Vintners Harvest Fruit Wine Making Bases
(A) APPLE Wine Making Fruit Base - 96 oz Can
(B) APRICOT Wine Making Fruit Base - 96 oz Can
(C) BLACK CURRENT Wine Making Fruit Base - 96 oz Can - SPECIAL ORDER
(D) BLACKBERRY Wine Making Fruit Base - 96 oz Can
(E) BLUEBERRY Wine Making Fruit Base - 96 oz Can
(F) BOYSENBERRY Wine Making Fruit Base - 96 oz Can - SPECIAL ORDER
(G) CHERRY Wine Making Fruit Base - 96 oz Can
(H) CRANBERRY Wine Making Fruit Base - 96 oz Can
(I) ELDERBERRY Wine Making Fruit Base - 96 oz Can
(J) GOOSEBERRY Wine Making Fruit Base - 96 oz Can - SPECIAL ORDER
(K) LOGANBERRY Wine Making Fruit Base - 96 oz Can - SPECIAL ORDER
(L) MARIONBERRY Wine Making Fruit Base - 96 oz Can - SPECIAL ORDER
(M) PEACH Wine Making Fruit Base - 96 oz Can
(N) PEAR Wine Making Fruit Base - 96 oz Can
(O) PLUM Wine Making Fruit Base - 96 oz Can
(P) RASPBERRY Wine Making Fruit Base - 96 oz Can
(Q) STRAWBERRY Wine Making Fruit Base - 96 oz Can
Quantity
Vintner's Harvest Fruit Wine Bases are solid pack fruit in their natural juices. Making wine with them is much like processing fresh fruit. Packed in 96 oz tins. Supplied with three gallon (full body) and five gallon (medium body) recipes. Vintners Harvest offers the home winemaker premium quality fruit with the year-round variety every winemaker needs. There is no finer product on the market for crafting your own fruit wines. With easy to follow instructions and recipes for varied volumes, you will soon discover the joys of making high quality fruit wines in the comfort of your home. If you currently make beer, you will find much of the equipment is interchangeable and making wine is just as simple as beer if not more so.
ABOUT: EQUIPMENT AND SUPPLIES:
TYPE OF SUGAR TO USE:
WINEMAKING PROCESS:
Sanitize all equipment and utensils with bisulphite solution.
Put straining bag in fermenter, add fruit and tie off bag. Except Apple and Elderberry that have no fruit pieces.
Add all ingredients as directed on can label, excluding those with an "*” which will be added later. Add solution of sodium bisulphite (not powder form) and stir well to make sure sugar is dissolved.
Cover with a damp cloth or fine mesh fabric and let sit over night to allow So2 to be released.
Sprinkle yeast on top of must. Temperature should be between 70-80° F.
Next day, gently stir top half of "must" mindful not to stir sediment at bottom. Repeat daily until specific gravity lowers to 1.040 (4 or 5 days).
When gravity reads 1.040, remove bag of fruit. Press and strain juice from pulp and discard pulp. Rack "must" into secondary vessel, top up with water to minimize air space. Attach fermentation lock.
Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000. Add 1 tsp. bisulphite solution per gallon of must.*
After wine is clear (2 or 3 months) stabilize with potassium sorbate to prevent renewed fermentation, sweeten to taste if too dry. Enhance flavor and aroma with natural fruit flavor at this time if desired. Bottle.
Wine can be consumed at this point but will benefit with aging of 6 months to one year.
* Dissolve 5 teaspoons of sodium bisulphite in 1 cup (8 ounces) of water to make "bisulphite solution."
ON MAKING AND USING SULFITE (SULPHITE) SOLUTION
