The Art of Fruit Winemaking
Fruit wine, often referred to as "country wine," is a delicious alternative to grape wine, made from a variety of fruits such as apples, peaches, berries, and more. While it requires a bit more hands-on care than traditional grape wines, the results are equally rewarding. If you're ready to dive into the world of fruit winemaking, here’s everything you need to know.
Step 1: Get Your Recipe
Every fruit wine recipe revolves around a basic combination: fruit, sugar, water, and wine yeast. While the winemaking process is similar to that of grape wines, there are a few unique steps. With your recipe in hand, let’s begin crafting your fruit wine masterpiece. Mary's Recipes includes 95 different recipes if you need some inspiration!
Harvesting Fruit for Fruit Wine
The first step is gathering your fruit. Whether you grow your own or purchase from a local farm, fresh, high-quality fruit is essential. You’ll need anywhere from 2 to 6 pounds of fruit for each gallon of wine you plan to make.
If you don't have access to fresh fruit, we sell over two dozen varieties of Vintner's Best Fruit Wine Bases. Vintner's Best® Fruit Wine bases make 5 gallons of high-quality fruit wine at around 10% ABV.
Preparing the Fruit
Once you have your fruit, the preparation begins. Start by removing any under-ripe, bruised, or moldy pieces. Thoroughly wash the remaining fruit to eliminate pesticides and dirt. Depending on the fruit, you’ll need to pit, peel, or slice it. Larger fruits like peaches, apricots, and plums should have their stones removed, while fruits with tough skins may benefit from peeling.
Don’t let excess fruit go to waste! If you’ve harvested more than you need, freeze it for later use. Frozen fruit is perfect for winemaking down the line.
Step 2: Fermenting Your Fruit Wine
Once your fruit is prepped, it’s time for fermentation. Select a wine yeast that pairs well with the fruit and the style of wine you’re aiming to create. After choosing the right yeast, sanitize all your equipment—this step is crucial for avoiding contamination.
Pour the processed fruit pulp into a sanitized primary fermenter, stir well, and then sprinkle your yeast on top. No need to stir it in—the yeast will naturally work its way through the juice. Seal the fermenter and attach an airlock.
During the initial fermentation, open the fermenter daily to stir the mixture, ensuring your stirring spoon is sanitized. Stirring helps incorporate oxygen and prevents mold from forming on the fruit’s surface.
Step 3: Straining and Continuing Fermentation
About halfway through the fermentation process, it’s time to strain the pulp. Using a sanitized siphon and funnel, transfer the liquid from the primary fermenter into a secondary fermenter, filtering out the pulp and sediment with a mesh strainer. Seal the fermenter and reattach the airlock to allow fermentation to continue.
After seven days, begin monitoring the specific gravity to determine if fermentation is complete. Once the primary fermentation is finished, rack the wine into a new fermenter and start secondary fermentation, just as you would with grape wines. From here, the aging process begins, and soon you’ll have a delicious fruit wine ready to enjoy!
Conclusion
Making fruit wine is a rewarding way to turn your garden’s bounty into something special. While the process takes some time and attention, the results—a wine bursting with fresh, vibrant fruit flavors—are well worth it. Whether you're new to winemaking or a seasoned vintner, fruit wines offer endless possibilities to explore!