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Making Fruit Wines by Jack Keller The Winemaking Home Page
Things to consider: Amount of fruit to use
FRUITQUANTSUGARH2OYEAST NUTRI ACIDTANPECTIC ENZYM CAMP TAB SPECIAL Apple8 lbs1 lb6 pts1 t1 ½ t¼ t1 t11 t AA Apricot2 ½ lbs2 lbs7 pts½ t1 ½ t¼ t1 ¼ t1 Banana3 lbs2 lbs7 pts1 t3 t¼ t Blackberry4 lbs2 lbs7 pts1 t½ t1 t1 Blueberry2 lbs 1 Raisin 2 lbs7 pts1 t1 ½ t1 t1½ t stabil Cherry6 lbs2 lbs7 pts1 t2 t¼ t1 t1 Cranberry3 lbs 1 raisin 1 ¾ lbs 7 pts1 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
FRUITPercent Moisture Grams Glucose Grams Fructose Grams Lactose Grams Sucrose Grams Maltose Grams Other Grams Total Apples, raw184.108.40.206.30.113.3 Apricots, raw220.127.116.11.21.09.3 Apricots, dried31.120.312.26.438.9 Bananas, raw18.104.22.168.50.115.6 Blackberries, raw 22.214.171.124.40.57.9 Blueberries, raw 126.96.36.199.27.3 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
Garden Wines Martina Paetzel MedPretzel Wine Recipe Moderator or You made wine out of what??!!
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7.02 Demonstrate selection and preparation of fruit
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