Wine preservation question

[SBWs]

I have a question I can't seem to find a good answer to. Is there a certain % of alcohol that should be in a fruit wine to keep it safe from spoiling once bottled? The only thing I've found is on Jack Keller's site and it says "</font></font>In truth, a hair
over 10% alcohol is all that's required to preserve grape wine. But some fruit wines actually require the 12% level
for unrefrigerated preservation, so using 12% as a rule of thumb errs,
if at all, on the side of safety" It doesn't say which fruits.</font> </font> </font></font>

 

[Tom]

How long do you plan on keeping it? True fruit wines will not last as long as big reds. But, you can get 2-3 years at best. Fruit wines should be drunk early

 

[Wade E]

The problem there in is that each fruit has more or less tannins and this tannin structure is what really can make a wine stand the test of time. This is why Bordeaux's are one of the top wines for aging as they typically have a lot of tannins naturally and oaking them also adds tannins to add to that. I would say that Jack Kellers site is pretty much spot on but remember that there are other factors also like PH and acidity that should be within range also.

 

[Waldo]

I typically shoot for around 12% to 13% on my fruit wines to assist with longevity. I alo oak most of my fruit wines too. Peach and Apple being the exception.Theyareall made as quick drinkers to be consumed within 1-2 years of bottling

 

[SBWs]

I wouldn't think that any fruit wine I'm making will be around longer than a year, 18 months at the very most. I've been making most at 11% to 12% . After reading what Jack said I was wondering if I should be going a bit higher to start. I figure adding f-pac and simple syrup will dilute the alcohol some. Am I right in thinking this or isn't 1% going to make a big difference?</font>

 

[Wade E]

Yes the higher the better but what good is a higher abv when it hides the fruit. I usually make mine around 11 - 11.5and have had quite a few and still do have a few that are almost five years old and taste as good, better or just starting to decline at this age and the one that is just starting to decline is a spiced apple.

 

[intoxicating]

If you are not going to age more than two years, I would just sulfite conservatively and enjoy. I made a mango/green apple/white grape wine cooler that only was supposed to be around 8 to 9 %, and the recipe said do not keep around more than 6 months. I found a bottle that was almost two years old last month, and it was great. For some reason, a little less sweet than when bottled, but excellent over ice at the lake.

I agree with the advice to pay attention to how much tannin, acid, and sugar you are shooting for. My Mexican plum is naturally high acid and high tannin and I feed it sugar to make a port style without fortifying, then back sweeten. At four years it is superb, but I haven't had any around longer than that.

 

[SBWs]

Thanks everyone! I'm not hearing any stories about wine going bad because of low alcohol so I'll keep on shooting for between 11% and 12% and if I get to where I'll be aging longer then 2 years I'll look at going to 12% plus. I'll keep an eye on SO2 and acid levels before bottling for sure. I learned about SO2 levels the hard way, so I watch those very carefully.

 

[Goodfella]

This is an interesting thread...


I made an apple wine last year. From what I have read apple needs at least 2 years. I think I am about 12% on it.

 

[Tom]

This is an interesting thread...


I made an apple wine last year. From what I have read apple needs at least 2 years. I think I am about 12% on it.

Dont know where you read that. I find I can bottleafter about 6 months and drink in 4-6 weeks.
When you have 12% you will taste more alcohol than the fruit. Apple has more of a delicate taste and can be easy overpowered by alcohol.

 

[uavwmn]

Scott, sounds like having a fruit wine to "spoil" with a low % of alcohol will never be a problem with these Forum folks. hahahaSounds like the wine gets consumed BEFORE a spoilage date.

 

[Tom]

With all the wine I make I cant get them past 2 years EXCEPT my Amarone 4 yrs and counting..

 

[uavwmn]

Tepe, you are a man of great strength!!!! 4 yrs is a LONG time!!

 

[Tom]

Yea the last few years I been making Amarone from Italian juice and age it for a year before bottling. Once bottled I put it "away" in my cellar. I'm hoping to get quite a supply eventually.