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Fruit Wine Making 101By Joe Real

Festival Of Fruit. Pitahaya

August 14, 2010

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Why Make Fruit Wine? Fermented food is generally good for you

Abundance of Fruits: To Preserve We simply love wine

Unique Flavor and Aroma not found

anywhere else

Other reasons

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History

Predates mankind, as old as plants.

Animals have been making wine

Independently Developed all over the world

Fruit Wines First, before grape wines

Wines of Today

Future Wines, LLC.

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Pen-tailed Tree Shrew

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Bertram Palm

Inflorescence

Primate forefather

55 Million Years agoDoesnt get tipsy

Several times legal

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Biblical and Cultural First Miracle Sign: Jesus Turns Water Into

Wine [John 2:1-11]

1 Timothy 5:23 Stop drinking only water,

and use a little wine because of your

stomach and your frequent illnesses.

Other religious ceremony

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Wine = Grape Wines More than 9,000 years of grape wine making

Why grapes is the number 1 fruit produced

US: 5,800 Wineries purely grape wines

Less than 100 produces non-grape wines

Fruit wine making relegated to the hobby.

At least one winery in every state are makingfruit wines.

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Fruit Winemaking 101

Fruit + Yeast, Time = Wine

Sugars = Carbon Dioxide + Alcohol

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1. Fruit Preparation

2. Crushing Fruits3. Additives 1: Sterilization, Enzymatic reaction

4. Additives 2: Sugar and Nutrients

5. Yeast Fermentation

6. Decanting/Racking off of sediments

7. Additives 3: Fining, Wine Balance

8. Bottling, bulk storage

9. Aging and the journey of wine10. Sharing: Wine Tasting, Competitions

11. Experimentation

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Fruit Preparation

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Crushing Fruits

Pressing

By Hand

By Foot

Slicing, Dicing

Grinding, Blending

Juicing

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Overnight Enzymatic Reaction, up to 72 hrs max!

Pectic Enzyme

80% activity at 80 deg F

100% activity at 113 deg F

Degrades at 131 deg F

optimum pH at 4.5

Works best in low sugar concentration

Different kinds depending on sources

0.1% is the highest recommended level

for maximum reaction Maintain sterile conditions

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Sugars

Brix target: 22 25, PA : 12% - 14%White Sugar for neutral flavor effect

To increase brix use rough estimate:

Add 0.125 lb sugar/gal per 1 increase

Biological stability: >10.8% ABV, brix>19.5

Yeast Nutrients

Diammonium Phosphate

Nutravit Fermaid

Others

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Joe Reala unpublished personal equations:

S.G. = 1 + 0.0037528*Brix + 0.00001684*Brix^2 +

0.0002796*Sqrt(Brix)

PA (% ABV)= 0.5251*Brix*S.G.

Std. Error = +/- 0.00004, R-sqr = 99.999959%

Or simply use: 0.125 lb sugar/gal per 1 increase

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Refractometer for measuring Brix.

Automatic Temperature Compensation (ATC)

Excellent, just use drops of juices

Measure after enzymatic reaction step

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Triple Scale Hydrometer

Brix Reading

Potential Alcohol (PA)

Specific Gravity

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Yeasts

Lalvin EC-1118 (Prise de Mousse), Premiere Cuvee:Neutral,all around, dry, high brix, excellent for first-time untried fruits, fermenting

with skin on and heavy pulps, restarting stuck fermentation.

Lalvin ICV-D47 (Ctes-du-Rhne): non-grape whites -

persimmon, peach, nectarine, paw-paw, mead, and mango, as well asaromatic wines such as rose petal, elderflower, anise and lemongrass.

Lalvin RC212 (Bourgovin): non-grape reds - maximizes colorextraction dark plums, cherries, prickly pear cactus fruit, pomegranates

and various berries (black/blue/rasp/drew/mul/marion -berries).

Flor Sherry Sherry and Port style wines.

Add 2 - 4 hours if sugar was added and if fermenting with pulps and skin.

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Primary to Secondary Fermenter

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Racking almost every month

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Compost, reuse, or supplement

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Some Secrets Just Before Bottling

Balance of Alcohol, Sweetness, Acids while accentuating Fruit Flavor

Alcohol: Higher alcohol wines are "hot" but are excellently balanced with sweetness.Increase by adding brandy for fruit styles, vodka and gin to citrus wines.

Secret to wine stability: at least 10.8% ABV

Sweetness: Table Sugars, Honey, other syrup, Zero Calorie Sweeteners, InvertedSugars. Beware of non-fermentable sugar content, other microorganisms can ferment

them: Brettanomyces

Secrets of Food Grade AcidsGrapes: Tartaric acid, for judges unfamiliar with fruit wines

Rose family - Pomes and Stones: Apple, Pear, Peach, Plum, Nectarine: Malic acid

Citruses and Berries: Citric Acid

Acid Blend: Playing it safe with first-time fruits.Your own blend: Prepare samples and taste each acid.

Balance: Very sweet syrupy wines becomes outstanding with the addition ofappropriate acids.

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Basic Internet Wine Recipe: watered down version

3 lbs of fruit, 2 lbs of sugar, 1 gal water

1 tsp each: acid blend, yeast nutrient, pectic enzyme

Good tasting light fruit wine

Joe Reals Top Award Winning Wine Recipe

2 - 4 lbs of fruit per bottle of wine.

Appropriate acids, timing of enzymes

Post fermentation balance adjustments

Most Important Secret

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DONT GET DRUNK!

Take time to Appreciate the Flavor and Aroma

Drink in Moderation.

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