# The Complete Guide to Making Wine and Cider from Store-Bought Juice

## Introduction

Making wine or cider from store-bought juice is an accessible entry point into home brewing. This guide will walk you through the entire process using science-based methods that are still beginner-friendly. By the end, you'll have the knowledge to create delicious homemade alcoholic beverages with minimal equipment and investment.

## Table of Contents

1. [Getting Started: Equipment and Ingredients](#getting-started-equipment-and-ingredients)
2. [Selecting the Right Juice](#selecting-the-right-juice)
3. [Sanitation: The Most Important Step](#sanitation-the-most-important-step)
4. [Yeast Selection Guide](#yeast-selection-guide)
5. [Step-by-Step Fermentation Process](#step-by-step-fermentation-process)
6. [Monitoring Fermentation](#monitoring-fermentation)
7. [Racking and Clarification](#racking-and-clarification)
8. [Back-Sweetening Your Brew](#back-sweetening-your-brew)
9. [Bottling and Storage](#bottling-and-storage)
10. [Troubleshooting Common Issues](#troubleshooting-common-issues)
11. [Recipe Collection](#recipe-collection)

## Getting Started: Equipment and Ingredients

### Essential Equipment

**Basic Setup (Minimum Requirements):**
- 1-gallon glass jug (recommended) or food-grade plastic container
- Airlock and rubber stopper or bung 
- Funnel (preferably with a filter)
- Kitchen thermometer
- Hydrometer and test jar
- Auto-siphon or food-grade tubing
- Sanitizer (StarSan or similar product)
- Kitchen scale (for measuring yeast)
- Bottles for the finished product

**Useful Additions:**
- Swing-top bottles or capper and crown caps
- Wine thief or turkey baster (for taking samples)
- Secondary fermentation vessel
- pH test strips
- Bottle brush for cleaning

### Essential Ingredients

**For Every Batch:**
- 100% fruit juice without preservatives
- Wine yeast (specific varieties discussed later)
- Yeast nutrient (optional but recommended)

**For Adjustments and Finishing:**
- Sugar (to adjust starting gravity if needed)
- Acid blend (to adjust acidity if needed)
- Potassium sorbate (for stabilization)
- Potassium metabisulfite/Campden tablets (for stabilization)
- Clearing agents (optional)

## Selecting the Right Juice

### What to Look For:

1. **100% juice content** - Avoid "cocktails," "drinks," or "beverages" that contain less than 100% juice
2. **No preservatives** - Check the ingredient list for:
   - Potassium sorbate
   - Sodium benzoate
   - Potassium benzoate
   - Sulfites (in small amounts are okay)
3. **Vitamin C (ascorbic acid)** - A small amount is fine, but excessive amounts can inhibit yeast

### Best Types of Store-Bought Juices:

**Excellent Choices:**
- Apple juice (unfiltered works best)
- White grape juice 
- Cranberry juice (100%, unsweetened)
- Pineapple juice
- Juice blends (apple-berry, apple-cherry, etc.)

**Challenging But Possible:**
- Orange juice (can be difficult due to high acidity)
- Pomegranate juice (very tannic, consider diluting)
- Grapefruit juice (very acidic, consider diluting)

### Juice Preparation Tips:

- **Room temperature** - Let juice come to room temperature before pitching yeast
- **Pre-testing** - Test the pH if possible (ideal range: 3.2-3.8)
- **Taking initial gravity** - Always measure before adding yeast

## Sanitation: The Most Important Step

Proper sanitation is the difference between delicious homemade wine and a spoiled experiment.

### Sanitation Process:

1. **Clean** everything first with unscented dish soap and rinse thoroughly
2. **Sanitize** using a no-rinse sanitizer like StarSan:
   - Mix 1 oz (30ml) of StarSan to 5 gallons (19L) of water
   - Soak equipment for 1-2 minutes or spray liberally
   - Allow to drain (no need to dry - the foam is harmless)

### What Must Be Sanitized:

- **Everything that touches the juice after opening**, including:
  - Fermentation vessel
  - Funnel
  - Airlock and stopper
  - Hydrometer and test jar
  - Measuring cups/spoons
  - Stirring utensils
  - Your hands (wash thoroughly)

### Sanitation Timing:

- Sanitize immediately before use
- Re-sanitize equipment if it touches any non-sanitized surface
- Keep a spray bottle of sanitizer handy during the process

## Yeast Selection Guide

The right yeast strain makes a tremendous difference in your final product.

### Common Wine Yeast Strains and Their Best Uses:

| Yeast Strain | Best For | Alcohol Tolerance | Flavor Characteristics |
|--------------|----------|-------------------|------------------------|
| Lalvin EC-1118 | All-purpose, restarts stuck fermentations | 18% | Neutral, clean, dry finish |
| Lalvin 71B | Fruit wines, apple, blush wines | 14% | Enhances fruit character, some residual sweetness |
| Red Star Premier Blanc | White grape, apple, berry | 16% | Clean, neutral, complements fruit flavors |
| Lalvin D-47 | White grape, mead, fruit wines | 14% | Adds complexity, slight vanilla notes |
| Safcider | Apple and pear juices | 12% | Maintains fresh apple character |
| Red Star Pasteur Red | Red grape juice | 16% | Enhances body and structure |

### Rehydrating Dry Yeast (For Best Results):

1. Heat 1/4 cup (60ml) of water to 104°F (40°C)
2. Sprinkle the yeast on top of the water (don't stir yet)
3. Wait 15 minutes for the yeast to absorb water
4. Gently stir to fully dissolve
5. Let stand for an additional 5-15 minutes until foamy
6. Add a small amount of your juice to the yeast slurry
7. Wait 15 minutes (this acclimates the yeast to the juice)
8. Add to your main juice batch

### Direct Pitch Method (Simpler But Less Optimal):

1. Sprinkle yeast directly on top of juice
2. Wait 5-10 minutes
3. Gently stir to incorporate

## Step-by-Step Fermentation Process

### Basic Wine/Cider Recipe (1 Gallon/3.8L)

**Ingredients:**
- 1 gallon (3.8L) of 100% fruit juice without preservatives
- 1 packet (5g) of wine yeast
- 1/2 tsp yeast nutrient (optional but recommended)

**Equipment:**
- 1-gallon glass jug or food-grade fermenter
- Airlock and stopper
- Sanitizer

**Process:**

1. **Preparation**:
   - Sanitize all equipment
   - Allow juice to reach room temperature (65-75°F/18-24°C)
   - Take a hydrometer reading and record the Original Gravity (OG)

2. **Setting Up Primary Fermentation**:
   - Pour juice into fermenter, leaving 2-3 inches of headspace
   - Add yeast nutrient if using
   - Rehydrate yeast (as described earlier) or direct pitch
   - Secure airlock and stopper

3. **Primary Fermentation**:
   - Keep at consistent room temperature (65-72°F/18-22°C is ideal for most yeasts)
   - You should see activity within 24 hours (bubbling in airlock)
   - Active fermentation lasts 5-14 days depending on juice type and yeast
   - Shield from direct sunlight

4. **When Fermentation Completes**:
   - Airlock activity slows dramatically (less than 1 bubble per minute)
   - Take a hydrometer reading - it should be close to 1.000 or below
   - Take another reading 48 hours later - if unchanged, fermentation is complete

## Monitoring Fermentation

### Key Signs to Watch For:

**Healthy Fermentation:**
- Steady bubbling through airlock
- Foam or krausen on top (during first few days)
- Gradual clearing from top down
- Steady drop in gravity readings

**Problematic Signs:**
- No bubbling after 48 hours
- Sulfur smell (rotten eggs)
- Mold growth on surface
- Vinegar smell (acetic acid)
- Persistent cloudiness after 3 weeks

### Taking Gravity Readings:

1. Sanitize hydrometer, test jar, and wine thief/turkey baster
2. Extract a sample from fermenter using wine thief
3. Fill test jar and insert hydrometer
4. Read at liquid level (where it intersects the scale)
5. Record reading and date

### Gravity Reading Interpretation:

- **Original Gravity (OG):** Typically 1.040-1.060 for store-bought juices
- **Final Gravity (FG):** Generally 0.990-1.005 depending on yeast and juice
- **ABV Calculation:** (OG - FG) × 131.25 = ABV %

## Racking and Clarification

"Racking" means transferring your wine/cider off the sediment (lees) to improve clarity and flavor.

### When to Rack:

- **First racking:** When fermentation is complete (typically 2-3 weeks)
- **Second racking:** 2-4 weeks after first racking
- **Additional rackings:** As needed for desired clarity

### Racking Process:

1. Sanitize receiving vessel, auto-siphon, and tubing
2. Place fermenter on counter, receiving vessel on floor
3. Start siphon without disturbing sediment
4. Keep intake above sediment level
5. Leave all sediment behind, even if it means losing some product
6. Attach airlock to new vessel immediately

### Natural Clarification vs. Fining Agents:

**Natural Clarification:**
- Time and patience (2-3 months typically)
- Cold crashing (refrigerating for 48 hours before racking)
- Multiple careful rackings

**Fining Agents:**
- **Bentonite:** Good for fruit wines, helps with protein haze
- **Gelatin:** Removes tannins and bitterness
- **Sparkolloid:** All-purpose clarifier
- **Super-Kleer:** Two-stage clarifier, works quickly

**Using Fining Agents:**
1. Follow package instructions for dosage
2. Dissolve in warm water if needed
3. Add to wine/cider and stir gently
4. Allow to settle for 1-2 weeks
5. Rack off sediment

## Back-Sweetening Your Brew

Many homemade wines/ciders finish completely dry. Back-sweetening allows you to add sweetness to taste.

### Stabilization (Critical Step):

1. Add **potassium metabisulfite** (1 crushed Campden tablet per gallon)
2. Add **potassium sorbate** (1/2 tsp per gallon)
3. Stir gently to dissolve
4. Wait 24-48 hours before sweetening

### Sweetener Options:

**Fermentable Sweeteners (use only after stabilizing):**
- Simple syrup (dissolve 2 parts sugar in 1 part hot water, cool before adding)
- Apple juice concentrate
- Honey (adds flavor complexity)
- Fruit juice

**Non-Fermentable Sweeteners (safer if concerned about refermentation):**
- Xylitol (tastes most like sugar)
- Erythritol (slightly less sweet than sugar)
- Stevia (use sparingly, can have aftertaste)

### Back-Sweetening Process:

1. Take a measured sample of your wine/cider
2. Add sweetener incrementally, tasting as you go
3. Scale up to full batch size once desired sweetness is found
4. Add to the full batch and stir gently
5. Let flavors integrate for 3-7 days before bottling

## Bottling and Storage

### When to Bottle:

- Wine is fully clear with no suspended particles
- All fermentation has stopped (verified by stable gravity readings)
- You've stabilized if back-sweetening
- At least 2 months since fermentation began (ideally)

### Bottle Types:

- **Wine bottles** with corks for still wine
- **Beer bottles** with crown caps for carbonated products
- **Swing-top bottles** for either style (easiest for beginners)

### Bottling Process:

1. Sanitize all bottles, caps/corks, and filling equipment
2. Add potassium metabisulfite (1/4 crushed Campden tablet per gallon) before bottling 
3. For still wine/cider: Fill to within 1/2 inch of cork/cap
4. For carbonated products: Add priming sugar and fill leaving 1 inch headspace
5. Seal immediately after filling each bottle

### Calculating Priming Sugar (For Carbonation):

- **Light carbonation:** 3.5 oz (99g) corn sugar per 5 gallons
- **Medium carbonation:** 4.5 oz (128g) corn sugar per 5 gallons
- **High carbonation:** 5.5 oz (156g) corn sugar per 5 gallons

For a 1-gallon batch, divide these amounts by 5.

### Storage Conditions:

- Store bottles upright for 3 days to allow corks to expand
- Then store cork-finished bottles on their sides
- Keep at 55-65°F (13-18°C) if possible
- Dark location is best (light can cause off-flavors)
- Aging improves most homemade wine/cider (3-12 months minimum)

## Troubleshooting Common Issues

### Fermentation Never Started:

**Possible Causes:**
- Juice contained preservatives
- Yeast was dead or old
- Temperature too cold
- pH too extreme

**Solutions:**
- Check ingredients for preservatives
- Try adding a new yeast starter
- Move to warmer location (65-75°F/18-24°C)
- Test pH and adjust if needed

### Fermentation Stuck Before Completion:

**Possible Causes:**
- Nutrient deficiency
- Temperature shock
- Alcohol level reached yeast tolerance
- pH drift

**Solutions:**
- Add yeast nutrient
- Move to temperature-stable location
- Try a restart with high-alcohol-tolerant yeast (EC-1118)
- Verify with hydrometer reading

### Off-Flavors:

| Off-Flavor | Description | Possible Cause | Solution |
|------------|-------------|----------------|----------|
| Sulfur/Rotten Eggs | Hydrogen sulfide | Nutrient deficiency | Rack with aeration, add copper |
| Vinegar/Acetone | Acetic acid | Oxygen exposure, bacteria | Prevention only, may be unrecoverable |
| Medicinal/Band-Aid | Chlorophenols | Chlorinated water, wild yeast | Prevention only, may fade with aging |
| Green Apple | Acetaldehyde | Young brew | Age longer |
| Butter/Butterscotch | Diacetyl | Bacterial contamination | Time may help, or malolactic fermentation |

### Cloudy Wine That Won't Clear:

**Possible Causes:**
- Pectin haze (common with apple juice)
- Starch haze
- Yeast still in suspension
- Bacterial contamination

**Solutions:**
- Add pectic enzyme
- Try a combination fining agent
- Cold crash (refrigerate for 48 hours)
- Give it more time

## Recipe Collection

### Easy Apple Cider

**Ingredients:**
- 1 gallon pure apple juice (no preservatives)
- 1 packet Safcider yeast or Lalvin 71B
- 1/2 tsp pectic enzyme (optional but helps with clarity)
- 1/2 tsp yeast nutrient

**Instructions:**
1. Follow basic fermentation process
2. Ferment at 65-68°F (18-20°C)
3. Expected OG: 1.045-1.055, FG: 0.995-1.005
4. Back-sweeten with frozen apple juice concentrate to taste
5. Age 1-3 months

### White Grape Wine

**Ingredients:**
- 1 gallon 100% white grape juice
- 1 packet Lalvin D-47 or Red Star Premier Blanc
- 1/2 tsp yeast nutrient
- 1/4 cup sugar (optional, to increase alcohol)

**Instructions:**
1. If using extra sugar, dissolve in 1/2 cup juice, then add back
2. Follow basic fermentation process
3. Ferment at 65-70°F (18-21°C)
4. Rack 2-3 times over 2 months
5. Age at least 3 months

### Cranberry-Apple Wine

**Ingredients:**
- 3 quarts apple juice
- 1 quart 100% cranberry juice
- 1 packet Lalvin 71B yeast
- 1/2 tsp yeast nutrient
- 1/4 tsp acid blend (if available)

**Instructions:**
1. Mix juices together
2. Follow basic fermentation process
3. Ferment at 68-72°F (20-22°C)
4. Back-sweeten with simple syrup to balance cranberry tartness
5. Age 2-3 months

### Traditional Mead-Style Honey Wine

**Ingredients:**
- 3 quarts apple juice
- 1.5 lbs (680g) honey
- 1 packet Lalvin D-47 or Lalvin 71B
- 1 tsp yeast nutrient
- 1/2 tsp acid blend (if available)

**Instructions:**
1. Warm 1 quart of juice slightly (not hot)
2. Dissolve honey completely in warm juice
3. Add remaining juice
4. Follow basic fermentation process
5. Age at least 6 months (improves significantly with age)

### Berry Blend Wine

**Ingredients:**
- 1 gallon mixed berry juice (or apple juice + frozen berries)
- 1 packet Red Star Premier Rouge or Lalvin 71B
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient

**Instructions:**
1. If using frozen berries, thaw and mash 2 lbs berries in a straining bag
2. Place in fermenter with juice
3. Follow basic fermentation process
4. Remove fruit bag after 7 days
5. Age 3+ months

### Tropical Pineapple Wine

**Ingredients:**
- 1 gallon 100% pineapple juice (no preservatives)
- 1 packet Lalvin 71B or EC-1118 yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- 1/4 cup sugar (optional, to boost alcohol)

**Instructions:**
1. Follow basic fermentation process
2. Ferment at 68-72°F (20-22°C)
3. Expected OG: 1.050-1.060, FG: 0.995-1.005
4. Rack carefully as pineapple can produce heavy sediment
5. Age 3-4 months for best flavor development

### Orange-Peach Blend

**Ingredients:**
- 2 quarts 100% orange juice (no pulp, no preservatives)
- 2 quarts 100% peach nectar
- 1 packet Lalvin 71B or D-47 yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme

**Instructions:**
1. Mix juices thoroughly
2. Follow basic fermentation process
3. Ferment at 65-68°F (18-20°C)
4. Rack after 2 weeks to minimize bitter compounds from orange
5. Back-sweeten lightly if desired after fermentation is complete
6. Age 2-3 months

### Cherry Wine

**Ingredients:**
- 1 gallon black cherry juice (100% juice)
- 1 packet Red Star Premier Rouge or Lalvin RC-212
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1/8 tsp tannin powder (optional)

**Instructions:**
1. Follow basic fermentation process
2. Ferment at 68-72°F (20-22°C)
3. Rack after 2 weeks, then again after 1 month
4. Allow to age at least 4 months
5. Consider back-sweetening lightly to enhance cherry flavor

### Grape-Pomegranate Wine

**Ingredients:**
- 3 quarts red grape juice (100% juice)
- 1 quart pomegranate juice
- 1 packet Lalvin RC-212 or Red Star Premier Rouge
- 1 tsp yeast nutrient
- 1/4 tsp acid blend (if available)

**Instructions:**
1. Mix juices together
2. Follow basic fermentation process
3. Ferment at 68-72°F (20-22°C)
4. Rack after 2 weeks and again after 1 month
5. Age 3-4 months minimum for best flavor development

### Blueberry-Apple Wine

**Ingredients:**
- 3 quarts apple juice
- 1 quart blueberry juice (or 1 pint blueberry juice concentrate)
- 1 packet Lalvin 71B yeast
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient

**Instructions:**
1. Mix juices together
2. Follow basic fermentation process
3. Ferment at 65-70°F (18-21°C)
4. Rack after 2 weeks
5. Age at least 3 months

### Mango Wine

**Ingredients:**
- 1 gallon mango juice or nectar
- 1 packet Lalvin 71B or EC-1118 yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- Juice of 1 lemon (to balance sweetness)

**Instructions:**
1. Mix mango juice with lemon juice
2. Follow basic fermentation process
3. Ferment at 68-72°F (20-22°C)
4. Expect heavy sediment; rack carefully after 2 weeks
5. Age 3-4 months minimum

## Final Tips for Success

1. **Keep notes** on everything - measurements, dates, observations
2. **Be patient** - rushing almost always leads to inferior results
3. **Prioritize sanitation** above all else
4. **Start simple** before experimenting with complex additions
5. **Temperature control** is more important than most beginners realize
6. **Taste throughout the process** to understand how flavors develop
7. **Join online communities** for advice and troubleshooting
8. **Don't be discouraged** by early failures - each batch teaches something new

Happy brewing!

---

# Expanded Store-Bought Juice Wine Collection

## Key Wine Making Tips (From Transcript)

- **Check juice labels** for preservatives like potassium sorbate or sodium benzoate, which can inhibit yeast
- **Measure sugar content** - Most store juices are around 16° Brix; add sugar to reach 18° Brix for ~10% ABV
- **Yeast selection matters** - EC-1118 works well, but Centi or 71B offer different flavor profiles
- **Add yeast nutrient** - Even with "low nutrient need" yeasts, adding DAP helps prevent off-flavors
- **Oxygenation** - Swirl daily during early fermentation to prevent hydrogen sulfide (rotten egg) smell
- **Back-sweetening** - Use potassium sorbate + sulfite before adding sugar to prevent refermentation
- **Aging** - Cold stabilize in the refrigerator to help clarify before bottling

## Original Recipes

### Easy Apple Cider
### White Grape Wine
### Cranberry-Apple Wine
### Traditional Mead-Style Honey Wine
### Berry Blend Wine

## Additional Recipes

### Concord Grape Wine (Welch's Style)

**Ingredients:**
- 1 gallon 100% Concord grape juice (check for no preservatives)
- 1 packet Lalvin 71B or Centi yeast
- 1 tsp yeast nutrient (diammonium phosphate)
- 1/4 cup sugar (to increase Brix from ~16° to 18°)
- 1/2 tsp potassium metabisulfite (for stabilizing)
- 1/2 tsp potassium sorbate (for back-sweetening)

**Instructions:**
1. Dissolve sugar in a small amount of warmed juice, then add back to the main juice
2. Hydrate yeast in warm water (95°F) for 15 minutes, then add a tablespoon of juice
3. Wait another 15 minutes, add yeast to main juice
4. Ferment at 64-68°F (18-20°C) to preserve aromas (cooler than typical)
5. Remove airlock and swirl daily to introduce oxygen during active fermentation
6. After fermentation completes (SG below 1.000), rack off sediment
7. Add potassium metabisulfite (60ppm) and refrigerate for 2 weeks to cold stabilize
8. Add potassium sorbate dissolved in water, then back-sweeten with simple syrup to taste
9. Bottle and enjoy, or age for 1-2 months for improved flavor

**Notes:** 
- 71B yeast creates a cotton candy aroma and consumes malic acid, making the wine taste sweeter
- Centi yeast produces a more traditional Concord flavor and is less likely to produce hydrogen sulfide

### Pure Apple Wine

**Ingredients:**
- 1 gallon store-bought apple juice (no preservatives, not from concentrate if possible)
- 1 packet Lalvin 71B (great for consuming malic acid in apples)
- 1 tsp yeast nutrient
- 1/2 cup brown sugar (to boost ABV and add complexity)
- 1/2 tsp pectic enzyme
- 1/2 tsp acid blend (if available)

**Instructions:**
1. Warm 1 quart of juice slightly and dissolve brown sugar completely
2. Add remaining juice and pectic enzyme to fermenter
3. Hydrate yeast per package instructions and add to juice
4. Ferment at 65-68°F (18-20°C)
5. Swirl daily during the first week to introduce oxygen
6. When fermentation completes (2-3 weeks), rack off sediment
7. For a sweet apple wine, stabilize with potassium metabisulfite (1 Camden tablet) and potassium sorbate (1/2 tsp)
8. Back-sweeten with frozen apple juice concentrate to taste
9. Age at least 2 months before drinking

**Notes:**
- The 71B yeast will help reduce the sharp acidity of apple juice by consuming malic acid
- Cold stabilizing in the refrigerator for 2 weeks will help clarity significantly

### Tropical Pineapple Wine

**Ingredients:**
- 1 gallon 100% pineapple juice (no preservatives)
- 1 packet EC-1118 or Centi yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- 1/4 cup sugar (optional, to boost alcohol)

**Instructions:**
1. Check juice label carefully for preservatives; citric acid is fine
2. Mix juice and sugar, measure starting gravity (aim for 18° Brix)
3. Hydrate yeast in warm water (95°F), then add a tablespoon of juice gradually to acclimate
4. Ferment at 68-72°F (20-22°C)
5. Stir daily to release CO2 and introduce oxygen during the first week
6. Pineapple creates heavy sediment - rack carefully after 2 weeks
7. Stabilize with potassium metabisulfite when fermentation completes
8. Cold stabilize in refrigerator for clarity
9. Back-sweeten if desired after stabilizing with potassium sorbate
10. Age 3-4 months for best flavor development

**Notes:**
- Pineapple juice creates significant sediment, so multiple rackings are recommended
- The tropical flavor improves dramatically with aging

### Orange-Peach Blend

**Ingredients:**
- 2 quarts 100% orange juice (no pulp, no preservatives)
- 2 quarts 100% peach nectar
- 1 packet Lalvin 71B or D-47 yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme

**Instructions:**
1. Verify no preservatives in either juice
2. Mix juices thoroughly and measure starting gravity
3. Add pectic enzyme (crucial for fruits with high pectin)
4. Hydrate yeast properly and add to juice mixture
5. Ferment at 65-68°F (18-20°C)
6. Rack after 2 weeks to minimize bitter compounds from orange
7. Stabilize with potassium metabisulfite (~60ppm)
8. Cold stabilize in refrigerator for 2 weeks
9. Back-sweeten lightly with simple syrup after adding potassium sorbate
10. Age 2-3 months

**Notes:**
- Early racking is important with orange juice to prevent bitter compounds
- 71B yeast will help reduce acidic bite from citrus

### Cherry Wine

**Ingredients:**
- 1 gallon black cherry juice (100% juice)
- 1 packet Red Star Premier Rouge or Lalvin RC-212
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1/8 tsp tannin powder (optional)

**Instructions:**
1. Check juice for preservatives
2. Add pectic enzyme to juice and let sit 12 hours (improves clarity)
3. Hydrate yeast properly before adding to juice
4. Ferment at 68-72°F (20-22°C)
5. Swirl daily during primary fermentation
6. Rack after 2 weeks, then again after 1 month
7. Stabilize with potassium metabisulfite
8. Cold stabilize for 2 weeks in refrigerator
9. Add potassium sorbate and back-sweeten lightly to enhance cherry flavor
10. Age at least 4 months

**Notes:**
- Cherry flavor can be subtle after fermentation; back-sweetening helps restore it
- RC-212 yeast enhances the fruit character in cherry wine

### Pomegranate-Blueberry Wine

**Ingredients:**
- 2 quarts 100% pomegranate juice
- 2 quarts 100% blueberry juice
- 1 packet Lalvin 71B or RC-212 yeast
- 1 tsp yeast nutrient
- 1/4 tsp acid blend (if available)
- 1/2 tsp pectic enzyme

**Instructions:**
1. Mix juices together and check for preservatives
2. Add pectic enzyme and let sit for 12 hours
3. Properly hydrate yeast before adding to juice
4. Ferment at 65-70°F (18-21°C)
5. Swirl daily during active fermentation to prevent H2S
6. Rack after fermentation completes (about 2-3 weeks)
7. Stabilize with potassium metabisulfite
8. Cold stabilize in refrigerator for clarity
9. Back-sweeten lightly after adding potassium sorbate
10. Age 3-4 months minimum

**Notes:**
- This combination creates a deep purple color with excellent antioxidant content
- The flavor improves significantly with aging

### Mango-Peach Wine

**Ingredients:**
- 2 quarts mango nectar
- 2 quarts peach nectar
- 1 packet Lalvin 71B or Centi yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- Juice of 1 lemon (to balance sweetness and add acid)

**Instructions:**
1. Mix all juices together
2. Add pectic enzyme (crucial for these high-pectin fruits)
3. Follow proper yeast hydration procedure
4. Ferment at 65-70°F (18-21°C)
5. Swirl daily during active fermentation
6. Expect heavy sediment; rack carefully after 2 weeks
7. Add potassium metabisulfite when fermentation completes
8. Cold stabilize in refrigerator for 2-3 weeks
9. Add potassium sorbate and back-sweeten to taste
10. Age at least 3 months

**Notes:**
- These stone fruits and tropical fruits create significant pectin haze - patience with clearing is necessary
- The fruity aromas benefit from cooler fermentation temperatures

### Cranberry Wine

**Ingredients:**
- 3 quarts 100% cranberry juice (not cocktail)
- 1 quart apple juice (to balance tartness)
- 1 packet Lalvin 71B yeast (to reduce malic acid)
- 1 tsp yeast nutrient
- 1/2 cup sugar (to increase starting gravity)

**Instructions:**
1. Mix juices together
2. Dissolve sugar in warmed portion of juice
3. Properly hydrate yeast before adding
4. Ferment at 65-68°F (18-20°C)
5. Swirl daily during active fermentation
6. Rack after 2-3 weeks when fermentation completes
7. Stabilize with potassium metabisulfite
8. Cold stabilize in refrigerator
9. Add potassium sorbate and back-sweeten to balance cranberry tartness
10. Age 2-3 months

**Notes:**
- Cranberry is extremely tart; the 71B yeast helps reduce acidity by consuming malic acid
- Back-sweetening is almost essential for cranberry wine to be enjoyable

## Basic Fermentation Process

1. **Sanitize equipment** - While wine is less prone to contamination than beer, clean equipment is still important
2. **Prepare juice** - Check for preservatives, adjust sugar if needed
3. **Hydrate yeast properly** - Use warm (95°F) water, rehydrate 15 minutes, add small amount of juice, wait 15 more minutes
4. **Add to fermenter** - Leave 20-25% headspace for foaming
5. **Primary fermentation** - Use airlock, but remove and swirl daily to introduce oxygen during first week
6. **Monitor gravity** - Fermentation is complete when gravity stops dropping (typically below 1.000)
7. **Rack off sediment** - Leave yeast behind when transferring
8. **Stabilize** - Add potassium metabisulfite (~60ppm or 1 Camden tablet per gallon)
9. **Cold stabilize** - Refrigerate 2 weeks for clarity
10. **Back-sweeten** - Add potassium sorbate first, then sweetener to taste
11. **Bottle** - After wine is clear and stable

## Recommended Equipment

- 1-gallon glass jug or food-grade plastic carboy
- Airlock and stopper
- Funnel
- Hydrometer (to measure sugar content)
- Racking cane (optional but helpful)
- Potassium metabisulfite (Camden tablets)
- Potassium sorbate (for back-sweetening)
- Yeast nutrient
- Pectic enzyme (for fruit-based wines)