I have put together a few of the most popular home brew recipes that I have found in various books, web sites and also I have been given some by friends and family. If you have any good recipes, please let me have them and I'll share them by putting them on this web page, please go to the contact section of this web site or e-mail it to me at info@waiteswines.com

APPLE WINE [Heavy bodied]
24 lb. windfall apples, mixed varieties*
3-6 lb. granulated sugar
1 gallon of water
1 tsp. pectic enzyme
Sauterne wine yeast and nutrient

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 covered (a bath towel held fast with a large rubber band works well if the primary fermentation vessel doesn't have a lid) and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into carboy or gallon secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results.

*For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathans, and crab apples are best. Delicious apples should be avoided.

APPLE WINE [Medium bodied]
12 lb. windfall apples, mixed varieties
3 lb granulated sugar
1-gallon water
1 tsp. pectic enzyme
Sauterne wine yeast and nutrient

Quarter the apples and run them through a mincer. Bring pulp to simmer in 1-gallon water, holding simmer for 15 minutes. Strain the juice onto the sugar in a primary fermentation vessel, stirring well to dissolve, then reintroduce the strained pulp and, when cool, the pectic enzyme, stirring well. Cover, set in a warm place for 24 hours, then add yeast and nutrient, cover, and set in a warm place for four days, stirring twice daily. Strain pulp and pour liquor into secondary fermentation vessel and fit with airlock. Rack when clear and fermentation has ceased. Rack again in 30 days and again in another 30 days, then bottle. Allow one year to age.

APPLE WINE [Light bodied]
6 lb. windfall apples, mixed varieties
1/2 lb. chopped golden raisins
3 lb. granulated sugar
1 lemon
1/2 tsp. pectic enzyme
Yeast and nutrient

Chop the apples into small pieces and bring to simmer in 1-gallon water, holding simmer for 15 minutes. Strain liquid onto the sugar in V, adding the zest of the lemon and stirring well to blend. When nearly cool, add lemon juice and pectic enzyme, stir well, cover, and set in warm place for 24 hours. Add yeast and nutrient, again stir well, cover again, and set in warm place for an additional 24 hours. Strain again into secondary fermentation vessel and fit with airlock. Rack after 30 days, add chopped raisins, and allow to ferment under airlock for six months. Rack and bottle. Taste after six months, or allow one year to mature.

APPLE WINE [Spiced]
12 lb. mixed Fuji and Gala apples
1 lb. chopped golden raisins
2-1/2 lb granulated sugar
1-gallon water
1 oz. cloves
2 3-inch cinnamon sticks, broken into pieces
1 oz. shredded ginger root
1 tsp. acid blend
1/2 tsp. pectin enzyme
1 crushed Campden tablet
Sauterne or Champagne wine yeast and nutrient

Quarter the apples and run them through a mincer. Put in primary fermentation vessel with all ingredients except yeast and nutrient, cover, and set in warm place for 24 hours. Add yeast and nutrient, stir, and cover for four days, stirring twice daily. Strain the liquor into secondary fermentation vessel and fit airlock. Rack after 30 days and again after two months. When clear, rack again and bottle. Taste after six months, but allow one year for maturity.

APPLE JUICE WINE
1 gal fresh or bottled apple juice
1-1/4 lb granulated sugar
1 tsp acid blend
1-2/3 tsp pectic enzyme
1 crushed Campden tablet
1/4 to 1/2 tsp tannin
1-1/2 tsp yeast nutrient
1 pkt Champagne wine yeast

In a primary stir in the sugar until it is completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste the wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and air-locked using #2 or #3 bung. Rack, top up and refit air-lock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year.

APRICOT WINE
2-1/2 lb. apricots
7 pints water
2 lb. sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
yeast and nutrient

In primary fermentation vessel, combine all ingredients except yeast and apricots, stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel, cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to extract more juice. Stir twice daily. After five days, strain juice from grain-bag, discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year or longer.

BANANA WINE [Heavy Bodied]
3-1/2 lb. bananas
1 lb. chopped golden raisins
2 lb. granulated sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1-gallon water
Wine yeast and nutrient

Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees Fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years.

BANANA WINE [Medium Bodied]
12-16 oz. dried bananas
1/2 lb. chopped raisins
2 tsp. citric acid
2-1/4 lb. light brown sugar
1/2 tsp. pectic enzyme
1-gallon water
Sherry yeast and nutrient

Simmer dried bananas in pressure cooker with 1/2 the water for 10 minutes. Pour over sugar, chopped raisins and citric acid in primary fermentation vessel and stir to dissolve sugar. When cool (70 degrees F.) add pectic enzyme, remaining water, and cover well. Set aside for 24 hours and add yeast and nutrient. Stir daily for one week, keeping well covered. Strain into secondary fermentation vessel, top to one gallon with water, fit airlock, and move to cooler (60 degrees F.) place. Rack after 30 days and again after another 60 days. When clear, rack and bottle. May taste after six months, but requires one year to mature.

BARLEY WINE
1 lb. barley
1 lb. golden raisins
2-1/2 lb. granulated sugar
2 lemons
1 orange
1-gallon water
Wine yeast and nutrient

Wash the grain and soak overnight in one pint of lukewarm water. Strain grain and mince with raisins. Pour 7 pints boiling water over minced grain/raisins, sugar and lemon/orange zest, stirring well to dissolve sugar. Cover well and when lukewarm (70-75 degrees F.) add lemon/orange juice, wine yeast and nutrient. Cover well and set aside in warm place for seven days, stirring daily. Strain into secondary fermentation vessel, top up with water and fit airlock. Rack when clear and again in 3 months before bottling. Allow to age one year before tasting.

BLACKBERRY WINE [Heavy Bodied]
6 lb. blackberries
2-1/2 lb. granulated sugar
1/2 tsp. pectic enzyme
7 pts. Water
Wine yeast and nutrient

Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. Boiling water over must. Allow to seep for two days, and then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.

BLACKBERRY WINE [Medium Bodied Dry]
4 lb. blackberries
2-1/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1/2 tsp. acid blend
crushed Campden tablet
7 pts. Water
Wine yeast and nutrient

Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), adding water to bring to shoulder, and fit airlock. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec.

BLACKBERRY WINE [Medium Bodied Sweet]
4 lb. blackberries
3 lb. granulated sugar
1-gallon water
Wine yeast and nutrient

Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly. When lukewarm (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily. Strain through very fine nylon sieve or double thickness of muslin onto sugar and nutrient. Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to shoulder, and fit airlock. Ferment excess liquor in small bottle fitted with airlock or covered with plastic wrap held by rubber band. After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.

BLACKCURRANT WINE [Full Bodied]
3 lb. black currants
4 lb. granulated sugar
1-gallon water
Wine yeast and nutrient

Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Boil water and add sugar, stirring to dissolve while returning to boil. Pour over currants and when lukewarm (70-75 degrees F.) add yeast and nutrient. Cover well and set in warm place for 5 days, stirring daily. Strain and press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand three months. Rack, then again in two months and bottle. May taste after one year, but improves remarkably with age (3-4 years).

BLACK CURRANT WINE [Medium Bodied]
1 gallon black currants
3-1/2 lb. granulated sugar per gallon of juice
1-gallon water
Wine yeast and nutrient

Strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Cover with boiling water, cover well, and allow to seep overnight. Strain and press pulp well to extract all juice. Measure juice and add sugar in proportion indicated. Stir well to dissolve sugar, add yeast and nutrient, pour into secondary fermentation vessel, and fit airlock. When all fermentation has ceased and liquor cleared, siphon liquor off lees, return to secondary fermentation vessel, and cork securely. After nine months, rack and bottle. May taste after one year, but improves remarkably after two.

BLACK CURRANT WINE [Light Bodied Dry]
2-1/2 lb. black currants
2-1/4 lb. granulated sugar per gallon of juice
7 pt. water
1/2 tsp. pectic enzyme
crushed Campden tablet
Wine yeast and nutrient

Strip currants of stems and leafy matter. Put currants in nylon jelly-bag and mash or press juice into primary fermentation vessel. Tie jelly-bag and put in primary fermentation vessel. Add all ingredients except yeast, stir well to dissolve sugar, cover well, and set aside 24 hours. Add yeast, cover again, and put in warm place 5 days, stirring daily. Strain juice well from jelly-bag and siphon liquor off sediments into secondary fermentation vessel. Fit airlock and set in cooler place (60-65 degrees F.) one month. Rack, then again in two months. Rack again when clear and bottle. Taste after one year. Improves with age.

ELDERBERRY WINE
3 lbs fresh, ripe elderberries
2-1/2 lbs finely granulated sugar
3-1/2 quarts water
2 tsp acid blend
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 crushed Campden tablet
Montrachet wine yeast

Bring water to boil and stir in sugar until dissolved. Meanwhile, wash, inspect and de-stem the elderberries. Put them in nylon straining bag, tie closed, and put in primary. Wearing sterilized rubber gloves, mash the elderberries and cover with the boiling sugar-water. Cover and set aside to cool. When lukewarm, add acid blend, yeast nutrient and crushed Campden tablet. Cover primary and wait 12 hours, then stir in pectic enzyme. Recover primary and wait another 12 hours, then add yeast. Cover and stir daily, gently squeezing the bag to extract flavour from the berries (don't forget the gloves or you'll be sorry). Ferment 14 days, then drip drain the elderberries (don't squeeze). Combine drippings with juice and set aside overnight. Rack into secondary and fit airlock. Put in dark place to protect the colour from light. Ferment two months and rack, top up and refit airlock. Repeat two months later and again two months after that. Stabilize and wait 10 days. Rack, sweeten to taste and bottle. Store bottles in dark place for one year. Then enjoy.

DRIED ELDERFLOWER WINE
1 oz dried elderflowers
11 oz can frozen white grape juice concentrate
1-1/2 lbs granulated sugar
1-1/2 tsp acid blend
1/8 tsp grape tannin
1 crushed Campden tablet
6 pts water
1 tsp yeast nutrient
1 pkt. Hock, Sauterne or Champagne wine yeast

Thaw out grape juice concentrate and then put water on to boil. While water rises to a boil, examine flowers and remove any foreign matter and wash them to remove dust. Put flowers, sugar and grape juice concentrate in primary and pour boiling water over them. Stir well to dissolve sugar, cover with sterile cloth, and set aside several hours until cool. Add acid blend, tannin, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for at least 12 hours. Add yeast. Ferment six days, strain off flowers, and transfer liquid to secondary, and fit airlock. Rack when specific gravity is at 1.005, top up and refit airlock. After wine clears, wait 30-45 days and then rack again, top up and refit airlock. Wait additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles. Age six months before tasting.

FRESH ELDERFLOWER WINE
1-1/2 pt fresh elderflowers
2 lbs granulated sugar
1-1/2 tsp acid blend
1 crushed Campden tablets
7 pts water
1 tsp yeast nutrient
Wine yeast

Put water on to boil. Meanwhile, separate flowers from stalks and wash to remove insects and road dust. Put flowers and sugar in primary and pour boiling water over them. Stir well to dissolve sugar, cover with sterile cloth, and set aside several hours until cool. Add acid blend, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for 24 hours. Add yeast. Ferment six days, strain off flowers, pour liquor into secondary, and fit airlock. Rack when specific gravity is at 1.005, top up and refit airlock. After additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles. Age six months before tasting.

FRESH ELDERFLOWER WINE
1 pt fresh elderflowers
12 oz can frozen white grape juice concentrate
2 lbs granulated sugar
1-1/2 tsp acid blend
1 crushed Campden tablets
6-1/2 pts water
1 tsp yeast nutrient
Wine yeast

Thaw out grape juice concentrate and then put water on to boil. While water rises to a boil, separate flowers from stalks and wash to remove insects and road dust. Put flowers, sugar and grape juice concentrate in primary and pour boiling water over them. Stir well to dissolve sugar, cover with sterile cloth, and set aside several hours until cool. Add acid blend, crushed Campden and yeast nutrient, stirring briefly. Recover and set aside for 24 hours. Add yeast. Ferment six days, strain off flowers, pour liquor into secondary, and fit airlock. Rack when specific gravity is at 1.005, top up and refit airlock. After additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles. Age six months before tasting.

GOOSEBERRY WINE
3 lbs ripe gooseberries
2½ lbs fine granulated 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 nylon straining bag, tie opening closed securely, and mash in bottom of primary. Pour hot sugar-water over fruit, cover with clean cloth, and set aside to cool. When room temperature, add yeast nutrient and crushed Campden tablet, stirring well to dissolve. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 7 days. Drip drain nylon straining bag (do not squeeze) over primary, recover and allow to settle overnight. Rack liquid into secondary, top up if required and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste if desired, wait 10 days, and rack into bottles. Allow it to age 12 months before tasting.

GRAPEFRUIT WINE (Dry)
6 large pink grapefruit
2 lbs granulated sugar
3 3/4 qts water
1 12-oz can frozen white grape juice concentrate
1/2 tsp pectic enzyme 1/4 tsp grape tannin
1 crushed Campden tablet
1 tsp yeast starter
Champagne yeast

Scrub grapefruit clean. Put the water on to boil while thinly grating peelings of 2 or 3 grapefruit. Put zest (gratings) in nylon straining bag. Peel the grapefruit and remove all pith. Section the fruit and put segments in bag. Tie bag and put in primary. Mash the segments. Add grape juice, sugar, the crushed Campden tablet, tannin, yeast nutrient, and boiling water. Stir well to dissolve sugar. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After 5-7 days of vigorous fermentation, remove nylon bag and allow to drip drain (do not squeeze). Siphon into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth or sixth racking, bottle and set aside at least 6 months.

GRAPEFRUIT WINE (Semi-Sweet)
6 large grapefruit
1 lb chopped golden raisins
2-2/3 lbs granulated sugar
Water to 1 gal
1/2 tsp pectic enzyme
1/8 tsp tannin
1 crushed Campden tablet
1 tsp yeast starter
Sauterne yeast

Chop or mince raisins. Scrub grapefruit clean. Peel two grapefruit thinly; making sure no white pith adheres to peelings. Put peelings in nylon straining bag with raisins. Juice the grapefruit and pour juice in primary. With a spoon, scrape the pulp from the grapefruit and add pulp to nylon bag, being careful not to allow any pith to adhere to pulp. Tie bag and put in primary with half the sugar, the crushed Campden tablet, tannin, yeast nutrient, and enough water to bring up to one gallon, stirring well to dissolve sugar. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After two days of vigorous fermentation, add remaining sugar, stir well, and allow additional three days vigorous fermentation in primary. Remove bag, drain without squeezing and discard pulp. Siphon liquor into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth racking, stabilize. Wait ten days and rack off sediment. Dissolve 1/4 cup sugar in 1/8 cup boiling water. Allow to cool, add to wine, stir
gently, and bottle. Allow to age at least 6 months.

GRAPEFRUIT DESSERT WINE (Sweet)
6 large grapefruit
2-2/3 lbs granulated sugar
water to 1 gal
1/2 tsp pectic enzyme
1/8 tsp tannin
1 crushed Campden tablet
1 tblsp U.S.P. glycerine
1 tsp yeast starter
Sauterne yeast

Scrub grapefruit clean. Peel one grapefruit thinly, making sure no white pith adheres to peel. Put peel in primary with half the sugar, the crushed Campden tablet, juice from all six grapefruit, tannin, yeast nutrient, and enough water to bring up to one gallon. Stir well to dissolve sugar. With a spoon, scrape the pulp from the grapefruit and add to primary, being careful not to allow any pith to adhere to pulp. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After two days of vigorous fermentation, add remaining sugar, stir well, and allow additional three days vigorous fermentation in primary. Strain through nylon sieve into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth racking, stabilize. Wait ten days and rack off sediment. Dissolve 1/2 cup sugar in 1/4 cup boiling water. Allow to cool and add to wine. Add glycerine, stir gently and bottle. Allow to age at least 6 months.

LEMON WINE
8 large lemons
10 oz can of white grape juice concentrate
2 lbs granulated sugar
6-1/2 pts water
1/4 tsp grape tannin
1/4 tsp pectic enzyme
1 tsp yeast nutrient
Champagne wine yeast

Boil water and dissolve sugar in it. Grate the zest from 3 lemons into primary. Juice all lemons and add juice to primary. Add grape juice to primary and add sugar water. Cover primary and set aside to cool to room temperature. Add tannin, yeast nutrient and pectic enzyme. After 12 hours, add yeast. Ferment until specific gravity drops to 1.020 (about 8 days). Rack into secondary, top up if required and fit airlock. In 4-6 weeks, check specific gravity. Rack when S.G. is 1.000. Top up and refit airlock. Age 6 months, checking water in airlock periodically. Rack into bottles and age additional 6 months before tasting.

MANDARIN ORANGE WINE
1 pt Mandarin orange juice
2¼-2½ lbs finely granulated sugar*
6½ pts water
½ tsp pectic enzyme
1 tsp citric acid
1 tsp yeast nutrient
1 crushed Campden Tablet
1 pkt Chablis or Hock wine yeast

*Float a hydrometer in the combined juice and water and calculate how much sugar to add to achieve a starting specific gravity of 1.085.
Juice the oranges and add all ingredients except pectic enzyme and yeast to primary. Stir well to dissolve sugar, cover primary and set aside for 12 hours. Add pectic enzyme, stir, recover, and set aside additional 12 hours. Add activated yeast and cover primary. Stir daily until vigorous fermentation subsides, then ferment covered until s.g. drops to 1.010 or below. Transfer to secondary and fit an airlock. Ferment to dryness, racking once or twice, and then stabilize and bulk age 4-6 months (check the airlock from time to time to make sure it doesn't dry out). You'll probably want to sweeten it a bit before bottling. Don't over-do the sweetening.

ORANGE WINE
4 lbs. over-ripe oranges
3 lbs granulated sugar
water to make up a gallon
1/4 tsp grape tannin
1 tsp yeast nutrient
wine yeast

Use over-ripe oranges only. You can usually get these from your grocer at reduced prices (or even free). If they have bad spots on them (mouldy or soft) it will not matter. Put two quarts of water on to boil. Meanwhile, peel the oranges and remove all the white pith (it is bitter and will ruin the wine). Break the oranges into sections and remove all seeds. Drop them in a juicer or a blender and liquefy (you may have to add a cup of water to the blender). Mix the juice or liquefied oranges with the sugar, tannin and yeast nutrient in primary. Add boiling water and stir well to dissolve the sugar. Add additional water if necessary to make one gallon total must. Cover and set aside to cool. When cooled to 70-75 degrees F., add yeast. Ferment 7-10 days and strain through a fine-meshed nylon straining bag, squeezing to extract juice from pulp. Transfer to secondary and fit airlock. Rack every 30 days for three months. Stabilize and sweeten to taste. Wait 10 days and rack into bottles. Age one year before tasting.

PARSNIP WINE
4 lbs parsnips
1 lb ripe bananas
10-1/2 oz can of white grape concentrate
1/2 cup fresh elderflowers or rose petals
1-3/4 lbs finely granulated sugar
1-1/2 tsp tartaric acid
1 tsp pectic enzyme
1 crushed Campden tablet
1/2 tsp tannin
7-1/2 pts water
1 tsp yeast nutrient
Sauternes wine yeast

Put 1 pt water on to boil and add sugar, stirring until completely dissolved. Set aside in sterilized jar for later use. Meanwhile, wash and scrub the parsnips, slice them thinly, peel and slice the bananas, and place all in saucepan with 6 pts water. Bring to low boil for 30 minutes. Strain off liquid into primary and leave to settle. After 24 hours, siphon the clear liquid off the sediment into secondary. Add grape concentrate, tartaric acid, pectic enzyme, tannin, and yeast nutrient. Stir to mix and add activated wine yeast. Cover secondary with paper towel held in place with rubber band. When fermentation is vigorous, add sugar-water and flowers or rose petals and fit airlock. After 1 week, strain off flowers and return liquid to clean secondary. Refit airlock and ferment until wine begins clearing. Rack, top up and refit airlock. When wine is completely clear, rack again and add 2 crushed Campden tablets dissolved in 1/2 cup water, top up and refit airlock. After 2 weeks, rack again and add 2 more crushed Campden tablets dissolved in 1/2 cup water. Sweeten with sugar-water to specific gravity 1.008, top up and refit airlock. Check airlock periodically and rack every 6 months for 18 months. Rack into bottles and store additional 6 months.

PLUM WINE
6 lbs plums
3-1/2 lbs fine granulated sugar
Water to one gallon
1-1/2 tsp acid blend
1 tsp pectic enzyme
1/2 tsp yeast nutrient
1/2 tsp yeast energizer
1/4 tsp grape tannin
wine yeast

Put water on to boil. Wash the fruit, cut in halves to remove the seeds, then chop fruit and put in primary. Pour boiling water over fruit. Add half the sugar and stir well to dissolve the sugar. Cover and allow to cool to 70 degrees F. Add acid blend, pectic enzyme, tannin, nutrient, and energizer, cover, and wait 12 hours before adding yeast. Recover primary and allow to ferment 5-7 days, stirring twice daily. Strain, stir in remainder of sugar to dissolve, siphon into secondary, and fit airlock. Rack after 30 days, top up, refit airlock and repeat every 30 days until wine clears. Wait two additional weeks, rack again, stabilize wine, bottle. This wine can be sampled after only 6 months. If not up to expectations, let age another 6 months and taste again. I have aged plum wine up to four years and the result was exquisite, but that was only because the wine got covered with blankets and was forgotten. I suspect it was ready long before it took on its heavenly quality.
If you have enough plums, make several batches of wine varying the sugar content (3-1/2 lbs, 3-1/4 lbs, 3 lbs, etc. -- the wine will be sweet until you get to 2-3/4 lbs, but progressively less and less). Be sure to mark the bottle labels so you'll know which is which. In this way, you will later be able to determine which sugar content best suits your taste.

RAISIN WINE
4 lbs raisins
1 lb sugar
1 gallon water
1 crushed Campden tablet
1 tsp pectic enzyme
1 tsp yeast nutrient
1 pkt wine yeast

Put water on to boil. Meanwhile, chop the raisins or run them through a mincer. Put raisins, sugar and yeast nutrient into primary. When water boils, pour over raisins and stir until sugar dissolves. Cover with a sanitized cloth and set aside to cool. When at room temperature, add crushed Campden tablet and stir. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 7 days. Strain and press juice out of raisin pulp. Transfer liquid to secondary and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Like most wines, it will improve with age.

RED CURRENT WINE
3 lbs red currants
2-3/4 lbs granulated sugar
6-1/2 pts water
1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast

Put water on to boil. Meanwhile, strip currants of stems and leafy matter. Wash thoroughly and crush well in primary fermentation vessel. Cover with boiling water, cover primary and seep overnight. Strain through a nylon straining bag and press pulp well to extract all juice. Discard pulp. Add sugar and stir well to dissolve. Add pectic enzyme and nutrient and set aside for 12 hours. Add activated wine yeast, recover and set aside until active fermentation is evident. Pour into secondary fermentation vessel and fit airlock. When all fermentation has ceased and liquor cleared, rack, top up, and refit airlock. Check water in airlock every month or so. Rack after 6 months and again after three more months. Bottle wine and store in dark place for two years for optimal smoothness and quality.

RICE WINE
2 lbs long grain brown rice
2-1/2 lbs granulated sugar
1 lb chopped golden raisins
7-1/2 pts water
4 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp tannin
1 crushed Campden tablet
Champagne or Sherry wine yeast

Rinse the rice well, then put in glass bowl with just enough water to cover rice. Chop the raisins and add to rice, adding enough water to cover them, too (1 quart total). Soak overnight or 12 hours. Pour rice and raisins into a nylon straining bag, saving the soaking water. Put sugar in remaining water in large pot and put this on to boil. Bring to boil and remove from heat, stirring until sugar is dissolved. Put nylon strain bag in primary and pour in soaking water. Add acid blend, yeast nutrient and tannin. Pour sugar water over this and stir. Cover with clean cloth and set aside to coll. When at room temperature, add crushed Campden tablet and stir again. Recover primary and let set 24 hours. Add wine yeast and recover. Stir daily for two weeks. Remove bag and let it drip drain (do not squeeze) into primary. Recover primary and let wine settle overnight. Rack into secondary and fit airlock. Rack after 3 months, top up and refit airlock. Repeat 3 months later. When wine is clear, stabilize, wait 10 days and rack into bottles. This wine will keep well. Serve chilled.

RED TOMATO WINE
4 lbs fresh, ripe red tomatoes
2 lbs granulated sugar
3-1/2 qts water
2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp grape tannin
1 tsp yeast nutrient
1 crushed Campden tablet
1 pkt Champagne or Montrachet yeast

Boil water and dissolve sugar. Meanwhile, wash and cut fruit into chunks, discarding any bruised or insect-scarred parts. Pour fruit and any juice from cutting into nylon straining bag in primary. Tie bag and squash the fruit. Pour the boiling water with dissolved sugar over fruit. Cover and allow to cool one hour, then add acid blend, tannin, yeast nutrient, and crushed Campden tablet. Stir, recover and after 12 hours add pectic enzyme. Wait another 12 hours and add yeast. Stir twice a day for 7 days. Remove nylon bag and allow to drip drain, adding drained juice to primary; do not squeeze bag. Siphon liquid off sediments into secondary, top up, and fit airlock. Rack every 60 days until wine clears, then wait two weeks and rack again. Add stabilizer, wait 10 days, sweeten to taste with sugar water, then bottle. Wine will mature in one year and should be served chilled.

GREEN TOMATO WINE
3 lbs fresh green tomatoes
1 qt balm leaves, including stalks
1 lb raisins (or sultanas or currants)
1 lb maize, barley or wheat
2-1/2 lbs granulated sugar
3-1/2 qts water
2 lemons or oranges
1 tsp pectic enzyme
1/8 tsp grape tannin
1 tsp yeast nutrient
1 crushed Campden tablet
1 pkt Champagne or Montrachet yeast

Soak the grain overnight. When ready to make wine, pour boiling water over raisins (or sultanas or currants) and let soak about 15 minutes. Meanwhile, drain grain and chop tomatoes. Mix grain, raisins, balm leaves and stalks, chopped tomatoes, and the peels of the citrus fruit (careful to remove all white pith) and pass through a mincer. Place minced ingredients in nylon straining bag in primary. Add sugar and tannin. Add 3-1/2 qts boiling water and stir well to dissolve sugar. Cover and allow to cool one hour. Add crushed Campden tablet and juice of citrus fruit. Wait 12 hours and add yeast nutrient and pectic enzyme, stirring to mix. Wait additional 12 hours and add yeast. Ferment seven days, gently squeezing bag of minced ingredients 2-3 times a day. Remove bag and allow to drip drain, then squeeze well but not too well. Pour all liquid into secondary and top up with water to within 2-1/2 inches of airlock. Rack after 3 weeks, then again every month until wine clears and no additional deposits form during two-week period. Bottle and allow to age 9-12 months.

WATERMELON & ELDERBERRY WINE
6-1/2 lb watermelon
1/4 lb dried elderberries
water to 1 gallon
juice and zest of 2 lemons
5-2/3 cups granulated sugar
1 tsp pectic enzyme
1 crushed Campden tablet
1 tsp yeast nutrient
wine yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off two lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries, pectic enzyme and yeast nutrient. Add water to make up 1 gallon. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add wine yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days and rack, topping up with water into which 1/3 cup sugar has been dissolved. Add one crushed Campden tablet, refit airlock, and rack every 30 days for 6 months. Stabilize (1/4 tsp potassium sorbate and another crushed Campden tablet) about a week before bottling. Allow to age at least 6 months in bottles, but improves with additional age.

WATERMELON & GRAPE WINE
6 lb watermelon
1-1/2 lb fresh table red or green grapes
water to 1 gallon
juice and zest of 2 lemons
4-1/2 cups granulated sugar
1 tsp pectic enzyme
1 crushed Campden tablet
1 tsp yeast nutrient
wine yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off two lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash, de-stem, and crush the grapes well in a bowl. Add grapes and grape juice and crushed Campden tablet to primary. Add water to make up 1 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and pectic enzyme and yeast nutrient. After additional 12 hours add wine yeast. Cover and ferment 5 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days and rack, top up, refit airlock, and repeat 30 days later. After additional 60 days, rack, top up, and stabilize (add 1/4 tsp potassium sorbate and another crushed Campden tablet). Wait 10 days, sweeten to taste and bottle. Allow to age in bottles one year.