A much more natural way to drink this summer, fruit wine, also known as field wine, can be made up of any combination of fruits, flowers and herbs.
The homemade wines, affordable and easy to make, allow you to relax your culinary skills to make a wine that suits your tastes, while producing a cleaner drink since it does not contain preservatives or pesticides That the wines produced in mass usually do.
Read on to learn all about how to make your own fruit wine, the ingredients and equipment you will need, as well as some recipes and tips to get started.
The basics of winemaking
The practice of winemaking goes back to the Neolithic period in the history of humanity, with evidence that our ancestors were making their own wine since 7000 BC. The basic principles of winemaking remain the same, and if our predecessors could do it, we can do it too.
Although wine has been associated with grapes for its inherent balance of fermentable sugars, low acidity and yeast nutrients, this alcoholic beverage can be made from any type of fermentable plant material.
The essential elements required to transform the fruit into wine are sugar, yeast and water. In short, yeast feeds on sugar and water to produce alcohol, while vegetable matter creates the taste, body, color and character of the wine. The more sugar is added, the sweeter the finished wine will be; Less sugar will create a drier drink. More fruit will create a heavier burgundy type wine, while less fruit will produce a lighter, crunchier and more blush wine.
Finding a balance between sugars, acidity and the relationship between fruit and water allows us to experiment a lot. You can start by making small batches of a gallon and scale them once you have reached the flavor profile you want.
Although fruit wines only require three ingredients (fruit, sugar and yeast) to make them, there are many options within each category:
The options in fruits for homemade preparation are practically endless. Apples, bananas, oranges, berries, stone fruits, figs, grapefruit, persimmon, pineapples and pears are some of the recommended fruits to try. Do not be afraid to experiment with mixtures or add herbs like lemon balmpink ginger dandelion, or rosemary.
Choose what you choose, the best wines are made with the best quality ingredients, so be sure to evaluate and select fully ripened products with minimal cuts and bruises.
Simple table sugar (sucrose) is commonly used in home wine, as it is cheap, increases the alcohol content and does not affect the taste of the finished product.
You can also use honey, brown sugar, or Turbinado sugar to sweeten the wine and feed the yeast, but these types will certainly alter the character of your wine.
As important for the general profile of a wine as the type of fruit, the yeast strains impart secondary flavors during the fermentation process. Depending on the yeast, the wine can be spicy, sharp, creamy or earthy. For a detailed explanation on how yeast strains affect wine, take a look at this handy yeast strains table.
The following table will give you a good idea of the proportions between the amount of fruit and sugar you need to prepare a gallon of wine. We have also included some recommended yeast strains for each type of fruit wine:
|Apple juice||1 gallon||1 pound||champagne|
|Apricots||2.5 pounds||2 pounds||champagne|
|Bananas||3 pounds||2 pounds||Montrachet|
|Blackberry||4 lbs||2 pounds||Montrachet|
|Blueberry||2.5 pounds||2 pounds||Montrachet|
|Cherry||4 lbs||2 pounds||Montrachet|
|Grapefruit||6 pounds||2 pounds||champagne|
|peach||2.5 pounds||2 pounds||champagne|
|Pear||4 lbs||2 pounds||champagne|
|Raspberry||3 pounds||2 pounds||Chardonnay|
|Watermelon||3 pounds||1.8 pounds||champagne|
Homemade winemaking equipment
You can start by picking up this low cost winemaking kit That covers everything you need to turn the fruit into wine. Otherwise, you will need these essential components:
A fermentation vessel as a stoneware pickle vessel or a food grade Plastic cube. A carafe (glass jug) as this. Shock absorbers with rubber stoppers, how are you. A fine mesh strainer. A siphon tube, I like this. A funnel. 5 – 6 Wine bottles per batch of gallons. Some corks, how are you.
Fruit processing step by step
Now that we know the ingredients and the equipment, let's make some wine!
Step 1 – freeze the fruit
Freezing your fruit for at least three days has the advantage of breaking down the walls of the cell membrane, resulting in more fruit juice. Cut larger fruits and remove the seeds and seeds before placing it in the freezer.
Step 2 – Boil the sugar water
Boil a gallon of water and add the sugar. Place the frozen fruit in its fermentation container and carefully pour the sugar water over it. Stir it and cover it with a light cloth or a large plate. Let stand for 24 hours.
Step 3 – Add the yeast
Stir the liquid and crush the fruit with a wooden spoon. Sprinkle the wine yeast over the surface of the juice. Cover and leave to ferment for about a week.
Step 4 – Transfer to the jar
Place a funnel and a fine mesh sieve in the carafe and carefully serve the juice while removing the pulp from the fruit. Use a siphon to prevent sediment from entering the container. If you lose volume in the process, fill it again with water to a gallon, but leave four inches of headspace in the bottle. Secure the air bag in the opening of the bottle and place it away from direct sunlight for 4 to 6 weeks.
Step 5 – Light wine
Once the wine has completely rinsed, siphon it into clean wine bottles and leave any sediment behind. Secure the corks. Most fruit wines will only improve with age, so let them rest for at least six months.
Fruit wine recipes for beginners
Here are 8 easy-to-taste recipes with fruit wine, some of which can be enjoyed while still quite "young":
Wine tips and tricks
When it's time to start bottling (or moving) your wine, give it a flavor. You can adjust the flavor by adding more sugar water to sweeten, lemon juice for acidity or tannins for balance.
Potassium sorbate It is a wine stabilizer that will prevent further fermentation when sweetening the wine at the bottling stage.
Measure the alcohol content of the wine with a hydrometer.
To clean and disinfect your winemaking equipment, potassium metabisulfite tablets They are excellent for killing wild yeast and other bacteria that can contaminate your next batch.
Reference: https://www.naturallivingideas.com/fruit-wine/, by Lindsay Sheehan
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