Wine Recipes

Strawberry Wine

To make 10 litres

  • 4 kg Strawberries (can be frozen)

  • 2 kg white sugar - as a syrup

  • 15 g citric acid

  • 4 g sodium metabisulphate or 2-3 Campden tablets crushed

  • 10 g pectinase 

  • 5 g tannin

  • 15 g white wine yeast

  • 15 g yeast nutrient

  • water to make ten litres

Clean/defrost strawberries and cut in half or mash. Make sugar syrup and pour while hot over berries.  Leave to cool​, add metabisulphate/campden tablets, stand for 24 hours. Add pectinase stir and stand for another 24 hours. Add all other ingredients and water to make just over 10 litres. Open ferment for 3-5 days stirring morning and night. Strain must into a demijohn for racking and maturing procedures. Stop fermentaion at specific graviry of 1010 or to taste. Bottle when stable.

Passion Fruit

To make 10 litres

  • 500 grams passion fruit pulp fresh or frozen

  • 2 kg white sugar - as a syrup

  • 10 g citric acid

  • 10 g tannic acid

  • 10 g white wine yeast

  • 10 g yeast nutrient

  • water to make 10 litres

Make sugar syrup and passion fruit pulp with the rest of the water to just over 10 litres. Add all other ingredients and open ferment for 3-5 days stirring morning and night.​ Strain must into a 10 litre demijohn for racking and maturing procedures. Stop fermentation at a specific gravity of 1000 or to taste. Bottle when stable.

Ginger 

To make 10 litres

  • 400 grams of ginger - finely sliced

  • 2 kg white sugar 

  • 4 lemons - grated peel and segments but no pith

  • 4 oranges - grated peel and segments but no pith

  • 1 kg raisins or sultanas 

  • 5 g pectinase

  • 10 g. white wine yeast

  • water to make 10 litres

Place ​half the water in a large stock pot add ginger, raisins, citus (no pith) and sugar, bring to a boil and simmer for 30 minutes. Place into fermenter with water to just over 10 litres, open ferment for 4-6 days stirring morning and night. Strain must into a 10 litre demijohn for raking and maturing procedures.  Stop the fermentation at a specific gravity of 1010. Bottle when stable.

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Paige Sinclair 

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The Workshop - 2B Jean Street,

Coffs Harbour, NSW 2450

Tel: 0427 59 1901

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