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100&37; Manitoba Owned
100%
Manitoba
Owned

1400A Sargent Avenue
Winnipeg MB Canada
(204) 775-9234
2-1514 Regent Avenue
Winnipeg MB Canada
(204) 661-6150
1117 St. Mary's Road
Winnipeg MB Canada
(204) 253-5666
1107A Fife (at Mountain)
Winnipeg MB Canada
(204) 694-1298

 


Recipes
Mixed Fruit Wine

For 1 Imperial gallon

INGREDIENTS:
  • 4 lbs of soft fruits*
  • 2 lbs sugar
  • 1 teaspoon yeast nutrient
  • 1teaspoon acid blend
  • 1 teaspoon pectic enzyme
  • 1/2 teaspoon of tannin
  • 1 package yeast Lalvin EC-1118 wine yeast
  • Campden tablets (add one campden tablet for each gallon of wine)
*Use a blend of soft fruits to make up, but not to exceed 4 pounds. You can use a combination of different berries. For example: strawberries, raspberries, black currants, red currants, gooseberries, blackberries, blueberries, partridgeberries, bake apples, etc. Use your imagination. Make sure the berries are well ripened. If you use high acid berries such as partridge berries, bake apples, or any of the currants use no more than a total of one pound. For example you can use 1/2 pound of red currants, 1/2 pound of partridge berries and 3 lbs of strawberries.

METHOD:
  1. Dissolve the sugar in warm water. Wash and clean the fruit. Remove the hulls and then crush the fruit and add it along with all ingredients except the yeast and pectic enzyme. After 24 hours add the yeast and pectic enzyme. Stir daily for 6 days and then let rest for 24hours to settle. Rack off the pulp and sediment into a secondary fermenter. Attach the airlock and allow the fermentation to continue. Rack again in 3weeks.

  2. Note: This recipe is for one gallon of wine. To make more wine, just multiply all the ingredients by the except the yeast by the number of gallons you wish to make. One packet of yeast is good for up to five gallons. If you make more than 5 gallons you should add more yeast.


Brewers Direct
Sargent: 775-9234 St. Mary’s: 253-5666 Regent: 661-6150 Fife: (204) 694-1298