The National Association of Wine and Beer Makers (Amateur)

This page contains winning Table Wine Recipes from previous National shows. Click here for more information about the National.

Dry White Table (1996) Dry White Table (2002) Dry White Table (2014)
Medium Dry Rose (1994) Medium Dry Rose (2003) Medium Dry Rose (2011)
Sweet White (1997) Sweet White (2000) Sweet White (2010) Sweet White (2012) Parsnip Sweet (2009)
Dry Red (1998)

Dry White Table Wine (1996)
Members Recipe 1996 National
Supplied by Edna Findlay
Won by Keith Jones

1 1/2 lbs Frozen Rhubarb
1 Litre White Grape Juice
1/2 Litre Orange juice
1 1/2 lbs Sugar
1 tsp tartaric Acid
1 tsp pectolase
1 tsp Nutrient
1 Vit B1 Tab
Good Wine Yeast

Put the frozen rhubarb in a bucket with 1 litre cold water and a campden tablet and leave for 24 hrs, squeeze and discard pulp. Add grape and orange juice, 1 litre cold water, sugar, acid, pectolase and nutrient, and stir well to dissolve the sugar. Add the yeast. Transfer to a gallon jar after 4 days adding the crushed Vit B 1 tablet and place under airlock.
Top up with cold water and when initial vigorous fermentation subsides, leave to ferment out. Rack and add a campden tablet, and rack again one month later, fining and filtering as necessary.

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Dry White Table Wine
Members Recipe 2002 National
Supplied by Jackie Jones
Won by Charles Hill

900 grams green gooseberries
1 ltr Apple juice
170 ml white grape concentrate
675 grams Sugar
5 grams Nutrient Salts
1 Vitamin B1 tablet
Pectolytic Enzyme
Gervin No.3 Yeast (or similar)
Water to 4.5 litres

1. Put gooseberries and grape concentrate into bucket with nutrient salts, pectic enzyme, yeast starter and around 1 litre of water .
2. Allow to ferment for 3-4 days, then strain through a nylon bag into a demi-john.
3. Add apple juice and sugar dissolved in 0.5 litre of water. 
4. Top up with cold water after initial fermentation subsides.
5. Rack and add campden tablet. Leave for about a month, rack again and/or filter and bottle.

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Dry White Table Wine
Members Recipe 2014 National
Supplied by Chris Jones
Won by Elaine Robinson

3 litre preservative free pure Apple Juice
3 heads fresh elderflowers or 30g dried elderflowers
675g granulated sugar
5g yeast nutrient
5g Pectic enzyme
5g tartaric acid
1 x 3mg vitamin B tablet
1 packet white wine yeast

Activate the yeast with a little warm water. Pour the apple juice into a bucket, and add the sugar with 0.5ltr boiling water. Wash the fresh elderflowers and add to the bucket. Dried elderflowers can be added straight to the bucket. When cool, add the acid, nutrients, and pectic enzyme. Stir well, and pour in the yeast. Cover and leave in a warm place for fermentation to begin. Stir daily for 3 days, then strain the must into a demijohn. Proceed in the normal way. Rack, top up and add a crushed Campden tablet when wine is dry. This wine can be drunk after 3 months, but is better after 6 months.

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Medium Dry Rose Wine (1994)
1994 National 1st Place Ros
Supplied by Marshall Elliott

1 litre of mixed redcurrant and raspberry juice
4 litres of fresh grape juice @ s.g. 1.075-1.080
G.F. No 5 yeast

The wine is started from 4.5 litres of fresh grape juice, which is produced from seedless grapes which are de-stalked, finely minced in a food-processor and then lightly squeezed in a fine straining bag.
The juice is sulphited, left for 24 hours, and then the yeast added. After 2 days fermentation take redcurrants and raspberries from the freezer and thaw the fruit overnight. Lightly squeeze the fruit to obtain juice, and blend 0.5 litres of each juice to make a 5 litre batch of wine. The blended juice has sugar syrup added to make up to an s.g. of 1.075 and then added to the must. The wine is fermented until dry, then racked, filtered and stored until show time. At this stage add further sugar to make the wine medium dry in the form of sugar syrup. If you require to store the wine in a sweetened state, use unfermentable sweetener to avoid secondary fermentation. The s.g. of the sweetened wine is around 0.998 to 1.000, but the palate should be your main guide to the correct sweetness level. This wine also makes an excellent base for pink sparkling wine.

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Medium Dry Rose Wine (2003)
Members Recipe 2003 National
Supplied by Peter Robinson
Won by Charles Hill

2 lb Peaches
1 lb Apricots
1 lb Redcurrants
1 ltr white grape juice
500 ml red grape juice
1 lb 12 oz Sugar
Pectolytic Enzyme
tsp tannin
Gervin No.5 Yeast (or similar)

1. Wash peaches and apricots thoroughly, remove stones, chop fruit and place in bucket with redcurrants. Cover with boiling water. Allow to cool, add white grape juice, 1lb sugar, nutrient, pectic enzyme and yeast .
2. Allow to ferment for 5 days, stirring regularly, then strain through a bag into a demi-john, squeezing gently.
3. Add remaining sugar, but do not top up completely - leave space for 0.5 ltr.
4. Allow to ferment to dryness, rack, and add campden tablet, stabiliser and the red grape juice to sweeten and colour.
5. Leave for about a month, rack again and/or filter and bottle.

All the fruit is available in July. If made then, it will have about 6 months in bottle before a National show and should be just right for drinking.

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Medium Dry Ros
Members Recipe 2011 National
Supplied by Charles Hill
Won by Ted Jordan

1 lb Redcurrants (fresh or frozen)
lb Strawberries (fresh or frozen)
0.5 litre white grape juice
Gervin B yeast (black label)
1 lb sugar
1tsp Pectolytic Enzyme
boiled water to 1 gallon
To sweeten, approx litre Apple juice (not from concentrate)

1. Cover the redcurrants and strawberries with water, crush the fruit, add a campden tablet and leave for 24 hours.
2. Meanwhile rehydrate the yeast and build up a starter with grape juice. Next day strain the liquid off the redcurrants and strawberries, squeezing lightly.
3. Dissolve the sugar in water and add with strained liquid to the demijohn. Top up to 1 gallon with cooled boiled water. Add the nutrient and pectolytic enzyme and ferment out to completion.
4. When fermentation stops, add litre of apple juice (good quality) adjusting the wine to medium dry. You will now have slightly more than 1 gallon but it should fit in a demijohn.
5. Stabilise the wine with campden and tsp potassium sorbate. Use finings if necessary. The finished wine should be 12 - 12.5% ABV.

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Sweet White Wine (1997)
Members Recipe 1997 National
Supplied by Jean Shelton
Won by G King

4 oz. Figs
6 oz. Dried Rosehip Shells
8 oz. Raisins
1/2 pint White Grape Concentrate( + 1/2 later)
1 tsp Tartaric Acid
1 tsp Pectolase
1 tsp Yeast Nutrient
1 Vit B 1 tablet
Sugar for an S.G. of 1080 (Approx. 1 1/2 lbs)

Wash figs and raisins, then chop or liquidise. Wash Rosehip shells. Place these ingredients into a fermenting bin, cover with 4 pints of boiling water, when cool add 1 campden tablet and leave overnight.
Next day add the concentrate, sugar and remaining ingredients. Add sufficient water to make up to approx. 7 1/2 pints. Add yeast and ferment on the pulp for 4 days, then strain contents into a demi-john and add a further 1/2 pint concentrate.
Check gravity regularly and each time S.G. falls to approx. 1020, add further sugar in 1/2lb lots until fermentation ceases. It will be necessary to rack a few times during fermentation to make room for the sugar additions. Then finally rack, filter and sweeten to give a balanced wine.

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Sweet White Wine (2000)
Members Recipe 2000 National
Supplied by Chris Lake
Won by Jackie Jones

1lb Rhubarb (Juice of)
2lb Gooseberries (Juice of) Tinned
410g tin Apricots in Syrup
4oz Strawberries
1lb Honey
1 litre White Grape Juice
12oz Sugar
(plus 12oz for sweetening)

Prepare the Juice of Gooseberries and Rhubarb by freezing the fruit, the pour a pint of boiling water over the fruit, break it up, and leave on Pectolase for a couple of days (with sulphite). Strain the pulp off each fruit and use the juice in this recipe. Mix the juices. Apricots (including syrup). Strawberries. and Honey with the Grape juice, add nutrient, Pectolase and yeast and ferment for 5 days.
Strain off fruit onto 24 oz of sugar in a demijohn and top up to 1 gallon. Ferment this mixture on, noting the density every few days. STOP the ferment with sulphite at a density of 1020. This method should preserve the honey character. After racking and clearing adjust the sweetness to taste. Unless good filtration is used this wine may need stabilising with sorbate.

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Sweet White Wine (2010)
Best Stoned Fruit Wine, White Sweet 2010 National
Supplied by Mick Orbell

500gms Dried Apricots
3/4lbs bananas (minus skins)
500ml White Grape Concentrate
1.75lbs Sugar
1/4tsp tannin
2 Vit B1 Tablets
1tsp Citric Acid
1tsp Tartaric Acid
1tsp Pectolase
1tsp Nutrient
1tsp Bentonite
Gervin No 1 Yeast

Stir sugar into 2 pints of hot water; cut up and wash the dried apricots. Place all the ingredients into a sterilised bucket and make up to a gallon of water to a starting gravity of SG1105. Add the yeast starter and stir daily.
After 7 days strain off into a demijohn to ferment. When fermentation has ceased, rack off into a clean sterilised demijohn.
Ready in approximately 6 months. Sweeten to taste.

This recipe came 4th in the 1985 and 1986 National shows, and 1st in 1991, 2007 and 2010.
It was first published in Fermentation Issue 7 December 1992.

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Medium Sweet Dry Table Wine
Members Recipe 2012 National
Supplied by Charles Hill
Won by Chris Jones

1 litre Apple Juice
1 lb Rhubarb (frozen)
1lb Gooseberries (frozen)
420g can Peaches in syrup
4oz Honey
1 litre white grape juice
Gervin D yeast (or similar)
1 lb sugar
Yeast nutrients
Sugar to sweeten

1. Rehydrate the yeast and build up a fermentation with the apple and grape juices.
2. Meanwhile put the frozen fruit in a bucket, cover with 1 litre of boiling water. When the gooseberries are soft, break them up by hand. Liquidise or mash the peaches and add with the syrup to the bucket. Add a crushed campden tablet and a teaspoon of pectolase and leave for 24 hours.
3. The next day strain off the liquid pressing the fruit lightly. Dissolve the sugar in the liquid and add to the demijohn with the nutrients. Dissolve the honey in a little boiling water and when cool, add to the demijohn.
4. Top up to 1 gallon with cooled boiled water and ferment to completion.
5. When fermented, rack, clear and stabilise using campden tablets / sodium metabisulphate and potassium sorbate.
6. The wine should be sweetened to medium sweet (approx 8oz sugar) with a gravity of about 1.015 and 13% ABV. The wine will benefit from 6-12 months storage in the bottle.

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Parsnip Sweet
Members Recipe 2009 National
Supplied by Charles Shelton
Won by Charles Hill

3 lb Parsnips
0.5lb Raisins (use the best brand)
0.5pt White Grape Concentrate
2 Oranges
2 Lemons
1 Vit B1 tablet
1tsp Yeast Nutrient
1tsp Pectolase
1tsp Bentonite
1tsp Tartaric acid
0.25tsp Tannin Powder
Sugar to make SG1085
Wine Yeast

1. Wash the parsnips well to remove the soil, peel and cut the parsnip into inch cubes. Place in a pan with 3 pints of water and bring to the boil, simmer until they become soft but not mushy.
2. Strain hot liquid into fermenting bucket (use the parsnips for cooking; they can be frozen into portions for later use with meals).
3. Rinse lemons and oranges in hot water to remove any preservatives, slice and add to the bucket. Wash and mince the raisins and add to the bucket. Add concentrate.
4. Top up to 1 gallon, using cold water, add nutrient, Vit B1 tablet, pectolase, tannin, acid, bentonite and yeast.
5. Add enough sugar for an SG of 1085.
6. Ferment for 6 days in the bucket, then strain the liquid into a demi-john. Keep adding 50z sugar each time the must drops to approx 1010 and until fermentation ceases.
7. Clear the wine and sweeten to balance.

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Damson and Elderberry Dry Red
Members Recipe 1998 National
Supplied by Keith Jones

5 lb Damsons
1lb 4oz Elderberries
4oz Blackcurrants
2 ltrs Grape Juice
Pectin Enzyme
Gervin Yeast Varietal 'A'
2oz Oak Chips
Campden Tablets

1. All the fruit should be left on the tree/bush/briar to ripen until it can be eaten raw without any "mouth-puckering" and frozen for winter use.
2. Steam extract the juice of the fruit into a large covered vessel. When cool add pectin destroying agent, sugar and water to 1 gallon at an SG of 1080/85.
3. Add active yeast starter and expect a violent fermentation! When fermentation has quietened down, transfer to a demi-john and fit airlock.
4. Towards the end of the fermentation add oak chips and leave in contact until the ferment has completed, SG 990 or less.
5. Add campden tablet, rack and store/bottle in the usual way.

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Developed by: Elaine Robinson
For further information, contact:
Last updated: 20/05/15
Sponsored by: Jim Parrack
  Copyright ©: 2002 NAWB