... to my A to Z Fruit Wine Recipes page.

Apple (Medium Body)

1 U.S. Gallon

• 8 pounds of Apples

• 4.5 Pints of Water

• 2 Pounds of Sugar

• 2 1/4 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1/4 Tannin

• 1 Campden Tablet

• 1 Packet of Champagne Yeast

Apple (Full Body)

1 U.S. Gallon

• 16 pounds of Apples

• 1 Pound of Sugar

• 2 1/2 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1/4 Tannin

• 1 Campden Tablet

• 1 Packet of Champagne Yeast

Apricot

1 U.S. Gallon

• 2 1/2 pounds of Apricots

• 7 Pints of Water

• 2 Pounds of Sugar

• 1 1/4 Teaspoons Acid Blend

• 1 Teaspoon Pectic Enzyme

• 1/4 Tannin

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Banana

1 U.S. Gallon

• 3 pounds of Fresh Bananas OR 9 Ounces of Dried Bananas

• 1 1/2 Cups of Chopped Golden Raisins

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 3 Teaspoons Acid Blend

• 1/4 Tannin

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Blackberry

1 U.S. Gallon

• 4 pounds of Blackberries

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 1/2 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Blueberry

1 U.S. Gallon

• 2 pounds of Blueberries

• 7 Pints of Water

• 2 Pounds of Sugar

• 1 1/2 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Cherry (Sour)

1 U.S. Gallon

• 3 pounds of Sour Cherries

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 1 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Cherry (Sweet)

1 U.S. Gallon

• 6 pounds of mixed Cherries

• 7 Pints of Water

• 2 3/4 Pounds of Sugar

• 1/2 Teaspoon Acid Blend

• 3/4 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Sherry Yeast

Chokecherry

1 U.S. Gallon

• 6 pounds of Choke Cherries

• 7 Pints of Water

• 2 3/4 Pounds of Sugar

• 1/2 Teaspoon Acid Blend

• 1 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Sherry Yeast

Crab Apple

1 U.S. Gallon

• 4 1/2 pounds of Crab Apples

• 1 Pound of Chopped Golden Raisins

• 7 Pints of Water

• 2 Pounds of Sugar

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Champagne Yeast

Cranberry

1 U.S. Gallon

• 4 pounds of Cranberries

• 1 Pound of Chopped Dark Raisins

• 7 Pints of Water

• 2 1/2 Pounds of Sugar

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Currant

1 U.S. Gallon

• 3 pounds of Black or Red Currants

• 7 Pints of Water

• 2 1/2 Pounds of Sugar

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Dandelion

1 U.S. Gallon

• 2 pounds of Dandelion petals

• 1 Pound of Chopped Dark Raisins

• 7 Pints of Water

• 2 1/2 Pounds of Sugar

• 3 Teaspoons Acid Blend

• 1/4 Teaspoon Tannin

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Elderberry

1 U.S. Gallon

• 3 pounds of Fresh Elderberries OR 6 Ounces of Dried Elderberries

• 1/2 Pound of Chopped Dark Raisins

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 1 1/4 Teaspoons Acid Blend

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Firethorn

1 U.S. Gallon

• 2 pounds of Firethron Berries

• 3/4 Pound of Chopped Dark Raisins

• 6 Pints of Water

• 2 1/2 Pounds of Sugar

• 1/2 Teaspoons Acid Blend

• 1 Teaspoon Yeast Nutrient

• 1/2 Teaspoon Pectic Enzyme

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Goosberry

1 U.S. Gallon

• 2 1/2 pounds of Gooseberries

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 1 Teaspoon Yeast Nutrient

• 1/2 Teaspoon Pectic Enzyme

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Grapefruit

1 U.S. Gallon

• 3 1/2 pounds of Grapefruit

• 6 Pints of Water

• 2 1/4 Pounds of Sugar

• 1/4 Teaspoon Tannin

• 1 Campden Tablet

• 1 Packet of Champagne Yeast

Grape

1 U.S. Gallon

• 16 pounds of Concord Grapes

• 1 1/4 Pounds of Sugar

• 1 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Grape, Red (Dry Table Wine)

1 U.S. Gallon

• 18 pounds of ripe Red Grapes

• 1/4 Pounds of Sugar, if necessary

• 1 Teaspoon Acid Blend

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Jelly or Jam

1 U.S. Gallon

• 3 pounds of Jelly or Jam (any flavor)

• 6 Pints of Water

• 1 Pounds of Sugar

• 2 Teaspoons Acid Blend

• 1/4 Teaspoon Tannin

• 1 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Mandarin Orange

1 U.S. Gallon

• 2 pounds of Mandarin Oranges

• 7 Pints of Water

• 2 Pounds of Sugar

• 1/2 Teaspoons Acid Blend

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Mango

1 U.S. Gallon

• 2 pounds of Mangos

• 7 Pints of Water

• 2 Pounds of Sugar

• 5 Teaspoons Acid Blend

• 1 Teaspoon Tannin

• 1 Teaspoon Yeast Nutrient

• 2 Teaspoon Pectic Enzyme

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Melon

1 U.S. Gallon

• 3 pounds of Melons (any variety)

• 7 Pints of Water

• 2 Pounds of Sugar

• 2 Teaspoons Acid Blend

• 1/2 Teaspoon Tannin

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Orange

1 U.S. Gallon

• 3 pounds of Oranges

• 1/2 Pound of Chopped Golden Raisins

• 6 Pints of Water

• 2 1/2 Pounds of Sugar

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Papaya

1 U.S. Gallon

• 2 pounds of Papaya

• 7 Pints of Water

• 2 Pounds of Sugar

• 2 Teaspoons Acid Blend

• 2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Teaspoon Tannin

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Peach

1 U.S. Gallon

• 2 1/2 pounds of Peaches

• 7 Pints of Water

• 2 Pounds of Sugar

• 1 1/2 Teaspoons Acid Blend

• 1 Teaspoon Pectic Enzyme

• 1/4 Teaspoon Tannin

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Pear

1 U.S. Gallon

• 4 pounds of Pears

• 6 Pints of Water

• 2 Pounds of Sugar

• 2 1/2 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Persimmon

1 U.S. Gallon

• 3 pounds of Persimmon

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 2 1/2 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Pineapple

1 U.S. Gallon

• 3 pounds of Pineapple

• 6 Pints of Water

• 2 Pounds of Sugar

• 1/4 Teaspoon Tannin

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Plum

1 U.S. Gallon

• 4 pounds of Plum

• 6 Pints of Water

• 2 Pounds of Sugar

• 1/2 Teaspoon Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Pomegranate

1 U.S. Gallon

• 2 1/2 pounds of Pomegranates

• 1/2 Pound of Chopped Golden Raisins

• 6 Pints of Water

• 2 Pounds of Sugar

• 1/4 Teaspoon Tannin

• 2 Teaspoons Acid Blend

• 1 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Prickly Pear

1 U.S. Gallon

• 3 1/2 pounds of Prickly Pears

• 1/4 Pound of Chopped Golden Raisins

• 2 Pints of Water

• 2 Pounds of Sugar

• 2 Teaspoons Acid Blend

• 1 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Sherry Yeast

Pumpkin

1 U.S. Gallon

• 4 pounds of Pumpkin

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 2 1/2 Teaspoons Acid Blend

• 1/4 Teaspoon Tannin

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Raisin

1 U.S. Gallon

• 2 pounds of Mixed Raisins

• 7 Pints of Water

• 1 3/4 Pounds of Sugar

• 3 1/2 Teaspoons Acid Blend

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Raisin Jack

1 U.S. Gallon

• 3 pounds of Mixed Raisins

• 7 Pints of Water

• 1 Pound of Sugar

• 2 Lemons, Juiced

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Raspberry

1 U.S. Gallon

• 3 pounds of Raspberries

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 1/2 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Rhubarb

1 U.S. Gallon

• 3 pounds of Rhubarb

• 1/2 Pound of Chopped Golden Raisins

• 7 Pints of Water

• 2 1/4 Pounds of Sugar

• 1/4 Teaspoons Tannin

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Rose Hip

1 U.S. Gallon

• 3 pounds of Rose Hips

• 7 1/2 Pints of Water

• 2 Pounds of Sugar

• 1 Teaspoons Acid Blend

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Rowanberry (Mountain Ash)

1 U.S. Gallon

• 2 pounds of Rowanberries

• 7 Pints of Water

• 2 Pounds of Sugar

• 2 Teaspoons Acid Blend

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Strawberry

1 U.S. Gallon

• 2 1/2 pounds of Strawberries

• 7 Pints of Water

• 2 Pounds of Sugar

• 1 Teaspoon Acid Blend

• 1/4 Teaspoon Tannin

• 1/2 Teaspoon Pectic Enzyme

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

Tomato

1 U.S. Gallon

• 3 1/2 pounds of Red or Green Tomatoes

• 1/2 Pound of Chopped Golden Raisins

• 6 Pints of Water

• 1 1/2 Pounds of Sugar

• 2 1/2 Teaspoons Acid Blend

• 1/4 Teaspoon Tannin

• 1 Teaspoon Yeast Nutrient

• 1 Campden Tablet

• 1 Packet of Wine Yeast

If you notice any problems, or have any suggestion on how I can further improve this site, please feel free to send me an e-mail [12 November 2006].