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 13 lbs corn
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 of bisulfite
1 package of Red Star Premier Cuvee wine yeast.
If a sweeter wine is desired, use Red Star Cote de Blancs wine
2.5 tsp Potassium Sorbate to
EQUIPMENT AND SUPPLIES:
· Primary fermenter, a minimum of 2 gallons larger than batch
· Secondary fermenter, 3 or 5 gallon carboy, depending on batch
· Fermentation locks and stopper if needed
· Nylon straining bag of size sufficient to hold
· 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, plastic
spoon or paddle and thermometer
TYPE OF SUGAR TO USE:
What type of sugar you should use is a matter of taste. Many wine
makers use white cane table sugar. Some prefer the taste of corn
sugar and say that the difference can be noted in the finished
product. Corn Sugar produces a cleaner flavor profile during
fermentation and is less sweet than cane sugar pound for pound. If
you prefer to use corn sugar be aware that you may need to adjust
your usage upward to achieve the desired level of sweetness. Wine
conditioner, which is a sugar solution containing a yeast inhibitor
can also be added after fermentation is complete to adjust
The following process is to be used in conjunction with the recipes
that appear on each can of Vintner's Harvest products. The recipes
may vary slightly with each product.
Sanitize all equipment and utensils with bisulphite
(See note at end of directions for making a bisulphite
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
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°
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
Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000.
Add 1 tsp. bisulphite solution per gallon of
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
We make a distinction between using powdered sodium (or potassium)
bisulphite and a sulfite solution. Please be aware of this
difference as it will affect your winemaking process. Dissolve 5
teaspoons of sodium or potassium bisulphite powder into 1 cup (8
ounces) 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 gallon
of water to sanitize equipment
2/1/2014 – I am looking to purchase the kiwi fruit wine base. I use 6 gallon carboys. Should I use 2 cans of the fruit base or will one be sufficient for a good tasting wine?
Response From Homebrew Heaven: Two cans will give a more flavorful, full bodied wine.
3/5/2012 – Do I have to buy the ingredients necessary to make the wine seperate from the wine base kit?
Response From Homebrew Heaven: Yes. Other ingredients required are: acid blend, yeast nutrient, pectic enzyme, campden tablets or bisulfite, potassium sorbate and wine yeast.If you are after an "all-in-one" fruit wine kit, we have those too. See link below.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
5/3/2008 – how much volume does one of these kits produce?
Response From Homebrew Heaven: This is not a kit, per se, but a large can of berries and juice. To make wine, you would need to add sugar, yeast and some other additives. Typically, one can is used to make up to 5 gallons of wine.
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
1/11/2006 – I have been making fruit wines from the complete wine kits for a couple years and developed a real liking for sweet fruity wines. Could I use your fruit wine base and add some puree to get a fruiter wine flavor, if so would it added at the beginning or at the end of the process.
Response From Homebrew Heaven: Yes, you can do that. Add it at the beginning of the process so that the sugars will ferment out properly. After fermentation, stabilize, and re-sweeten to taste.
7/5/2005 – I have read on other wine enthusiast websites where folks have made fruit wines (in this case strawberry) using a white wine juice/concentrate as the base. This allowed them to use much less fruit (3 pounds of fruit for 5 gallons) but still get a nice fruit wine. You guys carry the first fruit bases I've come across and was curious... can . . .
Response From Homebrew Heaven: I don't see any problem with using white grape juice concentrate as the sugar for your wine, but if your making a strawberry wine I don't see why you would cut back on the strawberries. Then you would just be making white wine with a hint of strawberry. The cans of fruit concentrate we carry are about 6 lbs. Most recipies call for about 3 . . .
5/25/2005 – I have used your strawberry fruit base and I added the campden tablets in the begining as in secound day. My must would not start fermenting so I added another packet of yeast. It is now working but very slow is that ok or should it be faster?
Response From Homebrew Heaven: That is because the campden tablets killed, or at least stunned the yeast. They need to be added 24 hours BEFORE adding the yeast.Your wine will likely be fine, but it is still trying to overcome all the sulfite that you added. Trying stirring it well, and letting it "air out" overnight to dissipate the sulfites. Then hit is with another . . .
3/28/2005 – My first batch turned out great!! Now I would like to make a 5 gal batch with 2 cans of concentrate. Do I double all ingrediants or what?
Response From Homebrew Heaven: Not necessarily. With the other ingredients, yes, but you will need to measure the sugar level to determnine how much to add. Bring the potential alcohol level up to no more than say, 11-13% prior to fermentation. That added can of concentrate has a lot of sugar content, and it's easy to get carried away!
10/10/2004 – A friend of mine is into making wine at home in his spare time. I asked him what it would take to make me some fruity wines, perhaps a blueberry or blackberry wine. He said I would need a fruit puree enough to make 5 gallons. My main question is this, would I be better off to purchase the Oregan fruit puree or the wine fruit base of my . . .
Response From Homebrew Heaven: I would go with the fruit wine bases. They are larger than the cans of puree, and are made for wine. A recipe is on each can.Shipping time depends on where you live(?)...typically, ground shipment takes 5-7 business days if you are east of the Mississippi, and less if you are closer to us. We are located in Everett, WA.We accept VISA . . .
9/13/2004 – Do you need to cursh and press the fruit in the Vinter's Harvest fruit wine bases like you would grapes? Does this require a press, or can you mke a puree in your blender and then press the juice out of a nylon bag with your hands? Would you please go over how to process the fruit from these cans so you can make wine from it. Thanks.
Response From Homebrew Heaven: No, the fruit it these cans is already crush, and "soupy" consistancy. All you need to do is add the sugar, additives, yeast and ferment away. Using a nylon straining is convenient because it holds back most of the pulp, and is easily removed from your fermenter.
8/2/2004 – i was looking for a plum fruit base & came across your complete package for wine making for fruit bases. does it come with instructions on how much of each ingredient is needed & would i then be able to buy that & then 3 cans of fruit base to make 15 gallons of wine? how much sugar is needed?
Response From Homebrew Heaven: The fruit bases come with a recipe (instructions) on each can. Recipes (5 gallons)typically call for:one can of fruit base6 cans of water (4.5 gallons)11 lbs of table sugar7 tsp Acid Belnd3 tsp Yeast Nutrient3 tsp Pectic Enzyme1 tsp Tannin5 tsp bisufite solution (potassium bisufite mixed with water)1 pckg wine yeast 2.5 . . .
6/7/2004 – First off I really love your store and web site and all it has to offer....I just started making Liqueurs and have been enjoying it well with fresh fruit...But was just wondering...Would the Fruit Wine Bases here work in making Liqueurs
Response From Homebrew Heaven: Thank you for the kind words about our website!Yes, the fruit wine bases will work just fine.
3/19/2004 – On a wine tour in NY I had a mead that was blackberry combined with mead. It was great. I would like to make something similar. If I were to combine a blackberry and mead base do you think i would get a similar results?
Response From Homebrew Heaven: You bet. I like fruit meads (actually they are called melomels) and a blackberry one sounds good. I would go with about 8-10 lbs honey, some mead blend and 4-8 lbs blackberries. The blackberry fruit base should work nicely as well. It is well known that adding fruit speeds up the mead fermentation (a good thing), but darker fruit like . . .
10/31/2003 – Instead of ordering your peach wine base, would a large can of peaches from the grocery store work just as well?
Response From Homebrew Heaven: Probably not. Most canned fruits at the grocery store have been sweetened AND treated with preservatives that would prevent it from fermenting properly.
7/28/2003 – Even though you say one unit of fruit base will make 5 Gal. if I use one and a half or two units will I get a richer flavor and a fuller body wine?
Response From Homebrew Heaven: Yes, absolutely! Just be sure to cut down on the sugar a bit. Shoot for a 1.090 (or so) specific gravity.
6/23/2003 – Is one unit of base enough to make 5 gallons of wine? What is the cost of shipping?
Response From Homebrew Heaven: Yes; along with sugar, yeast etc. For a really FULL flavored wine, we recommend using two cans.The cost of shipping depends on where you live (not available to me) and how you want it shipped. You can determine the shipping cost, however, by adding the item to your online shopping cart, and then clicking on "Determine Shipping and Sales . . .
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