How to Read a Wine Recipe or Formulation
Like any specialized activity, winemaking has its own vocabulary and conventions. When you first encounter a wine recipe or formulation, the various terms, measurements, and procedures can seem overwhelming. But once you understand the basics, reading wine recipes becomes straightforward.
This guide will teach you how to interpret wine recipes, understand the measurements and terminology, and successfully follow any recipe to create delicious wine at home.
Anatomy of a Wine Recipe
A typical wine recipe contains several key sections:
1. Recipe Overview
This section provides essential information about the wine:
- Wine type: Red, white, rosé, sparkling, dessert
- Grape variety: Cabernet Sauvignon, Chardonnay, etc.
- Style: Dry, semi-sweet, sweet
- Batch size: How much wine the recipe makes
- Expected alcohol: Estimated ABV
2. Ingredients
This lists everything you'll need, typically including:
- Grapes or grape product (juice, concentrate)
- Sugar (if needed for additional alcohol)
- Yeast and yeast nutrients
- Acids (tartaric acid, etc.)
- Sulfites
- Other additives
3. Equipment
Lists the equipment needed to complete the recipe. This varies based on batch size and complexity.
4. Procedure/Instructions
Step-by-step instructions for making the wine, from start to finish.
5. Timeline
Expected duration for each phase and total time to readiness.
- Primary fermentation: 1-2 weeks
- Secondary aging: 1-6 months
- Bottle aging (optional): 3-12+ months
- Total time to drink: 3-18+ months
Understanding Measurements
Wine recipes use specific measurements you'll need to understand:
Volume
- Gallons: US gallons (3.78 liters)
- Liters: Metric, increasingly common
- Quarts/Pints: Less common in modern recipes
Weight
- Pounds (lbs): Common for grapes and sugar
- Grams/Kilograms: Metric, for precision ingredients
- Ounces: Both weight and volume ounces used
Concentration
- PPM (parts per million): Used for sulfites and other additives
- mg/L: Same as ppm for practical purposes
- Percentage (%): For acid adjustments
Temperature
- °F: Fahrenheit, common in US recipes
- °C: Celsius, increasingly common
Key Terms and What They Mean
Understanding winemaking terminology helps you follow recipes accurately:
Must
Crushed grapes including juice, skins, and seeds. The foundation of wine.
Brix (°Bx)
A measure of sugar content in grape juice. One degree Brix equals approximately 0.55% potential alcohol.
Specific Gravity (SG)
Density of liquid compared to water. Used to track fermentation progress. Starting SG typically 1.080-1.100; finished SG around 1.000 or below.
Titratable Acidity (TA)
Total amount of acid in wine, measured in grams per liter (g/L).
pH
Measure of acidity strength. See our Chemistry 101 article for details.
Racking
Moving wine from one container to another to separate it from sediment.
Stabilizing
Adding sulfites and/or cold-stabilizing to prevent future fermentation in the bottle.
Fining
Adding clarifying agents to help clear wine.
🔬 Understanding Brix and Alcohol
Brix measures dissolved solids (mostly sugar) in grape juice. Each gram of sugar per 100ml of juice equals approximately 1° Brix.
During fermentation, yeast convert sugar to alcohol. The conversion factor is approximately 0.55: for every 1° Brix, you get about 0.55% alcohol.
Example: Grapes at 22° Brix will produce a wine with approximately 12% alcohol (22 × 0.55 = 12.1%).
Common Ingredients in Wine Recipes
Primary Ingredients
- Grapes/Fruit: The main ingredient; determines wine character
- Sugar: Sometimes added to increase alcohol potential
- Water: Used to dilute juice or concentrate
Yeast and Nutrients
- Wine yeast: Specific strains for wine fermentation
- Yeast energizer: Nutrients to support fermentation
- DAP: Diammonium phosphate, nitrogen source
Acidity Adjustments
- Tartaric acid: Primary grape acid; most common adjustment
- Citric acid: Adds freshness; used sparingly
- Malic acid: Sometimes added for body
Preservatives
- Sodium/potassium metabisulfite: The most common preservative
- Potassium sorbate: Prevents refermentation; used at bottling
Clarifying Agents
- Bentonite: Clay fining; most common
- Gelatin: Protein fining
- Isinglass: Fish bladder fining
- Chitosan: Vegan alternative
Reading Procedure Sections
The procedure section is where recipes differ most. Look for these common instructions:
"Sanitize all equipment"
Clean and sanitize everything that will contact wine. Critical for success.
"Prepare yeast"
Instructions for rehydrating or starting yeast culture. Follow timing exactly.
"Check Brix/SG"
Take measurements with hydrometer. Usually done daily during active fermentation.
"Punch down 2-3 times daily"
For red wines, push cap back into juice. Essential for proper extraction.
"Rack when..."
Specific gravity or time-based instructions for racking.
"Stabilize"
Add sulfites, possibly cold-stabilize, to prepare for bottling.
Recipes are starting points. You'll need to adapt based on:
- Your specific grapes (sugar/acid content varies)
- Your equipment
- Your environment (temperature matters!)
- Your preferences
Tips for Recipe Success
Read the Entire Recipe First
Don't start until you understand everything. Make sure you have all ingredients and equipment.
Gather Everything Before Starting
Winemaking moves fast once you begin. Have everything ready.
Take Notes
Record what you actually did, including any variations. This helps with future batches.
Don't Skip Steps
Even seemingly minor steps matter. Follow the recipe closely, especially the first few times.
Ask Questions
If something isn't clear, look it up or ask experienced winemakers.
Conclusion
Wine recipes are roadmaps, not rules. Once you understand the basics—measurements, terminology, and common procedures—you can follow any recipe and adapt it to your circumstances. The key is understanding what each step accomplishes and why it matters.
As you gain experience, you'll develop your own variations and techniques. But it all starts with being able to read and follow a recipe accurately.
Ready to learn about grape differences? Read Wine Grapes vs. Table Grapes: What's the Difference?