The National Association of Wine and Beer Makers (Amateur)
This page contains winning Social Wine Recipes from previous National shows. Click here for more information about the National.

Banana & Raisin Sweet Wine Date & Orange Sweet Wine Parsnip Sweet Wine Almond and Raisin Social

Banana & Raisin Sweet Wine
Members Recipe 1995 National
Won by Jean Shelton

3.5lb Bananas (very ripe)
10oz Raisins
1 ltr Orange juice
1/4 ltr White Grape Concentrate
1 tsp Pectolase
1 Tsp Tartaric Acid
1 Tsp Yeast Nutrient
1/4 Tsp Tannin
1 Vit B1 Tablet
Sugar to SG 1085

Peel the Bananas and put into pan with 3 1/2 pints of water. bring to the boil and simmer for 20-30 minutes. When cool strain into a fermentation bin. Wash and mince the raisins, add orange juice and all other ingredients and make up to one gallon with water. Add sugar to an SG of 1085 and ferment on the pulp for 7 days, then strain and transfer into a Demi-John. Feed with sugar until fermentation ceases. Rack and add finings. Adjust sweetness to give a balanced wine.
Ready to drink after 6 weeks.

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Date & Orange Sweet Wine
Members Recipe 1995 National
Supplied by Al Procter

2 Litres Orange Juice
1/2 lb. Dates
1/2 Litre White Grape Concentrate
1 tsp Pectolase
1 tsp Tartaric Acid 1
tsp Yeast Nutrient
1/4 tsp Tannin
1 Vit B 1 tablet
Sugar to SG 85

Put orange juice, grape concentrate, tartaric acid, pectolase, yeast nutrient, tannin and Vit B 1 tablet into a sterilised bucket. Before adding the dates wash and chop them. Make up to a gallon with water and add sugar to a starting gravity of 1085. Make sure all the ingredients are dissolved and then add a working yeast. Stir daily and after 7 days strain the liquid. Add a further 8ozs sugar and transfer to a demi-john. Test with a Hydrometer every few days and add more sugar (8oz) every time the SG drops to 1000. After 4 weeks rack off and if the fermentation has ceased add finings. The finished gravity should be 1025.

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Parsnip Sweet Wine
Members Recipe 1999 National
Supplied by Geoff King

3lb Parsnips
3 1/2 lb Sugar (Approx)
1/2lb Raisins
1/2 Pint Grape Concentrate
2 Oranges
2 Lemons
1 Vit. B 1 Tablet
1 Tsp Nutrient
1 Tsp Pectolase
1 Tsp Bentonite
1 Tsp Tartaric Acid
1/4 Tsp Tannin
1 Wine Yeast

The Parsnips should be used after exposure to frost as this converts starch into sugar.

Wash the parsnips well to remove any soil, peel and cut into one inch cubes, place in a pan with three pints of water and bring to boil, simmer until parsnips become soft but not mushy. Strain hot liquid into fermenting bucket ( use parsnips for cooking). Rinse Lemons and Oranges in hot water to remove any preservatives, slice and add to bucket. Wash raisins in hot water, mince and add to bucket with Nutrient, Vit B I, Pectolase, Tannin, Acid, Bentonite and Yeast. Top up with water to make one Gallon.
Add sugar to S.G. 1085.
Ferment for six days, strain the liquid into a Demijohn. Keep adding 5oz sugar when the Must drops to 1000 until fermentation ceases.
Clear the wine in the usual way and sweeten to give a balanced wine.
If kept for 2 years this wine will produce an Oloroso type Sherry.

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Almond and Raisin Social
Members Recipe 2006 National
Supplied by Audrey Atwell
Won by Les Hopper

2oz blanched almonds
1 lb raisins
pt white grape concentrate
3 lemons
1 lbs white sugar
1 lb soft brown sugar
1 tsp tannin
1 tsp nutrient
1tsp pectolase
2 tsp glycerine
High alcohol yeast: Gervin or Lallemand
White sugar for feeding

1. Wash raisins to remove oil coating, then chop, together with almonds, and place in a large saucepan.
2. Pare lemons and add peel to saucepan (save juice for later)
3. Add 7 pints of water, bring to boil and simmer for 30 minutes.
4. Remove from heat, add sugar and stir until dissolved.
5. Allow to cool before transferring to bucket.
6. Prepare yeast starter with warm water.
7. Add concentrate, glycerine, lemon juice, tannin, pectolase, nutrient and yeast starter to the bucket.
8. Cover bucket and stand in a warm place for 7 days, stirring twice daily.
9. Strain into a demi-john and fit airlock.
10. When S.G. falls to approx 1.006, feed sugar, 2 ozs at a time, and repeat until fermentation is complete.
Rack into a clean demi-john every 2 months, or as required.
This wine should finish as a sweet social at approx 1.020, with around 18% alcohol sweeten and adjust acidity if necessary.

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Developed by: Elaine Robinson
For further information, contact:
Last updated: 28/04/14
Sponsored by: Jim Parrack
  Copyright ©: 2002 NAWB