->Non Grape Wines<-

Fruit within a mesh bag draped over the sides of primary fermenter.

It can be fun and rewarding to make wine from fruits other than grapes.  Generally fresh or frozen fruit is easily turned into a very refreshing  and delightful wine.

The process is essentially the same as described in the "How to Make Wine" section.   

You'll have some up front work, slicing, smashing,  picking but, you also get to decide whether you want to use additives and if so which ones.  There is a real sense of satisfaction when enjoying a wine you created from start to finish.  




General Guide

  • You will place small pieces of fruit into a sanitized mesh bag -nylon or cheese cloth- inside sanitized large bucket (primary fermenter)  
    • make sure mesh bag is large enough to hang over sides of bucket while the bottom  of the bag rests on the bottom of the bucket  
    • skins OK
    • small seeds (berry) OK
  • Boil a gallon or so (4 liters) of  water and sugar or honey according to recipe.  This allows sugar to dissolve faster. 
  • Smash/smush fruit with a potato masher.    (Don't overdue this step)
  • Pour boiling water/sugar solution into bucket with fruit.
  • Allow to cool to under 80ºF  (27ºC)
  • Add pectic enzyme- follow label instructions- Stir.
  • Add water until Specific Gravity (SG) is at level to provide alcohol content around 10%-12%
    • More sugar, thus alcohol production, is frequently not better.
    • use hydrometer to determine SG  (1.78-1.88 starting SG will work)
  • Add
    • tannin
    • acid blend
    • yeast nutrient
    • Potassium Metabisulphite (KMB) {0.2g-0.23g/gallon} [Camden Tablets optional]  
  • Close mesh bag containing fruit. Leave as much room as possible.  
  • Cover bucket WAIT 24 hours. Must should be at room temperature.
    • Add yeast of choice  (champagne or montrachet strains are good options)
    • Check SG everyday- 
      • When SG is at or below 1.040 and above 1.020 remove fruit from must. Gently squeeze mesh bag to get the liquid out.  Do not squeeze solids out of bag.
      • Rack must to carboy for secondary fermentation. 
      • Add 0.2g-0.23g/gallon Potassium Metabisulphite (KMB) if you desire.
      • Place airlock on carboy. (Airlock can be filled with 50% water 50% vodka or water and KMB. 
  • When bubbling has stopped and SG is 0.998 or lower follow the normal wine making process as with grapes.   

                            Various carboys for small batch fruit wines

Many non-grape recipes are available online.  

The following sites have good information on fruit wine making, recipes  and thoughts on if and when to use additives.  

Obviously you can grow your fruit or purchase from a local farm.  This is a terrific option highly recommended.  What if you want to make wine out of season or from a fruit not available in your area?  Use frozen.   Advantages of frozen fruit:

  • It's available  throughout the year.
  • Freezing often allows the release of more juice.
  • Frozen fruit is usually at its peak.


Plum wine and salad

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