A couple of fruit wine questions

A couple of fruit wine questions

Post by Britt Smit » Fri, 09 Nov 2001 14:29:57



I'm been at this winemaking about a year now.  So far, I love it.  It's a
little tricky the first few batches because I don't have the experience of
what little things to tweak to get the taste I want.  But, not too bad so
far.
I have a few questions.  I'm actually just asking for opinions here.
1.  Generally, how much fruit do you use per gallon of wine?  What I really
want to know is how much water to add.   I've been going about 15 - 20
pounds of fruit for 5 gallons of wine.

2.  What level of sweetness do you set your fruit wines at?  I ferment to
dryness then sweeten with sugar syrup (after sorbate).  The first batches of
cherry and blueberry I set to 1.005 SG.  Started SG of 1.095.  Maybe a
little too dry for that *** content?

3.  What are some of the minor ingredients that help out with fruit wines?
I added raisins to the Blueberry I made and white grape concentrate to the
Rhubarb wine.  I added them because that's what the recipe said.  Are there
any general rules as far as what to add to what to either tone down or bring
out certain flavors?

Thanks for you input.  This is a great NG.
Britt

 
 
 

A couple of fruit wine questions

Post by cza.. » Sat, 10 Nov 2001 05:09:18


I like all my wines dry.  My wife likes all hers sweet.  She adds
sugar to hers before she drinks it.  And I leave mine alone.  
I think a lot of it has to do with personal preference.  
Chip



Quote:
>I'm been at this winemaking about a year now.  So far, I love it.  It's a
>little tricky the first few batches because I don't have the experience of
>what little things to tweak to get the taste I want.  But, not too bad so
>far.
>I have a few questions.  I'm actually just asking for opinions here.
>1.  Generally, how much fruit do you use per gallon of wine?  What I really
>want to know is how much water to add.   I've been going about 15 - 20
>pounds of fruit for 5 gallons of wine.

>2.  What level of sweetness do you set your fruit wines at?  I ferment to
>dryness then sweeten with sugar syrup (after sorbate).  The first batches of
>cherry and blueberry I set to 1.005 SG.  Started SG of 1.095.  Maybe a
>little too dry for that *** content?

>3.  What are some of the minor ingredients that help out with fruit wines?
>I added raisins to the Blueberry I made and white grape concentrate to the
>Rhubarb wine.  I added them because that's what the recipe said.  Are there
>any general rules as far as what to add to what to either tone down or bring
>out certain flavors?

>Thanks for you input.  This is a great NG.
>Britt


 
 
 

A couple of fruit wine questions

Post by Dewey & Lucy Thompso » Sat, 10 Nov 2001 12:02:09


Quote:
> I have a few questions.  I'm actually just asking for opinions here.
> 1.  Generally, how much fruit do you use per gallon of wine?  What I
really
> want to know is how much water to add.   I've been going about 15 - 20
> pounds of fruit for 5 gallons of wine.

Britt.  That depends.  3-4 pounds of fruit per gallon is a good general
thumbrule, however some fruits need less, some need more.  I would not
consider using four pounds of raspberry per gallon, but I have used 6 pounds
of elderberry per gallon, and am considering using ten pounds for an
experimental batch.  I have a batch of peach finishing now that used 8
pounds per gallon.

One point about fruit is the acidity.  I have some wild grape that used
about three pounds per gallon, that was high acid (2.8 pH, 1.1% total acid).
I also have some autumn olive finishing now that ended up at about 3 pounds
per gallon, .65% acidity.

Quote:
> 2.  What level of sweetness do you set your fruit wines at?  I ferment to
> dryness then sweeten with sugar syrup (after sorbate).  The first batches
of
> cherry and blueberry I set to 1.005 SG.  Started SG of 1.095.  Maybe a
> little too dry for that *** content?

Depends upon your tastes and whom you are going to serve/give it to.  I
often find myself sweetening to 1%-3% residual sugar, but even that is
nowhere near a thumbrule.  I like wine a bit more to the dry side than the
better half.  She does the official bottling tasting on quite a bit.
Sometimes I bottle dry, intending to sweeten later, however if you give wine
away, I personally think it's a bit cheesy to expect them to "sweeten to
taste".

Quote:
> 3.  What are some of the minor ingredients that help out with fruit wines?
> I added raisins to the Blueberry I made and white grape concentrate to the
> Rhubarb wine.  I added them because that's what the recipe said.  Are
there
> any general rules as far as what to add to what to either tone down or
bring
> out certain flavors?

Big on my list is bannana.  I use a LOT of 15 cent per pound bannana from
the local grocer who sometimes buys too many and they go "brown".  I also
use a lot of welches white grape juice.  Both of these for body, they don't
add much in the way of taste.

Some raisins, generally for flavor and body.

Mint, small amounts, for flavor.

Ginger, for flavor

Vanilla, for flavor

Rose Hips, for flavor

Brown sugar, vice white sugar.

Dewey

 
 
 

A couple of fruit wine questions

Post by Ben Rott » Sat, 10 Nov 2001 21:02:29


Britt,
I'd, like the others posters, say it all depends: on your taste and on
the style of wine you're aiming for.

Quote:
> 1.  Generally, how much fruit do you use per gallon of wine?  What I really
> want to know is how much water to add.   I've been going about 15 - 20
> pounds of fruit for 5 gallons of wine.

The common approach is as for what Dewey said. I, however, find
appreciate a full flavoured wine and find the quantities that many
non-grape/fruit winemakers use totally inadequate. I therefore often
do 100% juice fermentations (i.e. no dilution with water) or else high
end fruit quantities.

Quote:
> 2.  What level of sweetness do you set your fruit wines at?  I ferment to
> dryness then sweeten with sugar syrup (after sorbate).  The first batches of
> cherry and blueberry I set to 1.005 SG.  Started SG of 1.095.  Maybe a
> little too dry for that *** content?

Bone dry to 10% residual sweetness I would say, and it all depends on
the style and, critically, what's required for balance. I prefer drier
wines generally, but I make a wines with a variety of sweetness
levels. Currently I'm tending to enjoy a little (almost
imperceiveable) sweetness on some wines (eg peach) which tends to
round them out. Dessert style wines are another story.

Quote:
> 3.  What are some of the minor ingredients that help out with fruit wines?

Again, Dewey provided a good list. I'd add that flowers are often
added to "improve" the aroma of some wines.

Ben