Wine recipes for your berries, honey, grapes and juice concentrates. We have 1 gallon wine recipes for your apricot, cherry, blueberry, blackberry, raspberry and peach and even frozen grape juice concentrates. Other wine recipes include hard cider, mead and blackberry melomel.

 

 

OUR FAVORITE 1 GALLON WINE RECIPES:

The quality of the juice and other ingredients you start off with determines the quality of the finished wine. Note: The more juice or fruits you use in your wine recipe the more body and flavor your wine will receive. If you skim on juice and use more water and sugar, the body of the wine will be thin and very little flavor. Frozen white grape juice concentrate do not have strong distinctive flavor, mainly sweet and can be substituted for table sugar (1 cup of conc. juice = to approx. 1 cup of table sugar). To make more than 1 gallon of wine from the recipe below, just multiply the recipe. If using fresh fruits, remove stem, core, pits and seeds, wash well and thoroughly. Store your cleaned fruits in a freezer bag in the freezer until you have enough to make a batch. Freezing will help in extracting the juice from the fruit. Clean and sanitize your equipment just before use. If you are making wine for the first time, read through this helpful page before starting your first batch. As you can see from the recipes, most wines have similar methods, so just have fun and have patience! Protect your fermentation from house lights or sunlight and store your bottled wine the same way. We recommend making your first batch of wine with frozen juice concentrate - Simple, less work with great result! After your first batch and you are ready for premium grape wine, is time to try Alexander’s Grape Concentrate, Winexpert Wine Kit or the Vintners Harvest fruit bases.

A hydrometer (#5808) is used to determine the Specific Gravity, potential alcohol content and to determine if the wine is done fermenting. Use filtered water from your grocery store or your own reverse osmosis water when making wine or beer, they do taste better! Pitcher filtered water works well too! Clean filtered water can be used to top up secondary fermenter after racking. When recipes call for 1 lb of Honey or 1 lb of Corn Sugar allow an extra pound on hand just in case the specific gravity of your wine (wine made from fresh fruits) is low and it needs to be raised to 1.090 (Approx. 1/3-1/2 cup of honey will raise the S.G. 10 points in 1 gallon of water from 1.080-1.090 and approx. 4 oz. of corn sugar will raise the S.G. 10 points in 1 gallon of water from 1.080-1.090).

Wine will eventually clear itself if our recipes are followed (it may take up to 1-3 months to clear). If you prefer to let your wine clear naturally (which may take longer than 3 months), remove Bentonite and Sparkolloid from your recipe. For a sweeter wine, etc. add ½ tsp or more of corn sugar to 1 glass of wine prior to serving. If you prefer to stabilize and/or sweeten your wine at bottling, add 1/8 tsp Sodium or Potassium Metalbisulphite (#7509 or 7511) and 3/8 tsp stabilizer (Potassium Sorbate, #6508) per gallon of wine and stir until dissolved. Next add 3-6 tablespoon corn sugar (to desired taste) per gallon and stir to dissolve before bottling your wine. Aging can be done in the secondary fermenter with fermentation lock attached. Wine is drinkable after the primary fermentation stage, but with racking and continue aging (at least 6 months, preferably longer) the wine will mellow, leaving an incredible wine. Take into consideration the region and the season where you live, it may affect 1 or more of the steps in winemaking such as the fermenting temperature.

If you prefer a more premium quality grape juice concentrate or wine grape concentrates, refer to Alexander Grape Concentrates. Primary fermenter (#5554) should be at least 1½-2 gallon in size for a 1 gallon batch recipe (for a 3 gallon batch use a 5 gallon fermenter). Secondary fermenter would be a 1 gallon glass jug (#5506). For racking wine use #4741 Barking Mini Auto-Siphon Kit-Plus.

All the equipment you need to make 1 gallon of wine are item # 4741, 5554 and 5506 plus the above ingredients. If you need to acquire a Press to squeeze the juice out of the fruits or search for products you need, please use our SEARCH BOX above. If you have no equipment at all and you want to make a gallon of wine at a time choose either one of the ONE GALLON WINEMAKING EQUIPMENT KITs that we have on our website.

1. Red Wine Ingredients: 24 oz. of frozen 100% Red Grape Juice Concentrates (Approximately 18 lbs Grapes); Enough filtered (reverse osmosis, pitcher filtered or grocery refillable filtered) water to 1 gallon total volume; ½ lb. Corn Sugar; ¾ tsp Acid Blend (#6501); ½ tsp Pectic Enzyme (#6507); 1 tsp Bentonite (7101); 1 tsp Sparkolloid (7106), save this for later use; Lalvin Bourgovin RC212 (#2210) or Red Star Pasture Red yeast.

Method: Mix corn sugar and additives (excluding yeast and Sparkolloid) in a bowl. Dissolve the corn sugar/additive mixture in a quart of lukewarm filtered water. Add juice concentrates/puree and remainder of filtered water to 1 gallon and stir for 3 minutes or until dissolved/dispersed in primary fermenter. Take S.G. reading, the must should be at approx. 1.090, if not add more corn sugar to bring the gravity up to 1.090 (Approx. 4 oz. of corn sugar will raise the S.G. 10 points in 1 gallon of water from 1.080-1.090). Pitch yeast when must is at approximately 75°F (±3°F). (Use hot or cold water bath to get it to approximately 75°F (±3°F).) Seal the primary fermenter with lid and fermentation lock and allow to ferment at constant room temperature of approximately 70°F (±5°F). Fermentation will begin 24-48 hours & will continue for approximately 11 days at 70°F. (The higher the temperature the shorter the fermentation process and vice versa.) For the 1st 6 days of primary fermentation, gently swirl the primary fermenter daily without spilling for 1 minute each day with the lid and airlock attached (allowing all the must to ferment). Rack or siphon must/wine leaving sediment behind into secondary fermenter when Specific Gravity reaches 1.010 or when primary fermentation is at its 11th day. Attach airlock and allow to finish fermenting for another 11 days at approximately 70°F. Rack again into clean secondary fermenter, add Sparkolloid (according to direction, refer to “Finings-Beer & Wine” in Table of Content), stir for 3 minutes and allow another week or longer (up to 3 months) to clear before bottling or continue aging in secondary fermenter. Aging for several months or longer (1-2 years) in bottles or secondary fermenter will improve and mellow the flavor of this wine. If you prefer to stabilize the wine before bottling, add 1/8 tsp Sodium or Potassium Metalbisulphite (#7509 or 7511) and 3/8 tsp stabilizer (Potassium Sorbate, #6508) per gallon of wine and stir until dissolved.


2. White Wine  Ingredients: 24 oz. of 100% White Grape Juice Concentrate (Approximately 18 lbs Grapes); Enough filtered water to 1 gallon total volume; ½ lb. Corn Sugar; ¾ tsp Acid Blend (#6501); ½ tsp Pectic Enzyme; 1/8 tsp Grape Tannin Powder; 1½ Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin 71B-1122 or Red Star Cote Des Blancs yeast(#2203 or #2204)
Method: Refer to recipe #1. Red Wine for Method.


3. Hard Cider  Ingredients: 1 gallon fresh Apple Juice (Approx. 16 lbs of Apples); 1 lb Corn Sugar; ½ tsp. Acid Blend (#6501); ½ tsp Pectic Enzyme (#6507); 1 tsp Bentonite (#7101); 1 tsp Sparkolloid (#7106), save this for later use; Lalvin 71B-1122(#2203) yeasts. Method: Mix corn sugar and additives (excluding yeast and Sparkolloid) in a bowl. Dissolve the corn sugar/additive mixture in a quart of lukewarm apple juice. Add remainder of apple juice to 1 gallon total volume and stir for 3 minutes or until dissolved/dispersed in primary fermenter. Take S.G. reading, the must should be at approx. 1.090, if not add more corn sugar to bring the gravity up to 1.090 (Approx. 4 oz. of corn sugar will raise the S.G. 10 points in 1 gallon of water from 1.080-1.090). (Continue instructions from recipe #1. Red Wine highlighted in bold face starting at: Pitch yeast…....) or at this stage you can freeze the fermented cider in a primary fermenter to a slushy consistency than skim the slush, (consisting mainly water) off the top, leaving behind a truly pretty tasting Hard Cider. Aging at least 6 months or longer (1-2 years) in bottles or secondary fermenter will improve and mellow the flavor of Hard Cider.


4. Mead  Ingredients: 3¼ lbs. of your favorite Honey; Enough bottled water to 1 gallon total volume; ¾ tsp Yeast Energizer (#6510); 1/8 tsp Grape Tannin Powder (#6504); 3 tsp Acid Blend (#6501); ½ tsp Pectic Enzyme (#6507); 1 tsp Bentonite (#7101); 1 tsp Sparkolloid (7106), save this for later use; Lalvin K1V-1116 or Red Star Pasture Champagne yeast(#2201 or 2207). Method: Mix additives (excluding the yeast and Sparkolloid) in a bowl. Dissolve additive mixture in a quart of warm bottled water. Add honey (stir to mix) and remainder of bottled water to 1 gallon and stir for at least 5 minutes or until dissolved/dispersed in primary fermenter. Take S.G. reading, the must should be at approx. 1.090, if not add honey to bring the gravity up to 1.090 (Approx. 1/3-1/2 cup of honey will raise the S.G. 10 points in 1 gallon of water from 1.080-1.090). (Continue instructions from recipe #1. Red Wine highlighted in bold face starting at: Pitch yeast…....) Aging at least 6 months or longer (1-2 years) in bottles or secondary fermenter will improve and mellow the flavor of mead.


5. Blackberry Melomel  Ingredients: 2¼ lb Honey; 1¾ lb Blackberry Puree (or 2 lb Blackberries); Bottled Water to 1 gallon; 2 tsp Acid Blend; ½ tsp Yeast Energizer; ½ tsp Pectic Enzyme (#6507); 1 tsp Bentonite (#7101); 1 tsp Sparkolloid (7106), save this for later use; Lalvin D47 yeast. Method: Mix additives (excluding the yeast and Sparkolloid) in a bowl. Dissolve additive mixture in a quart of warm bottled water. Add honey (stir to mix) and remainder of bottled water to 1 gallon and stir for at least 5 minutes or until dissolved/dispersed in primary fermenter. Take S.G. reading, the must should be at approx. 1.090, if not add honey to bring the gravity up to 1.090 (Approx. 1/3-1/2 cup of honey will raise the S.G. 10 points in 1 gallon of water from 1.080-1.090). (Continue instructions from recipe #1. Red Wine highlighted in bold face starting at: Pitch yeast…....) Aging at least 6 months or longer (1-2 years) in bottles or secondary fermenter will improve and mellow the flavor of Blackberry Melomel.


6. Blackberry Wine  Ingredients: 49 oz. Blackberry Fruit Puree + 1¼ lb Corn Sugar (or 5 lbs. Blackberries + 1¾ lb Corn Sugar); Bottled Water to 1 gallon total volume; ½ tsp Acid Blend; ½ tsp Pectic Enzyme; 1 tsp Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin 71B-1122 or Red Star Cote Des Blancs yeast. Method: Refer to recipe #1. Red Wine for Method.


7. Blueberry Wine  Ingredients: 49 oz. Blueberry Fruit Puree + 1¼ lb. Corn Sugar (or 5 lbs. Blueberries + 1¾ lb Corn Sugar); Bottled Water to 1 gallon total volume; 1½ tsp Acid Blend; ½ tsp Pectic Enzyme; 1 tsp Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin 71B-1122 or Red Star Cote Des Blancs yeast. Method: Refer to recipe #1. Red Wine for Method.


8. Raspberry Wine  Ingredients: 49 oz. Raspberry Fruit Puree + 1¼ lb. Corn Sugar (or 5 lbs. Raspberries + 1¾ lb Corn Sugar); Bottled Water to 1 gallon total volume; ½ tsp Acid Blend; ½ tsp Pectic Enzyme; 1 tsp Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin 71B-1122 or Red Star Cote Des Blancs yeast. Method: Refer to recipe #1. Red Wine for Method.


9. Peach Wine  Ingredients: 49 oz. Peach Fruit Puree + 1¼ lb. Corn Sugar (or 5 lbs. Peaches + 1¾ lb Corn Sugar); Bottled Water to 1 gallon total volume; 1 tsp Acid Blend; ½ tsp Pectic Enzyme; 1 tsp Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin K1V-1116 or Red Star Montrachet yeast. Method: Refer to recipe #1. Red Wine for Method.


10. Apricot Wine  Ingredients: 49 oz. Apricot Fruit Puree + 1¼ lb. Corn Sugar (or 5 lbs. Apricot + 1¾ lb Corn Sugar); Bottled Water to 1 gallon total volume; 1 tsp Acid Blend; ½ tsp Pectic Enzyme; 1 tsp Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin K1V-1116 or Red Star Montrachet yeast.
Method: Refer to recipe #1. Red Wine for Method.


11. Cherry Wine  Ingredients: 49 oz. Cherry Fruit Puree + 1¼ lb. Corn Sugar (or 5 lbs. Cherry + 1¾ lb Corn Sugar); Bottled Water to 1 gallon total volume; 1 tsp Acid Blend; ½ tsp Pectic Enzyme; 1 tsp Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin 71B-1122 or Red Star Cote Des Blancs yeast. Method: Refer to recipe #1. Red Wine for Method.