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We can supply you the recipe and the raw berries for your next batch of Aronia berry wine or choose our friends at Windy Wine who sell our berries by the bottle.

Aronia berry Wine


- 22 lbs. aronia berries

- 1 lb white raisins

- 1 quart lemon juice

- 11 1/2 1bs. granulated sugar

- 1/4 teaspoon potassium metabisulfite

- 1 (tsp.) pectic enzyme

- water to make up 5 1/2 gallons

- 2 tablespoon yeast nutrient

- 1 pkt lalvin K1-V1116 wine yeast

- starting acid 0.75-0.80%

- specific gravity 1.090.

Directions: thaw frozen fruit in advance. Once fruit has thawed add fruit and white raisin in juicer steamer. Steam 90 minutes per batch (3 batches). Add 1 qt fresh lemon juice to fruit juice. Dissolve 8 lbs sugar in 2 gallons of boiling water. Add to fruit juice in primary container. Add cold water to fruit juice to bring total must to 5 1/2 gallons. Bring specific gravity to 1.090 with sugar syrup. Bring acid to .75-.80 with tartaric acid. Add 1/4 teaspoon of potassium metabisulfite and 1 tablespoon of pectic enzyme. Cover and rest for 24 hours. After rest period, add 2 tablespoon of yeast nutrient. Make the yeast starter with Lalvin Bourgovin RC 212 and when active add to must. Cover, add airlock and ferment in 70 - 75 degree F. temp for two days then at 60 - 65 degrees until specific gravity is 1.005. At 1.005, rack into secondary, add airlock and rest 3 weeks at 60 - 65 degrees. After 3 weeks, rack and add 2 crushed Campden tablets. Rest 2 months and rack again. If you are going to sweeten, add 1 tablespoon of Potassium Sorbate and sugar syrup to your taste. Rest for 1 month. Rack again, adjust acid and sugar as needed. If wine has not cleared, fine with Sparkolloid. Then cold stabilize for 2 weeks. Rack and Bottle.    Yields: 5 gallons