It is not a good idea to make wines made entirely from grapes because grape fruits can be simply crushed and fermented without either sugar or water being added. Granted you have enough supply of fruits and are fully ripe, making wines from them is the easiest winemaking of all. Now, if you have enough supply of fruits, the method is as follows: If you happen to be making some of the fruit wine such as elderberry, plum, blackberry or damson, and at the same time making grape wine, it would be a good idea to put the strained fruit pulp which would otherwise be discarded into the 'must' of the other fruit and let it ferment there. Remember not to alter the fermentation times of the other recipe that you are using for the other fruit. Now, if an abundance of grape fruits are not available the following recipes will be found especially useful and the method is as follow.
In making fresh fruit wines, it is best to have a fully ripe fruit. In fact, ripe fruits are far better than what most people imagine. As you can see, most of the Winemakers believe that half-ripe fruits or those with green patches on them should be discarded as it needs only one or two of these to give a gallon of wine an acid bite. Indeed, it is important to have a fully ripe fruit if you wish to make the best fresh fruit wine.
Fruits are merely crushed and fermented without either sugar or water being added. Provided you have enough supply of grapes, then making wines from them is the easiest winemaking of all - that is, of course, granted they are fully ripe. Now, to make a gallon of wine, you will need at least twenty pounds of grape fruits and this amount may not make one gallon of wine, though it make one gallon of strained 'must'. Thus the more grape fruits you have the better. If enough grape fruits are available, the method to use is as follows: 1.All grapes must be placed in a suitable vessel. Crush them and make sure each grape fruit is crushed. 2.Measure as possible as you can the amount of pulp you have. Then on each gallon allow one Campden tablet or four grains of sodium metabisulphite. You must dissolve this tablet in an egg cupful of warm water and stir into the pulp and leave for 24 hours. 3.At this stage, give the mixture a thorough mixing and churning and then add the yeast. Remember, the mixture should then be left to ferment for 5 days. 4.After this, strain the pulp through a strong coarse cloth to avert bursting and wrung out as dry as you can. 5.Put the liquor into jars and fermented the same ways as other wines.
Where grape fruits only are used with water, remember that to get enough amount of alcohol for a stable wine, you must have between two and two and a half pounds of sugar to the gallon of wine. Since the juice that was crushed from grape fruits rarely contain this much, it would be wise to add one pound of sugar when the fruit is being crushed and before the juice is put into a gallon of jars. If the resulting wine is dry, it may be sweetened. Since the color of the wine comes from the skins, you can make a red wine from black grapes if you ferment the skins as directed. While a white wine from black grape fruits may be made if you crush the grapes and press out the juice and ferment the juice only.
Where grape fruits only are used with water, remember that to get enough amount of alcohol for a stable wine, you must have between two and two and a half pounds of sugar to the gallon of wine. Since the juice that was crushed from grape fruits rarely contain this much, it would be wise to add one pound of sugar when the fruit is being crushed and before the juice is put into a gallon of jars. If the resulting wine is dry, it may be sweetened. - 32176
In making fresh fruit wines, it is best to have a fully ripe fruit. In fact, ripe fruits are far better than what most people imagine. As you can see, most of the Winemakers believe that half-ripe fruits or those with green patches on them should be discarded as it needs only one or two of these to give a gallon of wine an acid bite. Indeed, it is important to have a fully ripe fruit if you wish to make the best fresh fruit wine.
Fruits are merely crushed and fermented without either sugar or water being added. Provided you have enough supply of grapes, then making wines from them is the easiest winemaking of all - that is, of course, granted they are fully ripe. Now, to make a gallon of wine, you will need at least twenty pounds of grape fruits and this amount may not make one gallon of wine, though it make one gallon of strained 'must'. Thus the more grape fruits you have the better. If enough grape fruits are available, the method to use is as follows: 1.All grapes must be placed in a suitable vessel. Crush them and make sure each grape fruit is crushed. 2.Measure as possible as you can the amount of pulp you have. Then on each gallon allow one Campden tablet or four grains of sodium metabisulphite. You must dissolve this tablet in an egg cupful of warm water and stir into the pulp and leave for 24 hours. 3.At this stage, give the mixture a thorough mixing and churning and then add the yeast. Remember, the mixture should then be left to ferment for 5 days. 4.After this, strain the pulp through a strong coarse cloth to avert bursting and wrung out as dry as you can. 5.Put the liquor into jars and fermented the same ways as other wines.
Where grape fruits only are used with water, remember that to get enough amount of alcohol for a stable wine, you must have between two and two and a half pounds of sugar to the gallon of wine. Since the juice that was crushed from grape fruits rarely contain this much, it would be wise to add one pound of sugar when the fruit is being crushed and before the juice is put into a gallon of jars. If the resulting wine is dry, it may be sweetened. Since the color of the wine comes from the skins, you can make a red wine from black grapes if you ferment the skins as directed. While a white wine from black grape fruits may be made if you crush the grapes and press out the juice and ferment the juice only.
Where grape fruits only are used with water, remember that to get enough amount of alcohol for a stable wine, you must have between two and two and a half pounds of sugar to the gallon of wine. Since the juice that was crushed from grape fruits rarely contain this much, it would be wise to add one pound of sugar when the fruit is being crushed and before the juice is put into a gallon of jars. If the resulting wine is dry, it may be sweetened. - 32176
About the Author:
Knowing that wine is made from grapes is only a basic understanding. Georgia Smith has been making her own wines for years and has discovered a slew of tricks that help even the novice to make a variety of wines right in their own kitchen. To learn more about how to make homemade wine, click on the link.
