• Large food grade-quality plastic or earthenware crock (primary fermenter)
  • 1 or more clean narrow-neck glass jugs (secondary fermenters)
  • Fermentation locks for each secondary fermenter
  • Plastic syphon tubing
  • 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
  • Large plastic sheet or cover for primary fermenter
  • Sodium metabisulfite to sanitize equipment and bottles

INGREDIENTS: for gallon of wine to be made
  • 3 lbs. whole ripe firm fruit
  • 2 1bs. sugar
  • 1 1/2 teaspoons Acid blend
  • 1/2 tsp. pectic enzyme powder or 5 drops Liquid Pectic enzyme
  • 1/4 teaspoon Tannin
  • 1/2 teaspoon Super Ferment
  • 1 tablet Campden tablets or Sodium Metabisulfite
  • (1/8 tsp. per tablet)
  • 1 pkg. wine yeast (Try Cote des Blancs or Lalvin 71B-1122)
  1. Sterilize all equipment with a solution of sodium metabisulfite and water before each use.
  2. Remove stones and brown spots from fruit and crush. Put into primary fermenter and add enough warm water to make one or five gallons. Add all other ingredients EXCEPT wine yeast, cover and let stand for 24 hours, stirring 3 - 4 times.
  3. At the end of this first day, dissolve the yeast in a small quantity of lukewarm water for 10 minutes before pouring this "starter" onto the must. Cover the fermenter with the lid and air lock or with a sheet of plastic tied down. Stir daily.
  4. After 5 - 7 days or when the turbulent fermentation has subsided, strain out fruit pulp and press. Put must into a one or five gallon glass secondary fermenter, being sure to leave most of the sediment behind. Top up if necessary with a sugar and water solution (3 tsp. sugar to 1 pint of water). Put air lock on top of secondary fermenter and let it ferment to completion (approximately 3 weeks).
  5. After this initial 3 week period is up, syphon wine into another clean secondary (or into primary, wash secondary and syphon back into clean secondary). Re-attach air lock and let it stand until clear (approximately one month). Repeat this step once a month until clear.
  6. When wine is clear and stable it may be bottled. If a sweeter wine is preferred, use 1/2 tsp. of potassium sorbate stabilizer per gallon at least 48 hours before adding sugar. To sweeten the wine, make a simple syrup (2 parts sugar to 1 part boiling water). For a "fruitier" finish, substitute fructose for household sugar. Sweeten to taste. Bottle in fifth wine bottles with corks, stand upright for 3-4 days to allow corks to expand then lay on side and age at least 2-6 months.