> 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
> 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.
> 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
> 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
> 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
> any general rules as far as what to add to what to either tone down or
> 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.