Fruit Recipe Builder

BrewCo Fruit Recipe Builder

Got fruit? Get a recipe.

Tell us what you've picked or bought and how much — we'll scale a full fruit wine recipe to match, with every ingredient linked and ready to add to your basket.

What's your fruit?
Pick the closest match
How much have you got?
Weigh it (skins, stones and all is fine) and enter the total in kilograms
kilograms (kg)
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Your Recipe

Ingredients

Method

    These quantities are estimates based on standard fruit wine ratios — always confirm your starting gravity with a hydrometer and adjust sugar to taste. Wild fruit and juiciness varies batch to batch.

    How the fruit wine recipe builder works

    What it does: tell it what fruit you have and how much it weighs, and it scales a fruit wine recipe to match: batch size, sugar, Campden tablets, pectolase, yeast nutrient, the right wine yeast and how many demijohns you'll need, with a step-by-step method.

    How to use it: choose your fruit (or Mixed / Other), weigh it, skins and stones included, and enter the weight in kilograms.

    How the quantities work: each fruit has a set weight per gallon. Strong-flavoured fruit such as blackcurrant and elderberry uses about 1.25 kg per gallon, while milder fruit such as apple, peach and strawberry uses about 2 kg. The builder divides your fruit by that ratio to get the number of gallons (4.55 litres each). It then allows about 220g of sugar per litre, one Campden tablet and one teaspoon of nutrient per gallon.

    Worked example: 3 kg of blackberries at 1.5 kg per gallon makes 2 gallons, about 9.1 litres. That needs about 2.0 kg of sugar, 2 Campden tablets, 1 teaspoon of pectolase, 2 teaspoons of nutrient and 2 demijohns.

    These are starting quantities. Fruit varies, so check your starting gravity with a hydrometer and use the ABV calculator when it has finished.

    Frequently Asked Questions
    Can I use frozen fruit?
    Yes. Freezing breaks down the fruit's cell walls, which helps release juice and colour. Thaw it first and weigh it as normal.
    Why do some fruits need more weight per gallon?
    Fruits with a strong flavour, such as blackcurrant and elderberry, can overpower a wine, so less is used. Milder fruits need more to give enough flavour.
    Why add pectolase?
    Pectolase breaks down pectin, which is found in most fruit and can leave a wine cloudy. Adding it early helps the wine clear.