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Fruit Wines 1 Gallon recipe

Equipment You will Need:

2 fermentation buckets or carboys for primary and

secondary fermentation with airlock and stopper

Cleaner (PBW) and sanitizer (Star-san)

Auto-siphon, tubing, and bottle filler

Swing top bottles or beer bottles with caps and capper

Hydrometer and Hydrometer jar (optional)


Ingredients You will Need:

4-6 lbs. fruit (rinsed and drained)

Use more fruit for a bigger flavor

Up to 2.5 lbs of sugar

1 gallon water

¼ tsp Yeast Nutrient

1 oz. priming sugar for bottle carbonation

1 Campden tablet (optional) to kill wild yeast

½ tsp Pectic enzyme (optional) to help clarify

FOR BLACKBERRY WINE- ½ tsp Acid blend



Dry options- White wine yeast: EC1117, SN9, D47,

Cotes de blanc, or Champagne yeast for a VERY dry,

high alcohol product.


Day One

  1. Clean and sanitize all equipment (everything that will touch your wine.)
  2. Crush fruit (do not break pits or stones) and put into primary fermenter with 1 gallon water
  3. (optional) Add one crushed campden tablet and ½ tsp. Pectic enzyme
  4. (optional) Take a hydrometer reading to determine the amount of sugar/ potential alcohol in your juice. Add sugar

to bring the specific gravity reading to up to 1.090 (Add acid blend if making blackberrty wine.

  1. Seal the fermenter with a stopper/ airlock and let sit for 24 hours. (If you did not add a campden tablet you can

skip this step.) If you add your yeast too soon the campden will kill your yeast)


Day Two

  1. 24 hours after adding the campden tablet add 1/4th tsp. yeast nutrient and sprinkle the yeast on top of your juice. (One packet of yeast is enough for 5 gallons of wine. For a one gallon batch use 1/3rd packet.)
  1. Ferment at 65º- 75º Warmer temperatures will bring out more fruity/ estery flavors.


Primary Fermentation

  1. You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the wine and bubbles will escape through the airlock.
  1. Fruit pulp will float to the top. “punch down” the pulp once or twice a day by pushing the pulp below the juice using a sanitized spoon or ladle. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks.


Secondary Fermentation

  1. Strain the fruit pulp out of the juice and rack the wine into a sanitized carboy being careful to leave behind any sediment. It is best to minimize head space in the secondary fermenter to prevent oxidation. Timing now is somewhat flexible. Leave the wine in this secondary fermenter for at least 2 weeks and as long as 6 months.
  2. Optional- monitor the progress of your fermentation by taking hydrometer readings. You are ready to bottle when the wine is clear and tastes good.


Bottling and Beyond

  1. Fermentation is finished when the final gravity (FG) reads approximately 1.010.
  2. If you would like a fizzy carbonated wine make a simple syrup by boiling 1oz. of priming sugar with a cup of water on the stove. (1 oz sugar per gallon of wine) Let this mixture cool to room temperature.
  3. Sanitize your bottling equipment (ten 12 oz. bottles per gallon of wine, auto-siphon, tubing, bottle filler, bottling bucket, and bottle caps).
  4. Add the room temperature simple syrup to the bottling bucket then siphon your wine into the bottling bucket so that the sugar mixes evenly.
  5. After you have added the priming sugar, or f you want a still wine, siphon the wine from the bottling bucket into your bottles and cap. Your wine will be ready to drink after conditioning for two weeks at room temperature.


* F.H. Steinbart rents fruit presses.

They book up fast, so reserve yours in advance by visiting and clicking the ‘rentals’ button.

If you have any questions about the instructions in this recipe please call: 503 232 8793 or email


670-A-1             ¼ tsp Yeast Nutrient

870-D-1             1 oz. priming sugar for bottle carbonation

420-A-1             1 Campden tablet  to kill wild yeast

460-A-1             ½ tsp Pectic enzyme to help clarify

400-A-1             BLACKBERRY WINE- ½ tsp Acid blend

Yeast Options

623-1    EC1117,

45588    SN9,

624-1    D47,

652-1    Cotes de blanc, or

652-2    Champagne yeast

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