Red Raspberry Wine Recipe There are many ways to make fruit wine with the purees, concentrates or fresh fruit. It comes down to personal preference. Fresh Fruit Recipe can be found in the Resource Section on the Winemaking page. Ingredients: Fruit Puree - (2) cans Pecitic Enzyme 1 tsp. Yeast Nutrient 2 tsp. Acid Blend 1 tsp. Tannin 1/2 tsp. Campden Tablets Stablizer Yeast Lalvin 1122 Clearing Agent. Water Recipe To make a fruit wine comparable to using a 96 oz. can of wine base, use two cans of Oregon Fruit Puree Products per five gallons and enough sugar to bring the gravity to 1.090 or higher. Add natural fruit flavoring enhancers to bring out flavor and give more aroma. Add sugar gradually both initially and for sweetening. Add 1/2 the initial sugar and take a gravity reading or taste if you are sweetening a finished wine before adding the rest. This will insure that your wine doesn’t come out too strong. Fermentation will stop automatically, but wine must be stabilized with potassium sorbate if sugar is added after fermentation for sweetening. This will prevent renewed fermentation. Yeast Lalvin 71-1122 Use an open plastic bucket for a fermenter. For one gallon batches it is best to use a two gallon bucket and for five gallon batches, use a seven gallon bucket. Sterilize your fermenter. Add the fruit puree and enough water to equal one gallon total volume. Take a gravity reading. The must should be between 1.090 and 1.100. If it is lower, add enough sugar to bring the gravity up. Approximately 4 oz. of sugar will raise the gravity 10 points in one gallon of water. Add Lalvin 71B-1122 to the must. Cover the Fermentor. Stir must every day for 5 to 7 days (until the gravity is about 1.030). Rack into a sterilized glass carboy (depending on volume made). Attach an airlock and ferment for 2 to 4 weeks or until fermentation is complete. The gravity reading should be 1.000 or lower. Rack wine off the sediment into another sterilized gallon jug or glass carboy. Add a fining agent according to directions and let set for 4 weeks. The wine can be bottled when it is clear and stable. RECIPE ONLY   SKU: AAAAAA,  Ship Wt: 0 lb.      $0.00       QTY:

* A Dandelion Wine Recipe Makes 1 Gallon * Ingredients * 7 cups dandelion petals, 1 gallon HOT water, 1 1/2 lb. sugar or until Specific Gravity is 1.085 to 1.095, 1 cup white grape concentrate, 3 1/2 tsp. Acid Blend Powder, 1/4 tsp. Tannin Powder, 1 Campden Tablet, 1/4 tsp. Yeast Energizer, Wine Yeast.**We suggest a Starting Specific Gravity of 1.085 to 1.095 for 11% to 12.5% Alcohol by volume potential. **Method - It is most important to use only the petals - NO GREEN. Put straining bag into the primary fermentor. Place dandelion petals into the straining bag and pour BOILING HOT water over them. Add the sugar to the hot liquid. When the liquid has cooled to about 80 degrees F crush campden tablet and add with all remaining ingredients EXCEPT wine yeast to straining bag, and tie securely. Cover with a plastic sheet. after 24 hours and when the must is below 75 degrees, add yeast. Ferment for three days after fermentation first becomes apparent, or until Specific Gravity reaches 1.040. Strain off dandelios. Press, and rack into a one gallon jug. Attach a fermentation lock. Rack after the first week, then one week later and again in two weeks. Rack every 2 months until the wine is clear and no sediments are formed on the botom. When wine is clear and stable, bottle. Before bottling, add 1/2 tsp. of anti-oxidant powder per gallon. Age 6 month or more. Enjoy! Recipe from Mary's Recipes. Recipe Only   SKU: Recipe Only,  Ship Wt: 0 lb.      $0.00       QTY:

Conventional Wine Add-Pack kit This kits includes all basic ingredients needed for Fruitwine, or conventional winemaking. Consists of Acid Testing Kit, Yeast, Acid Blend, Yeast Nutrient, Campden Tablets, Bentonite, Pectic Enzyme and Tannin. Conventional Wine Add-pack   SKU: WNK3000,  Ship Wt: 2 lb.      $17.75       QTY:

Oregon Fruit Puree Oregon Fruit Products have taken the hassle out of making fruit based wine and beer. Their new line of fruit purees provide you with all of the fresh fruit flavor and character without the seeds, skins or crushing of solid packed fruit. Oregon Fruit Purees have been sterilized and are ready to use. The convenient 49 oz. (3 lb. 1 oz.) tins are easily converted into any batch size. There is more fruit by weight with the purees since the seeds have been removed. This is real fruit. If you have any left over, use it on ice cream or yogurt, in cereal, bake with it, use in sauces. Always use the fruit purees in the primary or secondary fermenter. Never boil the purees. Click Here for Details  Blackberry Puree   SKU: WIN2001,  Ship Wt: 4 lb.      $18.90       QTY:          Blueberry Puree   SKU: WIN2002,  Ship Wt: 4 lb.      $21.00       QTY:          Raspberry Puree   SKU: WIN2003,  Ship Wt: 4 lb.      $20.95       QTY:          Cherry Puree   SKU: WIN2004,  Ship Wt: 4 lb.      $18.90       QTY:          Peach Puree   SKU: WIN2005,  Ship Wt: 4 lb.      $18.90       QTY:          Apricot Puree   SKU: WIN2006,  Ship Wt: 4 lb.      $18.95       QTY: