Register Now!

Wine Making & Grape Growing Forum > Wine Making > Recipes > Dried Fruit for wine?

Help Support Winemaking Talk by donating using the link above or becoming a Supporting Member.
Thread Tools Search this Thread
Old 01-28-2009, 04:37 PM   #1
Junior Member
Sep 2008
Posts: 14

Are there any general rules of thumb regarding the use of dried (all natural, no sugar added, organic) fruits to make wine? ie. apricots, pummelos?

Reply With Quote
Old 01-28-2009, 07:28 PM   #2
cider junky
Jan 2009
Posts: 40

Randy, i can only comment on dried elderberrys. with them, you use LOTS less than fresh berrys. maybe like 1/3 as much. dont know if it would be the same with other dried fruit. maybe the other guys know!

Reply With Quote
Old 02-04-2009, 01:30 AM   #3
Junior Member
Feb 2009
Posts: 1

I have some basic idea for driet fruit wine.wash,dry and chop the fruit.put them for the boil.and leave them for 24 hr.
World Connect

Reply With Quote
Old 02-04-2009, 01:03 PM   #4
Dutch Winemaker
Luc's Avatar
Nov 2006
Posts: 1,615
Liked 24 Times on 19 Posts

Sometimes dried fruit are conserved with sulphite.
I had raisins treated with sulphites and apricots treated with sulphite.

I wrote an entry on how to treat raisins in my web-log:

Basically the treatment is as follows (and I would follow this procedure for most dried fruit).

- Sprinkle and soak it in boiling water for about 10 minutes
- Rinse it for about 10 minutes in cold water

This way you would get rid of the sulphites.

Next soak them in cold water for 24 hours.
Then the have swollen with water and you are easily able to chop them up.

My weblog
My girlfriends art

Reply With Quote
Old 02-04-2009, 03:21 PM   #5
Fruit Fears Me
non-grapenut's Avatar
Jan 2009
Posts: 400
Liked 4 Times on 4 Posts

Got a dried cherry fermentation going now that smells divine! In essence, the recipe called for adding warmed cherry Juicy Juice and then hot, non-boiling water, a gallon at a time, over the chopped fruit, straining the "tea" into the primary. I used Walmart Great Value brand dried cherries...their only preservative was ascorbic acid. The whole house smelled like cherry fruit loops during the tea process. Just really try avoiding "using boiling water so as to not increase pectin" is what I read over and over.
:p Today's mighty oak is just yesterday's nut that held its ground.--Unknown

Reply With Quote
Thread Tools Search this Thread
Search this Thread:

Advanced Search

Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
Why add dried Raisins to wine? arcticsid General Wine Making Forum 13 02-25-2017 05:01 PM
DRIED FRUIT AT SAM'S NorthernWinos Country Fruit Winemaking 10 10-21-2013 11:35 AM
Dried Peach Wine Mike93YJ General Wine Making Forum 7 06-02-2011 06:42 PM
Dried Rowanberry Wine u01dtj6 Recipes 0 05-17-2010 08:51 AM
dried fruit sandmanxy Beginners Wine Making Forum 2 12-16-2007 10:20 AM

Forum Jump