The most like a grape wine an amateur can make without using a grape. Cold soak macerations are often used to extract as much flavour and colour as possible. Foraged, grown or bought the fruit is best used in season as fresh as possble.
A fruity versatile wine that can easily be adapted between a medium or full bodied, sweet or dry wine but maintains the unmistakable blackberry taste it derives from. Ages well especially on oak.
With high ABV and full flavour this is richer and darker than the blackberry wine using light malt and a mountain of fruit and sugar to give a great port like body with a blackberry backbone. Can age for years to bring extra complexity.
Full bodied red that should not be mistaken with Ribena. High in tannin so needs a couple of years to mature but good things come to those who wait. Blackcurrants are hard to buy so growing your own or finding some at a pick-your-own farm may be needed. Blackcurrants ripen in early summer for an early berry wine to be made.
Possibly a favourite of mine. Full bodied blueberry wine that requires a few extra techniques to create a great red. Can be aged on oak chips to give an even fuller rounder luxurious taste. Many think this should be drunk young but it ages extremely well and at about 18 months changes into a unique complex wine unlike any other berry wine. Basic recipe is very good for an intermediate wine maker but the blubec is my best recipe yest.
BLUEBERRY & POMEGRANATE WINE
Similar taste to the pure blueberry but with the bite of pomegranate added.
The Le Royale of home made wine. Foraged berries that make a full bodied wine the closest you can get to grapes. Like grapes it seems to react greatly to the processes used to make it and one that needs some skill to master… I’m still trying! Dried elderberries can be sourced from the internet but best reults will be from fresh ones foraged in late summer into early autumn. Foraging guide here.
ELDER AND BLACK WINE
Medium bodied red wine that has a classic grape taste through the elderberries with a balanced blackberry after taste. Takes a while to mature but very much worth the wait. Can reuse elderberry skins as a second run if desired.
A fruity white or rosé wine that almost makes itself as it has tannin and acidity comparable to grapes. Can be adapted in a sparking wine for a classy Sham-pagne.
One for the brave or lucky as I did not have a good time drinking this – the berries may not have been ripe so leave it as long as possible before harvesting.
Quick to ferment and mature strawberries makes a versatile wine that can be sweet or dry for any palette. Ideal for beginners as the recipe can be very forgiving. Highly adaptable with a traditional and more modern recipes. The best home made sparkling wine has been an 18 month old strawberry champagne that was better than a £22 commercial version I tried.
These wines use fruit other than berries to make wines that are less comparable to the grape like berry wines.
JUNIPER BERRY WINE
Experimental recipe I have updated from a Victorian one I found on the interwibble. Never got around to making it but here it is for a laugh. If any one does make it drop me some notes!
Quince wine recipe to make in the winter months when fruit is usually scarce. Makes a dry fruity white that needs mature for an absolute age to be good but when its good it is very very good!
Love it or loath it recipe to make rhubarb wine including taming the oxalic acid naturally present. From reports it is great for a sparkling wine which I do plan to try.
Delicate rosé for a still or sparkling wine. Foraged rosé hips are easy to pick in September/October time or from dried hips store bought.
SEVILLE ORANGE WINE
Unfairly maligned it makes a lovely wine Apparently good with fish or Thai food this easy to make white wine can also be drunk chilled on summer evening.
Technically a berry (I think) but it makes a more fruit like wine. Ideal as an alternative to mulled wine (bleurgh!) with its festive overtones.
Usually delicate whites that can be made sweet or dry and into sparkling wines easily
Labour intensive white wine that can also be adapted to a champagne. Light and gingery taste with a forgiving recipe.
The classiest wine of home brew white wines. A floral explosion of summer every one will love. Easily adapted to champagne and worth the effort to pick the elderflowers on a warm May/June morning.
Funky little white wine that initially tastes like… coconut but mellows into a wine that tastes a bit less like coconut.
ROSE PETAL WINE
Unsurprisingly a light rosé to make with either fresh petals if you live in a public park or dried if you don’t.
LEAF WINE RECIPES
Tannic sherry like wines that are easy to make but take over a year or even two to mature.
OAK LEAF WINE
Easiest recipe I have seen with great results for a unique and complex fino sherry like taste. Can be made with fresh spring or autumn leaves for a differing result.
WALNUT LEAF WINE
Finding a walnut tree will be the hardest thing to do making this wine. Similar in style to the oakleaf wine but using far fewer leaves and creating a mellower and caramel infused sherry like wine.
Suprisingly versatile for making wine despite what some say.
I’ve had fun making it but the jury is out as I have not tasted it yet.
A cooking wine infused with garlic to add to risotto, paella or to roast meat in. Easy to make and wards off vampires.
Just read it…
PARSNIP WINE AND “SHERRY”
Dry almost sherry like recipe that creates a unique deep tasting wine with a residual sweetness even if made bone dry. Can be made in the winter months when demijohns free up from your summer wines.