How much fruit in fruit wines??

How much fruit in fruit wines??

Post by Kelly Jon » Wed, 29 Sep 1993 23:58:00



Although I have been making wines from fruit for several years, there
is a topic on which I would like to get a feel for the collective net
wisdom.  The question is, for common tree fruits (say plums, cherries,
peaches, pears, etc) How many pounds of fruit per gallon of wine do
you usually use?  Do you use straight fruit juice, or dilute it down
with water?  Of course, often it is necessary to dilute in order to
reduce acidity to a reasonable level.  But do you dilute just to reach
acceptable acidity, or go further and then add acid to bring it up to
a good value?

Kelly

 
 
 

How much fruit in fruit wines??

Post by Coz » Thu, 30 Sep 1993 05:40:59


Quote:

>Although I have been making wines from fruit for several years, there
>is a topic on which I would like to get a feel for the collective net
>wisdom.  The question is, for common tree fruits (say plums, cherries,
>peaches, pears, etc) How many pounds of fruit per gallon of wine do
>you usually use?  Do you use straight fruit juice, or dilute it down
>with water?  Of course, often it is necessary to dilute in order to
>reduce acidity to a reasonable level.  But do you dilute just to reach
>acceptable acidity, or go further and then add acid to bring it up to
>a good value?

I can only speak to the point as far as mead goes because that is all that I
make.  It is my understanding that a must without water is an inhospitable
environment for yeast (I'm not sure why, something about it being too thick).
Anyway, I generally use 6 lbs of honey/gallon of water for stiff mead or
3 lbs honey + 3 lbs fruit (depending on the fruit) for a melomel.  I use an
acid blend to get the proper ph.