Homemade wine is not limited to just grapes. Wine can be made from a plethora of fruits, flowers and vegetables. Wine from plums, peaches, blackberries, cucumbers and zucchini can be made from the harvest of your garden or orchard. Making wine at home is not at all difficult and requires very little equipment. Brew shops in most cities have wine-making kits available that include everything needed except the fruit and the yeast. If a kit isn't available, a large crock or stockpot will serve as a brew vessel just fine.
Dandelion Wine
Pick three quarts of dandelion flowers in the morning. Remove the stalks and as much of the green petals as you can without damaging the flowers. Place the flowers in your brewing vessel. Measure 1 gallon of water and remove 1 pint from this measure and set aside. Bring the remaining water to a boil. Pour the water over the flowers and cover with a lid or cotton sheet. Allow the pot to sit for two days, stirring the mixture once or twice a day. Pour the mixture into a large pot and bring to a low simmer on the stove. Add 1 pound of golden raisins and 3 pounds of sugar. Boil for one hour, stirring to dissolve the sugar. Pour the mixture back into the brew vessel and allow to cool. Once cool add 1 package of wine yeast (white wine or champagne yeast works best) and stir. Cover and allow the wine to work for 30 days. Use food grade plastic tubing to siphon the wine into jars or bottles that have screw-on caps. Let the wine age for 6 months before drinking.
Blackberry Wine
Pick 6 pounds of fresh, ripe blackberries. Rinse the berries to remove any dirt or debris. Use a potato masher to crush the berries and release the juice. Put the berries and juice into your brewing vessel. On the stove top, bring 1/2 gallon of water to a boil and add 4 pounds of sugar. Stir until the sugar dissolves into the water. Pour the sugar water over the blackberries. Add 1/2 gallon of fresh, cold water and stir. Add 1 package of red wine yeast. Cover the brew with a clean cotton sheet, cheesecloth or the lid that came with your brew kit. Allow the wine to ferment for 30 to 45 days or until the surface no longer has bubbles. Siphon into bottles and cap. The wine is ready to drink or can be aged for 3 to 6 months before being served.
Peach or Plum Wine
Wash 6 pounds of peaches or plums. Cut the fruit into quarters and remove the pit. Do not peel the fruit. Place the fruit in a large stockpot and simmer for 1 hour over medium-low heat to help the fruit release its juice. Use a potato masher to help with this process. Pour the fruit and juice into the brewing vessel. Bring 1/2 gallon of water to a boil and add 5 pounds of sugar. Stir until the sugar is completely dissolved. Add the sugar water to the brew vessel and allow the mixture to cool to room temperature. Add 1 package of white wine or champagne yeast to the mixture. Cover and let ferment for 30 to 60 days until all signs of fermentation have stopped. Bottle the fruit wine and age for 3 to 6 months, if desired.
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