Fruit Wines: Not Just for Grapes Anymore
When most of us think of wine, we think of grapes. And it’s true that most wine is made from grapes, but not all. In fact, if you want to make your own wine, you can go right ahead with just about any kind of fruit you have on hand. How about some apple or peach wine? Got some raspberries or strawberries left over from your most recent crop? (And yes, you can even “go bananas” with your wine if you want to.)
Now is the time to get creative
There are lots of recipes on the Internet when it comes to winemaking, and you can use just about any type of fruit you have. Get creative and mix-and-match, too. For example, apple raspberry wine sounds good, doesn’t it?
Some things to keep in mind
Good fruit equals good wine
Start with fresh, whole, ripe fruit that’s nice and sweet for the best tasting wine. Cut bruised parts out of apples and don’t use anything that’s gone south or is otherwise substandard.
Rinse and repeat
Make sure the fruit you use has been thoroughly rinsed so that it’s nice and clean and you’re not going to get unwanted contaminants in your wine.
Usually, you dilute
Except for wines made directly from juices (like apple, for example), you’ll want to dilute your fruit mash with water so that the flavor is not too strong.
More fruit equals a heavier wine, less fruit equals a lighter wine
It’ll take some experimentation, but you can opt for a really heavy, sweet wine or a lighter, drier wine. A very rough estimate for a good balanced wine is about 3 pounds of fruit for every gallon of wine. Again, the type of fruit and the richness you want will change this amount so that this is only an estimate.
Use a winemaking hydrometer
The winemaking hydrometer will tell you how much sugar your resulting fruit mash has. When you begin the fermentation process, read the hydrometer’s “potential alcohol” scale so that you know whether or not you need to add more.
What sugar should you use?
In most cases, wine is probably going to need some sugar added to it unless the fruit is very sweet or you like a very dry wine. Different types of sugar (such as cane sugar, honey, fructose, etc.) have different characteristics, and each will add a different “flavor” to your wine. If you like, start out with plain white table sugar and then experiment with other types once you get a knack for winemaking itself.
A little “acid” sweetness is good
Wine doesn’t just get its properties from being sweet; it also gets its unique flavor from being acidic. The type of fruit you use will change the acidity in the wine, so use a winemaking tartration kit to make sure you’ve got the proper acidity. If you want your wine to be more acidic, you can use malic, tartaric, or citric acids to balance this. You can also buy these as a blend specifically for wine making.
Onto fermentation
Fermentation is absolutely necessary to make wine; for this, you’ll need winemaking yeast and nutrients necessary to the process. Again, you can find this information on the Internet.
Finally, “your own brand”
Once the fermentation process is complete, you can bottle your wine as is, or you can make adjustments to it by adding flavor or body enhancements, a little more sugar, a little more acid, et cetera. It’s a myth that you can’t change the flavor of your wine once the fermentation process is complete. In fact, this could be one of the more interesting parts of the process.
Getting the hang of it
Don’t be discouraged if your first batch of wine doesn’t turn out great. In fact, few “first batches” of anything do. However, as you get used to the process, you may just find that store-bought wines taste, well, boring. After all, you can make any type of wine you want. Why would you just stick with bland, boring grape wine when you can do so much more?
I have been making fruit wine since 1977. I have had quite a lot of success, the variety is almost endless, flavors cam be increased by mixing fruits during brewing or after the brewing is complete. I am in Australia and I am looking for clubs in Australia where the members are actively making fruit wine. I live in Melbourne where the summer temperature is rather warm, we have a large variety of fruit and the warm temperature produces lots of natural sugar giving a good alcohol content to the finished product. Fresh fruit without preservatives is readily available at very reasonable prices. Also fresh grape juice both red and white is available without preservative. Grape juice can be added to fruit wine to enhance the fermentation process. I would like to hear from anyone interested if producing fruit wine. My E-mail address is above, if someone wishes to talk to me and they E-mail me their phone number with convenient times to call I would phone them back, please include country and the nearest big town so that I can consult the world clock for time zone.