi-sweet wine that you can made at home on your own, step by step.

Cherry wine recipe

cherries

3kg sugar

Enovini dry wine yeastor

Fermin VRS dry wine yeast5 gramsWine yeast nutrient

gramsDry Pectic Enzyme

While the Caribbean is mostly known for its Rum, other adult beverages that local Caribbean people have been making for generations, one such beverage is fruit wine, a fermented drink made from ripe fruits, local cane sugar, and&amp;nbsp;spices. Guava Wine, in particular, is often&amp;nbsp;served at Christmas&amp;nbsp;on some Caribbean islands. However, with such an abundance of fruits and&amp;nbsp;different growing seasons, fruit wines can be found at any time of the year. This recipe is a great way to experience another side of Caribbean culture and our love for adult beverages. By all means, be creative and explore all the flavors our tropical paradise has to offer.&amp;nbsp;

How to make Guava Wine

kg Guava RIPE

800 g Brown Sugar

liters filtered Water

Active Dry Yeast

g Ginger

Lime sliced

Pineapple

Cloves whole

Star Anise

oz Sweet Basil Leaves fresh

oz Peppermint Leaves fresh

1 Large latex balloon - (11-16 inches when inflated)

1 Gallon size bottle or jar (This is your wine making container plastic or glass is fine)

Bottles to store the final product of wine

Tools needed for the Wine Making Process

Begin by washing your hands with warm water and disinfectant soap.

Sterilize all your tools, pots, bowls, bottles, and area with boiling water.

Add the 5 liters of water and brown sugar on a medium heat into the stockpot, stirring until completely dissolved.

Once the sugar is dissolved, remove it from the heat and cool to room temperature.

Wash and rinse the guavas and place them into a pre-sanitized bowl.

Place the fruit into the wine-making container by cutting them into chunks small enough to fit through the bottle&#039;s opening or mash the guava and pour it into the container using a pre-sanitized funnel.

If using any or a combination of any of the optional ingredients at this time, repeat Steps 4-6 and add to the wine-making container.

Once the sugar water has cooled to room temperature, add the yeast and stir until completely dissolved before adding to the wine-making container.

Wash the balloon with warm water and disinfectant soap to ensure it is properly sterilized and make sure it has no holes.

Cover the opening of the wine-making container with the sterilized balloon and the rubberband(s) to create a seal.

Place the container in a cool dark place where it will not be disturbed and allow it to rest there for around 6 weeks.

As the weeks pass, check on the wine to see the balloon has inflated. This happens the&amp;nbsp;gasses are released during the fermentation process.

Once the balloon deflates, which should happen around week 6, the wine should be ready, and you may move on to the next step.

Carefully pour the liquid from the container without disturbing the sediment using a strainer or cheesecloth to filter the wine and remove any residue.

DO NOT try to remove more liquid by pressing or squeezing it from the sediment as this will make for a cloudy wine; discard the residue.

Pour the wine into sterilized bottles that can be sealed.

Store with a tight seal in a dark, cool place. Note the longer it is stored, the stronger the wine.

Wine Making

A 1-gallon bottle of filtered water can be used for your wine-making container.

Brown or white sugar can be used; however, brown sugar will increase the alcohol content and add to the color and flavor.

You do not have to use the balloon, and an alternative option would be to cover the wine-making container with something that would allow the gasses to escape and prevent anything from getting into the wine. For instance, some cheesecloth&amp;nbsp;is secured over the opening with rubber bands.

Top 3 fruit wine recipes from across the web

The most viewed fruit wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Strawberry Wine Recipe

Cherry wine recipe

How to make Guava Wine

Top 3 fruit wine recipes from across the web

The most viewed fruit wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Strawberry Wine Recipe

Cherry wine recipe

How to make Guava Wine

The most viewed fruit wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine