Ernest T Bass
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Procedure for making Country Wine ( Fruit wine)
All the credit goes to all the good and kind folks on this site, they are
The ones that I got this information from. Well, not really, some of it
They will disagree with, but for us beginners, all we want right how is
To learn how to make wine, we’ll prefect it as we learn more.
---SIRS Bi Line “Mine are even closer than his”
* Wash fruit good
* It’s best to freeze the fruit first, this breaks down the fibers
* Thaw to room temperature
* Sanitize everything that will come in contact with fruit
* Select the appropriate size container to make must in
* Cut fruit up or mash - Do not use cores, stems or seeds
* If the recipe calls for one gallon of water, any water you use comes
From that one gallon of water
* Add the appropriate amount of water - see recipe
* Crush one campden tablet for each gallon of wine and add to must
*Campden Tablet kills any harmful bacteria and any wild yeast
* Stir occasionally and let this work for 24 hours, this sanitized the fruit
And kills any wild yeast.
* After 24 hours add all the other ingredients except the yeast to the must
*Pectic Enzyme breaks down the fibers and gives better yeild of juice
*Yeast Nutrient feeds the yeast to get a head start and keeps it healthy
Until all sugar is converted to alcohol
*Tannin adds “zest” to the wine
*Acid Blend increases the acidy
* Stir this up good and take a SpGr reading
* Add sugar to bring the SpGr to 1.080 to 1.085
* Add Sugar to increase and water to lower
* After 24 hours mix the yeast in some must and add to must
* Mix yeast in good, but gently
* Stir must every day, more often is better
* It will take a couple of days before you see any action
* Keep a check on SpGr
* When SpGr reaches 1.020 to 1.010, transfer to carboy with air lock
* It will probably continue working for a couple of weeks or longer
* After you get no bubbles in air lock for 3 days
* Check the SpGr, It should be about .999 to .995
* Rack off to sterile carboy leaving as much of the krud behind,
You can tilt the carboy to get more
* If you come up short on wine to fill the carboy, add similar kind of wine,
If you don’t have any wine you can use 100% pure juice of the same kind.
If you can’t find the same kind of juice you can use a juice similar to it
* Taste wine to see if it has any taste and if it need more sugar
* If it taste “Fizzy”, you need to degas, you can do this by pulling a
Vacuum on it (not to exceed 20 inches) or you can do it by sloshing
It around in the carboy
* Add one Crushed Campden Tablet for each gallon of wine and
The right amount of sorbate. If you are sure its thru working and
You are going to use it soon you won’t need the sorbate
* After adding Campden, add sugar and or F-Pack (fruit pack)
You can make your own fruit pack by simmering and additional 10%
Of the kind of fruit you used---or something similar
* When you get it sweet and taste the fruit, you can add a clarifier or wait
For it to clear on it’s own.
* After it’s clear enough for you, you need to carefully rack it into bottles.
Rack down to the krud and try not to get any.
* Now, pour the krud and wine into a coke bottle and let it settle out, then
Take a squeeze bulb type baster and suck the good stuff off and throw
The rest away.
FYI:
Yeast Nutrient: Acts as food for the yeast and promotes rapid starting and complete fermentation
Pectic Enzyme: Helps break down fruit prior to fermentation and aids in clarifying. Increases juice yields and color by breaking down the cellular structure. Also eliminates pectin haze from wines made from pectin rich fruit
Tannin: Adds astringency or “Zest” to juice. Found in skins and stems of grapes. Also aids in clearing
Campden Tablets: Potassium Metabisulfite or Sodium Metabisulfite, also referred to as K-Meta and/or N Meta. Inhibits harmful bacteria. Add 24 hours before yeast.
Acid Blend: A blend of citric, malic and tartaric acids that is used to increase the acidity of juice.
Potassium Sorbate: Inhibits yeast reproduction and fermemtation in sweet wines at bottling. Also called wine stabilizer. Use 1 ¼ teaspoon in 5 gallons of wine.
Substitue= Sodium Benzonte Tablets
All the credit goes to all the good and kind folks on this site, they are
The ones that I got this information from. Well, not really, some of it
They will disagree with, but for us beginners, all we want right how is
To learn how to make wine, we’ll prefect it as we learn more.
---SIRS Bi Line “Mine are even closer than his”
* Wash fruit good
* It’s best to freeze the fruit first, this breaks down the fibers
* Thaw to room temperature
* Sanitize everything that will come in contact with fruit
* Select the appropriate size container to make must in
* Cut fruit up or mash - Do not use cores, stems or seeds
* If the recipe calls for one gallon of water, any water you use comes
From that one gallon of water
* Add the appropriate amount of water - see recipe
* Crush one campden tablet for each gallon of wine and add to must
*Campden Tablet kills any harmful bacteria and any wild yeast
* Stir occasionally and let this work for 24 hours, this sanitized the fruit
And kills any wild yeast.
* After 24 hours add all the other ingredients except the yeast to the must
*Pectic Enzyme breaks down the fibers and gives better yeild of juice
*Yeast Nutrient feeds the yeast to get a head start and keeps it healthy
Until all sugar is converted to alcohol
*Tannin adds “zest” to the wine
*Acid Blend increases the acidy
* Stir this up good and take a SpGr reading
* Add sugar to bring the SpGr to 1.080 to 1.085
* Add Sugar to increase and water to lower
* After 24 hours mix the yeast in some must and add to must
* Mix yeast in good, but gently
* Stir must every day, more often is better
* It will take a couple of days before you see any action
* Keep a check on SpGr
* When SpGr reaches 1.020 to 1.010, transfer to carboy with air lock
* It will probably continue working for a couple of weeks or longer
* After you get no bubbles in air lock for 3 days
* Check the SpGr, It should be about .999 to .995
* Rack off to sterile carboy leaving as much of the krud behind,
You can tilt the carboy to get more
* If you come up short on wine to fill the carboy, add similar kind of wine,
If you don’t have any wine you can use 100% pure juice of the same kind.
If you can’t find the same kind of juice you can use a juice similar to it
* Taste wine to see if it has any taste and if it need more sugar
* If it taste “Fizzy”, you need to degas, you can do this by pulling a
Vacuum on it (not to exceed 20 inches) or you can do it by sloshing
It around in the carboy
* Add one Crushed Campden Tablet for each gallon of wine and
The right amount of sorbate. If you are sure its thru working and
You are going to use it soon you won’t need the sorbate
* After adding Campden, add sugar and or F-Pack (fruit pack)
You can make your own fruit pack by simmering and additional 10%
Of the kind of fruit you used---or something similar
* When you get it sweet and taste the fruit, you can add a clarifier or wait
For it to clear on it’s own.
* After it’s clear enough for you, you need to carefully rack it into bottles.
Rack down to the krud and try not to get any.
* Now, pour the krud and wine into a coke bottle and let it settle out, then
Take a squeeze bulb type baster and suck the good stuff off and throw
The rest away.
FYI:
Yeast Nutrient: Acts as food for the yeast and promotes rapid starting and complete fermentation
Pectic Enzyme: Helps break down fruit prior to fermentation and aids in clarifying. Increases juice yields and color by breaking down the cellular structure. Also eliminates pectin haze from wines made from pectin rich fruit
Tannin: Adds astringency or “Zest” to juice. Found in skins and stems of grapes. Also aids in clearing
Campden Tablets: Potassium Metabisulfite or Sodium Metabisulfite, also referred to as K-Meta and/or N Meta. Inhibits harmful bacteria. Add 24 hours before yeast.
Acid Blend: A blend of citric, malic and tartaric acids that is used to increase the acidity of juice.
Potassium Sorbate: Inhibits yeast reproduction and fermemtation in sweet wines at bottling. Also called wine stabilizer. Use 1 ¼ teaspoon in 5 gallons of wine.
Substitue= Sodium Benzonte Tablets
