Homemade Wine Recipes from Fruits & Flowers

The art of winemaking is a time-honoured tradition that dates back thousands of years, with roots in various cultures around the globe. While grape wine is the most commonly known type, the world of winemaking extends far beyond this single fruit. This page delves into the diverse and intriguing realm of fruit and flower wines, offering insights into various recipes and the unique characteristics they impart.

Fruit wines can be made from a variety of sources, including berries, stone fruits, and tropical fruits. Each fruit brings its own flavour profile, acidity, and sugar content, which are crucial for the fermentation process. For example, wines made from apples, such as cider, typically have a crisp and refreshing taste, while those made from cherries can exhibit a rich and tart flavour. According to the American Wine Society, fruit wines can account for approximately 10% of the total wine production in the United States.

When crafting fruit wines, the choice of fruit is paramount. The sugar content of the fruit directly influences the alcohol content of the final product. For instance, fruits like peaches and apricots, which have higher sugar levels, can yield wines with an alcohol content of around 12-14%. Conversely, fruits with lower sugar content, such as cranberries, may require the addition of sugar or honey to achieve a desirable fermentation outcome.

Flower wines, though less common, offer a unique and aromatic alternative to traditional fruit wines. Flowers such as elderflower, hibiscus, and dandelion can be used to create delicate and fragrant wines. Elderflower wine, for example, is known for its light, floral notes and is often enjoyed as a refreshing summer beverage. The process of making flower wine typically involves steeping the flowers in water, adding sugar, and allowing fermentation to occur. This method can yield wines with an alcohol content ranging from 8-12%.

To create a basic fruit wine, the following steps are generally followed:

1. Select ripe, high-quality fruit.
2. Wash and prepare the fruit, removing any stems or pits.
3. Crush the fruit to release its juices.
4. Add water, sugar, and yeast to the crushed fruit.
5. Allow the mixture to ferment for several weeks, monitoring the process closely.
6. Once fermentation is complete, strain the liquid and transfer it to a clean container for aging.
7. After aging for a few months, the wine can be bottled and enjoyed.

In conclusion, the world of fruit and flower wines is vast and varied, offering numerous opportunities for experimentation and creativity. By understanding the characteristics of different fruits and flowers, winemakers can craft unique beverages that reflect their personal tastes and preferences. Whether you are a seasoned winemaker or a novice enthusiast, exploring these recipes can enhance your appreciation for the art of winemaking.

Making wine from fruits

Making wine from fruits, flowers, and even vegetables is a fun way to experiment with unique flavours. Below are 5 easy recipes for delicious homemade wines, including elderberry, strawberry, banana, parsnip, and elderflower.

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1. Elderberry Wine (Rich & Bold)

🍷 Flavour Profile: Deep, tannic, and slightly tart (similar to red wine).

Ingredients:

• 1.5 kg (3.3 lbs) fresh elderberries (or 500g dried)

• 1.5 kg (3.3 lbs) granulated sugar

• 4.5 L (1.2 gallons) water

• 1 tsp yeast nutrient

• 1 Campden tablet (to sterilize)

• 1 packet wine yeast (Lalvin EC-1118 or K1-V1116)

• Juice of 1 lemon (for acidity)

Method:

1. Sterilize berries (if fresh) by soaking in Campden tablet solution for 24 hrs.

2. Boil water, dissolve sugar, then pour over berries in a fermenting bucket.

3. Add lemon juice & yeast nutrient, cool to 20°C (68°F), then pitch yeast.

4. Ferment 7 days, stirring daily, then strain into a demijohn with airlock.

5. Ferment 3 months, racking every 30 days to clarify.

6. Bottle & age 6+ months for best flavour.

🍇 Best For: A full-bodied wine that pairs well with roasted meats.

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2. Strawberry Wine (Sweet & Fruity)

🍷 Flavour Profile: Light, floral, and slightly sweet.

Ingredients:

• 2.5 kg (5.5 lbs) ripe strawberries

• 1.5 kg (3.3 lbs) sugar

• 4.5 L (1.2 gallons) water

• 1 tsp pectic enzyme (to prevent haze)

• 1 tsp yeast nutrient

• 1 packet wine yeast (Lalvin 71B or Champagne yeast)

Method:

1. Mash strawberries (don’t blend—seeds add bitterness).

2. Dissolve sugar in boiling water, pour over fruit, and cool.

3. Add pectic enzyme & yeast nutrient, then pitch yeast.

4. Ferment 5-7 days, then strain into a demijohn.

5. Age 3-4 months, then bottle.

6. Drink young or age 6+ months for deeper flavour.

🍓 Best For: A summery dessert wine or sparkling strawberry wine.

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3. Banana Wine (Smooth & Caramel-Like)

🍷 Flavour Profile: Smooth, slightly sweet, with notes of vanilla & honey.

Ingredients:

• 12 very ripe bananas (with peels!)

• 1.5 kg (3.3 lbs) sugar

• 4.5 L (1.2 gallons) water

• 1 tsp yeast nutrient

• 1 tsp acid blend (or juice of 2 lemons)

• 1 packet wine yeast (Lalvin D47 or K1-V1116)

Method:

1. Chop bananas (with peels) and boil in water for 30 mins.

2. Strain liquid into fermenter, discard solids, and dissolve sugar.

3. Cool, add acid blend & yeast nutrient, then pitch yeast.

4. Ferment 4-6 weeks, then rack into a secondary fermenter.

5. Age 6+ months (banana wine improves with time).

🍌 Best For: A unique dessert wine that tastes like banana bread in a glass!

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4. Parsnip Wine (Earthy & Spiced)

🍷 Flavour Profile: Dry, slightly nutty, with hints of spice (like sherry).

Ingredients:

• 2 kg (4.4 lbs) parsnips

• 1.5 kg (3.3 lbs) sugar

• 4.5 L (1.2 gallons) water

• 1 tsp yeast nutrient

• 1 tsp ginger (or cinnamon for spice)

• 1 packet wine yeast (Lalvin EC-1118)

Method:

1. Chop parsnips, boil in water until soft (do not overcook).

2. Strain liquid, dissolve sugar, and cool.

3. Add spices & yeast nutrient, then pitch yeast.

4. Ferment 4 weeks, then rack into a secondary fermenter.

5. Age 6-12 months—this wine gets better with time!

🥕 Best For: A rustic, dry wine that pairs well with cheese.

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5. Elderflower Champagne (Light & Floral)

🍷 Flavour Profile: Delicate, bubbly, and refreshing.

Ingredients:

• 20-25 fresh elderflower heads (no stems!)

• 1.5 kg (3.3 lbs) sugar

• 4.5 L (1.2 gallons) water

• 2 lemons (juiced & zested)

• 1 tsp yeast nutrient

• 1 packet champagne yeast (Lalvin EC-1118)

Method:

1. Steep elderflowers in boiling water for 24 hours.

2. Strain, add sugar, lemon, & yeast nutrient, then pitch yeast.

3. Ferment 5-7 days in a bucket (stirring daily).

4. Bottle in swing-top bottles with 1 tsp sugar per bottle for fizz.

5. Age 2 weeks (then refrigerate to stop fermentation).

🌸 Best For: A light, sparkling summer drink (like Prosecco!).

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🍇 Bonus Tips for Fruit & Flower Wines

✅ Use ripe (but not rotten) fruit for best flavour.
✅ Add pectic enzyme to fruit wines to prevent cloudiness.
✅ Age at least 6 months—most improve with time!
✅ Experiment with oak chips for deeper flavor (great for elderberry & banana).

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🛒 Recommended Equipment for Fruit Wines

• Fermentation Bucket + Airlock

• Demijohn (Glass Carboy)

• Wine Yeast Varieties

• Hydrometer (for ABV testing)