17 Delicious Homemade Wine Recipes [With Full Instructions]
Wine is most commonly made using grapes but the truth is it can be made using a wide variety of fruits, flowers or even honey!
It's unlikely you'll find these special wines in regular shops, but they're not all that difficult to make yourself.
We've put together a compilation of 17 of our absolute favorite homemade wine recipes so you'll be sure to find something that gets you excited to start making.
Don’t forget to add a few Campden tablets to all the recipes. These are used as water sterilizer, just drop a couple of crushed tablets into a gallon of water and you’re good to go.
Good luck on your wine making adventures!
1. Blackberry Wine: A Fruity Wine for All Occasions
A true warmer for the cold winter months that you can brew at home! It’s simple and fun!
Ingredients:
- 4.5 lbs. blackberries
- 3 lbs. granulated sugar
- Red wine yeast
- 1 tbs pectic enzyme
- 1 tbs yeast nutrient
Preparation
- Put the blackberries into a sterilized brew bin and crush them gently.
- Pour 2 pints of boiling water over the blackberries and stir. Let it cool and add the pectic enzyme. Stir well, cover the bin and leave it for about 12 hours.
- Boil 2.5 pints of water and dissolve the sugar in it, then pour it over the blackberry mixture. Cool it down.
- Add the red wine yeast and the yeast nutrient, stir and leave the bin in a dark place for 4-5 days, stirring the mixture daily.
- Strain the blackberry mixture into another sterilized bin then pour the liquid into a demijohn. Tap the demijohn and leave the liquid to ferment in a dark place for about six weeks.
- Rack the liquid into another sterilized demijohn and leave it for another two to eight weeks.
- Bottle the wine and seal with cork taps. Leave the wine to mature for a few weeks, then enjoy it!
2. Raspberry Wine: Unexpectedly Delicious
Surprisingly dry for a fruit wine, this drink will certainly impress the wine snobs. Amaze them with this one of the best homemade wine recipes!
Ingredients
- 3-4 lbs. raspberries
- 2 lbs. granulated sugar
- Lemon juice
- White wine yeast
- Yeast nutrient
Preparation
- Boil 1 gallon of water and dissolve the sugar in it. Leave the syrup to cool down for about half an hour then pour it into a sterilized basin.
- Add the raspberries to the syrup and leave them to macerate for about one hour.
- Add the juice of one lemon and the yeast nutrient to the mixture. Stir and leave it for about 24 hours.
- Add the white wine yeast. Leave for 24 hours.
- Strain the raspberry mixture into another sterilized basin then pour the liquid into a sterilized demijohn. Leave it for five-seven days, until the wine has stopped fizzing.
- Rack the wine into another sterilized demijohn. Leave for another two months. Repeat the process if necessary.
- When you got rid of all the sediments, pour the wine into sterilized bottles and tap them with cork taps. Voila! You have made your own raspberry wine!
3. Blueberry Wine: Easy to Make, Easier to Drink
If your friends love the famous blueberry beer, why don’t you try to impress them with this exquisite blueberry wine? Trust us, it is way tastier than the beer!
Ingredients
- 3-4 lbs. blueberries
- 2.5 lbs. granulated sugar
- 1/2 teaspoon of pectic enzyme
- 1/2 teaspoon of citric acid
- Red wine yeast
- Yeast nutrient
- Potassium sorbate
Preparation
- Put the blueberries into a sterilized basin and crush them with your hands or with a potato masher.
- Pour the sugar over the blueberries and stir to dissolve it.
- Add one gallon of filtered water together withthe pectic enzyme, citric acid and yeast nutrient. Leave the mix for 48 hours. Stir it daily.
- Using a hydrometer, read the gravity and add more sugar until it reaches 1.090. Leave for another 24 hours, until the blueberry mix transforms into a blue-purple liquid.
- Add the red wine yeast and leave the basin in a dark place for about one week. You should stop the fermentation process with the potassium sorbate when the wine stops bubbling.
- Strain the liquid into a sterilized demijohn and leave it for about one month, until the fizzing will stop.
- Rack the wine into another sterilized demijohn and leave it for another month. If you’re not happy with the taste achieved, repeat the process.
- Bottle the wine and tap the bottles with cork taps. Wait three months. Taste!
4. Banana Wine: A Drink that will Surprise Everyone
We know it might sound odd, but banana wine exists. And it is delicious. Surprise your guests with this original recipe.
Ingredients
- 3 lbs. organic bananas
- 2 lbs. sugar (white or brown)
- 1 cup of strong black tea
- 8 oz. golden raisins
- 0.5 oz. citric acid
- White wine yeast
- Yeast nutrient
Preparation
- Chop the bananas (peel included) and put them into a pot. Add the sugar, stir and add about one gallon of hot water. Cook the mixture for about 45 minutes at low intensity. During this process, crush the fruit with a potato masher.
- Chop the raisins and put them into a metal brewing bin.
- Cool down the banana mixture for about ten minutes then strain it into the bin.
- Add all the other ingredients. Leave the bin in a dark place for about five days, stirring the mixture daily.
- Strain the liquid into another sterilized bin then pour it into a demijohn. Leave it for at least one month in a cool, dark place.
- Rack the wine into another sterilized demijohn and leave it for at least three months. Repeat if necessary.
- Bottle the wine!
5. Cherry Wine: Delicious and Versatile
Looking for a wine to pair with meat dishes? Or maybe with pungent cheese? What about a wine for desserts? This versatile cherry wine pairs with all these foods and itis extremely easy to make!
Ingredients
- 6 lbs. of cherries without pits,stems, and stones
- 2.5 lbs. granulated sugar
- 1 teaspoon citric acid
- Wine yeast
- Yeast nutrient
- Potassium sorbate
Preparation
- Put the cherries into a brewing bin and crush them.
- Boil a gallon of water and dissolve the sugar into it. Pour the syrup over the cherries and leave for 12 hours.
- Add the wine yeast, yeast nutrient, and citric acid. Leave for 24 hours.
- If the wine is not bubbling, use a different yeast nutrient. If it is bubbling, leave for about one week in a dark place, stirring the mixture two times each day.
- When the bubbling stops, strain the liquid into a sterilized demijohn. Leave it in a cool, dark place for about one month.
- Rack the wine into another demijohn and leave for two months. Repeat if necessary.
- Bottle the wine and enjoy a glass of your own, exquisite, cherry wine.
6. Pineapple Wine: A Recipe You Should Try
A delicious cross between an Italian Pinot Grigio and a South American Sauvignon Blanc, the pineapple wine will thrill your senses with an authentic flavor experience!
Ingredients
- 3 lbs. pineapple without peel and core
- 2 lbs. granulated sugar
- 1 lb. golden raisins
- White wine yeast
- Yeast nutrient
Preparation
- Chop the pineapple and put it into a brewing bin. Chop the raisins and add them to the bin.
- Dissolve the sugar into hot water, then let it cool down for about ten minutes.
- Pour the syrup over the fruit, stir, and leave it for about 12 hours.
- Add the wine yeast, citric acid and yeast nutrient, stir, and leave for 24 hours.
- Check if the wine is making bubbles and leave it for about one week, stirring the mixture daily.
- Strain the liquid into a sterilized demijohn. Leave it in a cool, dark place for about one month, checking the progress weekly.
- Rack the wine into another demijohn and leave for two months. Repeat the process two or three times.
- When the wine is clear and beautifully colored, bottle it and tap the bottles with cork taps.
7. Muscadine Wine: a Wine with a “Musky” Scent
Considered a superfood for the high quality of their nutrients, muscadine grapes are a great choice for a tasty wine too.
Ingredients
- 3 lbs. muscadine grapes
- 2.5 lbs. granulated sugar
- Red wine yeast
- Yeast nutrient
Preparation
- Peel off the grapes, put the fruit pulp into a basin and mash it properly.
- Boil one gallon of water and dissolve the sugar in it.
- Strain the grapes into a sterilized brewing bin then add the syrup over the juice. Add the wine yeast and the yeast nutrient, stir and leave for 7-10 days.
- Strain the liquid into a sterilized demijohn and leave it in a cool, dark place for at least three weeks.
- Rack the wine into another demijohn and leave for three weeks. Repeat the process.
- Bottle the wine and after a couple of years serve with a platter of fine cheese!
8. Strawberry Wine: Perfect for Dessert
Strawberry wine has a legendary flavor. English poets were mentioning it since the 18th century, so you have to taste it.
Ingredients
- 5 lbs. strawberries
- 2 lbs. granulated sugar
- 0.5 oz. citric acid
- White wine or champagne yeast
- Yeast nutrient
Preparation
- Boil one gallon of water and dissolve the sugar in it. Add the strawberries to the syrup and pour the mixture into a brewing bin. Leave for 12 hours.
- Mash up the strawberry mixture and leave it for another 24 hours.
- Strain the mixture into a sterilized bin then add the citric acid, the yeast, and the yeast nutrient. Leave it in a dark place for about one week.
- When the liquid stops bubbling, strain it into a sterilized demijohn. Store it in a cool, dark place for at least three weeks.
- When the wine stops fizzing, rack it into another sterilized demijohn. Leave it for another three weeks and repeat the process if necessary.
- Bottle the wine and, once it is mature, serve it with your favorite dessert! Bon appetite!
9. Rhubarb Wine: Like a Rosè but Better
Rhubarb wine will conquer you with its pink shade. And with its fast brewing process. Rhubarb wine tastes better when it’s young, so you won’t have to grow old before tasting a drop.
Ingredients
- 3 lbs. rhubarb stalks
- 2.5 lbs. granulated sugar
- 1 inch of ginger root
- 0.5 oz. citric acid
- White wine yeast
- Yeast nutrient
- Potassium sorbate
Preparation
- Into a sterilized brewing bin, mix the chopped rhubarb, add the sugar, citric acid and the finely grated ginger. Leave to macerate for about three days, then mash up the fruit as much as possible.
- Boil 1 gallon of water, cool it down and pour it over the fruit mixture. Stir it well.
- Strain the juice into another sterilized brewing bin and add more water to arrive at one gallon again.
- Add the wine yeast and yeast nutrient. Leave the mixture for 5-7 days.
- When the bubbling stops, strain the liquid into a sterilized demijohn and leave it in a dark place for at least one month.
- Rack the wine into another sterilized demijohn. Stop the fermentation with potassium sorbate and store it in a cool,dark place for about one month.
- Bottle the wine and taste it immediately. You will surely fall in love with its taste!
10. Watermelon Wine: Sweet, Pink, and Refreshing
Watermelon is healthy. Watermelon wine is not healthy. But it is absolutely delicious, it looks great inside a glass and it is very refreshing. What else could you ask for?
Ingredients
- One large watermelon – preferably red
- 3 lbs. sugar
- 1 tsp citric acid
- Champagne yeast
- Yeast nutrient
Preparation
- Chop the red part of the watermelon into pieces and put them into the brewing bin.
- Mash the watermelon with a potato masher and add the sugar. Stir until the sugar is dissolved, then add the citric acid, the yeast, and yeast nutrient. Leave the mixture to ferment in a cool, dark place for 12 hours.
- Read the gravity with a hydrometer. It should be around 1.100. Leave the wine in a cool, dark place and read the gravity daily, until it reaches 1.050.
- Strain the liquid into a sterilized demijohn. Store in a cool, dark place and leave it for about 3 months.
- Rack the wine into another sterilized demijohn and leave for two months. Rack again and leave for one month.
- Bottle the wine and wait… for six-twelve months, then taste the delicious drink!
11. Apple Wine: That Wine You Will Want to Drink Over and Over Again
There are many tasty apple-based beverages, but none of them compares with the delicious apple wine. Don't you trust us? Try it for yourself!
Ingredients
- 6 lbs. apples
- 3 lbs. granulated sugar
- 1 lb. raisins
- 0.5 oz. citric acid
- White wine yeast
- Yeast nutrient
Preparation
- Put the chopped raisins into a large pot, add one gallon of boiling water and simmer the mixture for about 10 minutes.
- Slightly cool the mixture and add the sugar. In this moment start to cut the apples directly into the mixture. Pour everything into a sterilized brewing bin and leave for 8 hours.
- Add the other ingredients, stir and leave for about five days.
- Strain the liquid into a sterilized demijohn. Deposit it in a cool, dark place for about 3 weeks.
- Rack the wine into another sterilized demijohn and leave it for three weeks. Repeat.
- Bottle the wine and leave it to mature for about one month. Taste this delicacy!
12. Plum Wine: A Little Bit of Asia in Your Home
In the Asian culture, plum wine represents renewal, springtime, and friendship. It is served at important family occasions, but trust us, you will not resist the temptation to taste it as soon as it’s brewed.
Ingredients
- 5 lbs. plums without stones
- 3 lbs. granulated sugar
- 0.5 oz. citric acid
- White wine yeast
- Yeast nutrient
- Half teaspoon of pectic enzyme
Preparation
- Chop the plums, put them into a large pot and add the sugar. Pour one gallon of water and bring it to a simmer.
- Strain the mixture into a fermenting bucket, add the other ingredients and leave the mixture for five days.
- Strain the mixture into a sterilized demijohn. Place it in a cool, dark place for at least two weeks.
- Rack the wine into another sterilized demijohn and leave it for another three weeks. Repeat.
- Bottle the wine and start drinking it right away!
13. Elderflower Wine: A Rival of Marlborough Sauvignon Blanc
It may sound strange, but elderflower wine is a pretty delicious white wine that has a sweet flavor and is easy to make!
Ingredients
- 30 heads of elderflowers
- 2.4 lbs. granulated sugar
- 7 oz. sultanas
- 2.5 oz. strong black tea
- 0.5 oz. citric acid
- White wine yeast
Preparation
- Cut the stems of the elderflowers as closely as possible to the buds, clean the flowers and place them into a sterilized basin.
- Chop the sultanas and throw them over the elderflowers.
- Boil four pints of water and dissolve the sugar and citric acidin it. Pour it over the elderflowers and sultanas. Cover and leave the mixtureto macerate for 12 hours.
- Add two pints of cold water, the tea and wine yeast to the mixture. Leave for five days.
- Strain the liquid into a sterilized demijohn and leave in a cool, dark place for six weeks.
- Rack the wine into another sterilized demijohn and leave for another two weeks.
- Bottle the wine and leave it to mature at least another few weeks. Drink!
14. Dandelion Wine: Spring Essence into Your Bottle
The taste of the dandelion wine will make you dream about green meadows, romantic strolls, and picnics with your better half. Give it a try if you’re in love!
Ingredients
- Half gallon of dandelion petals
- 2.2 lbs. granulated sugar
- 1 lb. golden raisins
- Juice and zest of one lemon and two oranges
- White wine yeast
- Yeast nutrient
Preparation
- Place the dandelion petals into a large pot and pour boiling water over them. Leave them to soak for about two days.
- Add the lemon and orange zest and the sugar. Bring the mixture to asimmer and dissolve the sugar completely.
- Cool the mixture and add the raisins. Stir and leave for half an hour. Add the lemon and orange juice. Transfer the mixture into a brewing bin.
- Add the other ingredients and leave in a dark place for 5-7 days.
- Strain the liquid into a sterilized demijohn and leave it for four weeks in a cool, dark place.
- Rack the wine into another sterilized demijohn and leave it for four weeks. Repeat.
- Bottle the wine and leave it to mature between three and twelve months. Drink it chilled!
15. Grape Wine: The Most Popular of Them All
Grape wine is famous. It is loved all over the world and can be literally found anywhere! So why should you brew your own? Well… just for the fun of it!
Ingredients
- 12 lbs. grapes, red or white
- 5.5 lbs. granulated sugar
- Red or white wine yeast
Preparation
- Remove each grape from the stem and put them into a brewing bin. Crush the grapes with your hands, feet or with a wine press.
- Strain the juice into a sterilized brewing bin and read the gravity with a hydrometer (it should be around 1.095 for white grapes and 1.078 for red).
- Cover the bin and leave for 24 hours.
- Add the wine yeast and leave for about one week.
- Strain the liquid into a sterilized demijohn. Leave it in a cool, dark place for at least three weeks.
- Rack the wine into another demijohn and leave it for another three to eight weeks.
- Bottle the wine and leave it to mature 3-6 months (white) or 6-12 months (red).
16. Honey Wine: The Oldest Wine in the World
Yes! You’re absolutely right if you’re thinking about the “nectar of the Gods”. Curious to taste it? Brew your own!
Ingredients
- Depending on how dry you like the wine: 2.5 lbs. 3 lbs. or 3.5 lbs. of high-quality honey
- White wine or champagne yeast
- Yeast nutrient
- Yeast energizer
Preparation
- Boil one gallon of water and cool it down for 10 minutes. Add all the ingredients and stir well. Pour everything in a fermentation bin and store it in a cool, dark place for two-four weeks. Stir the mixture every two days.
- Strain the mixture into a sterilized demijohn. Leave it in a cool, dark place for another month.
- Rack the wine into another sterilized demijohn and leave it for four weeks.
- Bottle the wine and let it mature… for at least ten years! Or taste it after a few months. It won’t be heavenly, though!
17. Elderberry Wine: the Dark Brother of the Elderflower Wine
We may talk about the same plant, but we definitely can’t talk about the same taste. If you want to have a complete “elderly” experience, then you should try this homemade wine recipe too!
Ingredients
- 3.5 lbs. elderberry
- 3.5 lbs. granulated sugar
- 0.5 oz. citric acid
- Red wine yeast
- Potassium sorbate
Preparation
- Put the berries into a large pot, crush them then add five pints of cold water over them.
- Bring the mixture to the boiling point. When the mixture is boiling, turn off the heat and add the sugar together with the citric acid. Stir until the sugar is completely dissolved.
- Add about three pints of cold water to cool down the mixture. Transfer everything into a sterilized brewing bin and add the red wine yeast. Leave in a dark place for about five days.
- Strain the liquid into a sterilized demijohn and leave it to ferment in a cool, dark place for about six weeks.
- Rack the wine into another sterilized demijohn and leave it in a cool, dark place for about six months. Repeat.
- Bottle the wine and leave it to mature for at least one year. Enjoy a glass of this sophisticated drink!
Have you ever tried making your own wine? If not, which is the recipe you would like to try first?
If these homemade wine recipes inspire you, please share them with your friends too. Maybe they will also find the perfect recipe in this list.
And don’t forget to let us know how your wine was. By the way, drink a glass for us too! Cin-cin!
We prefer a dryer wine – less sweet – how do these recipes register on the “ sweetness scale”. If sweet , can the recipes be adjusted accordingly for a dryer wine? Very interesting recipes.