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 2014 Wine of Year Recipe - Apricot


1lb dried apricots

2.5lbs sugar + top up

litre carton white grape juice

2 teaspoon citric acid

2 teaspoons pectic enzyme

Yeast & nutrient

Water to 1 gallon 

Campden tablet/s - to be added at racking


Pour about 4 pints of boiling water over the apricots (chopped) in a plastic bucket. When down to room temperature, and not before, add pectic enzyme and stir. after 24 hours add yeast, nutrient and citric acid. ferment on pulp for 4 more days stirring often. Strain into demijohn together with the sugar already dissolved in no more than 1 litre of water. Allow fermentation to quieten before adding grape juice in 2 or 3 stages to prevent overflowing out of demijohn. Top up demijohn with cooled boiled water. It might need an early racking if a heavy sediment forms, if so top with an additional 4oz sugar dissolved in the amount of water needed. One more racking should suffice topping up this time with another 2oz sugar in top up water. The wine normally turns out medium sweet but it is not important as the judges will work on this recipe. You will assist the judge by marking it dry, medium or sweet on the blue label cover when entering in the 2014 Woodford show                                                        

 2015 Wine of Year  Recipe - Canned Seville Orange

850  gram can Mamade Seville Oranges ( for marmalade)

Litre white grape juice

3 lbs white sugar ( heated in a litre of water until clear)

1tsp tartaric acid

1/2 tsp tannin

Pectic enzyme

Yeast - gervin all purpose + nutrient

Heat 2 pints water, add to 3 pints cold water plus 1litre dissolved sugar. now add the oranges, grape juice, acid, tannin and nutrient. When cool add enzyme. 24 hours later add yeast. Leave for 3 days then skim off orrange peel with sieve.

After 7days (from start) add 1/2 the remaining sugar. After 10 days (from start) strain into demijohn with rest of sugar, topping up with cooled boiled water as required. If any excess save for topping up after 1st racking, normally 6 weeks. 

 2015 Fitzgerald Trophy Recipe - Lychee

2 cans lychees 9 approx 425 grams each)

1 litre white grape juice

1lb honey

3lbs sugar syrup (3lbs sugar boiled in 1.5 pints of water)

Pectin enzyme

1/2tsp grape tannin

2 oz Bentonite

3 tsp citric acid

Yeast and nutrient

Boil honey in 1 pint of water for 10 minutes, pour into fermenting bin containg 4 pints of cold water plus 2/3rds sugar syrup, chopped lychees,, grape juice,bentonite enzyme and citric acid.Stir well. add yeast + nutrient after 24 hours.

Ferment for 10 days before straining into demijohn adding remaining sugar.Top up with cooled boiled water as required. If there is any excess save for first racking top up. Now follow normal winemaking procedures.



1. Banana Wine

2. Ginger Wine

3.Seville Orange- Fitzgerald Trophy recipe 2014

42012 Pam & Roy Fitzgerald Trophy

5. Easy Apricot Liqueur

6.Parsnip & Lime

7.Almond Liqueur - Ameretto style

8. Woodford Winemakers Bitter

9.Wine of the year 2012 Beetroot Wine

10.Pineapple Liqueur

11. Carrot Whiskey-2013 Wine of Year

 12. Orange wine Fitzgerald Trophy 2013

13. Easy Elderberry

14 Apricot -2014 Wine of Year for Newell/Beatie Trophy



Here is a recipe that has become a favorite with several of our members who have won prizes with it at various shows .It is an easy recipe so why not have a go and bring along the result to one of our meetings later in the year when we can all have a taste and compare the results.

Overripe bananas are the best for this wine ,you should be able to obtain them very cheaply as they mostly just get thrown away




4lb Peeled overripe bananas

1/2 lb banana skins

1/4 lb chopped raisins

Juice of 1 Lemon

Juice of 1 Orange

Yeast and Yeast nutrient (can be obtained from home brew shop or online)

1 Gallon Water

3lb white sugar

Citric acid   

Grape Tannin





Place bananas and skins in a muslin or simular bag and tie up and put in pan.Add water ,boil and let simmer for 1/2 hour.

Pour the hot juice over the sugar,orange and lemon juice and when cool squeeze out of the bag as much juice as possible.Add yeast and let the fermentation process begin and continue for 7 days

After 7 days ,siphon the juice into a demijohn and add the raisins.Fit airlock .

Leave for approx 4 Months and then bottle


We would advise not bottling if the wine still appears active if in doubt contact us



 --------------------------------------------------------------------------------------------------------RECIPE No2.


Here is a  recipe for Ginger Wine that can be made this December and will be at its best for next Christmas (if you can keep it that long)_


Root Ginger 75kg or 3 oz

White Grape concentate 280 mls or 1/2 pint

Sugar 1.5 kilos or 2 1/2 lbs

 Bananas(no skins) 1 kilo or 2lbs

Water 4.5 ltrs or 1 Gallon


All purpose yeast and nutrient



 Break the root ginger into pieces and put it and the concentrate into a plastic bucket with the sugar .Pour on 2.5 litres(5 pints) of boiling water.Meanwhile chop the bananas into small pieces and boil them in 500mls (1 pint ) of water until they go mushy ,then strain the banana liquid into the bucket ,stirring well to disolve the sugar.Add 1 pint of cold water and ,when the mixture is tepid,the yeast and the nutrient.

Ferment in a covered bucket for 10 days,stirring twice daily ,then strain into a demijohn .Top up to the bottom of the neck with cold water.Fit air lock and leave to ferment in a warm place. Rack 3 months later,by then wine should have stopped fermenting if it has been kept in a warm place .Rack again about 3 months later.If made in December the wine will be ready for the following Christmas-if you manage to keep it that long!

Green food colouring can be purchased if you want to make it look like a well known commercial type of ginger wine,then you will impress your friends THIS IS FROM AN OLD RECIPE BUT IT WORKS VERY WELL

You can use modern cheaply available grape juice these days but you will need more than when using concentrate,i would also use this for topping up after rackings 

Also this wine would be ready for drinking a lot sooner than 12 months as suggested in the recipe 


Recipe 3


Seville Orange Wine 

 12 Seville oranges - zest of 6, juice of 12

 Always plentiful & cheap in January & February 

 1 Litre carton white grapejuice

 2.5lbs sugar

  Pectolictic enzyme

 Tannin ( or cold tea0

 General purpose yeast & nutrient

 Make sure the 6 oranges from which the zest is used are washed  thoroughly to remove any preservative as this might inhibit fermentation,  household soda is good. Take the zest of 6 and the pressed juice of all 12  oranges and place in bucket, dissolve sugar by boiling in about 2pints of  water, add to bucket and make up to 6 pints with boiled water. when cool  add enzyme & tannin /cold tea, add yeast after 24 hours, stir often and keep  bucket covered. After a further 3 days strain into demijohn, when  fermentation quietens pour in 1/2 of grape juice, if too much is added at  once it might bubble out of demijohn. If fermentation is strong allow 2/3 days  before adding any juice - no need to rush. keep remainder of juice in fridge  to top when fermentation allows. Top up with cooled boiled water if  required. Normally only one racking is required as this recipe throws very  little  sediment.

 When Barnwell Wine Circle were members of The Central Counties  Federation and BBPS this wine nearl always won the aperitif classes.It did so again this year 2011.

 Recipe 4



2012 Pam & Roy Fitzgerald Trophy 

Red Wine

(Vin Ordinaire) 


1lb fresh elderberries or  1/4 dried

1lb raisins or 1/2 pint red grape concentrate

11/2lb sugar

1 teaspoon Pectolase or similar

Yeast & nutrient

2 lemons or citric acid

water to 1 gallon


 Crush the ingredients in a bucket  and pour over enough boiling water to cover adding and stirring in sugar before adding cool water to 1 gallon. When cool add pectolase, after 24hours yeast & nutrient. Strain after 4 days fermenting into demijohn, topping up with cool water as required. Then follow normal winemaking procedures. Drinkable after 6-9 months.


Recipe 5



 Easy Apricot Liqueur

  Fill kilner jar or similar with chopped dried apricots plus 2 tablespoons sugar- caster sugar dissolves easier, cover with vodka, brandy or gin, shake well to dissolve sugar, leave for 6 to 8 weeks before straining then add sugar and/or glycerine to taste. You will be be left with very alcoholic fruit, this can be used in trifles, mixed with melted chocolate or just topped up again with spirit or wine and sweetened and left again for a few weeks. This can be repeated again and then perhaps used in a dessert.


Recipe 6 

                                            Parsnip & Lime


4lbs parsnips

2 grapefruit or 2 limes 

2.5lbs sugar 

1 litre carton white grape juice


Yeast and nutrient

Water to 1 gallon 


Wash and slice but do not peel parsnips, simmer in approx 4 pint of water for 45 minutes pouring into bucket when cool together with pectolase the zest and juice of  washed grapefruit or limes, add yeast and nutrient after 24 hours leave  fermenting for 3 days, stirring often, now pour into demijon with dissolved sugar, add grape juice when fermentation quietens. top up if required with juice or cooled boiled water. Follow normal procedures until fermention is complete.

Recipe 7


 Almond Liqueur - Ameretto style


3/4 bottle of  vodka (you need space to mix),

1 level tablespoon caster sugar

1 level tablespoon soft brown sugar ( for colouring)

1 generous  teaspoon almond EXTRACT or more to your taste

1 dessertspoon glycerine  (minimum)


Put all into a normal wine bottle and shake well until all ingredients are thoroughly mixed. (Hence only 3/4 vodka at this stage)  taste and adjust at this stage if needed. No acid required. can be drank at once - it will not improve much if kept but it may help to blend everything. 


The commercial product is only 25% so the amount of spirit is about right. don't overdo it but use up the other 1/4 vodka. Pity to waste it!

Cork into half bottles for ease of use. Should not need clarification.

Many thanks to Pat Lord for providing this recipe. Have you one? If so email to  [email protected]  We would love to hear from you.


Recipe 8


 Woodford Winemakers Bitter

 This recipe originates from a Suffolk vicar who published it in a local newspaper in 1932. The newspaper was found in 1972 lining the draw of a deceased persons house in Isham Northants. Use this recipe as a guide, experiment with different hops from brew to brew, more hops for increased bitterness, you can mix varieties. Also try different malts, levels of sugar can also be adjusted but too much sugar makes the beer thin. Keep a note of each brew for comparision and email results to the website via the contact page.


1.5kgs can of malt

3lbs sugar 

3oz Fuggles hops or what is available, some hops are far more bitter than fuggles so ask at you local brew shop and adjust accordingly. You would only need 2oz of Northern Brewer for example.

Brewers yeast

Water up to 4 gallons for 4.5%, 28 pints for 5%abv.


 Empty and rinse out malt can into large pan with about 2-3 pints of water, ad sugar, bring to simmer stirring until malt and sugar are dissolved, take of heat and allow to cool until it can be safely poured into fermenting container.

Using same pan boil hops in a gallon or more of water for 1 hour, allow to cool before straining in to the sugar and malt mixture, make up to 4 gallons ( or less for a stronger brew) cover add yeast when brew is down to 22c or less. Skim off froth for the first day or two then leave covered until it ferments out. In constant warm conditions it will ferment out in about a week or so, Bottle when bubbles have stopped rising for 48 hours if you do not use an hydrometer. Add 1/2 teaspoon sugar to each pint/500ml bottle* leaving 1" airspace.

Email John at  [email protected]  with any queries or for more details

 *Warning *

Use only beer bottles as lemonade bottle might explode. Plastic water bottles may be used.

Recipe 9.

 Wine of Year  2012

 Beetroot Wine


2.5 pounds young beetroot, - woody beetroot make woody wine

2.75 pounds  sugar

1 litre red grape juice or small tin grape concentrate

2 teaspoons citric acid

 2 teaspoons Pectolase*

Water to 1 gallon/5 litres


Slice beetroot then gently simmer in about 4 pints of water for 1 hour, when cool(70f/21c) pour into fermenting bucket adding pectolase*or similar and citric acid , after 36/48 hours strain into demijohn adding yeast and nutrient. When the must is fermenting strongly add sugar that has been dissolved in about 2 pints of boiling water, cool first. After 3 days when fermentation has quietened add grape juice, topping up with water or grape juice as required after a week or so. allow to firment out using normal winemaking procedures. 

*Essential because beetroot was boiled, 

Use contact form for any queries. 

 Recipe 10



 Be the first person in Woodford Winemakers to try this

Buy a big juicy pineapple and try your hand at making  this really delightfull liqueur

Slice the pineapple thinly  ,sprinkle with a little sugar and leave for 24 hours

Press out the juice,measure it ,and add an equal amount of brandy to which sugar has been added in the proportion of 2 ozs sugar every half pint of brandy.Put in a jar with a few slices of fresh pineapple and leave for 3 weeks ,then strain and bottle,then enter in show and WIN!!!!!











  Recipe 11  Carrot Whiskey - 2013 Wine of Year

 Ingredients; 6lbs carrots, 2 large lemons, 2 large oranges, 4lbs sugar, to be added in stages -see recipe, 2/4 lb clean wheat, Amylase, Pectolase, yeast & nutrient.


Wash but do not peel carrots, slice into 1/2 inch pieces, put into large saucepan, cover with water,bring to boil simmering till tender. slice oranges & lemons, mince raisins, wash wheat, put into bucket with half the sugar. when the carrots are tender strain WITH CARE the liquid into bucket, stir till all sugar is dissolved, when cool add all other ingredients and ferment for 7 days stirring often then strain into demijohn topping up as fermentation quietens, ferment to SG 1010 then add 1/2 lb sugar, repeating till all sugar used. The final gravity will be about 1030

Recipe 12 Orange Wine - Fitzgerald Trophy 2013 

1 litre orange juice, 1/2 litre apple juice, 1lb 14 ozs sugar, teaspoon tartaric acid,yeast and nutrient, pectolytic enzyme, water to 1 gallon.

Put sugar, acid,nutrient into 1litre cooled boiled water, shake, add the juices, bring up to demijohn shoulder with water adding enzyme and yeast, fit airlock and ferment to dryness. Additional sugar for sweetening (about 8ozs) - if required

 Recipe 13 Easy Elderberry 

3lbs elderberries

1 litre red grape juice

2lbs sugar for dry, 2.5lbs for medium, 3lbs for sweet

Pectolase or similar


Juice of 2 lemons or of 1 grapefruit. 

Water to make up 1 gall (5litres) 

Crush  berries in bucket ( a potato masher is ideal) pour over enough boiling water to cover, stir and mash 2/3 times daily. When cool add pectolase, lemon/grapefruit juice. Add yeast after 24 hours. strain after 3 - 4 days. Dissolve sugar is as little water as possible and add to rest. When fermentation quietens pour into demijohn and top up with grapejuice. best to add over 3 days to prevent overfementation out of demijohn. Rack after 3 weeks, bottle when Stable. 

Ideal for mulled wine 

14 Apricot 


 1 Ib dried apricots

 2.5 lb sugar

 Litre carton white grape juice

2 teaspoons citric acid

2 teaspoons pectic enzyme

Yeast and nutrient 

Water to 1 gallon

Campden tablet/s - to be used when racking

Method:Pour about 4 pints of boiling water over apricots (chopped) in a plastic bucket. When down to room temperature, and not before, add pectic enzymeand stir. after 24 hours add yeast, nutrient and citric acid. Ferment on pulp for a further 4 days stirring often. Strain into demijohn together with the sugar already dissolved in no more than 1 litre of water. Allow fermentation to quieten before adding grape juice in 2 or 3 stages to prevent overflowing from demijohn.Top up with cooled boiled waterto 1 gallon. It might need an early racking if a heavy sediment forms, if so top up with 4oz dissolved in the amount of water needed. One more racking should suffice topping up this time with 2oz sugar in to up water.. The wine normally turns out medium sweet but not important as the judges will judge on the recipe. When showing you will assist the judge by marking it dry, medium or sweet on the blue label cover.