This size of batch will produce 6 bottles of wine and uses really basic equipment that doesn’t take up a lot of space. Most recipes here are formulated to make 1 gallon / 4.5 litres of wine unless stated otherwise in the recipe. Even though it may be simple it doesn’t mean to say the wines you can produce aren’t complex, unique and completely delicious, the wine recipes I have posted here all produce unique and tasty wines that I have made myself. Making wine at home is really simple, I would say it is a lot simpler than brewing your own beer but the results are no less pleasing. This list serves as a place to keep all the wine recipes we have made and shared here on Home Brew Answers as well as covering the basics of wine making and putting together wine recipe kits. It was a happy accident, but I wasn’t expecting the SG to go so high on only 2 cups of honey.Fruit Wine recipes form the majority of the wine making that I do but also we have looked at wine making kits from grape juice and making wines from fruit juices like grape juice. However, when I took the reading I was at 1.100 almost exactly, so I left it as is. The intention was to use white sugar to bump up to 1.100. I added 2 cups of honey to the cider, boiled it, cooled it, and took a gravity reading.I didn’t see any obvious change at pitch, but I’m expecting some improvements later to clarity. This is the first batch I’ve made with pectic enzyme.That was out of stock, so I picked up a packet of “Cider House Select” yeast, which seems specialized for cider but for which I can’t find any information online. I went to the brew store looking for White Labs WLP-775 “English Cider” yeast.On the left of this picture is my Caramel Apple Wine, which is a much darker, redder color and is slowly starting to clarify. Rack to secondary when fermentation has stopped or slowed significantly. Move the mixture to the primary container, attach air lock. Pitch yeast as instructed and add yeast nutrient. Allow the mixture to cool to room temperature (at least 1 hour). Skim off foam, which can contain leftover wax and other waste products. Bring to a boil in a large pot to sterilize. Honey Apple WineĪdd honey to the apple cider to bring the starting gravity to 1.100. So, following that pattern, I’m going to call this one “Honey Apple Wine”. This is basically the same thing as my Caramel Apple Wine, if we replace the caramel syrup with honey instead. The name “Apple Melomel” seems like it might be a good choice, but I feel like that obscures the situation: Apple is the star of the show, highlighted with the flavor of honey. Since the end result I’m aiming for is not “cider-like”, it seems funny to me to call it a “cyser”. However, I pushed the starting gravity all the way up to 1.100, which is going to yield something closer to wine strength (and hopefully with plenty of residual sweetness). So if I were making something like a cider, but used honey instead of ordinary sugar I would certainly call it a cyser. The word “cyser” seems to me like a play on the word “cider”. If you mix apple cider with honey and ferment it, the result is typically called cyser, though the more general term for a fruit-flavored mead is melomel. Fermented apple cider is typically called cider, though if you get the alcohol content high enough and you don’t carbonate it, the result is probably more accurate to call apple wine. My most recent project is a perfect example of this. Terminology in the realm of homebrew fruit wines starts to get real complicated real quick.
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