Fruit Wine Recipes
Oregon Cascade winery is a small family run winery located outside Oregon City in the foothills of Mt. Hood in the Oregon Cascade Mountains Famous for their fruit wines.
Madd Cappers stocks 10 liter pails of pure raspberry juice. This makes 5 gallons of the most wonderful award winning raspberry wine you have ever tasted.
You can boil some bananas and pour in the juice for some body on this wine. (if not using grape juice)
1 pkg. Premier Cuve'e or a Lavin Ec-1118, Kv-1116, yeast For all wines!! (Pasture Red is also a good yeast for full bodied red wines.)
* Note the first time I made this wine It was more of a mixed fruit wine and I added some bananas, 2 lbs table grapes, 1or 2 cans of tart cherry's and towards the end I added some cherry and raspberry flavor extract (about 1 1/2 tsp. each). My batch aged about 4 months from start of fermentation to bottling. I let it sit down in the bottle for 4 weeks and then tried some. ITS WAS WONDERFUL!!!! Improves with extended aging of 6 months to a year.
Place the strawberry's in the primary fermenter, crush them with your hands squeezing out the juice, but try not to break up any seeds. (Remember Freezing and thawing fruit really helps bring out the juices) heat up some of the water to boiling dissolve sugar in hot water and pour water over the fruit, Place the lid on with airlock. let sit for a few hours until cool. add rest of water and add your acid blend (test) and then add pectin enzyme, tannin and campden tabs. chill and store for 8-12 hours. Add the grape juice, (if adding) yeast nutrient. Make sure to let cool before adding yeast. Test the Specific Gravity, should be around 1.085 - 1.090 adjust with sugar if necessary. Now sprinkle your yeast on top without stirring. Fit with bung and airlock. this will start fermenting in 1-2days depending on the yeast used. Cote Des Blanc is slower but imparts a good fruity aroma to wine. let this ferment on pulp for 4-6 days and then rack to a clean and sanitized carboy. top up with the left over juice if you saved some or some red wine of choice or with cold water. Remember if you add anything with sugar in it at this point your wine will turn out with more alcohol than you had planned and it will take longer to ferment out. (If you dont care then add some Juice for topping)
Let wine finish fermentation completely (SG 1.000 or lower, but usually around .992) and then rack to new carboy. right after racking add 1/8 to 1/4 tsp potassium metabisulphate, and 2 1/2 tsp. of potassium sorbate. and then stir vigorously for 5-10 mins to release carbon dioxide. fit bung and air lock and let age now. rack once more in 2-3 months and then shortly after that you can bottle. (at your discretion, as fruit wines need only 3-4 months bulk aging) *** Remember check acid and add an additional 1/8 tsp Potassium metabisulphate to your wine before bottling.. Taste the wine!! if the acid is good then leave it alone, its easier to add to taste, than it is to subtract once you add it!! if you do need acid, try using just tartaric or malic. Acid blend contains citric acid and tends toward the tart side if over done!!
REMEMBER!! Wine needs a balance between alcohol, sweetness, and acid. and proper acid usually means proper PH. and proper ph means less susceptible to bacterial infection. Proper acid levels along with residual sulfur dioxide gives wine its aging potential in the bottle.. all things being said, a wine judge will look for this balance in all wines. If you have residual sugar you will need a little more acid to off set the sweetness, if to much acid, you will need some residual sugar to off set the tartness... see where I am going here!!! BALANCE.....
Ingredients: (5 US Gallons) (Proven) (You can slightly oak this wine if you want to)
Here's what I do: I add most of the berries to a plastic fermenter and crush them in the bottom, add some very hot water. let cool, then add water to just over the 5 gallon mark, add acid blend, tannin, pectin enzyme and campden tabs. Let soak for a few days. I then strain off the juice, and check Acidity, and Sugar content. I adjust these to proper levels ie. 12.5% potential alcohol and .55 tartaric acid ( acid should still be right on) I then add my yeast nutrient and Lalvin yeast. I then take the remaining berry's and place them in a nylon fruit bag, crush them a little over the fermenter and drop them down in, and ferment on these for around 5 days. after removing let must settle for 3 days and then rack off to secondary glass fermenter. Finish fermentation as usual. In this manner I am combining the cold water soaking method with pulp fermentation. The pulp fermentation is mostly to extract as much color as I can from the blueberry's. and also because you need a lot of berries for this type of wine you tend to end up with less than 5 gallons of must because of the bulk of ALL the berries at once. You can however ferment on all the pulp if you want to, just make sure you will have enough wine to fill a 5 gallon carboy once the fruit is removed.
I have read that cherry is one of the fruits that will finish with characteristics close to a Vinifera grape wine. Another being plum,
You can go several ways with this as far as the type of cherries you use, morrello are supposed to be the best, or a tart pie cherry is also desirable. There are other options as you will see from my recipe.
The cherries that come in a wine fruit wine base usually have the pits in them, you can however purchase a fruit Pure'e that is actually more fruit and no pits!! Place all the fruit in a fruit bag, and crush the fruit while in the bottom of the fermenter. add your red grape concentrate, then pour some HOT water over the fruit and stir real good to get the color extraction and good juice extraction. let this cool for a while. Add your campden tabs, pectin enzyme, tannin, and acid blend, and rest of water to just over 5 gallons. test sugar content and add enough to bring must to 13% potential alcohol. Stir well making sure all the sugar is dissolved so that you get an accurate reading. if you want you can remove some of the must and heat on stove and dissolve the sugar this way. Once all is in fermenter and the sugar and acid content are just right let sit until the next day, and then add your yeast nutrient and yeast. Ferment this on the pulp for at least 5 days, the longer you leave the pulp the better the color extraction will be. make sure you punch down the fruit bag at least once a day. after 5 days or so remove the fruit and don't stir for 2-3 days. after about 8 days from start and 3 days after removing fruit, rack the must into a sterilized glass fermenter. Continue to ferment racking again in 3-4 weeks, and then rack again about a month later. let this bulk age for a couple of months. you should not have to fine or filter this wine, but if you do have too, try a general purpose fining such as Clairo KC and then rack off the fining lees after about 10 days. then let wine sit for a good 3 months to make sure all the fining settles out in bulk, so that it doesn't settle out in your bottles. This is a Fine Wine!!! Enjoy. In the words of a wine book author Morello Best!!
Here's what I did on this, I tend to not be stereotypical so some of these recipe's will be unique, but by all means try them. This wine came out Dry and after fining with bentonite it was crystal clear. Its a wonderful white wine one of the best I have made. One word of advise, I bottled most of this wine dry, and sweetened enough for 4 bottles. Since then I have tried the dry and the sweetened and the wine with the residual sugar in it is 10 times better. The dry wine to me is now Terrible!! Thus the old saying most ALL fruit wines will need some residual sweetness in them to bring out the wonderful fruit aromas and flavors. The sweetened Peach is Heavenly!!
I have made this and this is my proven recipe!
Chop up the peaches removing pits and any bad spots. you can leave the skin on them. put all but a couple of them in a fruit straining bag and crush or pulp with clean hands into fermenter. pour grape juice into bottom of fermenter. Heat the remaining peaches in a sauce pan with the canned peaches, pineapple, and bananas including all the juice from the canned fruit. Add your brown sugar and honey to this mixture, Skim off the top and simmer for about 5-10 mins. Peaches are high in pectin so if you boil them to long you could end up with a pectin haze, this is what happened to me. (hence the use of bentonite) after simmering stain the juice from the pan into the fermenter. Add the rest of the water and then white sugar to 12.5 % PA. let the must cool a little and then add your campden tabs, pectin enzyme, tannin and acid blend. Test acidity and adjust to .55% tartaric. at this point your S02 level should be around 35ppm, this is what we want. Let must stand overnight and then add your yeast nutrient and yeast.
Ferment on pulp for 5 days and then rack and proceed as usual. Let wine finish before the next racking, then rack and stabilize with sorbate and metabisulphate. I topped one of my rackings with a low alcohol peach wine that I picked up, and another with some peach/grape juice. If this wine does not clear for you use the bentonite finings and it will become crystal clear. rack off the fining lees and let bulk age for a few months.. Bottle it, then lay down for 6-weeks and then enjoy...Wonderful!!!!
For blackberry wine you will need to be careful because the seeds in these berries can leave you with a very bitter wine. Therefore I recommend the cold water soaking for the flavor extraction method. I have seen recipes that say to ferment on the pulp, but I can tell you I have made this wine by pulp fermentation and it came out very bitter.
I have made this wine and this is my proven recipe
Place blackberry's into fruit bag and then smash them into bottom of primary fermenter. add grape concentrate. add some real hot or boiling water to this. let soak and when cool add rest of water to just over 5 gallons. add pectin enzyme, tannin, and campden tabs. let this soak 2-3 days stirring and turning fruit bag twice a day. after cold soaking remove fruit and add sugar to must to bring it to 12.5% PA. you can remove some must and heat it and dissolve sugar this way if you want to. in either case make sure must has the required sugar and is a room temperature. Now add your yeast nutrient and your yeast. and ferment as usual.