Making Homemade Fruit Wines

Fruit Wine Recipes for 3 Gallons

These recipes were developed for use with our Universal Brewing System but, they will work just as well with any three gallon wine making equipment. If you already have a larger wine makers equipment package you may consider adding a three gallon carboy or Better Bottle. With that, you will be all set to prepare your own homemade fruit wines.

Grape Concentrate
Boost flavor, sweetness and color in finished wines or to 'kick up' the fermentable sugar without diluting flavor in any wine or mead recipe. Contains no stabilizers. Each 500 ml bottle makes 2 qts.
RED GRAPE $8.95
WHITE GRAPE $6.95

Wine Maker Pack
1 each of Acid Blend, Yeast Nutrient, Pectic Enzyme, Grape Tannin, Campden Tablets, Potassium Sorbate, Cote des Blacs yeast, Cuvee yeast, Champane Yeast and Montrachet yeast.
WINE PACK $11.95

Using Vintner's Harvest Fruit Wine Base

The chart below provides you with the ingredient list and measurements for a long list of wines made with Vintner's Harvest Fruit Wine Base or fresh fruit. In considering which method to use, please read through the section on Preparing Fresh and Canned Solid Fruit. You may discover that the ease and convenience of a prepared wine base is worth the small additional cost.

Fruit Wine Recipe Chart to make Three Gallons

FOR EACH 96 oz. FRUIT WINE BASE	CANS WATER	WHITE SUGAR	ACID BLEND	YEAST NUTRIENT	PECTIC ENZYME	GRAPE TANNIN	CRUSHED CAMPDEN	WINE YEAST	POTASSIUM SORB ATE

APPLE	3½	6 lbs.	6 tsp	1¾ tsp	1¾ tsp	½ tsp	3	*Blanc	1½ tsp

***APRICOT	3½	6 lbs.	4¼ tsp	1¾ tsp	1¾ tsp	¾ tsp	3	*Blanc	1½ tsp

BLACK CURRANT	3½	6 lbs.	2½ tsp	2½ tsp	¾ tsp	-	3	Cuvee	1 tsp

***BLACKBERRY	3½	7 lbs.	3½ tsp	2½ tsp	1¾ tsp	1 tsp	3	Cuvee	1½ tsp

***BLUEBERRY	3½	7 lbs.	3½ tsp	2½ tsp	1 tsp	½ tsp	3	Cuvee	1½ tsp

***CHERRY	3½	6 lbs.	4¼ tsp	1¾ tsp	1¾ tsp	¼ tsp	3	Cuvee	1½ tsp

ELDERBERRY	3½	7 lbs.	3 tsp	2½ tsp	1 tsp	½ tsp	3	Cuvee	1½ tsp

***PEACH	3½	6 lbs.	4¼ tsp	1¾ tsp	1¾ tsp	¾ tsp	3	*Blanc	1½ tsp

PEAR	3½	6 lbs.	1¾ tsp	1¾ tsp	1¾ tsp	½ tsp	3	Cuvee	1 tsp

***PLUM	3½	6 lbs.	4¼ tsp	1¾ tsp	1¾ tsp	¾ tsp	3	*Blanc	1½ tsp

***RASPBERRY	3½	7 lbs.	3½ tsp	2½ tsp	1 tsp	-	3	Cuvee	1½ tsp

***STRAWBERRY	3½	7 lbs.	3½ tsp	2½ tsp	1 tsp	½ tsp	3	*Blanc	1½ tsp

***CRANBERRY	**3½	7 lbs.	-	2½ tsp	1 tsp	-	3	Cuvee	1½ tsp

***GOOSEBERRY	3½	7 lbs.	2½ tsp	2½ tsp	1 tsp	¼ tsp	3	Cuvee	1½ tsp

***LOGANBERRY	3½	7 lbs.	3 tsp	2½ tsp	1 tsp	½ tsp	3	Cuvee	1½ tsp

***MARIONBERRY	3½	7 lbs.	3½ tsp	2½ tsp	1 tsp	-	3	Cuvee	1½ tsp

***BOYSENBERRY	3½	lbs.	tsp	tsp	tsp	tsp	3		1½ tsp

*Cote Des Blanc, **requires one 500 ml white grape concentrate, ***contains solid fruit see process below

Preparing Fresh & Canned Solid Fruit
The use of fresh fruit in season will produce excellent wine although there are additionl steps. This procedure must also be used when the selected fruit wine base contains solid fruit as indicated above.