Fruit Wines: What to Know When You Decide to Tackle Homemade Wine
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Fruits are certainly the most suitable ingredients in making wines. However, it is somewhat hopeless to try making wines from rhubarb as it would be to try to grow potatoes on a pear tree and it is in this respect that many people would go astray; they make wines from the cheapest and most readily available fruits but the fact remains that they do not give the slightest thought to what the result will be or whether they will like it or not.
METHOD 1 1.Crush the fruit by hand in a polythene pail and pour on one quart of boiled water that has cooled. Mix it well. Crush one Campden tablet and dissolve the power in about half an egg cupful of warm water and mix this with the fruit pulp. 2.Leave the mixture for one or two hours. A little bleaching will take place but this is nothing to worry about. After this, take one-third of the sugar to be used and boil this for one minute in three pints of water. 3.Allow this syrup to cool and then stir into the pulp. Then add the yeast (or nucleus) and ferment for seven days. After seven days, strain the pulp through fine muslin or other similar material and wring out as dry as you can. 4.Put the strained wine into a gallon jar and throw the pulp away. Then boil another one-third of the sugar in one pint of water for one minute and when this has cooled add it to the rest. Plug the neck of the jar with cotton wool or fit a fermentation lock and continue to ferment in a warm place for a further ten days. 5.At this stage, if you do not have a spare jar, pour the wine into a polythene pail leaving as much of the deposit in the jar as you can. Clean out the jar, sterilize it and return the wine to this. The remaining one-third of the sugar may now be boiled for one minute in the remaining pint of water. When this has cooled, add it to the rest. Refit the lock or plug the neck of the jar with fresh cotton wool. After this, the wine should be left in a warm place until all fermentation has ceased.
Now, here are the methods you can use for making fresh fruit wines. They are the simplest, yet the surest method ever evolved. However, bear in mind that varied amounts of fresh fruit and sugar with the use of this method produce distinctly different types of wine. Yes, elderberries make an excellent port-style wine and several variations, each with the basic port style underlying them, so from this lowly wine fruit, you may acquire not only a full-bodied port style wine, but also a Burgundy style, a claret and many others according to the whim of the winemaker. Similarly, blackberries make delicious wines with certain varieties of plumbs, damsons and black currants. You can also make superb table wines from the juice of a lighter-colored fresh fruit such as raspberries, loganberries, and red and white currants. However you do not need to cover this aspect totally in here because every recipe in winemaking is headed by the name of the type or style of wine.
This principle applies where three or four gallons are being made and it is easy enough to work out. Just to be sure that mistakes do not occur when adding the syrup-sugar and water-stick a label on the jar and note on this the amount added.
BLACKBERRY WINE (Port Style): 4lb. blackberries, 4lb. sugar (or 5lb. invert), 7pts. water, port yeast, nutrient. Use method 1. Ferment the pulp. BLACKBERRY AND ELDERBERRY WINE (Port Style): 2 1/2lb. elderberries, 2 1/2lb. blackberries, 7pts. water, 3 1/2lb. sugar (or 4lb. invert), port yeast, nutrient. Use method 1. Ferment the pulp after crushing and mixing together.
Making your own homemade wine might sound like a challenging task. However, you’d be surprised to know that you could completely handle the task of making fruit wines right in your home. Clayton Bigsby has been making wine and learning all the tricks of the trade for many years. To learn more about making homemade wine, click on the link.
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