With all of the following recipes, the way that the wine is done follows the same principles. Start first by sanitizing all your tools(this is very important) and keeping them in the solution(if using a sulphite cleaning solution) or having a sanitized area and keeping your tools there(if using the sulphite cleaning solution or the bleach cleaning solution method). NOTE: CLEANLINESS IN THIS CASE WILL MAKE OR BREAK YOUR WINE RIGHT FROM THE GET GO.

In a sanitized pint jar, fill with luke warm water minus about 4 ounces of water. Add in 2 teaspoons of sugar and the recommended yeast nutrient. Mix thoroughly and then add your yeast. Mix again and then cover with a paper towel. Set off to the side, out of the way.

Line your primary fermentor with the straining bag. Dump in half of the water recommended for the recipe, making the water as hot as it comes out of the faucet. Add your fruit, sugar, base, and Vinacid at this time. Stir and make sure all ingredients are well mixed(if not all the sugar is dissolved, you may need to add some more water(cold) to help get it all dissolved.

Add the remaining water as cold water(straight from faucet), pectic enzyme, tannin, and sulphites(if tablets, crush between two spoons) and stir mixture(now called musk).

Let mixture set until near room temperature(should be close now), but check. After the yeast has set for atleast 20 minutes, stir in yeast into the musk. Cover and attach vapor lock.

Let musk set 24 hours. Check and see if fermentation has begun. If it has, stir musk and cover again. If not, repeat the yeast step and add again to the musk. Check every 24 hours, stirring atleast daily.

After about a week(or desired color is reached), lift the strainer bag from the musk and squeeze all possible juice from bag. Toss out contents of bag. Transfer contents into secondary fermentor.

If your recipe requires the use of a sugar syrup, this is added after the fruit has been removed and the contents added to the secondary fermentor. Add this syrup 8 ounces at a time, once a week. What you are doing is bumping the alcohol content up slowly, letting the yeast get used to new higher alcohol levels(yeast does not like high alcohol levels-ie, more than 16%). Add until all syrup has been used and then transfer as a normal wine. You may also want to deviate from your normal yeast and use a high alcohol tolerant yeast for this wine.

Monitor the secondary fermentor, note the yeast layer settling out. Follow instruction on main page for transferring here on.

Apple
28 lb apples
10 lb sugar
2 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
4 tsp pectic enzyme
4 tsp tannin
1 tsp sulphite crystals in 1 qt of water(sprinkled over apples as they are being chopped)
1 package yeast

Apricot Delight
96 oz apricot fruit base
6 oz Doradillo grape concentrate
9 ½ lb sugar
8 tsp Vinacid R
13 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
5 campden tablets
1 package yeast

Apricot
15 lb apricots
1 qt white grape concentrate
9 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast

Apricot Dessert
15 lb apricots
1 qt white grape concentrate
12 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast

Banana
12 lb bananas
14 lb sugar
15 qt water
8 tsp Vinacid R
4 medium oranges
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast

Blackberry Bordeaux
20 lb blackberries
1 qt red grape concentrate
9 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package of yeast

Blackberry Social
24 lb blackberries
13 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
8 campden tablets
1 package yeast

Port Style Blackberry
20 lb blackberries
8 oz dried elderberries
8 oz banana powder
13 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
8 campden tablets
1 package yeast

Blackcurrant
12 lb blackcurrants
1 qt red grape concentrate
10 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
8 campden tablets
1 package yeast

Blueberry Burgundy
12 lb blueberries
1 qt red grape concentrate
9 lb sugar
10 tsp Vinacid O
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
8 campden tablets
1 package yeast

Cherry Red Table
15 lb sweet red cherries
1 qt red grape concentrate
13 lb sugar
4 tsp Vinacid O
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast

Cherry Port
32 lb sweet red cherries
12 lb sugar
2 tsp Vinacid O
13 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast
3 cups sugar syrup

Cherry Rose`
15 lb sweet red cherries
1 qt white grape concentrate
10 lb sugar
7 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast

Chokecherry
12 lb chokecherries
1 qt red grape concentrate
9 lb sugar
15 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
8 campden tablets
1 package yeast

Crab Apple Social
16 lb crab apples
9 lb sugar
1 qt white grape concentrate
3 tsp Vinacid O
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp of sulphite crystals in 1 qt of water to be sprinkled over crab apples as they are being chopped)
1 package yeast

Cranberry Pleaser
15 lb cranberries
1 qt red grape concentrate
10 lb sugar
2 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
8 campden tablets
1 package yeast

Cyser(apple/honey)
15 lb apples
4 lb mild flavored honey
8 lb sugar
6 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast

NOTE: I have personally made this wine and it came out good. One of my recommendations

Date
10 lb dried dates
6 lb sugar
3 oranges(peeled)
15 tsp Vinacid R
15 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
8 campden tablets
1 package yeast
2 cups sugar syrup

Elderberry
12 lb elderberries
1 qt red grape concentrate
10 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
8 campden tablets
1 package yeast

Fresh Fig
24 lb white figs
9 lb sugar
15 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast

Madeira Fig
24 lb white figs
1 qt white grape concentrate
9 lb sugar
10 tsp Vinacid O
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast
1 qt sugar syrup
26 oz Rye whiskey

Dried Vinifera Grapes
12 lb dried shiraz wine grapes
6 lb sugar
14 tsp Vinacid O
15 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
8 campden tablets
1 package yeast

Kiwi Fruit
9 lb kiwi fruit
10 lb sugar
1 qt white grape concentrate
15 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
3 tsp tannin
8 campden tablets
1 package yeast

Loganberry
12 lb loganberries
11 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
8 campden tablets
1 package yeast

Mango
10 lb mangoes
9 lb sugar
1 qt white grape concentrate
12 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast

Orange and Honey
4 lb mild flavored honey
4 lb raisins
24 oz frozen orange juice concentrate
4 lb sugar
6 tsp Vinacid R
15 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
½ oz dried elderflowers
8 campden tablets
1 package yeast

Orange
½ qt frozen orange juice concentrate
4 fresh oranges(with peel)
4 lb sultana raisins
10 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
3 tsp tannin
8 campden tablets
1 package yeast
4 cups sugar syrup

Pineapple
8 lb fresh pineapple
1 qt white grape concentrate
10 lb sugar
4 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
3 tsp tannin
8 campden tablets
1 package yeast
2 cups sugar syrup

Prickly Pear Rose`
15 lb prickly pears(peeled)
10 lb sugar
15 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
3 tsp tannin
8 campden tablets
1 package yeast

Peach Champagne
15 lb peaches
1 qt white grape concentrate
8 lb sugar
6 tsp Vinacid R
13 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
9 campden tablets
1 package yeast

Peach Mead
15 lb peaches
4 lb clover honey
9 lb sugar
6 tsp Vinacid R
14 qt water
3 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast

Pear
28 lb pears
10 lb sugar
2 tsp Vinacid R
15 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
1 tsp sulphite crystals in 1 qt of water(to be sprinkled over pears as they are chopped)
1 package yeast

Madeira Plum Wine
12 lb plums
1 qt white grape concentrate
1 lb dried figs
10 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast
1 qt sugar syrup

Simple Plum
12 lb plums
12 lb sugar
4 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast

Raisin Dessert
12 lb raisins
8 lb sugar
16 tsp Vinacid O
15 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast
1 qt sugar syrup

Rice
10 lb raisins
5 lb rice(regular white)
10 lb sugar
15 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast

Raspberry
15 lb raspberries
10 lb sugar
4 tsp Vinacid R
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast

Rhubarb
12 rhubarb
1 qt white concentrate
10 lb sugar
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast

Saskatoon Berry
12 Saskatoon berries
1 qt red grape concentrate
12 lb sugar
10 tsp Vinacid O
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
8 campden tablets
1 package yeast

Saskatoon Berry Dessert
12 lb Saskatoon berries
1 qt red grape concentrate
12 lb sugar
10 tsp Vinacid O
14 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
8 campden tablets
1 package yeast
1 ½ cups sugar syrup

Strawberry Red Rose`
16 lb strawberries
1 qt red grape concentrate
10 lb sugar
14 qt water
4 tsp Vinacid R
2 tsp yeast nutrient
2 tsp pectic enzyme
2 tsp tannin
8 campden tablets
1 package yeast

Summer Social Wine
96 oz strawberry and cherry wine base
6 oz shiraz grape concentrate
9 ½ lb sugar
10 tsp Vinacid R
13 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
1 tsp tannin
5 campden tablets
1 package yeast

Dried Fig
4 lb dried figs
2 oranges(sliced)
10 lb sugar
15 tsp Vinacid R
15 qt water
2 tsp yeast nutrient
2 tsp tannin
8 campden tablets
1 package yeast

Raisin
12 lb raisins
8 lb sugar
16 tsp Vinacid R
15 qt water
2 tsp yeast nutrient
2 tsp pectic enzyme
4 tsp tannin
8 campden tablets
1 package yeast