Country Wine Recipe – General
This country wine recipe instructions is for a 1 gallon (4 liter) batch of a country wine (for a 23 liter batch, use the amounts in brackets)
  • 1tsp Bentonite(3 tsp)
  • 3lbs Fruit(15-18 lbs)
  • 2lbs Table Sugar(8 – 10 lbs) Adjust to suit the alcohol level desired
  • 1/2tsp Pectic Enzyme(3 tsp)
  • 2 Campden Tablets(4 crushed + 1 at degassing)
  • 1/2tsp Yeast Energizer(3 tsp)
  • 4liquid ounces Brew Craft Grape Concentrate [optional](16 liquid ounces)
  • 1/2lbs Raisins [optional](2 lbs)
  • 1package Yeast
  • 1/4tsp Tannin(1 1/2 tsp)
  • 1/2tsp Yeast Nutrient(3 tsp)
  • 1/8tsp Ascorbic Acid(1/2 tsp)
  • 1/2tsp Potassium Sorbate(2 1/2 tsp)
  1. Thoroughly wash all berries and crush or cut them into a bowl.
  2. Pour the crushed or cut berries into a nylon straining bag in the primary fermenter.
  3. Chop-up raisins, if used, and put them into a nylon straining bag.
  4. Fill the fermenter to your desired volume with hot (not boiling) water. Make certain that you allow for the volume of the berries that will be removed later. Depending on the fruit or berries used, you may have to use two primary fermentors. If this is the case, simply share all ingredients in two primaries and use a package of yeast in each, at the proper time.
  5. Check and adjust the acid level as required.
  6. Add all other ingredients, except yeast, ascorbic acid and Potassium Sorbate, and stir well.
  7. Using your hydrometer adjust the specific gravity to the alcohol level you want to achieve by adding sugar or water.
  8. Let stand, under air-lock, for 24 hours.
After this time, stir and add the yeast. You may rehydrate the yeast following the instructions on the yeast packet, if desired. This is not required but will help the fermentation start sooner.
  1. Stir daily until a specific gravity of 1.020 is reached. At this time, remove the pulp and strain all juice from the nylon straining bag.
  2. Syphon the wine into a clean and sterilized carboy, top-up and insert the air lock.
  3. Allow the country wine recipe to ferment to a specific gravity of approximately 0.995.
Siphon again into another clean and sterilized Carboy.
  1. Add one crushed campden tablet (or one eighth teaspoon of metabisulphite) and Potassium Sorbate.
  2. Stir the wine to remove any excess gas.
Recipe Notes

If you prefer a sweeter wine, prior to bottling this country wine recipe, you may add a Brew Craft Wine Conditioner. For a smoother wine, we recommend Brew Craft Wine EZ. Try a couple batches of this country wine recipe with different fruits mixed in to create your own unique flavor. Adding the fruit or berries at different stages will give different flavor profiles in the end product of your country wine recipe. Surprise yourself with your very own special “family wine” by following and modifying our country wine recipe and making it yours. Feel free to share your experience with this recipe and the adjustments that you have made in the comments below.