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Making Fruit Wines
by Jack Keller The Winemaking Home Page
Things to consider:
Amount of fruit to use
FRUIT QUANT SUGAR H2O YEAST
NUTRI
ACID TAN PECTIC
ENZYM
CAMP
TAB
SPECIAL
Apple 8 lbs 1 lb 6 pts 1 t 1 ½ t ¼ t 1 t 1 1 t AA
Apricot 2 ½ lbs 2 lbs 7 pts ½ t 1 ½ t ¼ t 1 ¼ t 1
Banana 3 lbs 2 lbs 7 pts 1 t 3 t ¼ t
Blackberry 4 lbs 2 lbs 7 pts 1 t ½ t 1 t 1
Blueberry 2 lbs
1 Raisin
2 lbs 7 pts 1 t 1 ½ t 1 t 1 ½ t stabil
Cherry 6 lbs 2 lbs 7 pts 1 t 2 t ¼ t 1 t 1
Cranberry 3 lbs
1 raisin
1 ¾ lbs
7 pts 1 t 1 t 1 t 1
Fruit wine chart
From: http://www.brewsupplies.com/homemade_wine_recipes.htm
Things to consider:
Amount of fruit to use
Freshness (flavor) of fruit available
Garden
Normally, decreasing flavor from:
Garden
Normally, decreasing flavor from:
Farmers market
Garden
Normally, decreasing flavor from:
Farmers market
Supermarket
Garden
Normally, decreasing flavor from:
Farmers market
Supermarket
Canned
Garden
Alternatives: Concentrate, Juice, Dried Fruit
Normally, decreasing flavor from:
Farmers market
Supermarket
Canned
Things to consider:
Amount of fruit to use
Freshness (flavor) of fruit available
Natural sweetness and acidity
FRUIT Percent Moisture
Grams
Glucose
Grams Fructose
Grams
Lactose
Grams
Sucrose
Grams
Maltose
Grams
Other
Grams
Total
Apples, raw 83.9 2.3 7.6 3.3 0.1 13.3
Apricots, raw 86.4 1.6 0.7 5.2 1.0 9.3
Apricots, dried 31.1 20.3 12.2 6.4 38.9
Bananas, raw 74.3 4.2 2.7 6.5 0.1 15.6
Blackberries, raw
85.6 3.1 4.1 0.4 0.5 7.9
Blueberries, raw
84.6 3.5 3.6 0.2 7.3
From: http://winemaking.jackkeller.net/sugar.asp
Things to consider:
Amount of fruit to use
Freshness (flavor) of fruit available
Natural sweetness and acidity
Unique characteristics of the fruit
Unique Characteristics:
Propensity to spoil (melons, peaches)
Unique Characteristics:
Propensity to spoil (melons, peaches)
Natural oils that may go rancid (coconut, nuts)
Unique Characteristics:
Propensity to spoil (melons, peaches)
Natural oils that may go rancid (coconut, nuts)
Unusual acidity (rhubarb, cranberries, sorrel)
Unique Characteristics:
Propensity to spoil (melons, peaches)
Natural oils that may go rancid (coconut, nuts)
Unusual acidity (rhubarb, cranberries, sorrel)
Unique enzymes (blueberries, currants)
Choose a Yeast:
Red Star Côte des Blancs
Red Star Montrachet
Red Star Pasteur Champagne, Red or White
Lalvin 71B-1122
Lalvin EC-1118
Lalvin K1-V1116
Online Resources
Requested Recipes:
http://winemaking.jackkeller.net/request.asp
Wine from Edible Plants:
http://winemaking.jackkeller.net/plants.asp
WinePress.us Recipe Book:
http://www.winepress.us/forums/index.php?act=Attach&type=post&id=1329
