Fruit and berry wine

Fruit and berry wine is a low-alcohol drink that is fermented natural juice from fresh fruits and berries except for grapes. It contains from 5 to 12% of alcohol by volume.

Fruit and berry wines are not only nice, delicious, but also nutritious drinks. Its nutritional value can be explained by the high content of various compounds in fruits and berries juice. These are aromatic, coloring and tanning substances, organic acids and vitamins. Fruit and berry juices, wines are rich in calcium salts. Many trace elements can be found in juices and wines as easily digestible compounds.

The most suitable raw materials for home fruit and berry winemaking are apples, gooseberries, golden, white, red and black currants, black mountain ash (Aronia melanocarpa), cherries. Pear and quince juice are great for mixing.

The process of winemaking from juice is comprised of the following stages: wort preparation and fermentation, separation of the fermented wort from the sediment, breathing and bottling of wine. The wort is the juice intended for fermentation.

The calculated amount of fruit and berry juice is brought to the desired standarts for sugar, acidity and tannins if necessary.

The recommended sugar amount in the wort is 8-22% or 80-220 grams per liter, acid 0.5-0.8% or 5-8 grams per liter, tannins to taste.

Low sugar content in fruit and berry juices can be compensated by adding sugar to the juice.

Juice that has high acid content is mixed with weak acidic juices or diluted with water.

If you are using juices with reduced acidity, it is allowed to add citric acid. An increase in the amount of tannins can be achieved by adding pure tannin.

The addition of sugar, acid, and tannin, as well as mixing, is done before the beginning of the fermentation itself. Mix the wort thoroughly until all the ingredients are completely dissolved.

Fruit and berry wine: preparation instructions and ingredients

• Pour wort into a clean fermenter. Its volume should be no more than 23 liters. Add any wine or champagne yeast. We recommend a dosage of 10-12 g of yeast per 23 liters. Hermetically close the fermenter and install a water seal filled with water on it. Leave to ferment at 20-25°C. Fermentation will take 7-10 days. This process will end when the bubbles stop being released through the water seal.

• After fermentation, pour the wine into clean bottles or packages. Store bottles or bags in a dark place at a temperature of 5-10°C for maturation for 10 days.

• After 10 days, the wine is ready for usage. Store wine in bottles or bags in a dark place at a temperature of 5-10°C. Before drinking wine, you can add sugar syrup to taste.