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Makes one gallon.


2-1/2lbs. Honey 7 Pints Water
3 tsp Malic Acid 1-1/2 tsp Tartaric Acid
1/4 tsp Tannin 3/4 tsp Yeast Energizer
1 Pkg Champagne Wine Yeast 1 Campden, crush

Starting S.G. 1.090-1.095, Acid .65%

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.


  1. Dissolve honey in 1/2 gallon of warm water with the acids and tannin.
  2. When the honey is dissolved, stir in all other ingredients EXCEPT yeast. Cover primary.
  3. After 24 hrs., add yeast . Cover primary.
  4. Stir daily, check hydrometer reading (S.G.).
  5. When ferment reaches S.G. 1.040 (about 5 days) syphon off sediment into clean secondary. Attach lock.
  6. When S.G. reaches 1.000 (usually about 3-4 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  7. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
  8. Allow the wine to age.


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