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APPLE  WINE

INGREDIENTS

3 kg Apples - Windfalls are ok for this recipe.

1.360 kg (3lb) of granulated sugar

4.546 litres (1 gallon) of boiling water

1 lemon

250 gms (8oz) chopped raisins

30 gms (1 oz) dried yeast

RECIPE

Wash and cut up all the apples including skin and brown patches.  Boil for 10 to 15 minutes in the water.   Strain onto the sugar and thinly peeled rind of the lemon.  Stir  well and leave to cool to 21 degrees C.  Add the juice of the lemon and the yeast, cover and leave in a warm place for 24 hours.   After 24 hours pour into a demijohn and fit bung and airlock.   Leave to ferment in a warm place for 4 weeks.  After 4 weeks syphon off into a second demijohn,  add the chopped raisins insert a plain cork into the demijohn and allow to mature for 6 months.   After 6 months syphon through a filter and bottle.  

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BANANA WINE

INGREDIENTS

3lb Bananas

1lb Raisins

6lb Sugar

1 teaspoon Citric Acid

Yeast

Yeast Nutrient

Water to produce 2 gallons

RECIPE:

Peel the Bananas before weighing them, cut them up together with the raisins.  Then Boil them in the water for about 15 mins.

Strain carefully into a fermentation bin, add the sugar and allow to cool.

When the temperature has reached 70° F add the yeast, nutrient and citric acid then pour into your demijohns, fit an airlock and allow to ferment .

Leave wine for 6 months before bottling.

For a different flavour Dates may be used instead of raisins.


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BLACKCURRANT WINE

 

                                                          INGREDIENTS

3 lb Blackcurrants

2 lb 8oz Sugar

All purpose red wine Yeast

1 teaspoon of Yeast Nutrient

1 teaspoon Pectic Enzyme (Pectolase)

RECIPE:

Crush Blackcurrants  in a plastic bucket.  Turn the sugar into syrup by bringing it to the boil in 1 pint of water, pour onto the currants.  Add 5 pints of cold water and leave to cool to about 21°C.  Then add the pectic enzyme.  Next day add the yeast and yeast nutrient.  Keep closely covered for 5 days in a warm place, stir daily.  Then strain off into a demijohn.  Fit a bung and airlock, top up with cool boiled water.  Let it stand until the fermentation stops and the wine clears - usually about 3 months.   Rack off the sediment and again if necessary as the wine matures.  Keep for 12 months.  

This recipe does not include added acid as the blackcurrants are high in natural citric acid and a little malic acid.  If you do not have enough blackcurrants you can use 2lbs. with 1lb of mixed red and white currants.



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BRUSSEL SPROUT WINE.

 

5 cups Brussel Sprouts

1 cup Raisins

6½ cups Granulated Sugar

1 teaspoon Yeast Nutrient

2 Lemons

1 Campden Tablet

1 gallon Water

1 packet Wine Yeast.

 

 

  1. Put water on to boil, shred brussel sprouts and place in fermenting bin.  Chop raisins and add to bin.  When water is boiling, pour over the sprouts and raisins.  Add sugar, stir well to dissolve.  Leave overnight.
  2. Next day, slice lemons thinly, including rind and add to the bin.  Stir in all remaining ingredients and add yeast.
  3. Leave in Fermenter for 5 days, stir daily.
  4. Strain into demijohn and fit airlock

 

For a Dry Wine, rack off in 3 weeks and every 3 months for 1 year and then bottle.

 

For a Sweet Wine, rack off at 3 weeks, and add ½ cup Sugar dissolved in 1 cup Wine, stir gently and place back into the demijohn.  Repeat this process every 6 weeks until the fermentation does not restart with the addition of the Sugar.    Rack off every 3 months until 1 year.  Then bottle.

 

If Wine is not clear, or still has quite a bit of sediment  forming between rackings, then add Wine Finings.

 

When Clear then bottle.  This wine is best kept for 1 year – from the date it was started – before drinking.

 

Variations:

Use brown sugar instead of white.

Add 1 cup chopped Almonds.

Use only 4 cups Brussel Sprouts and ¾ cup chopped onion.

Use 4 oranges in place of 2 lemons.

For a fuller bodied wine, increase raisins to 2 or 3 cups. 

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CARROT WHISKY

INGREDIENTS

4LB OLD CARROTS,

HALF POUND RAISINS,

3LB SUGAR,

HALF PINT FRESHLY MADE STRAINED STRONG TEA,

JUICE 2 LEMONS,

JUICE 2 ORANGES,

1 HEAPED TEASPOON DRIED ALL PURPOSE WINE YEAST,

NUTRIENT,

1 GALL. WATER.

 

 

RECIPE:

Scrub carrots thoroughly and grate or mince them, put them in 4 pints water bring to the boil and simmer gently until tender. 

Put chopped raisins and sugar in bin and strain the hot carrot water over them, stirring until the sugar is dissolved.

Make up to nearly one gallon with boiling water.  When cool add tea, strained lemon and orange juice, yeast and nutrient.  

Put the lid on and leave in the warm to ferment for 10 days stirring daily and covering again.  Strain through muslin and put the strained wine into a gallon demi john leaving the sediment behind.  Fit fermentation lock.  Leave to ferment out.

Ready to drink in about 6 months. 

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CHERRY WINE (DRY)

2kg  Mixed Cherries, eating and cooking varieties.

250 grams Red Grape Juice Concentrate

800 grams Sugar

3.5 litres Water

1 teaspoon Citric Acid

½ teaspoon Tannin

Pectic Enzyme (pectolase)

Campden tablets

Nutrient

Red Wine Yeast

 

  1. Wash and stalk the cherries and place them in a mashing bin
  2. Pour on 3 litres boiling water and when cool mash them with your hands, removing all the stones.
  3. Add the acid, tannin, pectic enzyme and 1 crushed Campden tablet, cover and leave for 24 hours.
  4. Add the grape juice concentrate, nutrient and yeast and ferment on the pulp for 5 days, stirring twice daily.
  5. Strain out the fruit, stir in the sugar, our into a fermentation jar, top up with cold boiled water, fit an airlock and continue to ferment to dryness.

 

CHERRY WINE (SWEET)

1.8kg Mixed Cherries

400 grams Morello Cherries

250 grams Red Grape Juice Concentrate

1.25kg Sugar

3.5 litres Water

1 teaspoon. Citric acid

½ teaspoon Tannin

Pectic enzyme

Campden tablets

Nutrient

Port Yeast

 

Prepare as above recipe but include only half the sugar at first.  Add the remainder in 3 equal doses at 8 day intervals.  Finish the strong wine sweet at about S.G. 1.020.

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CIDER RECIPE.

 

                                              INGREDIENTS

13 LB MIXED APPLES

PECTIC ENZYME (PECTOLASE)

CAMPDEN TABLETS

YEAST NUTRIENT

CHAMPAGNE YEAST        (NO WATER NEEDED)

RECIPE:   WASH THE APPLES AND CRUSH THEM THOROUGHLY TO A FINE MASH.  STIR IN THE PECTIC ENZYME AND 2 CRUSHED CAMPDEN TABLETS, COVER CLOSELY AND LEAVE IN A WARM PLACE FOR 24 HOURS.  NEXT DAY PUT THE MASH IN A LINEN CLOTH OR BAG AND PRESS OUT ALL THE JUICE TILL THE PULP IS DRY.  STIR IN THE YEAST NUTRIENT AND CHAMPAGNE YEAST, POUR INTO A FERMENTATION JAR (DEMIJOHN), BUT LEAVE SOME HEADROOM IN THE JAR IN CASE OF FROTHING.  AS SOON AS FERMENTATION CALMS DOWN FIT AN AIRLOCK AND FERMENT TO DRYNESS. 

NOTE:  CIDER IS USUALLY READY FOR DRINKING IN 4 TO 6 MONTHS AND DOES NOT KEEP WELL SINCE THE ALCOHOL CONTENT IS ONLY 7% TO 8%.




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ELDERBERRY WINE.

4lb ELDERBERRIES.  2lb 11oz SUGAR.  BURGUNDY YEAST.  NUTRIENT.  CITRIC ACID.  1 GALLON WATER.   RED GRAPE CONCENTRATE (OPTIONAL)

To strip the berries from the stalks, wear rubber gloves or use the prongs of a fork or steel comb.  Otherwise, it is a messy and tedious business!  Be careful that drops of the juice do not stain your clothes.  Weigh the berries and crush them in a bowl or bucket.  If grape concentrate is being used it should be added at this stage.

Pour on 6 pints of boiling water.  Stir well and allow to cool to 20C.  Then add the yeast, acid and nutrient.  Cover closely and leave for 3 days in a warm place, stiring daily.

Then strain through a sieve onto the sugar.  Pour the liquor into a dark glass demijohn.  Do not fill completely until the first vigorous ferment has subsided.  Then, top up with cold boiled water and fit fermentation lock.  Leave till fermentation is complete, then syphon off into clean dark bottles.  (if you have no dark bottles cover your clear ones with brown paper).  Keep for a further 6 months at least. 

 

 

ALL THE ABOVE CHEMICALS AND INGREDIENTS ARE AVAILABLE IN OUR SHOP 

 

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PLUM WINE.

4lb PLUMS.  3lb WHITE SUGAR.  YEAST.  YEAST NUTRIENT.  PECTIC ENZYME.  1 GALLON WATER. 1lb. WHEAT OR BARLEY - OPTIONAL.

Wash the fruit and cut it up, then put it in a bowl and pour over it 3 litres of boiling water.  Cover it with thick cloth or sheet of polythene and when it is cool add the pectic enzyme. 

Leave 4 days, giving it an occasional stir.  The, strain through a nylon sieve or muslin.  Dissolve sugar in the juice and add yeast.  Cover again and 2 days later pour into fermenting jar and fit airlock.  Top up to bottom of neck of jar with cold water.

When the wine clears syphon off the sediment, keep for a further 3 months, then rack into bottles.

More fruit can be used if available to lend more body to the wine, or failing that 1lb. of wheat or barley.  (Plum wine does tend to be rather thin)

 

 

ALL THE ABOVE CHEMICALS AND INGREDIENTS ARE AVAILABLE IN OUR SHOP 

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ELDERFLOWER WINE (DRIED)

 

INGREDIENTS

 Packet of Dried Elderflowers.

1 gallon Water

3½ lb Sugar

3 Lemons

½ lb Raisins

1 teaspoon Tannin

Wine yeast

Wine Nutrient.

Grape Juice Concentrate

RECIPE:

Bring water to the boil and pour over the flowerheads, then add the sugar, chopped raisins, grape juice concentrate and lemon juice.

When cool add the yeast, tannin and nutrient (most important).

Cover well and leave in a warm place to ferment for 4/5 days.

Strain into another jar, fit an airlock and leave to ferment.

When it clears, syphon the wine off for the first time.

2 months later syphon again and bottle it.



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ELDERFLOWER WINE 

 

¾ PINT ELDERFLOWERS (NOT PRESSED DOWN) OR ½ OZ DRIED ELDERFLOWERS.   1 GALLON WATER.  3½ LB. SUGAR.  3 LEMONS  ½ LB. RAISINS.  1 TEASPOON TANNIN.  WHITE WINE YEAST.  WINE NUTRIENT.

 

 

¾ pint of fresh Elderflowers weigh about 3 ozs - Pick them on a sunny day when they are fully open and trim off all greenery with scissors as this is poisonous.

 

 

Bring the Water to the boil and pour over the flowerheads, then add the sugar, chopped raisins and lemon juice.

 

 

When cool add the yeast, tannin and nutrient (most important).

 

 

Cover well and leave to ferment for 4/5 days in a warm place.

 

 

Strain into a demijohn fit an airlock and leave to ferment out.

 

 

When it  clears, syphon the wine off for the first time.

 

 

2 months later syphon again and bottle it.  

 

 

ALL THE INGREDIENTS, EQUIPMENT AND CHEMICALS ARE AVAILABLE IN OUR SHOP 



      

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ELDERFLOWER CHAMPAGNE.

1 GALLON COLD WATER.  1¼ LB. SUGAR.  2 LEMONS - SLICED.  2 TABLESPOONS WHITE WINE VINEGAR.  7 HEADS OF ELDERFLOWERS.

Bring the water to the boil, pour it over the sugar. 

 When cold, add the flower heads, lemon slices and the vinegar. 

Cover and leave to stand for 24 hours.

Syphon off and bottle using strong bottles.

Cork well, as this wine is very fizzy and true to its name !

ALL THE INGREDIENTS, EQUIPMENT AND CHEMICALS ARE AVAILABLE FROM OUR SHOP

    

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ELDERFLOWER CORDIAL.

2 ½ lbs Sugar.

3 pints Water

2ozs Citric Acid – available from our Shop.

2 Sliced Lemons

2 Sliced Oranges

20 Large Elderflower Heads.

 

 

 

Make syrup by dissolving sugar in water and simmering for 5 minutes.

Pour into deep bowl or bucket and add Citric Acid, stirring to dissolve.

 

 

 

Put in the remaining ingredients and stir well.

 

 

 

Cover with a cloth and leave to 4 days in a cold place, stirring night and morning.

 

 

 

Strain into sterilised bottles and keep in a cool dark cupboard.

 

 

 Can be frozen if using Plastic bottles.

 

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WHEAT AND POTATO WINE RECIPE

 

 

 

 

 

2lbs chopped raisins

 

 

2lbs wheat

 

 

3½ lbs demerara sugar

 

 

2 large old potatoes

 

 

1 teaspoon citric acid

 

 

Packet of White Wine Yeast

 

 

1 teaspoon of Nutrient

 

 
 
Pour a quart of boiling water over the wheat and leave in a covered bucket to soak overnight.
Next day peel and slice the potatoes and add them and the raisins to the wheat.
Dissolve the sugar in a quart of boiling water and add to the bucket.
When cool add the citric acid, yeast and nutrient.
Cover and leave to ferment for a week, stir at least once a day.
Strain the wine into a demijohn and top up to the shoulder of the jar with cool boiled water.  Fit airlock.  
Leave to ferment.
This should end up as a medium sweet wine, but if necessary can be sweetened to taste with wine sweetener (available from our shop)
If there is a haze in the wine add some finings at the end and leave to clear. 


 
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STRAWBERRY WINE

 

 

 

(Pale Rosé Medium Table Wine.)

 

 

 

4lb/1.8kg ripe strawberries

2¼lb/1kg granulated sugar

1 lemon

1tsp/5g pectic enzyme - Pectolase

1tsp/5g yeast nutrient

All purpose wine yeast

½ tsp/3g tannin or cup of strong tea.

 

  

 

Use fully ripe strawberries, even if they are a bit squashy.

Remove the hulls and wash the strawberries.

Place them in a clean white plastic bucket with the juice and zest of the lemon, the tannin or tea, and the sugar.

Pour 6 pints of boiling water over them.

Mash them with a plastic spoon and stir well to dissolve the sugar.

Cover the bucket and leave to cool down.

Add a campden tablet and the pectic enzyme.

Re cover, and leave in the warm for 24 hours.

Stir in the yeast and yeast nutrient.

Cover again and keep warm stirring daily for 1 week.

It is now ready to be strained into the demi john and fit an airlock.

Strain the juice off carefully do not squeeze any pulp through the muslin cloth.

Top up to the shoulder of the jar with cool boiled water.

Leave to ferment .

When the fermentation has ended, rack, allow to clear and bottle in the usual way.

 

 

 

This wine will fade if it is not stored in a cool dark place.

Keep the wine at least 6 months before drinking. 

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Nettle and Elderflower Beer Recipe

 

Ingredients:

 

2 Gallons of Water

Pick 100 nettle tips approx..

20 Elderflower heads approx….

2kg Sugar

50g Cream of Tartar or Citric Acid

All purpose White Yeast

 

 

 

RECIPE:

 

 

Pour 1 gallon of boiling water over the nettles and elderflowers, cover them and leave for 24 hours.

 

Strain into clean 15 litre fermenting bin.

 

Boil another 1 gallon of water, dissolve the sugar and citric acid and then add to the nettle mixture.

 

When cool add a packet of Yeast.

 

Leave to ferment.

 

In about  1 week it should be a golden colour, slightly sparkling, sweet drink – similar to ginger beer.

After 2 weeks it is dryer and reaches about 4% ABV.

After 2 weeks it can then be bottled – NOT IN GLASS WINE BOTTLES – WILL EXPLODE !!!!

Swing top bottles are recommended. (Grolsch type)

 

 

 

 

All the necessary ingredients and equipment is available from our outlets

 

www.homebrew2u.co.uk


 

Makes 1 gallon.3½ lbs