Favorite Wine Recipes

Wine can be made out of just about anything, even dandilion flowers! Here are some of my favorite recipes...

Peach Wine

Ingredients:

  1. 3 lb. peaches
  2. 3.5 lb granulated sugar
  3. 0.5 oz. yeast
  4. 1 gallon boiling water

(multiply ingredients (except yeast) X 5 for 5 gallons of wine)

Directions:

  1. Choose ripe peaches, wipe them with a damp cloth and cut them in half to remove the stones. Then put the 3 lb. of peaches in a large bowl, pour over a gallon of boiling water and stir them well with a wooden spoon. Cover the bowl and stir daily for three days, then leave it covered without stirring for a week.

  2. After a week, a mold will have formed. Remove as much of this as you can with a slotted spoon. Strain the liquid off into another bowl and add to it 3.5 lbs. of sugar and 0.5 oz. of yeast. Stir well till the sugar has dissolved then cover the bowl and leave for a week, stirring daily. It is now ready to bottle. Alternately, float the yeast on a piece of toast. (Ancient country secret I guess)

  3. Cork the bottles loosly at first, and after two weeks add a little sugar to each bottle. When you are sure the wine has finished working, push the corks in tight. The wine should not need any more sugar if you have used the correct amount of yeast, not more than 0.5 oz. Too much will keep consuming the sugar and may in the end turn the wine sour.

  4. The wine is ready to drink in six months.

Here's how I actually made it though:

Followed everything up until adding the yeast. Placed the yeast on a piece of toast and placed on the wine after adding sugar. Covered and wrapped in an old bed sheet to keep flies away. Did not stir.

After one week, strained again and transfered to a carboy with an airlock. Waited until it stopped fermenting, then transfered to bottles, corking completely.

Aunt Delores' Basswood Wine

Ingredients:

  1. 1 packed quart of basswood blossoms
  2. 4 lbs. sugar
  3. 0.5 lb. chopped raisins
  4. 1 lemon and 1 orange sliced with rind
  5. 0.5 oz. compressed yeast
  6. 1 gallon boiling water

Put blossoms, sugar, raisins, orange, and lemon in a container and pour 1 gallon of boiling water over it, stir. When luke warm, pitch 0.5 oz compressed yeast. Let stand covered for nine days, stirring twice a day. Strain through cloth. Let stand 2 more days. Strain again, then bottle. Do not cork tight until 12 weeks.

RoseAnne's recipe calls for chopped onions instead of raisins and 1 oz compressed yeast instead of 0.5 oz.

Aunt Delores' Dandilion Wine

Ingredients:

  1. 1 or 2 packed quart of dandilion blossoms
  2. 1 qt. sugar
  3. 0.5 lb. chopped raisins
  4. 1 lemon and 1 orange sliced with rind
  5. 0.5 oz. yeast
  6. 1 gallon boiling water

Put blossoms, 1/2 sugar, raisins, orange, and lemon in a container and pour 1 gallon of boiling water over it, stir. When luke warm, pitch 0.5 oz compressed yeast. Let stand covered for four days, stirring twice a day. String through cloth and put other 1/2 of the sugar in. Let work for six more days. Bottle, do not cork for at least 4 days, or when it stops working.

Aunt Delores' Tomato Wine

Ingredients:

  1. 1 quart chopped ripe tomatoes
  2. 4 lbs. sugar
  3. 0.5 lb. chopped raisins
  4. 0.5 oz. yeast
  5. 1 gallon boiling water

Makes 5 quarts

Put tomatoes, sugar, raisins in a container and pour 1 gallon of boiling water over it, stir. When luke warm, pitch 0.5 oz compressed yeast. Let stand covered loosely at room temperature for 21 days, stirring daily. After 21 days, strain through cloth. Pour into 1 gallon jugs. Let stand 30 more days (or till sediment has settled and liquid is clear), covered loosely. Handle wine with care to prevent the sediment from stirring. Siphon into quart bottles. Let stand 30 more days.

Aunt RoseAnne's Rhubarb Wine

Ingredients:

  1. 10 lbs. Rhubarb
  2. 1/2 lb. raisins
  3. 2 lemons
  4. 2 oranges
  5. 6 lbs. sugar
  6. 6 1/2 quarts water
  7. Rice

Makes 6 1/2 quarts

Pour boiling water over cut rhubarb. Let set 8 days. Press and strain. Add sugar, raisins, lemons and oranges. Let set 6-8 weeks. The last 2 weeks throw in 2 handfuls of rice. Strain and syphon into bottles.

My assumptions: Lemons/oranges need to be cut up. Should be stirred occasionally.

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Created: 08/10/2001
Last Modified: 07/16/2002