Easy Wine Making Recipes

Barley 450g 1lb
Potatoes 450g 1lb
Raisins Chopped 450g 1lb
Sugar 1.1kg 21/2 lb
Water 4.5L 1gal
Lemons (Rind & juice) 2
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp
Tannin 5ml 1tsp
Campden Tablet 1

1 _ Put BARLEY,POTATOES,RAISINS,SUGAR into fermenting bin and pour on boiling WATER.When warm add LEMON JUICE & RIND,YEAST,YEAST NUTRIENTandTANNIN.Stir daily for 7 days.
2 _ Strain into demijohn and add an air lock.Keep in a warm place until bubbles cease to form in the air lock.
3 _ Syphon wine into a clean demijohn avoiding the sediment , top up with cold boiled water and add crushed CAMPDEN TABLET.Replace air lock and store in a cool place.
4 _ When clear Syphon into bottles,avoiding any sediment and let it mature for 6 - 9 months.

Blackberries 2kg 41/2 lb
Raisins chopped 450g 1lb
Water 4.5L 1gal
Pectin Destroying Enzyme (pectolase) 5ml 1tsp
Campden Tablets 2
Sugar 1.1kg 21/2 lb
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp

1 _ Mash BLACKBERRIES in a fermenting bin,add RAISINS and pour over cold boiled WATER.Add PECTIN DESTROYING ENZYME and 1 crushed CAMPDEN TABLET.Stir and leave covered for 24 hours.
2 _ Stir in SUGAR until disolved then add YEAST and YEAST NUTRIENT,Ferment in a warm place,stiring daily for 5 - 6 days.
3 _ Strain into demijohn add an air lock and allow to ferment in a warm place until bubbles cease to form in the air lock.
4 _ Syphon into a clean demijohn avoiding sediment,add crushed CAMPDEN TABLET and top up with cold boiled water.Store in a cool place until clear.
5 _ Syphon into bottles avoiding any sediment and let it mature for 9 - 12 months.

Cherries 2kg 41/2 lb
Water 4.5L 1gal
Raisins Chopped 225g 8oz
Citric Acid 5ml 1tsp
Pectin Destroying Enzyme (Pectolase) 5ml 1tsp
Campden Tablets 2
Sugar 1.1kg 21/2 lb
Wine Yeast 1 Sachet
Yeast Nutrient 5ml 1tsp
Tannin 5ml 1tsp

1 _ Remove stalks and wash CHERRIES,crush in a fermenting bin and pour on boiling WATER.
2 _ When cool remove as many stones as possible,then add RAISINS,CITRIC ACID,PECTIN DESTROYING ENZYME and 1 crushed CAMPDEN TABLET.Cover and leave for 24 hours.
3 _ Stir in SUGAR until disolved and add TANNIN,WINE YEAST and YEAST NUTRIENT,Cover and leave for 5 days stiring daily.
4 _ Strain into a demijohn and add the other crushed CAMPDEN TABLET.Add an air lock and leave in a warm place.
5 _ When bubbles cease to form in the air lock syphon into a clean demijohn avoiding the sediment,top up with cold boiled water and replace air lock.Leave in a cool place until clear.
6 _ When clear syphon into bottles avoiding any sediment and leave to mature for 9 - 12 months.

Dandelion Heads 2L 31/2 pints
Orange (Grated Rind & Juice) 1
Lemons (Grated Rind & Juice) 2
Water 4.5L 1gal
Campden Tablets 2
Sugar 1.1kg 21/2 lb
Raisins chopped 450g 1lb
Tannin 5ml 1tsp
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp

1 _ Put DANDELION HEADS into a fermenting bin with ORANGE and LEMON RIND.Pour on boiling WATER and leave to cool.
2 _ Add ORANGE and LEMON JUICE and 1 crushed CAMPDEN TABLET.Cover and leave for 3 days stiring daily.
3 _ Strain liquid into a clean fermenting bin and add SUGAR,TANNIN,WINE YEAST and YEAST NUTRIENT.Cover and leave in a warm place to ferment for 6 days stiring daily.
4 _ Strain into a demijohn and insert an air lock.Put in a warm place and allow to ferment until bubbles cease to form in the air lock.
5 _ Syphon into a clean demijohn avoiding sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water.Replace air lock and store in a cool place until clear.
6 _ When clear syphon into bottles avoiding any sediment and allow to mature for 9 - 12 months.

Elderflowers 600ml 1pint
Lemons (Grated Rind & Juice) 3
Water 4.5L 1gal
Campden Tablets 2
Sugar 1.1kg 21/2 lb
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp
Tannin 5ml 1tsp

1 _ Put ELDERFLOWER HEADS into a fermenting bin,add LEMON RIND and pour on boiling WATER and leave to cool.
2 _ Add LEMON JUICE and 1 crushed CAMPDEN TABLET.Cover and leave for 3 days,stiring daily.
3 _ Strain liquid into a clean fermenting bin and add SUGAR,TANNIN,WINE YEAST and YEAST NUTRIENT.Cover and leave to ferment for 6 days in a warm place stiring daily.
4 _ Strain into a demijohn and insert an air lock.Put in a warm place and allow to ferment until bubbles cease to form in the air lock.
5 _ Syphon into a clean demijohn avoiding sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water.Replace air lock and store in a cool place to clear.
6 _ When clear syphon into bottles avoiding any sediment and allow to mature for 6 - 9 months.

Elderberries 1.5kg 3lb
Raisins chopped 225g 8oz
Water 4.5L 1gal
Sugar 1.1kg 21/2 lb
Citric Acid 10ml 2tsp
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp
Campden Tablet 1

1 _ Put ELDERBERRIES,RAISINS and SUGAR into a fermenting bin.Pour on boiling WATER ,mash the mixture and leave to cool.
2 _ Add CITRIC ACID,WINE YEAST and YEAST NUTRIENT.Cover and leave to ferment in a warm place for 5 days,stiring daily.
3 _ Strain into a demijohn,insert an air lock and allow to ferment in a warm place until bubbles cease to form in the air lock.
4 _ Syphon into a clean demijohn avoiding the sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water. Replace the air lock and store in a cool place to clear.
5 _ When clear syphon into bottles avoiding any sediment and allow to mature for 9 - 12 months.

Nettle Tops 2L 31/2 pints
Lemons (Rind & Juice) 2
Ginger bruised 15g 1/2oz
Water 4.5L 1gal
Sugar 1.1kg 21/2 lb
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp
Tannin 5ml 1tsp
Campden Tablet 1

1 _ Simmer NETTLE TOPS,LEMON RIND and GINGER in the WATER for 30 minutes.Strain into a fermenting bin and add SUGAR.
2 _ When cool add LEMON JUICE,WINE YEAST,YEAST NUTRIENT and TANNIN.Cover and leave in a warm place for 6 days,stiring daily.
3 _ Strain into a demijohn,insert an air lock and allow to ferment in a warm place until bubbles cease to form in the air lock.
4 _ Syphon into a clean demijohn avoiding the sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water.Replace air lock and store in a cool place until clear.
5 _ When clear,syphon into bottles avoiding any sediment and allow to mature for 6 - 9 months.

Oak Leaves 2L 31/2 pints
Water 4.5L 1gal
Sugar 1.1kg 21/2 lb
Lemons (Rind & Juice) 2
Tannin 5ml 1tsp
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp
Campden Tablet 1

1 _ In a fermenting bin pour boiling WATER over OAK LEAVES,LEMON RIND and SUGAR.Stir until sugar is disolved.When cool add LEMON JUICE,TANNIN,WINE YEAST and YEAST NUTRIENT.Cover and leave in a warm place for 24 hours.
2 _ Strain into a demijohn,insert an air lock and leave in a warm place until bubbles cease to form in the air lock.
3 _ Syphon into a clean demijohn avoiding the sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water.Replace the air lock and store in a cool place until clear.
4 _ When clear,syphon into bottles avoiding any sediment and allow to mature for 9 - 12 months.

Plums 2kg 41/2 lb
Raisins chopped 225g 8oz
Water 4.5L 1gal
Pectin Destroying Enzyme (Pectolase) 5ml 1tsp
Campden Tablets 2
Sugar 1.1kg 21/2 lb
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp

1 _ Wash PLUMS,remove stalks and stones then crush in a fermenting bin,add RAISINS,4 pints / 2.75L of the WATER,PECTIN DESTROYING ENZYME and 1 crushed CAMPDEN TABLET.
2 _ Disolve the SUGAR in 3 pints / 1.75L of boiling WATER.When warm pour over the fruit and add WINE YEAST and the YEAST NUTRIENT. Cover and ferment in a warm place for 7 days,stiring daily.
3 _ Strain into a demijohn,insert an air lock and allow to ferment in a warm place until bubbles cease to form in the air lock.
4 _ Syphon into a clean demijohn avoiding the sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water.Replace the air lock and store in a cool place until clear.
5 _ When clear syphon into bottles avoiding any sediment and allow to mature for 6 - 9 months.

Potatoes 2kg 41/2 lb
Water 4.5L 1gal
Raisins chopped 450g 1 lb
Sugar 1.1kg 21/2 lb
Lemons (Rind & Juice) 2
Oranges (Rind & Juice) 2
Tannin 5ml 1tsp
Wine Yeast 1 sachet
Yeast Nutrient 5ml 1tsp
Campden Tablet 1

1 _ Scrub,chop and cook the POTATOES in the WATER,Strain the liquid onto the RAISINS and SUGAR in a fermenting bin and stir to disolve the sugar.
2 _ When warm add RIND and JUICE from ORANGES and LEMONS,TANNIN, WINE YEAST and YEAST NUTRIENT.Cover and allow to ferment in a warm place for 5 days,stiring daily.
3 _ Strain into a demijohn,insert an air lock and allow to ferment in a warm place until bubbles cease to form in the air lock.
4 _ Syphon into a clean demijohn avoiding the sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water.Replace the air lock and store in a cool place until clear.
5 _ When clear,syphon into bottles avoiding any sediment and allow to mature for 9 - 12 months.