- A Christmas Gift Idea
- A Weekly Special
- All Grain Mash Kits
- Beer/ Cider Starter Equipment
- Beer/Cider Kits->
- Cheese Kits
- Microbrewery Pricing
- Muntons Mega Deals->
- Wine Kits->
- Wine Starter Equipment
- Beer/ Wine Equipment->
- Extract Beer Kits
- Alcoshot Liquors Turbo Yeast->
- Gift Vouchers
- |_ Ales
- |_ Stouts and Porters
- |_ Wheat Beer
- |_ Lager
- |_ Wine Recipes
- Guide To Brewing->
- Terms & Conditions
- Contact Us
All recipes are for 1 gallon. Please email in your favourite recipies so we can share with others.
APPLE WINE 24 lb. windfall apples, mixed varieties* 3kg brewing sugar 1 gallon water 1 tsp. pectic enzyme 1 teaspoon yeast nutrient White wine yeast Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep...
BANANA WINE 4 1/2 lbs peeled bananas 1/2 lb banana skins 300ml white grape concentrate 800g Brewing Sugar 2 tsp citric acid 1/8 tsp grape tannin 6 1/2 pts water 1 tsp yeast nutrient White wine yeast Mash the bananas and finely chop the skins, placing both in primary. Meanwhile, bring water to boil and in it dissolve sugar completely. Pour water over fruit and skins and cover primary. When cool, add all remaining ingredients...
Blackberry Wine 2kg Blackberries 1kg Brewing Sugar 1/2 tsp. pectic enzyme 1/2 tsp. Mixed Acid Crushed Campden tablet 7 pts. water Burgundy wine yeast Yeats nutrient Pick fully ripe, best quality berries. Wash thoroughly and place in muslin bag. Mash and squeeze out all juice into primary fermentation vessel. Tie bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover...
Cabbage Wine 3 lbs shredded cabbage 12-oz can white grape concentrate 1kg Brewing sugar 7 and 1/4 pts water 1 and 1/2 tsp citric acid 1/8 tsp tannin 1 tsp yeast nutrient 1 pack of Champagne yeast. Put water on to boil. Shred cabbage thinly and place in nylon straining bag. Tie bag and place in primary. Dissolve sugar in water and bring to boil. Pour over cabbage, cover and allow to cool. Add remaining ingredients except yeast...
Carrot Wine 6 lbs carrots 2kg Brewing sugar 1 lb wheat 1 tbl sp chopped raisins 2 oranges 2 lemons 7 pts water Wine yeast Scrub but do not peel the carrots. Place them in 7 pints of water and bring to boil, simmering gently until tender (about 25-30 minutes). Meanwhile, put half the sugar in primary. Slice the oranges and lemons into thin slices and arrange on top of sugar. When carrots are done, strain them, pouring the...
CHERRY WINE 6 lbs black cherries 2-1/2 lbs granulated sugar 1 tsp pectic enzyme 1/2 tsp citric acid 2 grams bentonite 6-7 pints water Wine yeast and nutrient Pick only ripe cherries. Wash, de-stem and remove stones from cherries, discarding any that are unsound and blemished. Chop the fruit, add one pint water and bring to low boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove from heat and allow...
Dandelion Wine 3 lts dandelion flowers 1 lb raisins 1 gallon water 1.5 kg Brewing sugar 2 lemons 1 orange Yeast and nutrient Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion...
ELDERBERRY We have two elderberry recipies.. The first recipe only uses 3 pounds of berries while the second uses 10 pounds. This is a huge difference and the wines reflect it, but both wines are very good. If at all possible, preserve the wonderful colour of elderberry wine by placing the secondary fermentation vessel in a closet or other dark place. Similarly, either bottle the wine in dark bottles or store the bottles in a dark...
ELDERBERRY 2 We have two elderberry recipes. The first recipe only uses 3 pounds of berries while the second uses 10 pounds. This is a huge difference and the wines reflect it, but both wines are very good. If at all possible, preserve the wonderful colour of elderberry wine by placing the secondary fermentation vessel in a closet or other dark place. Similarly, either bottle the wine in dark bottles or store the bottles in a dark...
Elderflower Champagne 20 elderflower heads (This is more than in most recipes, so reduce if you find elderflowers a little overpowering) 900g sugar 150ml white grape juice concentrate 3 lemons, washed 1 Champagne yeast Yeast nutrient 4.5 litres of boiled water cooled to room temperature You only need the florets themselves (too much stalk can add an unwanted bitterness to the brew). Remove them with a fork. Put them in...
GOOSEBERRY WINE 3 lbs ripe gooseberries 1.2kg Brewing sugar 7 pts water 1 crushed Campden tablet ½ tsp pectic enzyme 1 tsp yeast nutrient 1 pkt Champagne wine yeast Put sugar and water in pot and bring to beginning of a boil, stirring occasionally to dissolve sugar. Meanwhile, wash and de-stem gooseberries, culling out any that are unsound or not ripe. Put fruit in straining bag, tie opening closed securely, and mash in...
Gorse wine. 12 cups of gorse flowers 7 pints of water 1kg brewing sugar 1 1/2 cups seedless white raisins 2 oranges 7g citric acid 1/8 teaspoon tannin 1 teaspoon yeast nutrient 1 Pack of all purpose white wine yeast Yeast Put the flowers into primary immediately. Boil half the water, half the sugar and the chopped raisins together for 1 to 2 minutes, then pour over flowers. Thinly peel the rind from the oranges and add...
Grape Wine 7 and 1/2 pts grape juice Brewing sugar to raise the specific gravity to 1.095 1 tsp pectic enzyme 1 finely crushed and dissolved Campden tablet 1 tsp yeast nutrient 1 sachet wine yeast Check specific gravity of juice and adjust to 1.095 by adding sugar (if too low) or water (if too high). Put juice in primary. Add Campden tablet (finely crushed and dissolved in some of the juice), cover primary, and set aside for 10-12...
Kiwi Fruit Wine (1) 3-4 lbs fresh green kiwi fruit 1.2kg Brewing Sugar 7-1/2 pts water 1 tsp Mixed Acid 1/2 tsp pectic enzyme 1/8 tsp tannin 1 tsp yeast nutrient 1 pkt Lalvin 71B-1122 Mix sugar into the water and put on stove to boil, stirring occasionally to dissolve. Meanwhile, thinly peel and coarsely chop fruit and place in straining bag. Tie bag closed and put in primary. Crush fruit with hands. Add mixed...
Kiwi Fruit Wine (2) 3-4 lbs fresh golden kiwi fruit 1kg Brewing Sugar 7-1/2 pts water 1-1/2 tsp Mixed acid 1/2 tsp pectic enzyme 1/8 tsp tannin 1 tsp yeast nutrient 1 pkt Lalvin D-47 Mix sugar into the water and put on stove to boil, stirring occasionally to dissolve. Meanwhile, thinly peel and coarsely chop fruit and place in a straining bag. Tie bag closed and put in primary. Crush fruit with hands. Add mixed acid,...
MANDARIN ORANGE Mandarin oranges are high in citric acid and contain a fair amount of sucrose. They have a distinctive taste and it doesn't take much juice to make a gallon of wine. However, it oxidizes easily, so juice the oranges, add them to the water and immediately add a crushed Campden tablet per gallon. The recipe below uses only a pint of Mandarin orange juice per finished gallon of wine, but you can make it stronger by adding...
Mead, Sweet 3 – 3 3/4 lbs quality varietal honey 1 and 1/2 tsp yeast nutrient 1and 1/2 tsp citric acid 1/4 tsp yeast energizer ( Tronozymol) Water to make up 1 gal (about 3 liters) 1 sachet Wine Yeast Boil the honey in half the water, stirring occasionally until the honey is dissolved. Reduce heat to simmer for 30 minutes, skimming all scum off top as it forms. Stir in citric acid, yeast energizer and yeast nutrient....
Parsnip Wine 4 lbs parsnips 1 lb ripe bananas 10 and 1/2 oz can of white grape concentrate 1/2 cup fresh elderflowers or rose petals 800g Brewing sugar 1 and 1/2 tsp tartaric acid 1 tsp pectic enzyme 1 crushed Campden tablet 1/2 tsp tannin 7-1/2 pts water 1 tsp yeast nutrient 1 wine yeast Put 1 pint water on to boil and add sugar, stirring until completely dissolved. Set aside in sterilized jar for later use. Meanwhile, wash...
Strawberry Wine 3 1/2 lbs fresh chopped strawberries 1/4 lb. chopped raisins 1/4 lb. chopped dates 1.2kg Brewing sugar 1 1/2 tsp. Mixed acid 2 tsp. pectic enzyme 1/4 tsp. grape tannin 1 crushed Campden tablet Champagne yeast and nutrient Place chopped fruit in a muslin bag, tied. Place bag and all other ingredients except Campden tablet, pectic enzyme and yeast in a fermenter and cover with 5 pints boiling water. Stir...
Strawberry Wine (Wild Strawberry) 3 1/2 lbs. fresh wild strawberries 1.2kg Brewing Sugar 1 gal. water 1 tsp. Mixed acid 1 tsp. pectic enzyme 1/4 tsp tannin 1 crushed Campden tablet Champagne yeast and nutrient Place fruit in a muslin bag and tie. Crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in fermenter and cover with 3 lts boiling water. Stir well to dissolve sugar....