Prizewinning Wine Recipes

Transcription

1 Contents Prizewinning Wine Recipes Edition 9-10/06/18 Introduction... 1 Equipment Needed... 2 Ingredients & Processing Them... 2 When to Add Ingredients... 4 Winemaking Process... 5 White Wines... 8 Sparkling Wine... 8 Dry Sparkling Wine (James Smith National Winner) 11%, 0.7%TA... 8 Dry Chardonnay & Rhubarb Sparkling Wine 11%, 0.7%TA... 8 Medium Sweet Sparkling Wine (James Smith National Winner) 11%, 0.74%TA... 8 Medium Sweet Sparkling Rose 11%, 0.62%TA... 8 Aperitifs... 9 Vermouth Style... 9 Dry Sherry Style (Gerry Fowles) 16%, 0.56%TA... 9 Fino Sherry Style (Judith Irwin) 16%, 0.63%TA... 9 Oloroso Sherry Style (Judith Irwin) 16%, 1%TA... 9 Dry Sherry Style (Prizewinning Recipes for Homemade Wines), 14%, 0.72%TA... 9 Sweet Sherry Style (NAWB Wine to Set Recipe 1994) 18%+, 0.73%TA Sweet Parsnip Wine / Sherry 14%, 0.58%TA Madeira Style (Gerry Fowles) 16%, 0.7%TA Orange Aperitif (Peter Robinson), 15.3%, 1.1%TA Grapefruit Aperitif (Peter Robinson), 15%, 1%TA Ma Made Wine, 13.5%, 0.7%TA Dry Grapefruit Aperitif (Bill Smith) 14%, 0.7%TA Medium Aperitif (1st 1992 Wales & West Show), 14.6%, 0.87%TA Dry to Sweet White / Golden Wine Dry Gooseberry Wine (1st National 2010) 10%, 0.72%TA Dry White Wine (2002 Wine to Set Recipe), 11%, 0.7%TA Blackberry & Apple Wine (Bill Smith) 11%, 0.72%TA Banana & Fig Dry Wine - (60th Anniversary Wine to Set Recipe) 12%, 0.62%TA Prizewinning Wine Recipes NAWB

2 Dry White Grape & Lychee Wine (1st National 2016), 11%, 0.65%TA Alsace / German Style White Table Wine (Gerry Fowles), 9-11%, 0.58%TA Dry Burgundy Style White Table Wine (Gerry Fowles), 13%, 0.7%TA Dry Sancerre Style White Table Wine (Gerry Fowles), 13%, 0.7%TA Dry White Wine (2014 Wine to Set Recipe), 11%, 0.7%TA Medium Sweet Wine (2012 Wine to Set Recipe), 12%, 0.76%TA Sweet Stone Fruit Wine (1st, 2010 National Show), 14%, 0.9%TA Sweet White Wine (2000 Wine to Set Recipe), 11%, 0.82%TA Medium Sweet Stone Fruit Wine (NAWB Golden Anniversary Set Recipe) 14%, 0.6%TA White Port (Charles Hill - Wine to Set Recipe 2004) 14%, 0.68%TA Medium-Dry Table Wine (Gerry Fowles) 12%, 0.7%TA Medium Table Wine (Dowley Wine Circle) 11%, 0.7%TA Medium-Sweet Table Wine (Gerry Fowles) 12%, 0.65%TA Medium-Sweet Table Wine (Gerry Fowles) 13%, 0.75%TA Sweet White Table Wine (Gerry Fowles) 13%, 0.8%TA Sweet White Table Wine (Gerry Fowles) 13%, 0.9%TA Sweet White Table Wine (Gerry Fowles) 14%, 0.74%TA Sweet White Table Wine (Gerry Fowles) 14%, 0.85%TA Sweet White Table Wine (Chiltern Masters Wine Circle) 14%, 0.8%TA White Sweet Wine (Gerry Fowles) 14%, 0.8%TA Sweet Banana, Orange and Raisin Wine (NAWB Wine to Set Recipe) 14%, 0.83%TA Sweet Banana, Sultana and Orange Wine 14%, 0.8%TA Social Orange & Fig Wine (Roy Ekin) 12%, 0.72%TA Social Orange & Date Wine (Al Proctor) 15%, 0.9%TA Sweet Orange Wine (NAWB News & Views), 14%, 0.83%TA Sweet Orange Wine (1st Given in Bill Smith's Book), 18%+, 0.94%TA Sweet Parsnip & Orange Wine (NAWB News & Views) 14%, 0.66%TA Sweet Carrot & Orange Wine 14%, 0.75%TA Sweet Parsnip & Orange Wine (1999 Wine to Set Recipe) 14%, 0.66%TA Rhubarb Wine Rhubarb (Fresh) & Stone Fruit Wine 10%, 0.7%TA Rhubarb (Tinned) & Stone Apple Wine 10%, 0.7%TA Rhubarb (Fresh) & Apple Wine 10%, 0.7%TA Rhubarb (Tinned) & Apple Wine 10%, 0.7%TA Prizewinning Wine Recipes NAWB

3 Rhubarb (Fresh) & Grape Juice Wine 10%, 0.7%TA Rhubarb (Tinned) & Grape Juice Wine 10%, 0.7%TA Rhubarb (Fresh) & Grape Concentrate Wine 10%, 0.7%TA Rhubarb (Tinned) & Grape Concentrate Wine 10%, 0.7%TA Wine to Set Recipe 10%, 0.7%TA Wine to Set Recipe (Tinned) 10%, 0.7%TA Rhubarb (Fresh) & Apricot Social Wine (Peter Robinson) 14%, 0.85%TA Rhubarb (Tinned) & Apricot Social Wine (Peter Robinson) 14%, 0.85%TA Mead Style Wines Cyser (Apple Mead, Winner 2016 NAWB National Dry Mead Class, James Smith) 13% Pyment (Grape Mead) 14%, 0.57%TA Apple & Grape Mead 14.5%, 0.7%TA Sultana Mead 13.4%, 0.62%TA Apricot Mead 10%, 0.7%TA Design Your Own White Wine Apple Wine 10.7%, 0.6%TA Apple and Grape Concentrate Wine 11%, 0.6%TA Grape and Apple Wine 10.5%, 0.76%TA Grape Juice Wine 10.4%, 0.84%TA Apple and Grape Wine 10.6%, 0.67%TA Apple and Sultana Wine 10.8%, 0.6%TA Sultana Wine 11%, 0.64%TA Grape and Sultana Wine 10.6%, 0.77%TA Grape, Apple and Sultana Wine 10.7%, 0.7%TA Apple, Grape Concentrate and Sultana Wine 11%, 0.64%TA Grape Concentrate Wine 15.7%, 0.87%TA Grape Concentrate & Sultana Wine 15.5%, 0.85%TA Grape Concentrate & Apple Wine 15.4%, 0.84%TA Grape Concentrate & Apple Wine 15%, 0.81%TA Apple & Grape Concentrate Wine 14%, 0.77%TA Apple & Sultana Wine 14%, 0.76%TA Apple & Grape Juice Wine 14%, 0.82%TA Grape Juice Wine 14%, 1%TA Sultana Wine 14.6%, 0.8%TA Sultana & Grape Juice Wine 14.4%, 0.9%TA Prizewinning Wine Recipes NAWB

4 Sultana & Apple Wine 14.4%, 0.78%TA Sultana & Grape Juice Wine 14.3%, 0.93%TA Sultana, Grape and Apple Juice Wine 14.3%, 0.85%TA Sultana & Apple Juice Wine 14.3%, 0.77%TA Additions for Extra Diversity Apple, Peach, Mango & Passion Fruit Wine 10.7%, 0.6%TA Grape and Passion Fruit Wine 10.2%, 0.76%TA Grape Concentrate, Apple and Mango Wine 15.2%, 0.8%TA Grape, Sultana, Apple, Orange, Pineapple, Mango & Passion Fruit Wine 14%, 0.8%TA Design Your Own Stone Fruit Wine Apple, Apricot, Mango and Lychee Wine 10%, 0.55%TA Grape & Peach Wine 11%, 0.6%TA Design Your Own Citrus Wine Orange Wine 12%, 0.82%TA Grapefruit Wine 12%, 0.95%TA White to Brown Dessert Wines Strawberry Dessert Wine (1st 1995 National) 18%+, 1.2%TA Brown Dessert Wine (2nd in 1991 National), 18%+, 1.3%TA After Dinner Brown Wine (Bill Smith) 18%+, 0.9%TA After Dinner Brown Wine (Bill Smith) 18%+, 1%TA Design Your Own After Dinner White / Brown Wine 18%+, 1%+TA Rose Wine Design Your Own Rose Wine 11%, 0.62%TA Grape Juice, Strawberry & Raspberry Wine 11%, 0.75%TA Apple, Peach, Strawberry & Raspberry Wine 11%, 0.6%TA Polish Fruit Syrup Wine 11% Red Wines Dry to Sweet Red Wines Red Allotment Grape Wine, 14%, 0.55%TA Dry Barolo Style 1 (Bill Smith) 13%, 0.6%TA Dry Barolo Style 2 (No Concentrate) (Bill Smith) 12% Dry Burgundy Style (Bill Smith) 13.8%, 0.56%TA Dry Rhone Style (Bill Smith) 13%, 0.6%TA Dry Red Wine (1st Wales & West) 13%, 0.56%TA Dry Red Wine (NAWB News & Views) 13%, 0.55%TA Dry Red Fruit Wine, 12%, 0.56%TA Dry Blackberry & Dried Banana Wine (No Concentrate) (Roy Ekin), 12.6%, 0.59%TA Prizewinning Wine Recipes NAWB

5 Dry Chianti Style (Bill Smith) 13%, 0.57%TA Dry Blueberry, Blackberry & Black Cherry Wine (Roy Ekin), 13%, 0.56%TA Medium Dry Cherry Wine (No Concentrate) - Wine to Set Recipe 2018, 11%, 0.63%TA Blackberry & Blackcurrant Social Wine (No Concentrate) (Peter Robinson) 14%, 0.95%TA Blackberry Social Wine (Peter Robinson) 14%, 0.83%TA Port Style Wine (No Concentrate) (Wine to set recipe 2007) 18%+, 0.6%TA Red Social Wine (No Concentrate) (Gerry Fowles) 14%, 0.63%TA Red Social Wine (Gerry Fowles) 14%, 0.7%TA Red Sweet Wine (No Concentrate) (Gerry Fowles) 18%+, 0.6%TA Blackberry Sweet Wine (No Concentrate) (Bill Smith) 18%+, 1%TA Red Sweet Wine (No Concentrate) (Bill Smith) 18%+, 0.8%TA Red Sweet Wine (No Concentrate) (Wine to Set Recipe 2007) 18%+, 0.76%TA Design Your Own Red Wine, 12-13%, 0.6%TA Elderberry Wine, 12.8%, 0.63%TA Red Fruit Wine, 12.2%, 0.55%TA Red Dessert Wines Red Dessert Wine (Bernard Lamb, NAWB) 18%+, 1.3%TA Elderberry Dessert Wine (1st National 1995) 18%+, 0.92%TA Strawberry & Blueberry Dessert Wine (NAWB News & Views) 18%+, 1%TA Blackberry Port / Dessert Style (No Concentrate) (Roy Ekin) 18%+, 1.2%TA Red Dessert Wine (Charles Shelton) 18%+, 1.27%TA Red Dessert Wine (Peter Robinson) 18%+, 1%TA Red Dessert Wine (News & Views) 18%+, 1%TA Red Dessert Wine (No Concentrate) 18%+, 0.7%TA Red Dessert Wine (No Concentrate) (Judges Newsletter) 18%+, 0.86%TA Red Dessert Wine (No Concentrate) 18%+, 1%TA Design Your Own After Dinner Red Wine 18%+, 1%+TA References Prizewinning Wine Recipes NAWB

6 Introduction When I first started winemaking I tracked down as many winemaking books and recipes as I could and experimented with a wide variety of ingredients. I wasn't impressed with the outcome of a lot of the published recipes! I met Peter Laycock from Petes Pint Pot website who introduced me to some better winemaking techniques. He showed me the practice of recipe design which enables the winemaker to make balanced wines using his "YoBrew Wine Calculator" spreadsheets. The calculators do not tell the user what ingredients make the best wine, but help the user design wines of the desired alcoholic strength and acidity of the required wine style. Although I was now able to design and make satisfactory wines for drinking I was keen to meet other winemakers to get their feedback on what I was producing. I also wanted to taste wines they had made and discuss techniques and recipes with them. By carrying out an internet search I came across The National Association of Wine & Beer Makers website, with their National Show being of particular interest to me. The Annual Show is set over a weekend and involves tasting sessions of homemade and commercial wines. There is also the opportunity to carry out a stewarding role. The stewards contribute to setting out the bottles and work with a judge to assist them in determining winners in the many wine classes of which over 1500 bottles are entered. Taking part in the National Show has not only enabled me to win trophies for my first place wines, but has introduced me to wine styles I otherwise never would have experienced. It has also taught me how to make these wines and helped me improve the wines I make. "The only way to find out if you are producing good quality wines and beers and hopefully improving upon them is to compare them with somebody else s homebrew and best of all enter them in shows and have them assessed by qualified judges. Virtually all shows provide constructive feedback on each entry to help the competitor improve his/her skills. Even more beneficial is the opportunity to steward for a judge and therefore taste the quality (or otherwise) of other competitor s efforts. One of the most enjoyable aspects of home wine and beer making is to share your efforts with friends. By joining a wine club and/or NAWB, you will make new friends and increase your enjoyment from the hobby as well as participating in promoting the continuation of a craft that has been practised for thousands of years", NAWB. I have compiled these award winning recipes and others I feel are also notable, in order to share what I have learned. Each of the recipes stated has been inserted into the "YoBrew Wine Calculator" spreadsheets to make any tweaks necessary and in order to state the theoretical alcohol content and acidity that each wine will exhibit. (Acidity is given as percentage tartaric acid and stated as %TA). I hope you enjoy making and drinking these wines as much as I do. James Smith Prizewinning Wine Recipes NAWB

7 Equipment Needed (All equipment must be sterilised to avoid spoilage) 2 food grade fermentation buckets, one bucket lid and grommet (mark bucket up at 4.5L) Glass demijohn and airlock (marked up at 4.5 and 4.7L) Fine muslin (straining bag) Funnel Siphon Hydrometer for SG (Specific Gravity) readings Wine Bottle Corker, Corks & Capsules Plastic Sparkling Wine Corks & Cages (for sparkling wine) Sterilisation Powder (sterilise everything which will touch your ingredients) Campden (Sodium Metabisulphite) Tablets Finings Potassium Sorbate or Xylitol (for sweet wines) Ingredients & Processing Them Blackberries, black cherries, blueberries and raspberries can be found in the freezer section in most supermarkets. They usually come in 350g punnets which are ideal for winemaking. Picking them (when available) is even better, but make sure you remove any bad bits and stalks then rinse in a Campden solution. Freezing berries helps to kill any nasties, extract their juice and allows keeping them for when they are needed. Empty the frozen berries into your fermentation bucket. Allow them to thaw and mash them with a potato masher. Use black cherries over red as they are less acidic. When using tinned fruit, the entire contents of the tin is used (i.e. the fruit and the juice). Tinned fruit is ripe, sterile and soft, so easy to chop and mash, making it ideal for winemaking. When buying dried fruits, do not buy any that include the preservative Potassium Sorbate as this chemical prohibits fermentation so youll just end up with sweet juice rather than wine! Chop up or mince your sorbate free dried fruit. Place in a pan, cover with water or juice and bring them to the boil to sterilise and start extracting the juices. Add to your brew bucket. Prizewinning Wine Recipes NAWB

8 When using parsnips, peel them, chop them up, then boil them until they are soft enough to ferment on their pulp. Carrots can simply be peeled, grated, then added to the fermenting bucket. Where juices only are stated, these can be added directly to the demijohn with no straining of solid ingredients being required. Note that white grape juice is very hard to come by now in the UK. The only shop that seems to sell it is Waitrose at 1.75 per litre, but its good quality stuff for winemaking. As with dried fruit, avoid any juices with potassium sorbate preservative. Where grape concentrate is stated, portions (1/3, 1/2 etc) of a 1.5L, 6 bottle Beaverdale kit is stated. Of course, the same proportion of other brands of kits can be used instead (other brands contain less than 1.5L in the kit so measure the volume in the kit and use the proportion stated in the recipe). Avoid Wilko ones as these are very poor quality! Bananas are an excellent ingredient in both white and red wines. Many fruits used in fruit winemaking are high in acidity (compared to the relative low acidity of wine grapes). This means that less fruit is often used to avoid the wine being too acidic which can result in a thin, watery wine. As bananas are so low in acidity and high in ripe sugars, they can be used in combination with acidic ingredients to provide the body the wine may otherwise lack. Bananas which are nicely ripe (starting to go brown) are best to use. Where small amounts of banana is stated, peel the fruit and wash in a solution of a crushed Campden tablet and water then mash them. Where larger quantities are stated it is considered best practice to peel the fruit and boil it for 30 minutes. This "banana gravy" is then added to your brew bucket. Elderberry is an important red fruit wine ingredient as gives rich flavour and colour. Elderberries are available for picking at the end of summer, but make sure they are very ripe (i.e. there are no bunches with green stalks or berries on the bush), otherwise they can have quite a green leafy flavour. Dried elderberries are a poor substitute and can spoil a wine. Elderberry juice has been stated in recipes as it is available all year round and is made from ripe fruit. The juice comes in 330ml bottles, so quantities of 330ml (1 bottle), 660ml (2 bottles) etc. have been given where possible. If picking elderberries, approximately 410g fresh berries equates to 330ml juice. Prizewinning Wine Recipes NAWB

9 Although technically a vegetable, rhubarb is a great white wine ingredient, particularly in sparkling wines, where acidity is needed. If processed properly, rhubarb can add fantastic aromas and bring out the flavour of the fruits it is combined with. To do this, wash the stalks in a Campden tablet and water solution before chopping them and freezing them in bags for at least 48 hours. Snip off the corner of the frozen bag and sit it in a large funnel in the top of a demijohn. Over the next 24 hours or so, allow the rhubarb to thaw out and for the juice to drip into the demijohn. Alternatively put the frozen rhubarb in a brew bucket and allow to thaw before straining out the juice through a muslin. 2Kg rhubarb should give at least 1.6L juice, which is enough for 4.5L wine. Where zest is stated in a recipe, the citrus fruit need to be given a good scrub with a scourer and a drop of washing up liquid (as they are coated with a wax which hinders fermentation; not what we want when winemaking)! After scrubbing, rinse them in a solution of a Campden tablet and water then grate off the zest only, avoiding the bitter white pith. Slice the fruit in half and squeeze in the juice too. (A "micro plane" is perfect for zesting while avoiding pith) Fresh elderflowers (three flower heads) or fresh rose petals add fantastic bouquet to a wine and can even be added to a finished wine. If you cannot wait until they are in bloom, dried flowers can be used as a substitute (30g dried elderflowers per gallon of wine). Oak powder is added straight to the must from the packet. Soak oak chips in a Campden solution before using. Up to 2g light toasted oak is recommended for white wines and up to 15g heavier toasted oak for red wines and for dessert wines. Oak chips are available from Brew UK. When to Add Ingredients All of the ingredients from the recipe may be added at the at the start of the process. However, to improve the bouquet and flavour of a wine, hold some back (e.g. a packet or two of the fruit / 1L of juice or some of your more pungent ingredients such as oak, flowers or zest). If you do this, make sure you save enough headspace in your demijohn to fit in later (i.e. only initial fill your demijohn up to 3.7L if you plan on adding 1L juice late)! Hold back the ingredient you want to stand out most in the wine. Prizewinning Wine Recipes NAWB

10 Winemaking Process Mash any solid ingredients (thawed out berries / small quantities of bananas / boiled parsnips / tinned fruits) with a potato masher in your brew bucket. Pour in any juices / concentrate / cooled boiled dried fruit / cooled banana gravy. Cover sugar / honey in water or some juice and bring to the boil. Allow to cool and add the syrup to the bucket. Add the amounts of yeast, nutrient, pectic enzyme, bentonite, potassium bicarbonate etc. stated in the chosen recipe. Fit the lid and airlock and ferment on the pulp for 4 to 5 days. Strain out the pulp through a muslin into a second fermentation bucket. Pour the fermenting wine into your demijohn. Top up with enough water to allow space for any late additions, or right up to 4.7L if you added it all at the start. Fit airlock. Allow to ferment until most of the sugar has been used up (to an SG of around 1.000) Add in any late additions of fruit, zest and flowers for two days, then strain back out as before. Prizewinning Wine Recipes NAWB

11 Top up to 4.7L and leave to ferment to dryness (consistent SG readings less than 1.000). (For sherry style wine, siphon the wine off the yeast and replace the water in the airlock with cotton wool. Leave the wine for approximately six months until oxidation produces sherry flavours.) Clarify your wine by adding two part finings. Leave for 48 hours / until clear and siphon off the sediment. Add one crushed Campden tablet to the wine to prevent oxidation. Omit Campden tablet if making sparkling wine. Sweet wines. When sweetening wines, ferment the wine to dry and fine as usual. Either add half a teaspoon of potassium sorbate at the same time as adding one crushed Campden tablet and sweeten with sugar (see table below). The potassium sorbate stops the yeast from being able to ferment the sugar used to sweeten the wine. A possible issue is that over time, potassium sorbate can react with lactic acid present in the wine which causes rotten geranium aromas and flavours. To avoid this, rather than potassium sorbate being added and sugar used to sweeten the wine, xylitol can be used as it is a non fermentable sweetener. Xylitol has the same effect on SG as sugar. When making a sweet sparkling wine, xylitol is the only option because potassium sorbate would stop the bottle fermentation which gives the wine its fizz. Add xylitol until you reach your required sweetness (usually around 200g / 4.5L), and then add 70g of sugar to bottle condition the wine. Bottle the wine into strong sparkling wine bottles and fit a stopper and cage (see below). When making dessert wines which are up to 20% in alcohol and very sweet, the potassium sorbate / xylitol issue can be ignored. The recipes given state the sugar which is needed to give an initial wine of 14%. Once all of the sugar has been converted to alcohol "feed" the wine with 100g sugar at a time. Between each feeding, wait a few weeks monitoring the SG of the wine (leaving a hydrometer in the wine makes this easy). Each time all of the sugar is used up and the SG reaches 1.000, add an additional 100g sugar. Eventually the alcohol level will get to a point where the yeast can no longer continue to ferment the added sugar and the SG will remain constant. At this stage the wine can be sweetened with sugar to the levels stated in the table. When adding sugar / xylitol, weigh it out into a measuring jug and cover it with some of the wine. Heat it in a microwave to dissolve it and add it back to the wine. Prizewinning Wine Recipes NAWB

12 Wine Style SG - Specific Grams / 750ml Grams / L Grams / 4.5L Gravity Sugar Dry Medium Dry <11g <15g <70g Medium g 15g - 44g 70g - 200g Medium Sweet g-53g 44g - 70g 200g - 315g Sweet g-62g 70g - 83g 315g - 450g Dessert g - 100g 83g - 138g 450g - 620g Siphon the clarified wine into bottles. Soak corks in a Campden solution and drive them into the bottles and fit capsules. Sparkling Wine: Take a jug of your wine and dissolve into it 70g sugar. Pour back into the bulk of the wine and stir. Siphon the sugary wine into Champagne style bottles then cork and cage them. Store bottles upside down in a bottle crate for a month. The 70g added sugar will ferment creating fizz and a yeast deposit in the neck of the bottle. Sit bottles upside down in a bucket of mixed ice and salt, with the necks submerged until the contents of the neck is frozen (20 to 30 minutes). If you can put them in a fridge / freezer at the same time this will help it along. Prizewinning Wine Recipes NAWB

13 Turn one bottle at a time Allow the wine to settle and let off Refit corks and cages. horizontally and carefully remove the cork. The frozen yeasty wine the excess gas. Top up with some dry wine. Click here to see a video of the disgorging process. will then shoot out of the neck, so get ready to plug the end with your thumb! White Wines Sparkling Wine Dry Sparkling Wine (James Smith National Winner) 11%, 0.7%TA 2L Apple Juice 410g Tin Peaches 3 x 540g Tins Rhubarb 470g Sugar Sparkling Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Dry Chardonnay & Rhubarb Sparkling Wine 11%, 0.7%TA 1/2 (750ml) Chardonnay Beaverdale Kit 900ml Rhubarb Juice 375g Sugar Sparkling Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Ferment to dry and add 70g of sugar to condition. Ferment to dry and add 70g of sugar to condition Medium Sweet Sparkling Wine (James Smith National Winner) 11%, 0.74%TA 2.5L Apple Juice 2 X 540g Tins Rhubarb 410g Tin Peaches 410g Tin Strawberries 250g Honey 190g Sugar Sparkling Wine Yeast, 4g Nutrient, 5g Pectic Medium Sweet Sparkling Rose 11%, 0.62%TA 2/3 (1L) White Beaverdale Kit 410g Tin Peaches 410g Tin Strawberries 300g Tin Raspberries 150g Sugar & Bentonite Ferment to dry, sweeten with ~200g xylitol and add 70g of sugar to condition. Enzyme, 2g Bentonite Ferment to dry, sweeten with ~200g xylitol and add 70g of sugar to condition. Rhubarb wines given below are also suited to being made into sparkling wines. Prizewinning Wine Recipes NAWB

14 Aperitifs Vermouth Style Take a bottle of white wine (nothing too strong in flavour such as citrus or tropical) and add some vermouth essence. Dry Sherry Style (Gerry Fowles) 16%, 0.56%TA 450g Browning Bananas 250g Dried Figs 250g Raisins 930g Sugar Gervin no. 3 Yeast, 5g Nutrient, 5g Pectic Enzyme, 2g Bentonite Sugar feed and sweeten for a sweet sherry Oxidise prior to adding Campden Fino Sherry Style (Judith Irwin) 16%, 0.63%TA 2L Apple Juice 454g Parsnips 454g Carrots 454g Sultanas 800g Sugar Gervin no. 3 Yeast, 5g Nutrient, 5g Pectic Enzyme, 2g Bentonite Oxidise prior to adding Campden Oloroso Sherry Style (Judith Irwin) 16%, 1%TA 500g Dried Figs 500g Sultanas 500g Dried Apricots 500g Browning Bananas 580g Brown Sugar Wine Yeast, 5g Nutrient, 5g Pectic Enzyme, 2g Bentonite Oxidise prior to adding Campden To oxidise, make the wine as usual. Ferment to dry for a dry sherry or sugar feed for sweet. Rack the wine off its lees but do not add a Campden tablet. Empty the water from the air lock and replace with cotton wool. Leave the wine. If a layer forms on the surface do not disturb, allowing it to eventually sink on its own accord. Oxidation will take approximately six months. Add finings, Campden and bottle. Dry Sherry Style (Prizewinning Recipes for Homemade Wines), 14%, 0.72%TA 500g Raisins 500g Sultanas 1Kg White Grapes / 1L White Grape Juice 460g Sugar Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Oxidise prior to adding Campden Prizewinning Wine Recipes NAWB

15 Sweet Sherry Style (NAWB Wine to Set Recipe 1994) 18%+, 0.73%TA 454g Sultanas 227g Dates 336g Figs 500ml (1/3 Kit) Beaverdale White 454g Muscavado Sugar to start 1 Tsp Tannin 5-10g Oak Dust Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Sugar feed and sweeten to Oxidise prior to adding Campden Sweet Parsnip Wine / Sherry 14%, 0.58%TA 1.36Kg Parsnips 330g Sultanas 226g Browning Bananas 750ml Beaverdale White 350g Sugar 3g Tannin, Vitamin B Tablet, Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Oxidise prior to adding Campden for sweet sherry style Madeira Style (Gerry Fowles) 16%, 0.7%TA 250g Dried Apricots 125g Dried Bananas 250g Dates 680g Raisins 620g Brown Sugar Gervin no. 3 Yeast, 4g Yeast Nutrient, 5g Pectic Enzyme To develop Madeira properties, the finished wine needs to be kept at a high temperature (~40'C) for six months! Either store the wine in an airing cupboard or loft over summer. Make sure that the air lock does not dry out. You can do this by adding a solution of 50:50 of water and glycerol to the air lock. Orange Aperitif (Peter Robinson), 15.3%, 1.1%TA 225g Sultanas - Boil together for 20 mins, strain and 336g Bananas - use juice 2L Orange Juice 2/3 White Beaverdale Kit (1L) Zest and juice of 4 Oranges 250g Sugar Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite, 1/4 tsp Tannin Sweeten if desired Prizewinning Wine Recipes NAWB

16 Grapefruit Aperitif (Peter Robinson), 15%, 1%TA 1L Orange Juice 2/3 White Beaverdale Kit (1L) 225g Sultanas Zest & juice of 3 grapefruit 340g Sugar Sparkling Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite, 0.25 tsp Tannin Sweeten if desired Ma Made Wine, 13.5%, 0.7%TA 908g Browning Bananas 750ml White Beaverdale (1/2 Kit) 850g Tin of Ma Made No Sugar Yeast, 4g Nutrient, 10g Pectic Enzyme, 2g Bentonite Sweeten if desired (Note: Sugar content of marmalade is 62% and acidity is 1.3%TA) Dry Grapefruit Aperitif (Bill Smith) 14%, 0.7%TA 100g Dates 300ml Grapefruit Juice 400ml Pineapple Juice 2/3 White Beaverdale Kit (1L) 400g Sugar Wine Yeast, 4g Nutrient, 5g Pectic Enzyme & 2g Bentonite Oxidise prior to adding Campden for sherry style Medium Aperitif (1st 1992 Wales & West Show), 14.6%, 0.87%TA 1L Orange Juice 500ml White Beaverdale Concentrate 340g Browning Bananas 454g Gooseberries 227g Dried Apricots 5 Oranges (Peel only) 1g Wormwood (available on ebay / Health Food Shops) 700g Sugar Wine Yeast, 4g Nutrient, 5g Pectic Enzyme & 2g Bentonite Sweeten to Medium (OG) Prizewinning Wine Recipes NAWB

17 Dry to Sweet White / Golden Wine Dry Gooseberry Wine (1st National 2010) 10%, 0.72%TA 2L White Grape Juice 908g Gooseberries 224g Browning Bananas 112g Strawberries 510g Sugar & Bentonite Dry White Wine (2002 Wine to Set Recipe), 11%, 0.7%TA 700g Gooseberries 1L Apple juice 500ml White Beaverdale Concentrate 500g Sugar Gervin no. 3 Yeast, Yeast Nutrient, 1 Vitamin B Tablet, Pectic Enzyme and 2g Bentonite Blackberry & Apple Wine (Bill Smith) 11%, 0.72%TA 750ml Beaverdale White (1/2 Kit) 700g Blackberries (2 X 350g packs) 320g Sugar & Bentonite Banana & Fig Dry Wine - (60th Anniversary Wine to Set Recipe) 12%, 0.62%TA 454g Dried Figs 454g Raisins 908 Browning Bananas 410g Sugar 5g Pectic Enzyme, Yeast, Yeast Nutrient & 2g Bentonite Prizewinning Wine Recipes NAWB

18 Dry White Grape & Lychee Wine (1st National 2016), 11%, 0.65%TA 3L White Grape Juice 224g Browning Bananas 410g Tin Peaches 410g Tin Lychees 350g Sugar 5g Pectic Enzyme, Yeast, Yeast Nutrient & 2g Bentonite Alsace / German Style White Table Wine (Gerry Fowles), 9-11%, 0.58%TA 2L Apple Juice 500ml White Grape Juice 660g Sugar GV9 Yeast, Yeast Nutrient & Pectic Enzyme Either drink as a dry (Alsace style) wine, or stabilise with Potassium Sorbate and Sulphite and sweeten with 500ml to for a medium to medium sweet Liebraumilch style. Dry Burgundy Style White Table Wine (Gerry Fowles), 13%, 0.7%TA 2L Apple Juice 1L White Grape Juice 200ml Pineapple Juice 450g Gooseberries 100g Browning Bananas 450g Sugar 1-2g Oak Powder GV2 Yeast, Yeast Nutrient & Pectic Enzyme Dry Sancerre Style White Table Wine (Gerry Fowles), 13%, 0.7%TA 2L White Grape Juice 200ml Pineapple Juice 680g Gooseberries 500g Sugar 1-2g Oak Powder GV5 Yeast, Yeast Nutrient & Pectic Enzyme For the two recipes above, freezing the gooseberries, then thawing and straining out their juice only will give best results for these wines. Awards won from various wines listed within this guide. Prizewinning Wine Recipes NAWB

19 Dry White Wine (2014 Wine to Set Recipe), 11%, 0.7%TA 3.75L Apple juice 3 Elderflower Heads or 30g Dried Elderflowers 540g Sugar Wine Yeast, Yeast Nutrient, Pectic Enzyme and 2g Bentonite Medium Sweet Wine (2012 Wine to Set Recipe), 12%, 0.76%TA 1L White Grape Juice 454g Rhubarb 454g Gooseberries 420g Tin Peaches 112g Honey 660g Sugar 1/4 tsp Tannin Gervin no. 11 Yeast, Yeast Nutrient, Pectic Enzyme and 2g Bentonite Sweeten to Medium Sweet (~SG1020) Sweet Stone Fruit Wine (1st, 2010 National Show), 14%, 0.9%TA 1L White Beaverdale Concentrate 500g Dried Apricots 340g Browning Bananas 300g Sugar 1/4 tsp Tannin Gervin no. 1 Yeast, Yeast Nutrient, Pectic Enzyme and 2g Bentonite Sweeten to Sweet (~SG1030) Sweet White Wine (2000 Wine to Set Recipe), 11%, 0.82%TA 1L White Grape Juice 454g Rhubarb 900g Gooseberries 410g Tin Apricots 110g Strawberries 454g Honey 650g Sugar Wine Yeast, Yeast Nutrient, Pectic Enzyme and 2g Bentonite Sweeten to Sweet (~SG1030) Medium Sweet Stone Fruit Wine (NAWB Golden Anniversary Set Recipe) 14%, 0.6%TA 1L White Grape Juice 4 X 410g Tins Peaches 2 X 410g Tins Apricots 112g Honey 681g Soft Brown Sugar & Bentonite Sweeten to medium sweet (~1025) As with any of the recipes, if you hold back some of the ingredients (e.g. the two tins of apricots in this recipe) until the initial vigorous fermentation has passed, more of the aroma and flavour of the late added ingredient will be obtained rather than bubbling away through the airlock. Prizewinning Wine Recipes NAWB

20 White Port (Charles Hill - Wine to Set Recipe 2004) 14%, 0.68%TA 500ml Beaverdale White 908g Browning Bananas 454g Sultanas 3 X 410g Tins Peaches 1 X 410g Tins Apricots 200g Sugar 4g Potassium Bicarbonate / Calcium Carbonate & Bentonite A lot of fruit is included in this recipe, so keep water addition down to a minimum otherwise you will exceed a gallon! Peel and chop the browning bananas and boil in a litre of water, uncovered for 20 minutes. Strain the banana gravy onto the chopped sultanas in a brew bucket and allow to cool. Add the remaining ingredients (minus any late additions) and ferment on the pulp. Medium-Dry Table Wine (Gerry Fowles) 12%, 0.7%TA 2L White Grape Juice 200ml Pineapple Juice 2 X 410g Tins Peaches 450g Sugar Gervin no. 11 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Medium Dry (~SG1005) Medium Table Wine (Dowley Wine Circle) 11%, 0.7%TA 2L White Grape Juice 1.5L Apple Juice 410g Tin Peaches 410g Lychees 370g Sugar Gervin no. 5 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Medium (~SG1015) Medium-Sweet Table Wine (Gerry Fowles) 12%, 0.65%TA 2L Apple Juice 1L White Grape Juice 150g Browning Bananas 2 X 410g Peaches 480g Sugar Gervin no. 9 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Medium Sweet (~SG1025) Medium-Sweet Table Wine (Gerry Fowles) 13%, 0.75%TA 1L White Grape Juice 450g Rhubarb 450g Gooseberries 50g Honey 790g Sugar Gervin no. 11 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Medium Sweet (~SG1025) Prizewinning Wine Recipes NAWB

21 Sweet White Table Wine (Gerry Fowles) 13%, 0.8%TA 1L White Grape Juice 2 X 410g Peaches 400g Dried Apricots 50g Honey 600g Sugar Gervin no. 3 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Sweet (~SG1030) Sweet White Table Wine (Gerry Fowles) 13%, 0.9%TA 1L White Grape Juice 900g Rhubarb 200g Dried Apricots 225g Browning Bananas 100g Honey 550g Sugar Gervin no. 3 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Sweet (~SG1030) Sweet White Table Wine (Gerry Fowles) 14%, 0.74%TA 750ml White Beaverdale Concentrate 600g Rhubarb 200g Browning Bananas 410g Tin Peaches 100g Dried Apricots 200g Strawberries 615g Sugar Gervin no. 3 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Sweet (~SG1030) Sweet White Table Wine (Gerry Fowles) 14%, 0.85%TA 2L Apple Juice 450g Sultanas 100g Dried Apricots 2 X 410g Peaches 250g Rhubarb 150g Strawberries 100g Honey 520g Sugar 1-2g Oak Powder Gervin no. 3 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Sweet (~SG1030) Sweet White Table Wine (Chiltern Masters Wine Circle) 14%, 0.8%TA 500ml White Beaverdale Concentrate 908g Rhubarb 227g Clover Honey 410g Tin Strawberries 550g Sugar Gervin no. 6 Yeast, Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite Sweeten to Sweet (~SG1030) White Sweet Wine (Gerry Fowles) 14%, 0.8%TA 500ml (1/3 Kit) White Beaverdale 2L Apple Juice 100g Pineapple Juice 450g Rhubarb 225g Strawberries 650g Sugar 5g Pectic Enzyme, Gervin no. 3 Yeast, Nutrient & Bentonite Sweeten to sweet (~SG1030) Prizewinning Wine Recipes NAWB

22 Sweet Banana, Orange and Raisin Wine (NAWB Wine to Set Recipe) 14%, 0.83%TA 1.6Kg Browning Bananas 280g Raisins 1L Orange Juice 750ml White Beaverdale 210g Sugar, 3g Tannin 1tsp Acid if needed Sweeten to Peel, chop and boil the browning bananas in 1.75L water, uncovered for 30 minutes. Strain onto the chopped raisins in a brew bucket and add the rest of the ingredients. Sweet Banana, Sultana and Orange Wine 14%, 0.8%TA 1.6Kg Browning Bananas 900g Sultanas 1L Orange Juice 320g Sugar, 3gTannin Sweeten to Social Orange & Fig Wine (Roy Ekin) 12%, 0.72%TA 250g Figs 500g Sultanas 500g Browning Bananas 1L Orange Juice 450g Sugar & Bentonite Sweeten to medium / medium sweet ( ) Social Orange & Date Wine (Al Proctor) 15%, 0.9%TA 250g Browning Bananas 250g Sultanas 200g Dates 2L Orange Juice 470g Sugar 1/3 White Beaverdale Kit (500ml), 3g Tannin Sweeten to medium sweet (~1025) Sweet Orange Wine (NAWB News & Views), 14%, 0.83%TA 900g Raisins 450g Browning Bananas 1L Orange Juice Juice & Zest of 4 Oranges 450g Light Brown Sugar & Bentonite Sweeten to sweet (1030+) When using citrus zest, give it a good scrub with a scourer and a small drop of washing up liquid and then a rinse in a Campden solution. Citrus fruit are preserved with an anti-fungicide which hinders fermentation. Hold back zest and add it after a few days of fermentation to retain its aroma. Prizewinning Wine Recipes NAWB

23 Sweet Orange Wine (1st Given in Bill Smith's Book), 18%+, 0.94%TA 900g Sultanas 3 Browning Bananas (Approx 330g) 1L Orange Juice 10 Oranges - Juice of all, zest of 5 of them 420g Light Brown Sugar & Bentonite Sugar feed to sweet (1030+) Sweet Parsnip & Orange Wine (NAWB News & Views) 14%, 0.66%TA 1.36Kg Parsnips 750ml Beaverdale White Kit 450g Sugar 454g Browning Bananas 1L Orange Juice & Bentonite, 3g Tannin Sweeten to sweet (1030+) Sweet Carrot & Orange Wine 14%, 0.75%TA 2.7Kg Carrots 454g Raisins 500ml Beaverdale White 454g Browning Bananas 1L Orange Juice 380g Sugar & Bentonite, 3g Tannin Sweeten to sweet (1030+) Sweet Parsnip & Orange Wine (1999 Wine to Set Recipe) 14%, 0.66%TA 1.36Kg Parsnips 227g Raisins 750ml Beaverdale White 2 Oranges - Zest & Juice 2 Lemons - Zest & Juice 5g Yeast, Pectic Enzyme, Nutrient & Bentonite ¼ tsp Tannin 430g Sugar Sweeten to sweet (1030+) Prizewinning Wine Recipes NAWB

24 Rhubarb Wine Rhubarb deserves its own section in a home winemaking guide. It is easy to use and makes great table wines. Here are a few example recipes. Extract the juice from fresh rhubarb by freezing and thawing it out, or alternatively tins of rhubarb can be used. Wine Yeast, a Vitamin B Tablet, 4g Nutrient, 5g Pectic Enzyme and 2g Bentonite is needed in each recipe: Fresh Rhubarb Rhubarb (Fresh) & Stone Fruit Wine 10%, 0.7%TA 1.4L Rhubarb Juice (From ~1.75Kg Rhubarb) 2 X 410g Tins Peaches / Apricots 220g Browning Bananas 750g Sugar Tinned Rhubarb Rhubarb (Tinned) & Stone Apple Wine 10%, 0.7%TA 6 x 540g Tins Rhubarb 2 X 410g Tins Peaches / Apricots 220g Browning Bananas 420g Sugar Rhubarb (Fresh) & Apple Wine 10%, 0.7%TA 1.2L Rhubarb Juice (From ~1.5Kg Rhubarb) 750g Sugar Rhubarb (Tinned) & Apple Wine 10%, 0.7%TA 5 x 540g Tins Rhubarb 490g Sugar Rhubarb (Fresh) & Grape Juice Wine 10%, 0.7%TA 1.2L Rhubarb Juice (From ~1.5Kg Rhubarb) 1L Grape Juice 700g Sugar Rhubarb (Tinned) & Grape Juice Wine 10%, 0.7%TA 5 x 540g Tins Rhubarb 1L Grape Juice 450g Sugar Rhubarb (Fresh) & Grape Concentrate Wine 10%, 0.7%TA 1.2L Rhubarb Juice (From ~1.5Kg Rhubarb) 500ml Beaverdale White Concentrate 520g Sugar Rhubarb (Tinned) & Grape Concentrate Wine 10%, 0.7%TA 5 x 540g Tins Rhubarb 500ml Beaverdale White Concentrate 260g Sugar 1996 Wine to Set Recipe 10%, 0.7%TA 1Kg (Fresh) Rhubarb 1L White Grape Juice 500ml Orange juice 700g Sugar 1996 Wine to Set Recipe (Tinned) 10%, 0.7%TA 4 X 540g Tinned Rhubarb 1L White Grape Juice 500ml Orange juice 460g Sugar Prizewinning Wine Recipes NAWB

25 Rhubarb (Fresh) & Apricot Social Wine (Peter Robinson) 14%, 0.85%TA 908g Browning Bananas 750g Sultanas 4 X 410g Tins Apricots 681g Rhubarb 500g Sugar Sweeten to medium sweet (~1025) Rhubarb (Tinned) & Apricot Social Wine (Peter Robinson) 14%, 0.85%TA 908g Browning Bananas 750g Sultanas 4 X 410g Tins Apricots 3 X 540g Tins Rhubarb 300g Sugar Sweeten to medium sweet (~1025) Mead Style Wines Cyser (Apple Mead, Winner 2016 NAWB National Dry Mead Class, James Smith) 13% 4L Apple Juice 908g Honey 4g Potassium Bicarbonate / Calcium Carbonate (Omit if creating a sweet mead as it will suit the extra acidity) & Bentonite Pyment (Grape Mead) 14%, 0.57%TA 1L (2/3 Kit) Beaverdale White 680g Honey & Bentonite Apple & Grape Mead 14.5%, 0.7%TA 500ml (1/3 Kit) White Beaverdale Kit 2L Apple Juice 908g Honey Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Sultana Mead 13.4%, 0.62%TA 1Kg Sultanas 680g Honey Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Apricot Mead 10%, 0.7%TA 1L White Grape Juice 454g Dried Apricots 680g Honey Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Prizewinning Wine Recipes NAWB

26 Design Your Own White Wine Pick three of the following groups of ingredients for a light, dry wine (10-12%, ~0.6%TA) or pick four of the following for a heavier wine (14-15%, ~0.8%TA) which will stand up to sweetening if required. (If the wine is too heavy to drink as a dry wine, you can simply dilute it down slightly with some water prior to bottling). Ingredients to mix and match from (3 for a dry wine / 4 for a heavier wine suitable for sweetening): 1L Apple & 200g Sugar 1.5L White Grape Juice & 66g Sugar 500ml White Beaverdale & No Sugar 500g Sultanas & No Sugar Plus the usual: Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Some examples are given below. (Note - Include a Wine Yeast, 4g Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite in each of these wines. One portion of the ingredients can be held back and added after most of the sugar has been fermented to increase bouquet and flavour of the finished wine). Apple Wine 10.7%, 0.6%TA 3L Apple Juice 600g Sugar Apple and Grape Concentrate Wine 11%, 0.6%TA 2L Apple Juice 500ml Beaverdale White Concentrate 400g Sugar Grape and Apple Wine 10.5%, 0.76%TA 3L Grape Juice 332g Sugar Grape Juice Wine 10.4%, 0.84%TA 4.5L Grape Juice 198g Sugar Apple and Grape Wine 10.6%, 0.67%TA 2L Apple Juice 1.5L Grape Juice 466g Sugar Apple and Sultana Wine 10.8%, 0.6%TA 2L Apple Juice 500g Sultanas 400g Sugar Sultana Wine 11%, 0.64%TA 1.5Kg Sultanas Grape and Sultana Wine 10.6%, 0.77%TA 3L Grape Juice 500g Sultanas 132g Sugar Prizewinning Wine Recipes NAWB

27 Grape, Apple and Sultana Wine 10.7%, 0.7%TA 1.5L Grape Juice 500g Sultanas 266g Sugar Apple, Grape Concentrate and Sultana Wine 11%, 0.64%TA 500ml Beaverdale White 500g Sultanas 200g Sugar If selecting four lots of ingredients for the wine, make sure the volume of fruit does not exceed 4.7L i.e. 4 portions of 1.5L (6L) grape juice will not fit into a 5L demijohn! Instead include some concentrate or sultanas to ensure you do not exceed the volume of wine being made. (Note - Include a Wine Yeast, 4g Yeast Nutrient, 5g Pectic Enzyme, 2g Bentonite in each of these wines. One portion of the ingredients can be held back and added after most of the sugar has been fermented to improve bouquet and flavour of the finished wine). Grape Concentrate Wine 15.7%, 0.87%TA 2L Beaverdale White Concentrate Grape Concentrate & Sultana Wine 15.5%, 0.85%TA 1.5L White Beaverdale Kit 500g Sultanas Grape Concentrate & Apple Wine 15.4%, 0.84%TA 1.5L White Beaverdale Kit 200g Sugar (70g Sugar for 14% abv) Grape Concentrate & Apple Wine 15%, 0.81%TA 1L Beaverdale White Concentrate, 2L Apple 400g Sugar (300g Sugar for 14% abv) Apple & Grape Concentrate Wine 14%, 0.77%TA 3L Apple 500ml White Beaverdale 600g Sugar (535g Sugar for 14% abv) Apple & Sultana Wine 14%, 0.76%TA 2.5L Apple 750g Sultanas 500g Sugar Apple & Grape Juice Wine 14%, 0.82%TA 3L Apple 1.5L Grape Juice 666g Sugar Grape Juice Wine 14%, 1%TA 4.5L White Grape Juice 500g Sultanas 198g Sugar Sultana Wine 14.6%, 0.8%TA 2Kg Sultanas Sultana & Grape Juice Wine 14.4%, 0.9%TA 1.5Kg Sultanas 1.5L Grape Juice 66g Sugar Prizewinning Wine Recipes NAWB

28 Sultana & Apple Wine 14.4%, 0.78%TA 1.5Kg Sultanas 1L Apple 200g Sugar Sultana & Grape Juice Wine 14.3%, 0.93%TA 1Kg Sultanas 3L Grape Juice 132g Sugar Sultana, Grape and Apple Juice Wine 14.3%, 0.85%TA 1Kg Sultanas 1L Apple 1.5L Grape Juice 266g Sugar Sultana & Apple Juice Wine 14.3%, 0.77%TA 1Kg Sultanas 2L Apple 400g Sugar Additions for Extra Diversity Swap one of the above measures with one of the following for some extra complexity: 250ml M&S Passion Fruit Coulis, 500ml Apple Juice & 180g Sugar 200g Passion Fruit, 500ml Apple Juice & 230g Sugar 1L Tesco Apple, Peach, Mango & Passion Fruit Juice & 180g Sugar 1L Tesco Tropical Juice (Apple, Orange, Pineapple, Mango & Passion Fruit) & 180g Sugar 1L Apple and Mango Juice & 180g Sugar Any other Pure Juice or Pure Juice Blend & 180g Sugar. Avoid Juice Drinks as these contain unfermentable sweeteners, gums, flavourings and stabilisers which hinder fermentation. In the following examples two of the above measures (of apple, grape and sultana) have been selected and one of the additions for extra diversity in the wine. These will create easy drinking, light table wines: Apple, Peach, Mango & Passion Fruit Wine 10.7%, 0.6%TA 2L Apple Juice 1L Tesco Apple, Peach, Mango & Passion Fruit Juice 580g Sugar Grape and Passion Fruit Wine 10.2%, 0.76%TA 3L Grape Juice 500ml Apple Juice 250ml M&S Passion Fruit Coulis 312g Sugar In the following examples three measures (of apple, grape and sultana) have been selected and one of the additions for extra diversity. These will create heavier wines also suitable for sweetening: Prizewinning Wine Recipes NAWB

29 Grape Concentrate, Apple and Mango Wine 15.2%, 0.8%TA 1.5L Beaverdale White Concentrate 1L Apple and Mango Juice 180g Sugar (omit for 13% abv) Grape, Sultana, Apple, Orange, Pineapple, Mango & Passion Fruit Wine 14%, 0.8%TA 3L White Grape Juice 500g Sultanas Tesco Tropical (Apple, Orange, Pineapple, Mango & Passion Fruit) Juice 312g Sugar Adding up to 30g dried elderflowers or rose petals or three fresh elderflower heads to a wine creates a lovely floral bouquet and flavour. Fresh flowers are preferable, but can't be stored, so if there are none available at the time of year then use dried. Add flowers when the vigorous initial fermentation has subsided to help retain their qualities. Another method, is to use apple and elderflower juice. 1-2g / 4.5L lightly toasted oak chips can be added to a recipe, but go easy on white wines. 100g of sugar can be replaced with 125g Honey in a recipe. Design Your Own Stone Fruit Wine To design your own stone fruit wine, choose two of following base ingredients for a lighter style wine, or select three for a heavier wine which will stand up to sweetening: 1L Apple & 240g Sugar 1.5L Grape Juice & 120g Sugar 500ml White Beaverdale & 50g Sugar 500g Sultanas & 50g Sugar Plus the usual: Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite To the base ingredients add: 4 X 410g tins of stone fruits (peaches, apricots, mangos or lychees). Limit mangoes and lychees to 2 tins due to their strong flavour. Example recipes on following page: Prizewinning Wine Recipes NAWB

30 Apple, Apricot, Mango and Lychee Wine 10%, 0.55%TA 2L Apple Juice 2 X 410g Tins Apricots 410g Tin Mangos 410g Tin Lychees 450g Sugar Grape & Peach Wine 11%, 0.6%TA 1L (2/3 Kit) White Beaverdale Concentrate 4 X 410g Tins Peaches 100g Sugar Design Your Own Citrus Wine To design your own citrus wine, choose two of the following sets of ingredients: 1L Apple & 320g Sugar 1.5L Grape Juice & 200g Sugar 500ml White Beaverdale & 95g Sugar 500g Sultanas & 95g Sugar Plus: 500g Browning Bananas And the usual: Wine Yeast, 4g Nutrient, 5g Pectic Enzyme, 2g Bentonite Plus one of the following: 1L Orange Juice and the Juice and Zest of 6 Oranges 1L Orange Juice and the Juice and Zest of 3 Grapefruit 2 X 539g Tins Red Grapefruits 1L Grapefruit Juice Zest & Juice of 5 Grapefruits Example Citrus Wine Recipes: Orange Wine 12%, 0.82%TA 1L (2/3 Kit) Beaverdale White Concentrate 500g Browning Bananas 1L Orange Juice Juice and Zest of 6 Oranges 190g Sugar Grapefruit Wine 12%, 0.95%TA 3L White Grape Juice 500g Browning Bananas 1L Grapefruit Juice 400g Sugar Prizewinning Wine Recipes NAWB

31 White to Brown Dessert Wines Strawberry Dessert Wine (1st 1995 National) 18%+, 1.2%TA 2.45Kg Strawberries (7 X 350g packs) 500ml Beaverdale White 908g Sultanas 160g Sugar to start & Bentonite. Sugar feed and sweeten to 1036 These wines use a lot of fruit, so keep water additions to a minimum. Where dried fruit is used, cover with as little water as possible or some of the juice and bring to the boil to sterilise it. Brown Dessert Wine (2nd in 1991 National), 18%+, 1.3%TA 1Kg Raisins 227g Dried Apricots 227g Dates 227g Figs 1.5L Orange Juice 1L Ribena Ready to Drink Carton 4 X 410g Tins Peaches 1/4 Tsp Tannin No Sugar to start & Bentonite Sugar feed. Sweeten to SG The original recipe used 200ml of Ribena cordial. Since this was written, potassium sorbate has been added to the Ribena cordial ingredients. Potassium sorbate prohibits fermentation so may cause a "stuck" fermentation. The cordial has therefore been substituted with the equivalent amount of ready to drink Ribena which does not contain potassium sorbate. After Dinner Brown Wine (Bill Smith) 18%+, 0.9%TA 908g Sultanas 113g Dried Figs 113g Dried Apricots 2 X 410g Tins Prunes 454g Browning Bananas (Boil) 200g Sugar to start 5g Oak Granules Pectic Enzyme, Yeast Nutrient, Yeast (Gervin GV3 or GV10) Sugar feed. Sweeten to After Dinner Brown Wine (Bill Smith) 18%+, 1%TA 1L Beaverdale White Concentrate 908g Sultanas 227g Dates 227g Dried Figs 113g Dried Bananas No Sugar to start Gervin 11 Yeast, Yeast Nutrient, Pectic Enzyme Sugar feed. Sweeten to ~1040 Prizewinning Wine Recipes NAWB

32 Design Your Own After Dinner White / Brown Wine 18%+, 1%+TA 2Kg Mix of Dried Fruits (Sultanas, Raisins, Dates, Banana, Figs, Apricots) 2L Apple / White Grape Juice No Sugar to Start Pectic Enzyme, Yeast Nutrient, Yeast (Gervin GV3 or GV10) Sugar feed. Sweeten to (Ingredients for a gallon of dessert wine) Rose Wine Design Your Own Rose Wine 11%, 0.62%TA Choose two of the following ingredients: 1.5L Grape Juice & 150g Sugar & 275g Sugar 500ml (1/3 Kit) White Beaverdale Concentrate & 50g Sugar 500g Sultanas & 50g Sugar & Bentonite Plus any three of the following: 410g Tin Strawberries 300g Tin Raspberries Sweetening to medium dry to medium, really brings out those soft fruit flavours in these pink wines! Example Rose Wine Recipes: Grape Juice, Strawberry & Raspberry Wine 11%, 0.75%TA 3L White Grape Juice 2 X 410g Tins Strawberries 300g Tin Raspberries 300g Sugar & Bentonite Sweeten to Apple, Peach, Strawberry & Raspberry Wine 11%, 0.6%TA 2L Apple Juice 410g Tin Strawberries 2 X 300g Tins Raspberries 450g Sugar & Bentonite Sweeten to Prizewinning Wine Recipes NAWB

33 Polish Fruit Syrup Wine 11% Choose two of the following ingredients: 1.5L Grape Juice & 85g Sugar & 210g Sugar 500ml (1/3 Kit) White Beaverdale Concentrate & No Sugar 500g Sultanas & No Sugar Plus 350ml of Raspberry / Strawberry Lowicz & Bentonite Sweeten to Raspberry Lowicz Syrup Red Wines Dry to Sweet Red Wines Red Allotment Grape Wine, 14%, 0.55%TA Per KG grapes - 77g Sugar, 0.1g Pectic Enzyme, Yeast & Nutrient and 3.3g Potassium Bicarbonate / Calcium Carbonate (Omit carbonates if making a sweet wine and sweeten. The acidity in grape based wines can also be reduced by chilling the wine. Excess acid precipitates and the wine can be racked off the precipitate). Dry Barolo Style 1 (Bill Smith) 13%, 0.6%TA 2.1Kg Blackberries (6 X 350g packs) 3 X 410g Tins Strawberries 500ml Beaverdale Red 550g Sugar 15g Oak Dust 9g Potassium Bicarbonate / Calcium Carbonate Dry Barolo Style 2 (No Concentrate) (Bill Smith) 12% 990ml Elderberry Juice / 1.23Kg Elderberries 1050g Blackberries (3 X 350g packs) 350g Blueberries 450g Browning Bananas 730g Sugar 1g Potassium Bicarbonate / Calcium Carbonate, 3g Tannin Stripping Elderberries Using a Fork Prizewinning Wine Recipes NAWB

34 Dry Burgundy Style (Bill Smith) 13.8%, 0.56%TA 330ml Elderberry Juice / 410g Elderberries 500ml Beaverdale Red 700g Blackberries (2 X 350g packs) 60g Raspberries 28g Strawberries 336g Sultanas 140g Dates 454g Sugar 15g Oak 5g Potassium Bicarbonate / Calcium Carbonate Dry Rhone Style (Bill Smith) 13%, 0.6%TA 660ml Elderberry Juice / 820g Elderberries 700g Blackberries (2 X 350g packs) 2 X 410g Tins Pears 300g Tin Blackcurrants 500ml Beaverdale Red 530g Sugar 14g Oak Dust 2g Potassium Bicarbonate / Calcium Carbonate 30 year old bottles of homemade fruit wine found in a cellar by the author. Unfortunately he wasn't lucky enough to taste any! Dry Red Wine (1st Wales & West) 13%, 0.56%TA 330ml Elderberry Juice / 410g Elderberries 500ml Beaverdale Red 1L Red Grape Juice 300g Tin Blueberries 300g Tin Blackcurrants 1/2 Vanilla Pod 380g Sugar 15g Oak Chips 5g Tannin 5g Potassium Bicarbonate / Calcium Carbonate Prizewinning Wine Recipes NAWB

35 Dry Red Wine (NAWB News & Views) 13%, 0.55%TA 330ml Elderberry Juice / 410g Elderberries 1.05Kg Blackberries (3 X 350g packs) 2 X 290g Tins Blackcurrants 500g Raisins 670g Sugar 5g Potassium Bicarbonate / Calcium Carbonate Dry Red Fruit Wine, 12%, 0.56%TA 750ml Red Beaverdale Conc 110g Browning Bananas 350g Blackberries 2 X 290g Tins Blackcurrants 2 X 300g Tins Raspberries 330ml Elderberry Juice / 410g Elderberries 270g Sugar 5g Potassium Bicarbonate / Calcium Carbonate Dry Blackberry & Dried Banana Wine (No Concentrate) (Roy Ekin), 12.6%, 0.59%TA 227g Dried Bananas 1.75Kg Blackberries (5 x 350g frozen punnets) 908g Sugar Dry Chianti Style (Bill Smith) 13%, 0.57%TA 750ml Beaverdale Red 410g Tin Strawberries 410g Tin Black Cherries 60g Raspberries 330ml Elderberry Juice / 410g Elderberries 15g Oak 500g Sugar 5g Pectic Enzyme, Yeast & Nutrient Tasting at NAWB National Show Prizewinning Wine Recipes NAWB

36 Dry Blueberry, Blackberry & Black Cherry Wine (Roy Ekin), 13%, 0.56%TA 500ml Red Beaverdale Concentrate 227g Browning Bananas 700g Blueberries (2 X 350g packs) 700g Blackberries (2 X 350g packs) 350g Black Cherries (1 X 350g packs) 600g Sugar Medium Dry Cherry Wine (No Concentrate) - Wine to Set Recipe 2018, 11%, 0.63%TA 1.5Kg Black Cherries 225g Raisins 430g Sugar 2L Red Grape Juice 5g Pectic Enzyme, Yeast Nutrient & Wine Yeast Sweeten to medium dry (~1005) Blackberry & Blackcurrant Social Wine (No Concentrate) (Peter Robinson) 14%, 0.95%TA 1050g Blackberries (3 X 350g packs) 2 X 290g Tins Blackcurrants 2L Apple Juice 500g Sultanas 454g Browning Bananas 500g Sugar Sweeten to medium-sweet ( ) Blackberry Social Wine (Peter Robinson) 14%, 0.83%TA 1750g Blackberries (4 X 350g packs) 224g Sultanas 500ml Beaverdale Red 700g Browning Bananas 550g Sugar Sweeten to medium sweet (~1025) Prizewinning Wine Recipes NAWB

37 Port Style Wine (No Concentrate) (Wine to set recipe 2007) 18%+, 0.6%TA 1.05Kg Blackberries (3 X 350g packs) 990ml Elderberry Juice / 1.23Kg Elderberries 450g Plumbs / Damsons 300g Tin Raspberries 1Kg Sugar 5g Potassium Bicarbonate / Calcium Carbonate Sugar feed. Sweeten to medium sweet (~1025) Red Social Wine (No Concentrate) (Gerry Fowles) 14%, 0.63%TA 1050g (3 X 350g packs) Black Cherries 660ml Elderberry Juice / 820g Elderberries 300g Tin Raspberries 500g Sultanas 680g Sugar Sweeten to medium sweet (~1025) Red Social Wine (Gerry Fowles) 14%, 0.7%TA 500ml Beaverdale Red Concentrate 1050g (3 X 350g packs) Black Cherries 660ml Elderberry Juice / 820g Elderberries 350g Blackberries 450g Browning Bananas 290g Tin Blackcurrants 550g Sugar 15g Oak Powder Gervin no. 3, 5g Pectic Enzyme, Nutrient Sweeten to sweet (1030) Red Sweet Wine (No Concentrate) (Gerry Fowles) 18%+, 0.6%TA 1050g (3 X 350g packs) Black Cherries 700g (2 X 350g packs) Blackberries 660ml Elderberry Juice / 820g Elderberries 450g Browning Bananas 290g Tin Blackcurrants 920g Sugar to start 15g Oak Powder Sugar feed. Sweeten to 1030 Blackberry Sweet Wine (No Concentrate) (Bill Smith) 18%+, 1%TA 2.7Kg Blackberries 227g Raspberries 908g Peaches 1L White / Red Grape Juice 908g Sugar to start Sugar feed. Sweeten to 1030 Red Sweet Wine (No Concentrate) (Bill Smith) 18%+, 0.8%TA 1.75Kg Blackberries (5 X 350g packs) 330ml Elderberry Juice / 410g Elderberries 454g Raisins 227g Browning Bananas 800g Sugar to start Sugar feed, sweeten to 1035 Prizewinning Wine Recipes NAWB

38 Red Sweet Wine (No Concentrate) (Wine to Set Recipe 2007) 18%+, 0.76%TA 990ml Elderberry Juice / 1.23Kg Elderberries 1.05Kg Blackberries (3 X 350g packs) 454g Damsons / Plumbs / Sloes 300g Tin Raspberries 1Kg Sugar to start Feed with sugar until fermentation ceases. Sweeten to 1030 Design Your Own Red Wine, 12-13%, 0.6%TA 1/3 (500ml) Red Beaverdale Kit 500g Browning Bananas 500g Sugar Red Wine Yeast, 4g Nutrient, 5g Pectic Enzyme Plus any mix of four of the following: 330ml (1 X Bottle) Elderberry Juice / 410g Elderberries 350g Blackberries 350g Black Cherries 350g Blueberries Optional - Up to 15g / 4.5L max heavily toasted oak chips Sweeten if desired Example recipes: Elderberry Wine, 12.8%, 0.63%TA 1/3 (500ml) Red Beaverdale Kit 500g Browning Bananas 500g Sugar 1.32L Elderberry Juice / 1.64Kg Elderberries Red Wine Yeast, 4g Nutrient, 5g Pectic Enzyme Red Fruit Wine, 12.2%, 0.55%TA 1/3 (500ml) Red Beaverdale Kit 500g Browning Bananas 500g Sugar 330ml Elderberry Juice / 410g Elderberries 350g Blackberries 350g Black Cherries 350g Blueberries 10g toasted oak chips Red Wine Yeast, 4g Nutrient, 5g Pectic Enzyme Prizewinning Wine Recipes NAWB

39 Red Dessert Wines Red Dessert Wine (Bernard Lamb, NAWB) 18%+, 1.3%TA 1Kg Dried Currants 500g Sultanas 500ml Beaverdale Red 660ml Elderberry Juice / 820g Elderberries 1050g Blackberries (3 X 350g packs) 410g Tin Black Cherries No Sugar to start Sugar feed to Elderberry Dessert Wine (1st National 1995) 18%+, 0.92%TA 1.32L Elderberry Juice / 1.64Kg Elderberries 500g Raisins 500g Dates 500g Browning Bananas 500ml Beaverdale Red No Sugar to start Feed with sugar to Strawberry & Blueberry Dessert Wine (NAWB News & Views) 18%+, 1%TA 1.4Kg Strawberries (4 X 350g packs) 700g Blueberries (2 X 350g packs) 500g Raisins 500ml Beaverdale Red 1L Red Grape Juice 350g Sugar to start Sugar feed. Sweeten to teaspoon acid if required. Prizewinning Wine Recipes NAWB

40 Blackberry Port / Dessert Style (No Concentrate) (Roy Ekin) 18%+, 1.2%TA 2.8Kg Blackberries (8 X 350g packs) 454g Dried Bananas 908g Raisins 390g Sugar Sugar feed. Sweeten to medium sweet for port style or dessert level for after dinner style Red Dessert Wine (Charles Shelton) 18%+, 1.27%TA 1.75Kg Black Cherries (5 X 350g packs) 1.32L Elderberry Juice / 1.64Kg Elderberries 1.5L Beaverdale Red (1 Kit), 1 Vit B Tablet No sugar to start Feed with sugar until fermentation ceases. Sweeten to SG /2 teaspoon acid if needed. Red Dessert Wine (Peter Robinson) 18%+, 1%TA 700g Blackberries (2 X 350g packs) 990ml Elderberry Juice / 1.23Kg Elderberries 1Kg Plumbs / Damsons 500ml Beaverdale Red 15g Oak Powder 630g Sugar to start Sugar feed, sweeten to Red Dessert Wine (News & Views) 18%+, 1%TA 990ml Elderberry Juice / 1.23Kg Elderberries 1.4Kg Blackberries (4 X 350g packs) 454g Damsons / Plumbs / Sloes 454g Browning Bananas 750ml Beaverdale Red (1/2 Kit) 400g Sugar to start Feed with sugar until fermentation ceases and sweeten to Red Dessert Wine (No Concentrate) 18%+, 0.7%TA 900ml Elderberry Juice / 1.23Kg Elderberries 350g Raspberries 350g Black Cherries 350g Blueberries 1L Red Grape Juice 908g Raisins 300g Sugar to start 15g Toasted Oak Chips Feed with sugar until fermentation ceases and sweeten to Red Dessert Wine (No Concentrate) (Judges Newsletter) 18%+, 0.86%TA 1050g Blackberries (3 X 350g packs) 700g Black Cherries (2 X 350g packs) 350g Raspberries 350g Blueberries 390g Browning Bananas 660ml Elderberry Juice / 820g Elderberries 840g Sugar to start 7g Tannin 15g Oak Dust Sugar feed. Sweeten to Prizewinning Wine Recipes NAWB

41 Red Dessert Wine (No Concentrate) 18%+, 1%TA 990ml Elderberry Juice (or 1.23Kg Fresh Berries) 1.6Kg Blackberries 454g Raspberries 1Kg Sugar Pectic Enzyme, Yeast Nutrient, Yeast (Gervin GV3 or GV10) Sugar feed. Sweeten to Design Your Own After Dinner Red Wine 18%+, 1%+TA 2Kg Mix of Dried Fruits (Sultanas, Raisins, Dates, Bananas, Figs, Apricots) 1.32L (4 X 330ml Bottles) Elderberry Juice No Sugar to Start Pectic Enzyme, Yeast Nutrient, Yeast (Gervin GV3 or GV10) Sugar feed. Sweeten to (Note - There is a lot of dried fruit here to pasteurize, so go careful on the amount of water added, as you dont want to exceed 4.7L which will dilute the wine). References Winemaking In Style, Gerry Fowles, 1st April, 1992, Gervin Press Making Award Winning Wines at Home: Professional Methods For the Amateur Winemaker, Bill Smith, 8th May, 2014, Amateur Winemaker Gervin Recipe Book, Gerry Fowles, 1st Dec, 1991, Gervin Press NAWB News & Views (Available to NAWB Members Only) The National Guild of Wine and Beer Judges Newsletter (Available to Members Only) NAWB Web Site YoBrew Pete's Pint Pot Prizewinning Wine Recipes NAWB