Recipes

Recipes that cannot disagree with themselves.

Almost every winemaking recipe you will find asserts a starting gravity next to an ingredient list and leaves you to hope the two agree. Change the fruit and the stated alcohol quietly becomes a lie.

Here only the ingredients are stored. The starting gravity is a sugar-mass balance over them, the alcohol comes from that gravity and the finishing gravity, the acid addition comes from the measured and target acidity, and the sulphite dose comes from the pH of the finished wine rather than of the must. A grape recipe takes its harvest Brix, acidity and juice yield from the variety reference, so it cannot claim Cabernet ripens at 19 Brix.

Recipes

Style families covered

Figures outside their style range

Volume tolerance the build enforces

Every recipe’s ingredients are added up and checked against the batch size it claims. If they do not agree within six per cent, the site does not build, because a recipe whose volumes do not add up produces a wine weaker or stronger than every number on its page.

Still red

5 recipes

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Cabernet Sauvignon	Full-bodied dry red	Some experience	23.0 L	24.9	1.105	14.5%	Dry
Syrah and Grenache	Full-bodied dry red	Some experience	23.5 L	25.1	1.106	14.6%	Dry
Sangiovese	Medium-bodied dry red	Straightforward	23.0 L	23.4	1.098	13.6%	Dry
Marquette	Medium-bodied dry red	Some experience	23.0 L	23.5	1.099	13.6%	Dry
Pinot Noir	Light dry red	Advanced	23.0 L	22.1	1.092	12.8%	Dry

Still white

3 recipes

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Barrel-fermented Chardonnay	Barrel-fermented white	Some experience	23.0 L	22.6	1.095	13.1%	Dry
Sauvignon Blanc	Crisp dry white	Straightforward	23.0 L	21.3	1.089	12.3%	Dry
Off-dry Riesling	Aromatic white	Advanced	23.0 L	21.3	1.089	11.8%	Off-dry

Rose

1 recipe

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Pale dry rose	Pale dry rose	Straightforward	23.0 L	23.1	1.097	13.4%	Dry

Orange and skin contact

1 recipe

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Skin-contact Pinot Gris	Orange wine	Some experience	23.0 L	22.3	1.093	12.9%	Dry

Sparkling

2 recipes

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Traditional method sparkling	Traditional method brut	Advanced	23.5 L	20.2	1.084	11.7%	Dry
Chenin Petillant Naturel	Petillant naturel	Some experience	23.0 L	19.1	1.079	10.7%	Off-dry

Sweet and late harvest

1 recipe

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Vidal icewine	Icewine	Advanced	6.0 L	36.0	1.159	11.6%	Sweet

Fortified

1 recipe

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Damson port style	Port style	Some experience	17.3 L	23.7	1.100	19.5%	Sweet

Cider, perry and mead

4 recipes

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Dry farmhouse cider	Dry cider	First batch	23.0 L	11.0	1.044	6.5%	Dry
Perry	Perry	Straightforward	23.0 L	11.0	1.044	5.8%	Medium
Traditional mead	Traditional mead	Straightforward	19.0 L	20.9	1.087	12.1%	Dry
Blackberry melomel	Melomel	Straightforward	19.0 L	19.0	1.079	11.0%	Dry

Country wine

4 recipes

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Blackberry wine	Country red	First batch	19.0 L	20.9	1.087	12.1%	Dry
Elderberry wine	Country red	Straightforward	19.0 L	20.6	1.086	11.9%	Dry
Rhubarb wine	Country white	First batch	19.0 L	19.0	1.079	10.3%	Medium
Elderflower wine	Flower wine	First batch	19.0 L	19.7	1.082	10.5%	Medium

Aromatised

1 recipe

Recipe	Style	Level	Batch	Brix	OG	ABV	Finish
Sweet vermouth	Vermouth	Straightforward	11.2 L	20.5	1.085	17.0%	Dry

Fruit varies with season and ripeness more than any table can capture, which is why every recipe here still tells you to take a hydrometer reading of the actual must rather than trusting the arithmetic. The arithmetic tells you what to buy; the hydrometer tells you what you have.