Dry Ginger Wine Recipe

This wine is very much like ginger ale.  It is a white wine that has a bit of spice as well as some sweetness from the banana’s.  This type of of wine is really good for spring and summer.  One of those that I’m sure you will never forget.



3 ounces of whole ginger root

1 cup white grape juice concentrate

1.5 lbs of banana

1 package wine yeast

1 teaspoon pectic enzyme

1 teaspoon yeast nutrient

1.5 cup orange juice

2 lbs sugar


  • Break ginger root into pieces and mix the pieces with grape juice concentrate 
  • Put into a 2 gallon plastic container
  • Add 2 quarts of boiling water
  • Peel bananas and force them through a strainer
  • Add to the ginger mixture and cook
  • Add wine yeast, pectic enzyme, yeast nutrient, and orange juice
  • Add sugar and enough water to make 1 gallon
  • Let ferment
  • After 10 days switch over to 1 gallon fermenter
  • Fill with water 2 make 1 gallon
  • Ferment for 3 months
  • Rack necessary to clear
  • When fermentation is complete bottle
  • Celar wine and let it sit for about 6 months

Jays Brewing Logo

Share Button

Beet Wine Recipe

Vegetable wine is always a weird one to make.  Usually when you say something like, “Ya, you are drinking beet wine” most people will raise an eyebrow.   The only reason why I started to make this one is because I grow beets in my garden.  I usually get so many that I don’t know what to do with them.  I mean honestly there are only so many days where I can make, “Beet Soup” and still have a smile on my face (even though it’s my favorite soup – no lie).  Either way, this wine is one that is  red in color and not too dry.  A really good one if you are a beet fan.


Yield 1 Gallon


3 lbs Beets with green part removed

12 oz Orange juice concentrate

2 pounds white sugar

1 pound honey

1 cinnamon stick

1/4 teaspoon ground nutmeg

2 teaspoons fresh orange zest

1 package montrachet wine yeast

1 teaspoon pectic enzyme

1 teaspoon yeast nutrient

1/4 teaspoon tannin


  • Wash beets and put them in a large pot
  • Cover beets with water and simmer on low heat until the beets are tender and soften up
  • Remove beets from liquid
  • Add orange juice concentrate, sugar, honey and spices to liquid
  • Bring to boil
  • After boil has been reached, simmer for about 10-15 minutes
  • Crush the beats into a paste and put them back into the liquid
  • Add the orange zest and transfer into a 2 gallon fermenter
  • Add water and bring up to volume of 1 gallon
  • Add, enzyme, yeast nutrient, yeast, and tannin
  • Let it ferment for about 5 days
  • Rack into 1 gallon container
  • Fill up to 1 gallon.
  • Let mixture ferment for 3 months
  • Rack if it’s needs clearing
  • If not, bottle, and let sit for 6 months


Related Post

Apple Jack Recipe

Pineapple Wine Recipe

Ginger Mead Recipe

Barley Wine Tasting

Jays Brewing Logo

Share Button

Dependable And Easy Blackberry Wine

Anyone who might find themselves with an abundance of blackberries this year and doesn’t want to see them go to waste, this is the wine recipe that you need!  I live in an area where wild blackberries are pretty easy to find, and they grow like wild fire too! This is a classic blackberry wine recipe that I have used for the past few years.  Every time it seems to make some great blackberry wine.  It is really simple and I have no problem finding blackberries once they get into season, so every year I seem to end up with a lot of blackberry wine. Hope you enjoy!

Blackberry Wine

Yield 1 Gallon

3.5 black berries

1 teaspoon pectic enzyme

1 package wine yeast (RC212 works best)

1 teaspoon yeast nutrient

2.25 lbs corn sugar


  1. Wash berries and crush them in a 2 gallon fermenter
  2. Pour 2 quarts of boiling water over the mixture and let is cool
  3. Add pectic enzyme, yeast, and yeast nutrient
  4. Ferment for 3 days
  5. Rack over to 1 gallon fermenter
  6. Dissolve corn sugar in 2 cups of water and add to fermenter
  7. Fill fermenter with water to make 1 gallon total
  8. Let it ferment for 2 months
  9. Rack
  10. After 2 months let bottle it
  11. Wait until 6 months to open first bottle.


Related Post

Blackberry Mead

Adding Spices To Pumpkin Pie Beer

Newcastle Brown Ale


Share Button

9 Step Strawberry Wine

With the farmers market about to open fresh local fruit is going to be abundant.   One wine that is pretty easy to make and is pretty good is strawberry wine.  When I’ve made this one in the past I thought it was going to be sweet but it really isn’t.  It’s surprisingly dry.  This wine is pretty good and really not that hard to make.  A nice one to have on reserve.



Ingredients – Makes 1 Gallon

3 lbs Strawberries

2.5 lbs Sugar

1 Campden Tablet (optional)

Lalvin D47

1 tsp D47

1.5 Cup Orange Juice

1 tsp Citric Acid

0.5 tsp Tannin

0.5 tsp Pot Metasulphite


  1. Wash berries and put them in plastic bucket that is cleaned and sanitized (you will need a lid for it).
  2. Mash berries, add sugar to mash and mix together.
  3. Add 2 liters of water, and crushed campden tablet.
  4. Let it sit for 24 hours
  5. Pour you mixture into fermenting vessel and fill with water until you have 1 gallon.
  6. Strain out the solids.
  7. Add orange juice, wine yeast, yeast nutrient, citric acid, and tannin.
  8. Allow the fermentation to complete and rack as needed to clarify.
  9. When it has completed fermenting add Pot Metasulphite then bottle, cork and wait for at least 6 months before drinking.

Hope you enjoy!


Share Button

5 Lalvin Yeast And How To Use Them

Making beer is one of my biggest passions, but I like to mess around with other brewing projects when I get bored with beer though. The nice thing with brewing is a lot of the equipment is the same from beer to wine so you really don’t have to invest in a whole heck of a lot to switch between the two.

A lot of times about once a month I’ll end up making mini batches of wine or mead.  Over time you get quite a few wine bottles, especially because I use 375ml bottles to bottle in.  When making these smaller batches of wine or mead one of the things that I use is Lalvin yeast, which is a dry wine yeast.  Unlike white labs yeast where they have so many yeast types, Lalvin has 5.

When in doubt though I always figure use a a chart, that’s why I added one below.  It’s a pretty good reference guide.  I elaborated on it though with my own personal experience as well as the ABV that you can get from the yeast.

RC 212

This wine yeast is really great for Red’s.  This strain helps with enhancing fruit flavors. The darker the red, the better this yeast preforms.

Alcohol 12%-14%


Is great for whites.  I’ve used this one with meads as well. This strain of yeast really does need appropriate nitrogen levels in order to turn out well, so make sure to add nutrient as well as energizer to it.

Alcohol 12%-14%


What’s kinda cool about this yeast is that it can metabolize malic acid turning it into ethenol.  Now in engish, it will make acidic wines or meads, melomels (fruit meads) into more well rounded ones with out such a bite if you start off with lots of acid in it.

Alcohol 14%


I typically use this one for ciders and natural fruit that are light. It works really great with stuck fermentations as well.  The reason why I prefer this one with ciders and a lot of light country wines is that it is an extremely competitive yeast strain. It needs a high level of nitrogen though, so act appropreityly.  Another thing about this yeast is that it keeps the fruity flavor longer then other strains.

Alcohol 16%-18%


This is a champagne style of yeast.  It can take a wide range of fermentation temps as well (50 degrees up to 95 degrees).  This is a great yeast to help restart stuck fermentations as well get a high alcohol if that’s what your going for.

Alcohol 18%

So if your interested in making little batches of wine what I recommend you get assuming that you already have everything else because of your beer equiptment is:

A glass jug – 1 gallon

A box of 375ml bottles

A bag of corks – size #8 or #9

A #6 rubber stopper that is drilled (fits into the glass jug)

And a corker – either a handheld which are cheaper or a floor which is easier but of course more expensive. 

Either way that’s what your really need to get going with making your own mini batches of wine or mead.  Pretty soon we’ll be posting up so cool recipes for wine and how to do them as well.

But  I’ll end this by asking you, do you have any have any  country wine recipes or any mead recipes that you would like to share?

Lalvin’s website where the chart can be found: http://www.lalvinyeast.com/strains.asp

Share Button