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How to Make Wine From Fruit Bases


RECIPES FOR EACH VINTNERS FRUIT BASE IS ON THE BACK OF THE CANS.

YOU CAN MAKE EITHER 3 GALLONS FOR A RICHER WINE OR 5 GALLONS.


EQUIPMENT AND SUPPLIES NEEDED
Primary fermenter, a minimum of 2 gallons (7.5 litres) larger than batch size
Secondary Fermenter, 3 or 5 gallon (11.5 or 20 litre) carboy, depending on the batch size
Fermentation airlocks and stopper if needed
NyIon straining bag of size sufficient to hold fruit
Very fine mesh cloth or fermenter cover
Syphon Racking Equipment
Hydrometer and testing jar
Bottles, corks and corking device
Other useful items include cleaning brushes, funnels, plastic spoon or paddle and thermometer.

TYPES OF SUGARS TO USE
The type of sugar you use is a matter of taste. Many wine makers use white cane table sugar. Some prefer the taste of corn sugar/dextrose and say that the difference can be noted in the finished product. Corn Sugar produces a cleaner fIavor profile during fermentation and is less sweet than cane sugar poundfor pound. If you prefer to use corn sugar be aware that youmay need to increase addition by 10% to achieve the desired level of alcohol in the finished wine. Wine conditioner, which is a sugar solution containing a yeast inhibitor can be added after fermentation is complete to adjust sweetness.

THE WINE MAKING PROCESS The following process is to be used in conjunction with the recipes that appear on each can of Vintners Harvest products. The recipes may vary slightly with each product.
1. Sanitize all equipment and utensils with sulfite solution. See below for instructions on making a sulfite solution.
2. Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces).
3. Add all ingredients as directed on can label (excluding those with a * as they will be added later. Add sulfite solution and stir well to make sure sugar is dissolved.
4. Cover with a damp cloth or fine mesh fabric and let sit overnight to allow SO2 to be released. 5. Sprinkle yeast on top of mix. Temperature should be between 70-80F.
6. Next day, gently stir top half of mix mindful not to stir sediment at bottom. Repeat daily until specific gravity lowers to 1.040 (4 or 5 days).
7. When gravity reads 1.040, remove bag of fruit. Press and strain juice from pulp and discard pulp. Transfer wine into secondary vessel, top up with water to minimize air space. Attach fermentation lock.
8. Transfer wine again (3 to 4 weeks) when gravity reads 1.010 to1.000. Add 1 teaspoon of sulfite solution per gallon of must.
9. After wine is clear (2 or 3 months) stabilize with potassium sorbate to prevent renewed fermentation, sweeten to taste if too dry. Enhance flavor and aroma with natural fruit flavor at this time if desired. Bottle.
10.Wine can be consumed at this point but will benefit with aging of 6 months to one year.

SULFITE SOLUTIONS
We make a distinction between using powdered sodium (or potassium) bisulfite and a sulfite solution. Please be aware of this difference as it will affect your winemaking process.
To make a sulfite solution dissolve 5 teaspoons of sodium (or potassium) bisulfite powder into 1 cup (8 ounces) of water. Of this liquid, you add one liquid teaspoon per gallon of must (unfermented juice) when directed. Use 1 to 2 teaspoons of liquid solution per gallon of water to sanitize equipment.