Homebrew Heaven - Wine Making / Fruit Wine Bases

Pear Wine Base

Tue, 19 Jan 2010 17:00:00 GMT

Visit Fruit Wine Bases to see additional products in this category.

Kiwi Fruit Wine Base

Sat, 12 Dec 2009 12:50:00 GMT

Kiwi Fruit Wine Base
Buy Now: $38.95

Typical recipe for 5 gallons of wine:

One can of Fruit wine base product

6 cans warm water (4.5 gallons)

11 lbs white table sugar (or 14 lbs corn sugar)

7 tsp Acid Blend

3 tsp Yeast Nutrient

3 tsp Pectic Enzyme

1/2 tsp Tannin

5 Campden tablets, crushed or 5 liquid tsp SOLUTION ofbisulfite

1 package of Red Star Premier Cuvee wine yeast. If a sweeter wineis desired, use Red Star Cote de Blancs wine yeastinstead

2.5 tsp Potassium Sorbate to stabilize

*****

EQUIPMENT AND SUPPLIES:

· Primary fermenter, a minimum of 2 gallons larger than batchsize
· Secondary fermenter, 3 or 5 gallon carboy, depending on batchsize
· Fermentation locks and stopper if needed
· Nylon straining bag of size sufficient to holdfruit
· Very fine mesh cloth for fermenter cover
· Siphon/racking equipment
· Hydrometer and testing jar
· Bottles, corks and corking device
· Other useful items include cleaning brushes, funnels, plasticspoon or paddle and thermometer

TYPE OF SUGAR TO USE:

What type of sugar you should use is a matter of taste. Many winemakers use white cane table sugar. Some prefer the taste of cornsugar and say that the difference can be noted in the finishedproduct. Corn Sugar produces a cleaner flavor profile duringfermentation and is less sweet than cane sugar pound for pound. Ifyou prefer to use corn sugar be aware that you may need to adjustyour usage upward to achieve the desired level of sweetness. Wineconditioner, which is a sugar solution containing a yeast inhibitorcan also be added after fermentation is complete to adjustsweetness.

WINEMAKING PROCESS:

The following process is to be used in conjunction with the recipesthat appear on each can of Vintner's Harvest products. The recipesmay vary slightly with each product.
Sanitize all equipment and utensils with bisulphitesolution.
(See note at end of directions for making a bisulphitesolution).
Put straining bag in fermenter, add fruit and tie offbag.

Add all ingredients as directed on can label, excluding those withan "*” which will be added later. Add solution of sodium bisulphite(not powder form) and stir well to make sure sugar isdissolved.
Cover with a damp cloth or fine mesh fabric and let sit over nightto 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 stirsediment at bottom. Repeat daily until specific gravity lowers to1.040 (4 or 5 days).
When gravity reads 1.040, remove bag of fruit. Press and strainjuice from pulp and discard pulp. Rack "must" into secondaryvessel, top up with water to minimize air space. Attachfermentation 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 potassiumsorbate to prevent renewed fermentation, sweeten to taste if toodry. Enhance flavor and aroma with natural fruit flavor at thistime if desired. Bottle.
Wine can be consumed at this point but will benefit with aging of 6months to one year.
* Dissolve 5 teaspoons of sodium bisulphite in 1 cup (8 ounces) ofwater to make "bisulphite solution."

ON MAKING AND USING SULFITE (SULPHITE) SOLUTION

We make a distinction between using powdered sodium (or potassium)bisulphite and a sulfite solution. Please be aware of thisdifference as it will affect your winemaking process. Dissolve 5teaspoons of sodium or potassium bisulphite powder into 1 cup (8ounces) of water to make the bisulphite solution. Of this liquid,you add one liquid teaspoon per gallon of must (unfermented juice)when directed. Use 1 to 2 teaspoons of liquid solution per gallonof water to sanitize equipment

Visit Fruit Wine Bases to see additional products in this category.

Rhubard Fruit Wine Base

Sat, 12 Dec 2009 12:50:00 GMT

Rhubard Fruit Wine Base
Buy Now: $37.95

Oregon Fruit Purees - Many Flavors!

Thu, 24 Jul 2003 22:33:00 GMT

Oregon Fruit Purees - Many Flavors!
Buy Now: $16.95

Oregon Fruit Purees have been sterilized and are ready to use.Available in cherry peach apricot raspberry blueberry. Since theseeds etc have been removed, these purees are quiteconcentrated.

If using in a beer, always use the fruit purees in the primaryor secondary fermenter. Never boil the purees.

Visit Fruit Wine Bases to see additional products in this category.

Blueberry Fruit Wine Base

Mon, 18 Nov 2002 11:38:00 GMT

Blueberry Fruit Wine Base
Buy Now: $40.95

Typical recipe for 5 gallons of wine:

One can of Fruit wine base product

6 cans warm water (4.5 gallons)

11 lbs white table sugar (or 14 lbs corn sugar)

7 tsp Acid Blend

3 tsp Yeast Nutrient

3 tsp Pectic Enzyme

1/2 tsp Tannin

5 Campden tablets, crushed or 5 liquid tsp SOLUTION ofbisulfite

1 package of Red Star Premier Cuvee wine yeast. If a sweeter wineis desired, use Red Star Cote de Blancs wine yeast instead

2.5 tsp Potassium Sorbate to stabilize

*****

EQUIPMENT AND SUPPLIES:

· Primary fermenter, a minimum of 2 gallons larger than batchsize
· Secondary fermenter, 3 or 5 gallon carboy, depending on batchsize
· Fermentation locks and stopper if needed
· Nylon straining bag of size sufficient to hold fruit
· Very fine mesh cloth for fermenter cover
· Siphon/racking equipment
· Hydrometer and testing jar
· Bottles, corks and corking device
· Other useful items include cleaning brushes, funnels, plasticspoon or paddle and thermometer

TYPE OF SUGAR TO USE:

What type of sugar you should use is a matter of taste. Many winemakers use white cane table sugar. Some prefer the taste of cornsugar and say that the difference can be noted in the finishedproduct. Corn Sugar produces a cleaner flavor profile duringfermentation and is less sweet than cane sugar pound for pound. Ifyou prefer to use corn sugar be aware that you may need to adjustyour usage upward to achieve the desired level of sweetness. Wineconditioner, which is a sugar solution containing a yeast inhibitorcan also be added after fermentation is complete to adjustsweetness.

WINEMAKING PROCESS:

The following process is to be used in conjunction with the recipesthat appear on each can of Vintner's Harvest products. The recipesmay vary slightly with each product.
Sanitize all equipment and utensils with bisulphite solution.
(See note at end of directions for making a bisulphitesolution).
Put straining bag in fermenter, add fruit and tie off bag.

Add all ingredients as directed on can label, excluding those withan "*” which will be added later. Add solution of sodium bisulphite(not powder form) and stir well to make sure sugar isdissolved.
Cover with a damp cloth or fine mesh fabric and let sit over nightto 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 stirsediment at bottom. Repeat daily until specific gravity lowers to1.040 (4 or 5 days).
When gravity reads 1.040, remove bag of fruit. Press and strainjuice from pulp and discard pulp. Rack "must" into secondaryvessel, top up with water to minimize air space. Attachfermentation 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 potassiumsorbate to prevent renewed fermentation, sweeten to taste if toodry. Enhance flavor and aroma with natural fruit flavor at thistime if desired. Bottle.
Wine can be consumed at this point but will benefit with aging of 6months to one year.
* Dissolve 5 teaspoons of sodium bisulphite in 1 cup (8 ounces) ofwater to make "bisulphite solution."

ON MAKING AND USING SULFITE (SULPHITE) SOLUTION

We make a distinction between using powdered sodium (or potassium)bisulphite and a sulfite solution. Please be aware of thisdifference as it will affect your winemaking process. Dissolve 5teaspoons of sodium or potassium bisulphite powder into 1 cup (8ounces) of water to make the bisulphite solution. Of this liquid,you add one liquid teaspoon per gallon of must (unfermented juice)when directed. Use 1 to 2 teaspoons of liquid solution per gallonof water to sanitize equipment

Visit Fruit Wine Bases to see additional products in this category.

Apple Fruit Wine Base

Wed, 11 Sep 2002 10:15:00 GMT

Apple Fruit Wine Base
Buy Now: $40.95

Vintner's Harvest Fruit Wine Basesare fresh fruit in their own juices with nothing else added. Nosugars and no sulfites. With a wide selection of delicious fruitsto choose from, the Vintner's Harvest line of wine bases is sure toplease the most discriminating home winemaker. Because of thedelicate nature of apple, our Apple Fruit Wine Base is unique. Itcontains no fruit pieces which would brown and soften in the can.Instead, a delicious blend of apples are selected, pressed andde-acidified prior to the concentration process. Once concentrated,a blend of acids is reintroduced specifically for the end purposeof fermentation. Our Apple Fruit Wine Base is therefore more thanyour average apple concentrate. Because the winemaker can choose tomake different volumes of apple wine, it is still necessary to addacids by following the recipe directions on the can.

Visit Fruit Wine Bases to see additional products in this category.

Apricot Fruit Wine Base

Wed, 11 Sep 2002 10:15:00 GMT

Apricot Fruit Wine Base
Buy Now: $39.95

Ingredients:

1 96 oz. can Apricot Wine Base
3 tsp. yeast nutrient
6 tsp. Acid blend
1 tsp tannin
11 lbs white table sugar, or 14 lbs corn sugar
4 1/2 gallons water
4 tsp. Bentonite
2.5 tsp pectic enzyme
1 pack Red Star Cote Des Blanc wine yeast
5 tsp sodium bisulfite solution

Instructions:
1. Sanitize all equipment and utinsels with bisulfite solution (5tsp sodium bisulfite in 1 cup water.
2. Put straining bag in fermenter, and fruit and tie of bag.
3. Add all ingredients EXCEPT for the last TWO. Stir well todissolve sugar. Starting Gravity should be about 1.085-1.090.
4. Cover and let sit overnight to allow SO2 to be released.
5. Sprinkle yeast on top of juice (must). Temperture should be70-80 deg. F.
6. The next day, stir top half of must. Repeat daily until specificgravity lowers to 1.040 (4 or 5 days).
7. When gravity reads 1.040 remove bag of fruit. Press and strainjuice from pulp and discard the pulp. Siphon must into secondaryvessel, like a carboy. top up with water to minimize airspace andattach airlock.
8. Siphon wine again in 3-4 weeks when gravity reads 1.010 to1.000. Add 1 tsp bisulfite solution per gallon of must.
9. After wine is clear (2-3 months) stabilize to prevent renewedfermentation and sweeten to taste if too dry.
10. Wine can be drunk at this point, but will benefit with aging of6 months to one year.

Visit Fruit Wine Bases to see additional products in this category.

Blackberry Fruit Wine Base

Wed, 11 Sep 2002 10:15:00 GMT

Blackberry Fruit Wine Base
Buy Now: $36.95

Ingredients:

One 96 oz can of Blackberry Fruit Base

6 cans warm water (4.5 gallons)

14 lbs. corn sugar or 12 lbs. white tablesugar

6 tsp. acid blend

4 tsp yeast nutrient

2.5 tsp pectic enzyme

5 tsp potassium bisulfite solution

1 pkg Red Star Premiere Cuvee wine yeast, or Cotedes Blanc wine yeast for a sweeter wine

2.5 tsp potassium sorbate to stabilize

Instructions

1. Sanitize all equipment and utinsils withbisulfite solution (5 tsp potassium bisulfite in 1 cupwater).

2. Put fruit into straining bag, tie bag and add tofermenter

3. Add all ingredients EXCEPT for the lastTWO.

Stir well to dissolve sugar. Starting Gravity shouldbe about 1.085-1.090.

4. Cover and let sit overnight to allow SO2 to bereleased.

5. Sprinkle yeast on top of juice (must). Tempertureshould be 70-80 deg. F.

6. The next day, stir top half of must. Repeat dailyuntil specific gravity lowers to 1.040 (4 or 5 days).

7. When gravity reads 1.040 remove bag of fruit.Press and strain juice from pulp and discard the pulp. Siphon mustinto secondary vessel, like a carboy. top up with water to minimizeairspace and attach airlock.

8. Siphon wine again in 3-4 weeks when gravity reads1.010 to 1.000. Add 1 tsp bisulfite solution per gallon ofmust.

9. After wine is clear (2-3 months) stabilize toprevent renewed fermentation and sweeten with wine conditioner totaste if too dry.

10. Wine can be consumed at this point, but willbenefit with aging of 6 months to one year.

Visit Fruit Wine Bases to see additional products in this category.

Boysenberry Fruit Wine Base

Wed, 11 Sep 2002 10:15:00 GMT

Boysenberry Fruit Wine Base
Buy Now: $49.95

Visit Fruit Wine Bases to see additional products in this category.

Cherry Fruit Wine Base

Wed, 11 Sep 2002 10:15:00 GMT

Cherry Fruit Wine Base
Buy Now: $41.95

Typical recipe for 5 gallons of wine:

One 96 oz can of Cherry Fruit wine base
6 cans warm water (4.5 gallons)
11 lbs white table sugar (or 14 lbs corn sugar)
7 tsp Acid Blend
3 tsp Yeast Nutrient
3 tsp Pectic Enzyme
1/2 tsp Tannin
5 Campden tablets, crushed or 5 liquid tsp SOLUTION ofbisulfite
1 package of Red Star Premier Cuvee wine yeast. If a sweeter wineis desired, use Red Star Cote de Blancs wine yeast instead
2.5 tsp Potassium Sorbate to stabilize
*****

EQUIPMENT AND SUPPLIES:

· Primary fermenter, a minimum of 2 gallons larger than batchsize
· Secondary fermenter, 3 or 5 gallon carboy, depending on batchsize
· Fermentation locks and stopper if needed
· Nylon straining bag of size sufficient to hold fruit
· Very fine mesh cloth for fermenter cover
· Siphon/racking equipment
· Hydrometer and testing jar
· Bottles, corks and corking device
· Other useful items include cleaning brushes, funnels, plasticspoon or paddle and thermometer

TYPE OF SUGAR TO USE:

What type of sugar you should use is a matter of taste. Many winemakers use white cane table sugar. Some prefer the taste of cornsugar and say that the difference can be noted in the finishedproduct. Corn Sugar produces a cleaner flavor profile duringfermentation and is less sweet than cane sugar pound for pound. Ifyou prefer to use corn sugar be aware that you may need to adjustyour usage upward to achieve the desired level of sweetness. Wineconditioner, which is a sugar solution containing a yeast inhibitorcan also be added after fermentation is complete to adjustsweetness.

WINEMAKING PROCESS:

The following process is to be used in conjunction with the recipesthat appear on each can of Vintner's Harvest products. The recipesmay vary slightly with each product.
Sanitize all equipment and utensils with bisulphite solution.
(See note at end of directions for making a bisulphitesolution).
Put straining bag in fermenter, add fruit and tie off bag.

Add all ingredients as directed on can label, excluding those withan "*” which will be added later. Add solution of sodium bisulphite(not powder form) and stir well to make sure sugar isdissolved.
Cover with a damp cloth or fine mesh fabric and let sit over nightto 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 stirsediment at bottom. Repeat daily until specific gravity lowers to1.040 (4 or 5 days).
When gravity reads 1.040, remove bag of fruit. Press and strainjuice from pulp and discard pulp. Rack "must" into secondaryvessel, top up with water to minimize air space. Attachfermentation 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 potassiumsorbate to prevent renewed fermentation, sweeten to taste if toodry. Enhance flavor and aroma with natural fruit flavor at thistime if desired. Bottle.
Wine can be consumed at this point but will benefit with aging of 6months to one year.
* Dissolve 5 teaspoons of sodium bisulphite in 1 cup (8 ounces) ofwater to make "bisulphite solution."

ON MAKING AND USING SULFITE (SULPHITE) SOLUTION

We make a distinction between using powdered sodium (or potassium)bisulphite and a sulfite solution. Please be aware of thisdifference as it will affect your winemaking process.

Dissolve 5 teaspoons of sodium or potassium bisulphite powderinto 1 cup (8 ounces) of water to make the bisulphite solution. Ofthis liquid, you add one liquid teaspoon per gallon of must(unfermented juice) when directed. Use 1 to 2 teaspoons of liquidsolution per gallon of water to sanitize equipment

Visit Fruit Wine Bases to see additional products in this category.