One-Gallon Fruit Wine Recipes | Master Vintner® Home Winemaking Guide

Making wine from fruit is one of the easiest and most rewarding home winemaking projects. Whether you’re using freshly picked fruit, frozen fruit, or juice, small-batch winemaking lets you experiment with flavor, sweetness, and style — all while learning the fundamentals of fermentation.

With the Master Vintner Fresh Harvest Winemaking Starter Kit, you’ve already got everything you need to turn fruit into fine wine: equipment, additives, and step-by-step directions. All that’s left is to choose your fruit and get fermenting!

One-Gallon Fruit Wine Ingredient Guide

Use the guide below to build your own 1-gallon batch of fruit wine. Each fruit has its own ideal balance of sugar, acidity, and tannin to create a smooth, flavorful finish.

Fruit	Quantity	Sugar (lb)	Nutrient (tsp)	Acid Blend (tsp)	Pectic Enzyme (tsp)	Tannin (tsp)
Apple	8 lb / 1 gal juice	2 (fruit) / 1 (juice)	1	2 (fruit) / 1 (juice)	1	¼
Blackberry	4 lb	2	1	1	1	0
Blueberry	2.5 lb	2	1	1¼	1	0
Dandelion	4 cups petals	2¼	2	3	0	¼
Elderberry	1.5 lb	2	1	½	0	0
Peach	2.5 lb	2	1	1½	2	¼
Raspberry	3 lb	2	1	0	1	0
Strawberry	3.5 lb	2	1	1	2	¼

 

Apple Wine (1 Gallon)

Style: Light, crisp white  |  Profile: Bright, refreshing, subtle spice

Ingredients

• 8 lb chopped apples or 1 gal apple juice
• 2 lb sugar (fruit) or 1 lb (juice)
• 1 tsp yeast nutrient
• 2 tsp acid blend (fruit) or 1 tsp (juice)
• 1 tsp pectic enzyme
• ¼ tsp wine tannin
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling) 

Yeast Options

• Red Star Côtes des Blancs — preserves delicate apple aromatics; softer mouthfeel.
• Lalvin EC-1118 — very clean/neutral, reliable ferment; driest finish.
• Lalvin D-47 — rounder body with light floral/honey notes.

Directions

1. Sanitize. Combine fruit with sugar, nutrient, acid blend, and pectic enzyme.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Rack to 1-gal jug with airlock; clear 2–4 weeks.
5. Rack clean, add Campden, and bottle.

Blackberry Wine (1 Gallon)

Style: Deep, rich red  |  Profile: Jammy berry, medium body, ages well

Ingredients

• 4 lb blackberries (crushed)
• 2 lb sugar
• 1 tsp yeast nutrient
• 1 tsp acid blend
• 1 tsp pectic enzyme
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling)

Yeast Options

• Red Star Côtes des Blancs — keeps berry aromatics vivid; gentle, smooth finish.
• Red Star Premier Rouge — boosts color/body; firmer tannin for aging.
• Lalvin 71B-1122 — fruity esters; subtly softens blackberry acidity.

Directions

1. Sanitize. Combine fruit with sugar, nutrient, acid blend, and pectic enzyme.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Rack to 1-gal jug with airlock; clear 2–4 weeks.
5. Rack clean, add Campden, and bottle.

Blueberry Wine (1 Gallon)

Style: Smooth, medium-bodied red  |  Profile: Earthy aroma, deep purple hue

Ingredients

• 2.5 lb blueberries (crushed)
• 2 lb sugar
• 1 tsp yeast nutrient
• 1¼ tsp acid blend
• 1 tsp pectic enzyme
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling)

Yeast Options

• Red Star Côtes des Blancs — highlights blueberry aromatics; softens edges.
• Lalvin K1-V1116 — lifts fruit aroma/intensity; good for cool ferments.
• Lalvin EC-1118 — neutral, very dry, dependable clarification.

Directions

1. Sanitize. Combine fruit, sugar, nutrient, acid, enzyme.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Rack to 1-gal jug; clear 2–4 weeks.
5. Rack clean, add Campden, bottle.

Dandelion Wine (1 Gallon)

Style: Floral white  |  Profile: Light, delicate, honey-like

Ingredients

• 4 cups dandelion petals (no green parts)
• 2¼ lb sugar
• 2 tsp yeast nutrient
• 3 tsp acid blend
• ¼ tsp wine tannin
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling)

Yeast Options

• Red Star Côtes des Blancs — preserves floral aromas; smooth, off-dry friendly.
• Lalvin D-47 — fuller mouthfeel with subtle honey/vanilla nuance.
• Lalvin EC-1118 — clean and dry; brightest, crispest finish.

Directions

1. Sanitize. Combine petals with sugar, nutrient, acid, tannin.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Rack to 1-gal jug; clear 2–4 weeks.
5. Rack clean, add Campden, bottle.

Elderberry Wine (1 Gallon)

Style: Full-bodied red  |  Profile: Rich, tannic; built for aging

Ingredients

• 1.5 lb elderberries (crushed)
• 2 lb sugar
• 1 tsp yeast nutrient
• ½ tsp acid blend
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling)

Yeast Options

• Red Star Côtes des Blancs — softens perception of tannin; aromatic lift.
• Red Star Premier Rouge — deeper color/body; structured, age-worthy finish.
• Lalvin EC-1118 — bone-dry, very stable; clean profile for long aging.

Directions

1. Sanitize. Combine fruit with sugar, nutrient, acid.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Rack to 1-gal jug; clear 2–4 weeks.
5. Rack clean, add Campden, bottle.

Peach Wine (1 Gallon)

Style: Fragrant white  |  Profile: Ripe stone fruit, soft mouthfeel

Ingredients

• 2.5 lb peaches (destoned, chopped, crushed)
• 2 lb sugar
• 1 tsp yeast nutrient
• 1½ tsp acid blend
• 2 tsp pectic enzyme
• ¼ tsp wine tannin
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling)

Yeast Options

• Red Star Côtes des Blancs — maximizes peach aroma; gentle, semi-dry friendly.
• Lalvin D-47 — richer texture and rounded fruit character.
• Lalvin 71B-1122 — fruity esters; subtly softens acidity.

Directions

1. Sanitize. Combine fruit with sugar, nutrient, acid, enzyme, tannin.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Rack to 1-gal jug; clear 2–4 weeks.
5. Rack clean, add Campden, bottle.

Raspberry Wine (1 Gallon)

Style: Vibrant red  |  Profile: Tart, aromatic, refreshing

Ingredients

• 3 lb raspberries (crushed)
• 2 lb sugar
• 1 tsp yeast nutrient
• 1 tsp pectic enzyme
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling)

Yeast Options

• Red Star Côtes des Blancs — bright red-fruit aromatics; smooth, soft finish.
• Lalvin 71B-1122 — enhances berry esters; mellows tartness.
• Lalvin EC-1118 — clean, dry, crisp; emphasizes freshness.

Directions

1. Sanitize. Combine fruit with sugar, nutrient, enzyme.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Rack to 1-gal jug; clear 2–4 weeks.
5. Rack clean, add Campden, bottle.

Strawberry Wine (1 Gallon)

Style: Blush / rosé-style  |  Profile: Fresh berry aroma, light body

Ingredients

• 3.5 lb strawberries (destemmed, lightly crushed)
• 2 lb sugar
• 1 tsp yeast nutrient
• 1 tsp acid blend
• 2 tsp pectic enzyme
• ¼ tsp wine tannin
• 1 Campden tablet (pre-fermentation)
• 1 Campden tablet (at bottling)

Yeast Options

• Red Star Côtes des Blancs — preserves delicate strawberry aromatics; gentle finish.
• Lalvin 71B-1122 — boosts fruitiness; softens acidity for a rounder palate.
• Lalvin EC-1118 — clean, dry, reliable; brightest, crispest style.

Directions

1. Sanitize. Combine fruit with sugar, nutrient, acid, enzyme, tannin.
2. Add crushed Campden; rest 24 hours. Pitch yeast.
3. Ferment 5–7 days, punch fruit cap down daily if needed.
4. Remove straining bag, rack to 1-gal jug; clear 2–4 weeks.
5. Rack clean, add Campden, bottle.

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🧪 Winemaking Notes

1. Sanitize all equipment.
2. Combine fruit, sugar, and additives (add Campden; wait 24 hours).
3. Pitch yeast and ferment 5–7 days, stirring daily.
4. Rack to a 1-gallon glass jug and ferment 2–4 weeks until clear.
5. Rack off sediment, add Campden, and bottle. Age at least 1 month.