Garlic Wine Recipe D.I.Y.

Garlic Wine Recipe D.I.Y.

Garlic Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome baking wine try Garlic Wine Recipe. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Garlic Wine Recipe in the world.


Step 1
  • 12 large garlic bulbs
  • 12 ounces (360 ml) apple juice concentrate
  • Juice of 1 lemon
  • 2 teaspoons (10 g) lemon zest
  • 1 Campden tablet (optional)
  • 1 gallon of water
Step 2
  • 1 package (5-7 g) Montrachet wine yeast
  • 1 teaspoon (5 g) pectic enzyme
  • 1 teaspoon (5 g) yeast nutrient
  • 1/2 cups (360 ml) orange juice, at room temperature
  • 1/4 teaspoon (1.25 g) tannin



  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)


Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.


Step 1

First remove your fresh garlic bulbs from garlic and peel and divide into two piles, one with 8 heads and the other with 4 heads.

Bake 4 cloves in wrapped well in tinfoil for 45 min, the garlics should be soft and caramelized when you remove them.

Place the baked garlic and the cloves from the remaining 8 heads of garlic in a large pot with 2 quarts of water. Boil for 45 minutes, replacing the evaporated water as needed. After 40 min strain out the garlics and return the garlic water to the pot. Then add the apple juice and bring to a boil for another 5 m in.

Remove from heat and stir in lemon juice and lemon zest.

When cool transfer to your carboy.

Add a Campden tablet,

Cover and let sit for 24 hours then add.

Yeast Hydration And Primary Fermentation

Step 2
  • 1 package (5-7 g) Montrachet wine yeast
  • 1 teaspoon (5 g) pectic enzyme
  • 1 teaspoon (5 g) yeast nutrient
  • 1/2 cups (360 ml) orange juice, at room temperature
  • 1/4 teaspoon (1.25 g) tannin

 In a large cup pour in your orange juice then add the rest.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine. Top off to a gallon.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete which is usually about 5-7 days.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Adriano Gadini from Pixabay

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