Basic Formula
(1-Gallon Batch)
1. 2-3 lbs of pulped fresh fruit
2. 1 gal of water
3. 2 lbs of sugar
4. 1 teaspoon of yeast nutrient
5. ½ teaspoon of pectic enzyme
6. Check acidity and adjust
7. 2 Campden Tablets (crushed)
8. Yeast
Mechanics of winemaking
1. Wash and pulp the fruit.
2. Add all ingredients to primary fermentation, except yeast.
3. Wait 24 hours than add yeast.
4. Wait 24 hours – stir the must a once a day for 7 days.
5. Strain the juice and add to carboy. Fit the airlock.
6. Rack it in 1 month
7. Rack in 3 months followed by
3-month interval.
8. Filter if bottling, otherwise drink it.
This will produce dry wines with no residual sugars.
If sweeter wines are preferred, add wine conditioner to desired taste.
There are several name brands that you can purchase from your supplier. Most of them contain sugar and sodium or potassium sorbate.
Sorbic acid (salts are either sodium or potassium sorbate) belongs to the group of carboxylic acids.
The main claim to fame of sorbic acid is that it inhibits the growth of mould and yeast, by adding trace amounts to foods, such as fruit.
It cannot, however, stop the active fermentation. Make sure the fermentation has completely ceased before adding the wine conditioner.
Carboxylic acids are weak acids and react with alcohol to produce compounds called esters. In winemaking, esters play a key role for producing “smooth” wine.
The carboxylic acids present in wine will react with ethanol as well as the fusel alcohols to produce esters. This reaction does not diminish any alcohol contents, but it does tie up the harsh flavour of acids and fusels. It is a lengthy naturally occurring process.
This is one of the reasons the longer the wines aged smoother and more pleasant it will taste. “Sweetened by the ages just like wine.”
Bon Voyage
