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Homemade Fruit Wine
This simple homemade fruit wine recipe allows you to turn fresh fruit into a delicious wine perfect for sipping. The process takes several weeks but requires minimal hands-on time.Prep Time: 1 hourCook Time: N/AFermentation Time: 4-6 weeksTotal Time: 4-6 weeksServings: 1 gallon (approx. 5 bottles)Category: BeveragesCuisine: HomebrewDifficulty: Intermediate
Servings: 1 gallon (approx. 5 bottles)
Calories: 150kcal
Equipment
- - 1-gallon glass carboy
- - Airlock and stopper
- - Large mesh straining bag
- - Large pot
- - Hydrometer
- - Siphon and tubing
- - Wine bottles and corks
Ingredients
- - 4-5 lbs fresh fruit berries, grapes, or stone fruit
- - 2 lbs granulated sugar
- - 1 packet wine yeast
- - 1 tsp yeast nutrient
- - 1 Campden tablet crushed
- - Water to 1 gallon
Instructions
- Prepare the Fruit
- Wash and remove any stems from the fruit.
- Place fruit in the mesh bag and lightly crush to release juices.
- Make the Must
- In a large pot, dissolve sugar in 1/2 gallon of warm water.
- Add the crushed fruit in the mesh bag.
- Top up with water to reach 1 gallon.
- Add yeast nutrient and crushed Campden tablet.
- Cover and let sit for 24 hours.
- Start Fermentation
- Remove the Campden tablet.
- Sprinkle yeast over the surface.
- Cover and let sit for 5-7 days, stirring daily.
- Secondary Fermentation
- Remove fruit bag, squeezing gently to extract juice.
- Siphon liquid into sanitized carboy.
- Attach airlock and let ferment for 4-6 weeks.
- Bottle the Wine
- Siphon wine into sanitized bottles.
- Cork bottles and store upright for 3 days.
- Age wine for at least 6 months before drinking.
Notes
- Use very ripe, high-quality fruit for the best flavor.
- Sanitize all equipment thoroughly before use.
- Keep fermentation temperature between 70-75°F (21-24°C).
- Sanitize all equipment thoroughly before use.
- Keep fermentation temperature between 70-75°F (21-24°C).
