Making Wild Wines And Meads Part 2

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) fresh apricots1 pounds (675 g) sugar1 pound (450 g) honey1 pound (450 g) high-quality dried apricots,* chopped choppedJuice of 2 lemons1 teaspoon (5 g) lemon zest teaspoon (1.25 g) tannin1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1. Cut fresh apricots in half, remove pits, and cut the fruit into quarters. Put the fruit in a plastic bucket or wastebasket and cover with the sugar. Mix gallon (1.9 L) of water with the honey in a saucepan and bring to a boil. Skim off the foam. When no more foam rises to the top, add the chopped dried apricots to the honey mixture and pour it over the fresh apricots. Add the lemon juice, lemon zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired) to the mixture. Let stand for 24 hours. Cut fresh apricots in half, remove pits, and cut the fruit into quarters. Put the fruit in a plastic bucket or wastebasket and cover with the sugar. Mix gallon (1.9 L) of water with the honey in a saucepan and bring to a boil. Skim off the foam. When no more foam rises to the top, add the chopped dried apricots to the honey mixture and pour it over the fresh apricots. Add the lemon juice, lemon zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired) to the mixture. Let stand for 24 hours.2. Add the yeast and let mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine. Add the yeast and let mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine.3. Wait at least six months before sampling. Wait at least six months before sampling.[image]* Dried apricots are often treated with sulfites, so be sure to follow the above directions precisely. Dried apricots are often treated with sulfites, so be sure to follow the above directions precisely.

Blackberry Wine In those parts of the country where blackberries grow wild, finding their trailing canes along fencerows once meant that luscious jellies and delicious wines were in the offing. A tablespoon of blackberry cordial was my great-grandfather's favorite cold remedy. Having tasted these luscious blackberry country wines, I can see why my grandma still remembers her girlhood cold remedy with affection, even after more than 90 years!

YIELD: 1 GALLON (3.8 L).

3 pounds (1.6 kg) ripe blackberries1 Campden tablet (optional)1 teaspoon (5 g) pectic enzyme1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature2 pounds (1 kg) sugar1. Wash the berries carefully; and then crush them in a 2-gallon (7.6 L) sterilized plastic fermentation vat or wastebasket. Add a Campden tablet, if desired, and let stand, well covered, for 24 hours. Pour 2 quarts (1.9 L) of boiling water over the mixture and let cool; then add the pectic enzyme. Wash the berries carefully; and then crush them in a 2-gallon (7.6 L) sterilized plastic fermentation vat or wastebasket. Add a Campden tablet, if desired, and let stand, well covered, for 24 hours. Pour 2 quarts (1.9 L) of boiling water over the mixture and let cool; then add the pectic enzyme.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly. Then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly. Then add to the must.3. Cover the container with plastic wrap or aluminum foil and let stand for four or five days. Strain the mixture through cheesecloth and dissolve the sugar in the resulting juice. Add enough water to make 1 gallon (3.8 L). Pour the mixture into an airlocked fermentation vessel and let the wine clear. Rack the mixture into a sterilized jar. Taste for sweetness; stir in more sugar, up to pound (340 g), if necessary. Siphon the mixture into an airlocked vessel to complete the fermentation. Rack the wine again and bottle it. Cover the container with plastic wrap or aluminum foil and let stand for four or five days. Strain the mixture through cheesecloth and dissolve the sugar in the resulting juice. Add enough water to make 1 gallon (3.8 L). Pour the mixture into an airlocked fermentation vessel and let the wine clear. Rack the mixture into a sterilized jar. Taste for sweetness; stir in more sugar, up to pound (340 g), if necessary. Siphon the mixture into an airlocked vessel to complete the fermentation. Rack the wine again and bottle it.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.

Sweet Port-Style Blackberry Wine Pretty is as pretty does - and this very pretty, dark red to purple wine does just fine, thank you. Ripe blackberries are sweet and mellow, so the acid components and tannins are very important to this wine's balance.

YIELD: 1 GALLON (3.8 L).

7 pounds (3.2 kg) blackberries4 pounds (1.8 kg) sugar1 Campden tablet (optional)1/8 teaspoon (.625 g) tannin teaspoon (.625 g) tannin or or 1 tablespoon (15 ml) strong tea 1 tablespoon (15 ml) strong tea1 package (57 g) port wine yeast1 teaspoon (5 g) yeast nutrient cup (120 ml) white grape juice, at room temperatureJuice of 1 orange1 orange rind, grated1. In a large mixing bowl, crush all the berries a few at a time. Transfer the berries to a plastic fermentation vat or clean plastic wastebasket, and add half the sugar and 3 quarts (2.8 L) of water. Add a Campden tablet to kill any wild yeast that may be present on the fruit, if you desire. (If you do, let the mixture stand for 24 hours, well covered, before proceeding.) Add the rest of the sugar, the tannin, and enough water to make 1 gallon (3.8 L). In a large mixing bowl, crush all the berries a few at a time. Transfer the berries to a plastic fermentation vat or clean plastic wastebasket, and add half the sugar and 3 quarts (2.8 L) of water. Add a Campden tablet to kill any wild yeast that may be present on the fruit, if you desire. (If you do, let the mixture stand for 24 hours, well covered, before proceeding.) Add the rest of the sugar, the tannin, and enough water to make 1 gallon (3.8 L).2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and grape juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and grape juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Ferment the mixture for two days, and then rack. Add the orange juice and the grated rind (avoiding the white inner rind). Ferment this mixture for five days. Rack the wine to clarify it, and let it sit for five more days. Rack into an airlocked fermentation vessel and allow the wine to ferment to completion. When you are sure that the fermentation is done, bottle, cork, and cellar the wine. Ferment the mixture for two days, and then rack. Add the orange juice and the grated rind (avoiding the white inner rind). Ferment this mixture for five days. Rack the wine to clarify it, and let it sit for five more days. Rack into an airlocked fermentation vessel and allow the wine to ferment to completion. When you are sure that the fermentation is done, bottle, cork, and cellar the wine.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.

Blueberry Wine This recipe uses wild blueberries, which give the wine an added piquancy. But you can choose from a number of domesticated varieties of berry that also result in a delicious wine. As with all wines, use whatever variety is most available and economical in your area.

YIELD: 1 GALLON (3.8 L).

1 gallon (3.8 L) blueberries3 pounds (1.4 kg) sugar1 Campden tablet (optional)1 teaspoon (5 g) acid blend teaspoon (1.25 g) tannin1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) blueberry juice, at room temperature1. In a large mixing bowl, crush the berries a few at a time. Transfer the berries to a plastic fermentation vat or clean plastic wastebasket, and add half the sugar and 3 quarts (2.8 L) of water. Add a Campden tablet to kill any wild yeast that may be present on the fruit, if you desire. (If you do, let the mixture stand for 24 hours, well covered, before proceeding.) Add the rest of the sugar, the tannin, and enough water to make 1 gallon (3.8 L). In a large mixing bowl, crush the berries a few at a time. Transfer the berries to a plastic fermentation vat or clean plastic wastebasket, and add half the sugar and 3 quarts (2.8 L) of water. Add a Campden tablet to kill any wild yeast that may be present on the fruit, if you desire. (If you do, let the mixture stand for 24 hours, well covered, before proceeding.) Add the rest of the sugar, the tannin, and enough water to make 1 gallon (3.8 L).2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and blueberry juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly. Then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and blueberry juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly. Then add to the must.3. Ferment the mixture for two days. Rack the wine to clarify it, and let it sit for five more days. Rack into an airlocked fermentation vessel and allow the wine to ferment to completion. When you are sure that the fermentation is done, bottle, cork, and cellar the wine. Ferment the mixture for two days. Rack the wine to clarify it, and let it sit for five more days. Rack into an airlocked fermentation vessel and allow the wine to ferment to completion. When you are sure that the fermentation is done, bottle, cork, and cellar the wine.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.VARIATION: Spiced Blueberry Wine_________ Spiced Blueberry Wine_________In step 1, add a bundle of spices, tied in a coffee filter, to the must. Cinnamon and nutmeg work well.

Cherry Dessert Wine Cherry wines are a delight to your senses. The color is gorgeous, the aroma is tantalizing, and the flavor is delightfully fresh. This isn't a wine to serve with dessert - it is is dessert. dessert.

YIELD: 1 GALLON (3.8 L).

2 pounds (900 g) dark red sweet cherries, pitted3 pounds (1.4 kg) tart pie cherries, pitted2 pounds (900 g) white sugar1 pound (450 g) clover honey12 ounces (360 ml) preservative-free apple juice concentrate6 ounces (180 ml) tangerine juice concentrate1 teaspoon (5 g) orange zest teaspoon (1.25 g) tannin1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1. On a cutting board, coa.r.s.ely chop the sweet and tart cherries. Transfer them to a 2-gallon (7.6 L) plastic bucket or wastebasket, and cover with the sugar. Set aside. On a cutting board, coa.r.s.ely chop the sweet and tart cherries. Transfer them to a 2-gallon (7.6 L) plastic bucket or wastebasket, and cover with the sugar. Set aside.2. In a saucepan, mix gallon (1.9 L) of water with the honey and bring to a boil, skimming off the foam. When no more foam rises to the top, add the apple and tangerine concentrates to the mixture and stir to blend. Pour the mixture over the cherries. Add the orange zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired), and let stand for 24 hours. In a saucepan, mix gallon (1.9 L) of water with the honey and bring to a boil, skimming off the foam. When no more foam rises to the top, add the apple and tangerine concentrates to the mixture and stir to blend. Pour the mixture over the cherries. Add the orange zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired), and let stand for 24 hours.3. Add the wine yeast. Let the mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine. Add the wine yeast. Let the mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.VARIATION: Fortified Cherry Wine________ Fortified Cherry Wine________You can fortify this wine by adding 1 cup (240 ml) of a good-quality brandy before bottling.

Dry Cherry Wine We keep experimenting with cherry wines because the results are always better than we expect them to be. Here is a recipe for a dry version.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.6 kg) tart pie cherries, pitted2 pounds (1 kg) white sugar6 ounces (180 ml) tangerine juice concentrate1 teaspoon (5 g) orange zest teaspoon (1.25 g) tannin1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1. In a medium bowl, coa.r.s.ely chop the cherries and transfer them to a plastic bucket or wastebasket. In a medium saucepan, mix gallon (1.9 L) of water with the sugar and bring to a boil. Add the tangerine juice concentrate and pour the mixture over the cherries. Let stand for hour. Add the orange zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired) to the mixture. Let stand for 24 hours. In a medium bowl, coa.r.s.ely chop the cherries and transfer them to a plastic bucket or wastebasket. In a medium saucepan, mix gallon (1.9 L) of water with the sugar and bring to a boil. Add the tangerine juice concentrate and pour the mixture over the cherries. Let stand for hour. Add the orange zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired) to the mixture. Let stand for 24 hours.2. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and discard. Place the liquid into an airlocked fermentation vessel and let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and discard. Place the liquid into an airlocked fermentation vessel and let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine.3. Wait at least six months before sampling. Wait at least six months before sampling.VARIATION: Cherry Almond Wine__________ Cherry Almond Wine__________In step 1, add cup (112 g) chopped, toasted almonds to the sugarwater mixture before boiling.

Cranberry Claret Tart, acidic cranberries may not suit your taste for good eating, but you will love what they do to wines. The fermentation process mellows the sharp flavors, and the color is beautifully clear and sparkling.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) fresh cranberries2 pounds (900 g) white sugar1 pound (450 g) clover honeyJuice of 2 large oranges2 teaspoons (10 g) orange zest8 ounces (240 g) golden raisins teaspoon (1.25 g) tannin1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1. Wash and sort the cranberries, removing any that are blemished or spoiled. Coa.r.s.ely chop the berries in a blender or food processor. Transfer the cranberries into a 2-gallon (7.6 L) plastic bucket or wastebasket, and cover them with the sugar. Wash and sort the cranberries, removing any that are blemished or spoiled. Coa.r.s.ely chop the berries in a blender or food processor. Transfer the cranberries into a 2-gallon (7.6 L) plastic bucket or wastebasket, and cover them with the sugar.2. In a medium saucepan, mix the honey with gallon (1.9 L) of water and bring to a boil. Skim off any foam that appears. When no more foam rises to the top, pour the honeywater mixture over the cranberries. Add the orange juice, zest, raisins, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired) to the mixture. Let stand for 24 hours. In a medium saucepan, mix the honey with gallon (1.9 L) of water and bring to a boil. Skim off any foam that appears. When no more foam rises to the top, pour the honeywater mixture over the cranberries. Add the orange juice, zest, raisins, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired) to the mixture. Let stand for 24 hours.3. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and discard. Pour the liquid into an airlocked fermentation vessel and let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and discard. Pour the liquid into an airlocked fermentation vessel and let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.

Gooseberry Wine Pluck a plump green gooseberry off the bush, pop it into your mouth, and be prepared to pucker up. With this pursed and pained expression on your face, people might think you're pondering some deep philosophical problem, and you are: You are wondering what perversity might inspire anyone to make wine from such an astringent and disagreeable little berry. But Grandma knew that something magic happened to gooseberries when she added enough sugar and tucked them between two slabs of flaky homemade pastry. And Grandpa, not to be outdone, discovered that a little sugar and fermentation certainly improved the unadorned berry. You have to age gooseberry wine for at least a year, but we bet you'll think it was worth the wait.

YIELD: 1 GALLON (3.8 L).

5 pounds (2.3 kg) ripe green gooseberries1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature2 pounds (900 g) sugar1. Remove the stems and tails of the gooseberries and wash the fruit, making sure the berries are completely clean. Put them into a 2-gallon (7.6 L) plastic fermentation vat or wastebasket, and squeeze them by hand until they are pulpy. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and wait 24 hours. Remove the stems and tails of the gooseberries and wash the fruit, making sure the berries are completely clean. Put them into a 2-gallon (7.6 L) plastic fermentation vat or wastebasket, and squeeze them by hand until they are pulpy. Add the pectic enzyme and enough water to make 1 gallon (3.8 L). Add the Campden tablet, if desired, and wait 24 hours.2. In a small jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a small jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Cover the container with plastic wrap or aluminum foil and let stand for three days, stirring three or four times. Strain out the solids and add the sugar. Put the mixture into an airlocked fermentation vessel and let stand until it stops bubbling. Rack the wine into an airlocked container and leave it to mature for about six months. Rack into bottles, cork them, and cellar your wine. Cover the container with plastic wrap or aluminum foil and let stand for three days, stirring three or four times. Strain out the solids and add the sugar. Put the mixture into an airlocked fermentation vessel and let stand until it stops bubbling. Rack the wine into an airlocked container and leave it to mature for about six months. Rack into bottles, cork them, and cellar your wine.4. Age the wine for at least one year after bottling. Age the wine for at least one year after bottling.

Huckleberry Wine Finding enough wild huckleberries to satisfy the needs of both pie- and winemaking must have been tough in the days before garden huckleberries became widely available. Fortunately, the children of a bygone era seemed to regard wild-berry picking as a treat. If a large family pooled their gleanings, they probably had enough berries for both endeavors. Huckleberries make a light, dry wine that complements fowl and seafood.

YIELD: 1 GALLON (3.8 L).

1 gallon (3.8 L) huckleberries3 pounds (1.4 kg) sugar1 Campden tablet (optional)1 teaspoon (5 g) acid blend or or the juice of 3 citrus fruits the juice of 3 citrus fruits teaspoon (1.25 g) tannin or or 1 tablespoon (15 ml) strong tea 1 tablespoon (15 ml) strong tea1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. In a medium bowl, crush all the berries, a few at a time. Transfer the crushed berries, half the sugar, and 3 quarts (2.8 L) of water to a plastic fermentation vat or clean plastic wastebasket. Add a Campden tablet to kill any wild yeast that may be present on the fruit, if you desire. (If you do, let the mixture stand for 24 hours, well covered, before proceeding.) Add the rest of the sugar, the acid blend, tannin, and enough water to make 1 gallon (3.8 L). In a medium bowl, crush all the berries, a few at a time. Transfer the crushed berries, half the sugar, and 3 quarts (2.8 L) of water to a plastic fermentation vat or clean plastic wastebasket. Add a Campden tablet to kill any wild yeast that may be present on the fruit, if you desire. (If you do, let the mixture stand for 24 hours, well covered, before proceeding.) Add the rest of the sugar, the acid blend, tannin, and enough water to make 1 gallon (3.8 L).2. In a small jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a small jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Ferment the mixture for two days; then rack the wine to clarify it. Let it sit for five more days. Rack into an airlocked fermentation vessel and allow the wine to ferment to completion. When you are sure that the fermentation is done, bottle, cork, and cellar the wine. Ferment the mixture for two days; then rack the wine to clarify it. Let it sit for five more days. Rack into an airlocked fermentation vessel and allow the wine to ferment to completion. When you are sure that the fermentation is done, bottle, cork, and cellar the wine.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.

Loganberry Wine Boysenberries and loganberries are large, wine-colored berries of the blackberry family. Because these varieties are available only in certain sections of the country, you can subst.i.tute any of the blackberry family members and get a perfectly delicious wine. If you use canned loganberries, there will be no difference in the amount needed.

YIELD: 1 GALLON (3.8 L).

2 pounds (1.14 kg) fresh loganberries1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) acid blend1 cup (240 ml) grape juice concentrate2 pounds (1.14 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Crush the loganberries in a 2-gallon (7.6 L) plastic bucket or wastebasket. Pour 2 quarts (1.9 L) of boiling water over them and let the mixture cool. Add the pectic enzyme, acid blend, and grape juice concentrate; cover the container with plastic wrap or foil. Crush the loganberries in a 2-gallon (7.6 L) plastic bucket or wastebasket. Pour 2 quarts (1.9 L) of boiling water over them and let the mixture cool. Add the pectic enzyme, acid blend, and grape juice concentrate; cover the container with plastic wrap or foil.2. Let stand for four or five days, stirring daily. Strain the liquid through cheesecloth, discard the solids, and add the sugar to the liquid, stirring to dissolve. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding. Let stand for four or five days, stirring daily. Strain the liquid through cheesecloth, discard the solids, and add the sugar to the liquid, stirring to dissolve. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding.3. In a small jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a small jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add enough water to make 1 gallon (3.8 L), and pour the liquid into an airlocked fermentation vessel. Let the wine complete the fermentation process. When it is clear, rack, bottle, and cellar the wine. Add enough water to make 1 gallon (3.8 L), and pour the liquid into an airlocked fermentation vessel. Let the wine complete the fermentation process. When it is clear, rack, bottle, and cellar the wine.5. Wait for at least six months before opening your first bottle. Wait for at least six months before opening your first bottle.

Sweet Mulberry Wine Anyone who has a mulberry tree in the yard knows that these berries can be a real pain in the neck. The fruit falls all summer, creating disagreeable purple stains on the patio, shoes, and children's clothes. When you do gather enough to make something of them, the stems are difficult to remove and you end up with purple fingers and meager results. In fact, as far as we can tell, there's only one thing that mulberries are really good for, and that's making wine. Maybe that's why we've found so many mulberry wine recipes. Here is one on the sweet side.

YIELD: 1 GALLON (3.8 L).

5 pounds (2.3 kg) mulberries1 teaspoon (5 g) pectic enzyme4 pounds (1.8 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) acid blend teaspoon (1.25 g) tannin or or 1 tablespoon (15 ml) strong tea 1 tablespoon (15 ml) strong tea1. Crush the mulberries in a 2-gallon (7.6 L) plastic bucket or wastebasket, and pour 2 quarts (1.9 L) of boiling water over them. Let the mixture cool, add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily. Crush the mulberries in a 2-gallon (7.6 L) plastic bucket or wastebasket, and pour 2 quarts (1.9 L) of boiling water over them. Let the mixture cool, add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily.2. Strain the liquid through cheesecloth and add the sugar, stirring to dissolve. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding. Strain the liquid through cheesecloth and add the sugar, stirring to dissolve. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding.3. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add the remaining ingredients, plus enough water to make 1 gallon (3.8 L), and pour the liquid into an airlocked fermentation vessel. Let the wine complete the fermentation process. When it is clear, rack and bottle the wine. Add the remaining ingredients, plus enough water to make 1 gallon (3.8 L), and pour the liquid into an airlocked fermentation vessel. Let the wine complete the fermentation process. When it is clear, rack and bottle the wine.5. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.

Dry Mulberry Wine Here is a recipe for a dry wine using these pesky purple berries.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) mulberries1 teaspoon (5 g) pectic enzyme2 pounds (1.14 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 pound (450 g) gooseberries or or 1 pound (450 g) diced green apples 1 pound (450 g) diced green apples or or 1 pound (450 g) raisins 1 pound (450 g) raisinsJuice of 1 orange1. Crush the mulberries in a 2-gallon (7.6 L) plastic bucket or wastebasket, and pour 2 quarts (1.9 L) of boiling water over them. Let the mixture cool. Add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily. Strain the liquid through cheesecloth and add the sugar, stirring to dissolve. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding. Crush the mulberries in a 2-gallon (7.6 L) plastic bucket or wastebasket, and pour 2 quarts (1.9 L) of boiling water over them. Let the mixture cool. Add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily. Strain the liquid through cheesecloth and add the sugar, stirring to dissolve. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the remaining ingredients, plus enough water to make 1 gallon (3.8 L), and pour the mixture into an airlocked fermentation vessel. Let the wine complete the fermentation process. When it is clear, rack and bottle it. Add the remaining ingredients, plus enough water to make 1 gallon (3.8 L), and pour the mixture into an airlocked fermentation vessel. Let the wine complete the fermentation process. When it is clear, rack and bottle it.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.[image]COLLECTING M MULBERRIES: Spread a large piece of plastic or an old sheet on the ground beneath a mulberry tree and give the branches a good shake. It may take you several days to gather enough berries for a batch of wine. We don't stem the mulberries as carefully as we'd have to for table use, since the solid materials will be strained out after a few days. Just wash the berries carefully, and you're ready to begin. Spread a large piece of plastic or an old sheet on the ground beneath a mulberry tree and give the branches a good shake. It may take you several days to gather enough berries for a batch of wine. We don't stem the mulberries as carefully as we'd have to for table use, since the solid materials will be strained out after a few days. Just wash the berries carefully, and you're ready to begin.

Pear Wine If you love the flavor and aroma of fresh pears but dislike the grit, this wine may be the one for you. Pear wine, also sometimes called perry, is especially nice with poultry dishes or fish.

YIELD: 1 GALLON (3.8 L).

4 pounds (2 kg) ripe pears1 pound (450 g) sugar1 pound (450 g) honeyJuice of 2 lemons1 teaspoon (5 g) lemon zest teaspoon (1.25 g) tannin1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1. Peel, seed, and core the pears, and chop them into 1-inch pieces. Place them in a plastic bucket or wastebasket, and cover with the sugar. Set aside. Peel, seed, and core the pears, and chop them into 1-inch pieces. Place them in a plastic bucket or wastebasket, and cover with the sugar. Set aside.2. Mix the honey into gallon (1.9 L) of water, and bring to a boil in a medium saucepan. Skim off any foam that rises to the surface. When no more foam emerges, pour the honeywater mixture over the pears. Add the lemon juice, lemon zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired). Let stand for 24 hours. Mix the honey into gallon (1.9 L) of water, and bring to a boil in a medium saucepan. Skim off any foam that rises to the surface. When no more foam emerges, pour the honeywater mixture over the pears. Add the lemon juice, lemon zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired). Let stand for 24 hours.3. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and discard. Pour the liquid into an airlocked fermentation vessel, and let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and discard. Pour the liquid into an airlocked fermentation vessel, and let ferment for one month. Rack again and let ferment for two months. Rack again; then bottle, cork, and cellar the wine.4. Wait at least six months before sampling; then serve chilled. Wait at least six months before sampling; then serve chilled.VARIATION: Spiced Pear Wine_________ Spiced Pear Wine_________Add a packet of spices - cinnamon and nutmeg work well - to the honeywater mixture before boiling. Tie 1 cinnamon stick and 2 whole nutmeg into a coffee filter and boil. Remove before adding the rest of the ingredients in step 2.

Pineapple-Orange Delight The color is light, but the flavor is redolent of the tropics. Choose a ripe pineapple, one that will release a leaf of its topknot with a firm tug - or give the pineapple the sniff test. The flavor - and ultimately the bouquet of your wine - will be reflected in the aroma of the pineapple you use.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) ripe pineapple1 tablespoon (15 g) light brown sugar4 ounces (120 g) golden raisins, chopped2 pounds (900 g) orange-blossom honey12 ounces (360 ml) orange juice concentrateJuice of 1 lemon1 teaspoon (5 g) orange zest teaspoon (1.25 g) tannin1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1. Chop and core the pineapple, and transfer to a 2-gallon (7.6 L) plastic bucket or wastebasket. Add the sugar and raisins, and set aside. Chop and core the pineapple, and transfer to a 2-gallon (7.6 L) plastic bucket or wastebasket. Add the sugar and raisins, and set aside.2. In a medium saucepan, mix the honey in gallon (1.9 L) of water, and bring to a boil. Skim off any foam. When no more foam rises to the top, pour the honeywater mixture over the pineapple mixture. Add the orange juice concentrate, lemon juice, orange zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired). Let stand for 24 hours. In a medium saucepan, mix the honey in gallon (1.9 L) of water, and bring to a boil. Skim off any foam. When no more foam rises to the top, pour the honeywater mixture over the pineapple mixture. Add the orange juice concentrate, lemon juice, orange zest, tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired). Let stand for 24 hours.3. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids. Pour the liquid into an airlocked fermentation vessel, and let ferment for one month. Rack again and let ferment for two months. Rack again. When the fermentation is complete, bottle, cork, and cellar the wine. Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids. Pour the liquid into an airlocked fermentation vessel, and let ferment for one month. Rack again and let ferment for two months. Rack again. When the fermentation is complete, bottle, cork, and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.

Black Plum Wine The finished wine will be dry with a lovely color - one you will be proud to show off.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) black (or deep purple) plums2 pounds (1.14 kg) sugarJuice of 2 oranges teaspoon (1.25 g) tannin1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) acid blend1. Cut the plums into quarters, removing the pits. Transfer the fruit to a 2-gallon (7.6 L) plastic bucket or wastebasket; then mash the fruit. Cut the plums into quarters, removing the pits. Transfer the fruit to a 2-gallon (7.6 L) plastic bucket or wastebasket; then mash the fruit.2. In a medium saucepan, mix the sugar in gallon (1.9 L) of water and bring to a boil. Pour the sugarwater mixture over the plums and let cool. Add the orange juice, tannin, pectic enzyme, and Campden tablet (if desired), and let stand for 24 hours. In a medium saucepan, mix the sugar in gallon (1.9 L) of water and bring to a boil. Pour the sugarwater mixture over the plums and let cool. Add the orange juice, tannin, pectic enzyme, and Campden tablet (if desired), and let stand for 24 hours.3. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Let the mixture ferment for one week, stirring the cap into the fermenting must daily. Rack the solids from the liquid. Pour the liquid into a sterile airlocked fermentation vessel, and let the mixture ferment for approximately one month. Rack again and let the mixture stand for two more months. Rack for the final time; then bottle, cork, and cellar the wine. Let the mixture ferment for one week, stirring the cap into the fermenting must daily. Rack the solids from the liquid. Pour the liquid into a sterile airlocked fermentation vessel, and let the mixture ferment for approximately one month. Rack again and let the mixture stand for two more months. Rack for the final time; then bottle, cork, and cellar the wine.5. Wait three to six months before opening your first bottle. Wait three to six months before opening your first bottle.

Golden Plum Wine Plum wines are perfect with Chinese or j.a.panese cuisine. Because plums come in a variety of colors, the wines you create from these fruits come in a range of hues. Plums are among the most versatile of native fruit wine ingredients.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.6 kg) yellow plums8 ounces (240 g) golden raisins, chopped2 pounds (900 g) sugar1 pound (450 g) honeyJuice of 2 oranges1/8 teaspoon (.625 g) tannin teaspoon (.625 g) tannin1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1. Cut the plums into quarters, removing the pits. In a 2-gallon (7.6 L) plastic bucket or wastebasket, mash them the plums and add the raisins and sugar. Cut the plums into quarters, removing the pits. In a 2-gallon (7.6 L) plastic bucket or wastebasket, mash them the plums and add the raisins and sugar.2. In a medium saucepan, mix the honey into gallon (1.9 L) of water and bring the mixture to a boil. Skim off the foam. When no more foam rises to the top, pour the honeywater mixture over the plums and let cool. Add the tannin, pectic enzyme, and Campden tablet (if desired) to the mixture, and let stand for 24 hours. In a medium saucepan, mix the honey into gallon (1.9 L) of water and bring the mixture to a boil. Skim off the foam. When no more foam rises to the top, pour the honeywater mixture over the plums and let cool. Add the tannin, pectic enzyme, and Campden tablet (if desired) to the mixture, and let stand for 24 hours.3. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Let this mixture ferment for one week, stirring the cap into the fermenting must daily. Rack the solids from the liquid, and pour the liquid into a sterile airlocked fermentation vessel. Let the mixture ferment for approximately one month. Rack again and let the mixture stand for two more months. Rack for the final time; then bottle, cork, and cellar the wine. Let this mixture ferment for one week, stirring the cap into the fermenting must daily. Rack the solids from the liquid, and pour the liquid into a sterile airlocked fermentation vessel. Let the mixture ferment for approximately one month. Rack again and let the mixture stand for two more months. Rack for the final time; then bottle, cork, and cellar the wine.5. Wait three to six months before opening your first bottle. Wait three to six months before opening your first bottle.

Quince Wine This is a nice, dry wine with hints of pear and apple in its flavor. For those who have never seen a quince tree, the fruit is yellow to yellow-green - it resembles a pear in color, though it doesn't have the cla.s.sic pear shape. (The fruit looks something like a fat doughnut, with depressions where the hole would be on either end.) YIELD: 1 GALLON (3.8 L).

20 ripe quinces2 pounds (1 kg) sugarJuice and zest of 2 lemons1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. Grate the quinces as near to the core as possible. Boil the grated peel and pulp in enough water to cover, for a maximum of 15 minutes. (Don't overcook the fruit or you may have trouble clearing the wine.) Grate the quinces as near to the core as possible. Boil the grated peel and pulp in enough water to cover, for a maximum of 15 minutes. (Don't overcook the fruit or you may have trouble clearing the wine.)2. Strain the mixture and pour the juice onto the sugar in a bucket or a large plastic wastebasket. Add the juice and zest of the lemons. Let the mixture cool; then add the pectic enzyme. Add a Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours. Strain the mixture and pour the juice onto the sugar in a bucket or a large plastic wastebasket. Add the juice and zest of the lemons. Let the mixture cool; then add the pectic enzyme. Add a Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.3. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.4. Add enough water to make 1 gallon (3.8 L), and allow the mixture to ferment for 48 hours. Rack into an airlocked fermentation vessel, and let the wine ferment to completion (about nine months), racking at intervals as needed to clear the wine. When you are sure that fermentation is complete, bottle, cork and cellar the wine. Add enough water to make 1 gallon (3.8 L), and allow the mixture to ferment for 48 hours. Rack into an airlocked fermentation vessel, and let the wine ferment to completion (about nine months), racking at intervals as needed to clear the wine. When you are sure that fermentation is complete, bottle, cork and cellar the wine.5. Age for at least six months before sampling. Age for at least six months before sampling.

Raisin Wine When you are thinking about making wine, it is easy to forget that raisins are just dried grapes. That's why raisin wine is among the easiest of all wines to make. You could make raisin wine from little more than sugar, raisins, and water - and many home winemakers do. But like fresh grapes, raisins carry a number of wild yeasts on their skins, so making wine from just these three ingredients won't give you the same result every time. We usually kill off the resident yeasts and add wine yeast from a known source when we make wine from raisins.

YIELD: 1 GALLON (3.8 L).

1 pounds (840 g) large raisins (dark or light)1 pounds (840 g) sugar1 Campden tablet (optional)1 teaspoon (5 g) citric acid or or acid blend acid blend1 teaspoon (5 g) pectic enzyme1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1. In a large, unchipped enamel or stainless steel pot, boil the raisins in 2 quarts (1.9 L) of water for 1 minute. Let the mixture cool to room temperature, and then strain the liquid onto the sugar in a 2-gallon (7.6 L) plastic bucket, wastebasket, or other fermentation vat. Add a Campden tablet, if desired. Let the mixture stand, well covered, for 24 hours. Then add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L). In a large, unchipped enamel or stainless steel pot, boil the raisins in 2 quarts (1.9 L) of water for 1 minute. Let the mixture cool to room temperature, and then strain the liquid onto the sugar in a 2-gallon (7.6 L) plastic bucket, wastebasket, or other fermentation vat. Add a Campden tablet, if desired. Let the mixture stand, well covered, for 24 hours. Then add the acid, pectic enzyme, and enough water to make 1 gallon (3.8 L).2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Pour the mixture into an airlocked fermentation vessel. When the wine has cleared, rack and return to a clean airlocked fermentation vessel. Ferment to completion; then bottle, cork, and cellar the wine. Pour the mixture into an airlocked fermentation vessel. When the wine has cleared, rack and return to a clean airlocked fermentation vessel. Ferment to completion; then bottle, cork, and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.

Dry Raspberry Wine Delicate, fragile raspberries are the delight of the home garden, mostly because gardeners know that really good raspberries are few and far between in supermarkets. They don't ship well, and even the most generous home growers usually don't have enough to share. If you raise raspberries, making raspberry wine is one way to save the essence of this delectable fruit - and maybe even to share the wealth.

YIELD: 1 GALLON (3.8 L).

2 pounds (1.14 kg) raspberries1 Campden tablet (optional)2 pounds (1.14 kg) sugar1 cup (240 ml) red grape juice concentrate1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1 teaspoon (5 g) acid blend1. Put the berries into a 2-gallon (7.6 L) plastic bucket or wastebasket, and pour 2 quarts (1.9 L) of boiling water over them. When they have cooled to warm, make a pulp with your hands. Add a Campden tablet, if desired, and let the mixture sit, covered with plastic wrap or foil, for four days. Stir daily; then strain the mixture through cheesecloth and add the sugar and grape juice concentrate. Stir the mixture until the sugar is dissolved. Put the berries into a 2-gallon (7.6 L) plastic bucket or wastebasket, and pour 2 quarts (1.9 L) of boiling water over them. When they have cooled to warm, make a pulp with your hands. Add a Campden tablet, if desired, and let the mixture sit, covered with plastic wrap or foil, for four days. Stir daily; then strain the mixture through cheesecloth and add the sugar and grape juice concentrate. Stir the mixture until the sugar is dissolved.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the remaining ingredients and enough water to make 1 gallon (3.8 L) and pour the liquid into an airlocked fermentation vessel. When the fermentation is complete and the wine is clear, rack the wine into bottles and cork. Add the remaining ingredients and enough water to make 1 gallon (3.8 L) and pour the liquid into an airlocked fermentation vessel. When the fermentation is complete and the wine is clear, rack the wine into bottles and cork.4. You will need to age this wine for at least three months for the best flavor - and you may never find a wait more difficult. Raspberry wines are so pretty and have such a delicious bouquet that waiting to sample them is the hardest part of the process. You will need to age this wine for at least three months for the best flavor - and you may never find a wait more difficult. Raspberry wines are so pretty and have such a delicious bouquet that waiting to sample them is the hardest part of the process.

Sweet Red Raspberry Wine Raspberries are fragile fruits, but their flavors are robust. The finished wine made from red raspberries will be clear red; if you would like a golden raspberry wine, use one of the golden varieties. Be sure to use only ripe berries; only a few green or partly green berries can change the flavor of the finished wine.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) red raspberries4 ounces (120 g) light raisins1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature4 pounds (1.8 kg) sugar1 teaspoon (5 g) acid blend1. Crush the berries in a large, unchipped enamel or stainless steel container. Add the raisins and 2 quarts (1.9 L) of water. Add a Campden tablet, if desired. If you do so, let the mixture sit, well covered, for 24 hours, stirring two or three times before proceeding. Crush the berries in a large, unchipped enamel or stainless steel container. Add the raisins and 2 quarts (1.9 L) of water. Add a Campden tablet, if desired. If you do so, let the mixture sit, well covered, for 24 hours, stirring two or three times before proceeding.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Strain the juice into a 2-gallon (7.6 L) plastic bucket or wastebasket (discard the pulp), and add half the sugar, the acid blend, and enough water to make 1 gallon (3.8 L). Allow the mixture to ferment for five days. Rack, add the remaining sugar, and ferment for 10 more days. Rack the wine into an airlocked fermentation vessel, and let it complete the fermentation process. When the wine is clear and no longer bubbling, rack into bottles; then cork and cellar the wine. Strain the juice into a 2-gallon (7.6 L) plastic bucket or wastebasket (discard the pulp), and add half the sugar, the acid blend, and enough water to make 1 gallon (3.8 L). Allow the mixture to ferment for five days. Rack, add the remaining sugar, and ferment for 10 more days. Rack the wine into an airlocked fermentation vessel, and let it complete the fermentation process. When the wine is clear and no longer bubbling, rack into bottles; then cork and cellar the wine.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.

Wild Black Raspberry Wine This wine is all the more special because it's made from "found" bounty - those delectable wild raspberries that grow along fencerows and ditches. But poison ivy loves the same locations, so beware when you harvest wild raspberries. The delicate, dessert-quality flavor of black raspberry wine depends on the ripeness of the berries, and even a few green or partly green berries can affect the final flavor. Make sure your berries are completely ripe - even slightly overripe - for best results.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) wild black raspberries8 ounces (240 g) raisins1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature3 pounds (1.6 kg) sugar1 teaspoon (5 g) acid blend1. In a large, unchipped enamel or stainless steel container, crush the berries; then add the raisins and 2 quarts (1.9 L) of water. Add a Campden tablet, if desired. If you do so, let the mixture sit for 24 hours, well covered, stirring two or three times before proceeding. In a large, unchipped enamel or stainless steel container, crush the berries; then add the raisins and 2 quarts (1.9 L) of water. Add a Campden tablet, if desired. If you do so, let the mixture sit for 24 hours, well covered, stirring two or three times before proceeding.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Strain the juice into a 2-gallon (7.6 L) plastic bucket or wastebasket (discard the pulp), and add half the sugar, the acid blend, and enough water to make 1 gallon (3.8 L). Allow the mixture to ferment for five days. Rack and add the remaining sugar, and ferment for 10 more days. Rack the wine into an airlocked fermentation vessel, and let it complete the fermentation process. When the wine is clear and no longer bubbling, rack into bottles; then cork and cellar the wine. Strain the juice into a 2-gallon (7.6 L) plastic bucket or wastebasket (discard the pulp), and add half the sugar, the acid blend, and enough water to make 1 gallon (3.8 L). Allow the mixture to ferment for five days. Rack and add the remaining sugar, and ferment for 10 more days. Rack the wine into an airlocked fermentation vessel, and let it complete the fermentation process. When the wine is clear and no longer bubbling, rack into bottles; then cork and cellar the wine.4. Wait at least six months before opening your first bottle. Wait at least six months before opening your first bottle.

Dry Rhubarb Wine Pioneers once called rhubarb "pie plant" because it was usually the first "fruit" available in springtime for making eagerly antic.i.p.ated pies after fruitless winters. Today, we use rhubarb for a variety of homemade wines because it is abundant and tasty. Here is a recipe for a dry table wine using the tangy pie plant.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) rhubarb stalks, sliced into -inch pieces8 ounces (240 g) golden raisins, chopped2 pounds (1.14 kg) white sugar teaspoon (1.25 g) tannin1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 teaspoon (5 g) orange zest1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrientJuice of 1 orangeAdditional orange juice, if necessary1. Put the rhubarb and raisins in a fermentation vessel that can be fitted with an airlock. In a medium saucepan, bring gallon (1.9 L) of water to a boil and add the sugar. Once the sugar is dissolved, pour the water over the mixture in the fermentation vessel. When the mixture is cool, add the tannin, pectic enzyme, Campden tablet (if desired), and zest. Let stand for 24 hours. Put the rhubarb and raisins in a fermentation vessel that can be fitted with an airlock. In a medium saucepan, bring gallon (1.9 L) of water to a boil and add the sugar. Once the sugar is dissolved, pour the water over the mixture in the fermentation vessel. When the mixture is cool, add the tannin, pectic enzyme, Campden tablet (if desired), and zest. Let stand for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Ferment for two weeks; then rack off the solids. Top off with additional orange juice, if necessary, and let ferment for six more weeks. Rack again and ferment for one month. Rack, bottle, and cellar the wine. Ferment for two weeks; then rack off the solids. Top off with additional orange juice, if necessary, and let ferment for six more weeks. Rack again and ferment for one month. Rack, bottle, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.[image]Choose vibrant red stalks of rhubarb for a colorful wine; select greener stalks if you prefer a white wine. Although the color is affected, there will be no real impact on the taste.

Strawberry-Rhubarb Wine This recipe is for a fairly dry wine. To make it into an interesting dessert wine, you can sweeten it to taste and add pota.s.sium sorbate to keep the wine from refermenting.

YIELD: 1 GALLON (3.8 L).

2 pounds (900 g) red rhubarb stalks2 pounds (900 g) ripe strawberries1 pound (450 g) sugar1 pound (450 g) honey1 teaspoon (5 g) orange zest12 ounces (360 ml) preservative-free apple juice concentrate teaspoon (1.25 g) tannin1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 Campden tablet (optional)1 package (57 g) wine yeastJuice of 2 oranges1. Cut the rhubarb into -inch pieces. In a bowl, crush the strawberries, and then transfer the berries and rhubarb to a fermentation vessel fitted with an airlock. In a medium saucepan, boil the sugar and honey in gallon (1.9 L) of water, skimming off the foam. When no more foam rises to the top, add the orange zest and apple juice concentrate. Pour the mixture over the fruits in the fermentation vessel. Add the tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired), and let stand for 24 hours. Cut the rhubarb into -inch pieces. In a bowl, crush the strawberries, and then transfer the berries and rhubarb to a fermentation vessel fitted with an airlock. In a medium saucepan, boil the sugar and honey in gallon (1.9 L) of water, skimming off the foam. When no more foam rises to the top, add the orange zest and apple juice concentrate. Pour the mixture over the fruits in the fermentation vessel. Add the tannin, yeast nutrient, pectic enzyme, and Campden tablet (if desired), and let stand for 24 hours.2. Add the wine yeast to the mixture and ferment for two weeks. Rack off the solids, top off with the orange juice, and let ferment for six more weeks. Rack again and ferment one more month. Rack one last time, and then bottle and cellar the wine. Add the wine yeast to the mixture and ferment for two weeks. Rack off the solids, top off with the orange juice, and let ferment for six more weeks. Rack again and ferment one more month. Rack one last time, and then bottle and cellar the wine.3. Wait six months before sampling. Wait six months before sampling.

Rose Hip Wine Because roses and apples are different branches on the same family tree, you'll find that rose hip wine has a flavor reminiscent of apple wine, but more delicate. Like apples, rose hips need to be ripe before they taste sweet and mellow, so use only deep orange to bright red rose hips. Wash the rose hips thoroughly, and be sure to know their source. Rose hips from bushes that have been treated with a systemic insecticide will contain traces of pesticide. For best flavor, gather rose hips from hedgerows in the fall after the first frost.

YIELD: 1 GALLON (3.8 L).

1 pounds (675 g) fresh rose hips or or pound (225 g) dried rose hips2 pounds (1 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) citric acid or or the juice of 1 lemon the juice of 1 lemon1 teaspoon (5 g) pectic enzyme1. Wash the rose hips, cut them in half, and crush them in a 2-gallon (7.6 L) plastic container. Add the sugar; then pour 2 quarts (1.9 L) of water over the mixture. Add a Campden tablet, if desired, and let sit, covered, for 24 hours. Wash the rose hips, cut them in half, and crush them in a 2-gallon (7.6 L) plastic container. Add the sugar; then pour 2 quarts (1.9 L) of water over the mixture. Add a Campden tablet, if desired, and let sit, covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the rest of the ingredients. Let the mixture stand for one week, stirring daily. Strain out the solids, and add enough water to make 1 gallon (3.8 L). Pour the liquid into an airlocked fermentation vessel, and let stand for three months. Rack the mixture and let it ferment to completion, racking as often as necessary to ensure a fine, clear wine. (You'll be able to tell if your wine needs additional racking if you notice a layer of sediment on the bottom of the container.) When fermentation is complete, bottle, cork, and cellar the wine. Add the rest of the ingredients. Let the mixture stand for one week, stirring daily. Strain out the solids, and add enough water to make 1 gallon (3.8 L). Pour the liquid into an airlocked fermentation vessel, and let stand for three months. Rack the mixture and let it ferment to completion, racking as often as necessary to ensure a fine, clear wine. (You'll be able to tell if your wine needs additional racking if you notice a layer of sediment on the bottom of the container.) When fermentation is complete, bottle, cork, and cellar the wine.4. Wait at least two or three months before you sample. Wait at least two or three months before you sample.

Sweet Wild Strawberry Dessert Wine A fine finale to any meal - lovely served with fresh fruit and cheese.

YIELD: 1 GALLON (3.8 L).

4 pounds (1.8 kg) wild strawberries4 ounces (120 g) white raisins1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) acid blend4 pounds (1.8 kg) sugar1. Wash and hull the berries. Put them into a 2-gallon (7.6 L) plastic bucket or wastebasket and crush. Add the raisins and 2 quarts (1.9 L) of water. Add a Campden tablet, if desired, to kill off any wild yeasts that are present on the berries. Let the mixture stand, well covered, for 24 hours, stirring two or three times at intervals. Strain through cheesecloth and discard the solids. Wash and hull the berries. Put them into a 2-gallon (7.6 L) plastic bucket or wastebasket and crush. Add the raisins and 2 quarts (1.9 L) of water. Add a Campden tablet, if desired, to kill off any wild yeasts that are present on the berries. Let the mixture stand, well covered, for 24 hours, stirring two or three times at intervals. Strain through cheesecloth and discard the solids.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the acid blend and half of the sugar, and let the mixture ferment for one week. Add the rest of the sugar and enough water to make 1 gallon (3.8 L), and ferment th