| Add sugar gradually
both initially and for sweetening. Add 1/2 the initial sugar and take a
gravity reading or taste if you are sweetening a finished wine before adding
the rest. This will insure that your wine doesn’t come out too strong.
Fermentation will stop automatically, but wine must be stabilized with
potassium sorbate if sugar is added after fermentation for sweetening.
This will prevent renewed fermentation. |
Fruit
Puree Wine Recipes
per
1 gallon one 49oz. tin of puree
will
make 2-1/2 gallons
Organ
Fruit
Puree
|
Acid
Blend
|
Yeast
Nutrient
|
White
Sugar
|
Pectic
Enzyme
|
Grape
Tannin
|
|
Measure
|
tsp
|
tsp
|
lbs
|
tsp
|
tsp
|
|
Apricot
|
l-1/2
|
1
|
1-1/2
|
1
|
1/4
|
|
Blackberry
|
1/2
|
1
|
3/4
|
1/2
|
none
|
|
Blueberry
|
2-1/2
|
1
|
2
|
1
|
none
|
|
Cherry
|
1-1/2
|
1
|
1-1/2
|
1/2
|
1/4
|
|
Peach
|
1-1/2
|
1
|
1-1/2
|
1
|
1/4
|
|
Raspberry
|
1/2
|
1
|
1-1/2
|
1/2
|
1/4
|
|
| Use an open
plastic bucket for a fermenter. For one gallon batches it is best to use
a two gallon bucket and for five gallon batches, use a seven gallon bucket.
Sterilize your fermenter and any equipment that will come into contact
with the must. |
| Dissolve the
sugar and additives in a quart of warm water. Add the fruit puree and enough
water to equal one gallon total volume. Add the other ingredients except
the yeast. Stir well. For a sweeter wine, dissolve 2 to 4 teaspoons of
sugar in 1/4 cup warm water. Add 1/2 teaspoon potassium sorbate to the
wine and then add the sugar mixture to wine. |
| Take a gravity
reading. The must should be between 1.090 and 1.100. If it is lower, add
enough sugar to bring the gravity up. Approximately 4 oz. of sugar will
raise the gravity 10 points in one gallon of water. Make up a yeast starter
using Red Star Cote Des Blancs or Lalvin 71B-1122 yeast and add to the
must. If your bucket does not include a lid, cover the fermenter with cheese
cloth or a fine nylon mesh straining bag. This allows the must to breathe.
Stir must every day for 5 to 7 days (until the gravity is about 1.030).
Rack into a sterilized one gallon jug or three gallon glass carboy (depending
on volume made). Attach an airlock and ferment for 2 to 4 weeks or until
fermentation is complete. The gravity reading should be 1.000 or lower.
Rack wine off the sediment into another sterilized gallon jug or glass
carboy. Add a fining agent according to directions and let set for 4 weeks.
The wine can be bottled when it is clear and stable. |
| Dissolve the sugar and additives
in a quart of warm water. Add the fruit puree and enough water to equal
one gallon total volume. Add the other ingredients except the yeast. Stir
well. For a sweeter wine, dissolve 2 to 4 teaspoons of sugar in 1/4 cup
warm water. Add 1/2 teaspoon potassium sorbate to the wine and then add
the sugar mixture to wine. |
| Take a gravity reading.
The must should be between 1.090 and 1.100. If it is lower, add enough
sugar to bring the gravity up. Approximately 4 oz. of sugar will raise
the gravity 10 points in one gallon of water. Make up a yeast starter using
Red Star Cote Des Blancs or Lalvin 71B-1122 yeast and add to the must.
If your bucket does not include a lid, cover the fermenter with cheese
cloth or a fine nylon mesh straining bag. This allows the must to breathe.
Stir must every day for 5 to 7 days (until the gravity is about 1.030).
Rack into a sterilized one gallon jug or three gallon glass carboy (depending
on volume made). Attach an airlock and ferment for 2 to 4 weeks or until
fermentation is complete. The gravity reading should be 1.000 or lower.
Rack wine off the sediment into another sterilized gallon jug or glass
carboy. Add a fining agent according to directions and let set for 4 weeks.
The wine can be bottled when it is clear and stable. |
|
|
WINEMAKERS
RECIPE HANDBOOK $3.95-
Fruit
Wine Recipes using Real Fruit Puree
