Download - Fruit Wine Making 101
-
8/6/2019 Fruit Wine Making 101
1/38
Fruit Wine Making 101By Joe Real
Festival Of Fruit. Pitahaya
August 14, 2010
-
8/6/2019 Fruit Wine Making 101
2/38
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
-
8/6/2019 Fruit Wine Making 101
3/38
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.
-
8/6/2019 Fruit Wine Making 101
4/38
-
8/6/2019 Fruit Wine Making 101
5/38
-
8/6/2019 Fruit Wine Making 101
6/38
Pen-tailed Tree Shrew
-
8/6/2019 Fruit Wine Making 101
7/38
Bertram Palm
Inflorescence
Primate forefather
55 Million Years agoDoesnt get tipsy
Several times legal
-
8/6/2019 Fruit Wine Making 101
8/38
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
-
8/6/2019 Fruit Wine Making 101
9/38
-
8/6/2019 Fruit Wine Making 101
10/38
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.
-
8/6/2019 Fruit Wine Making 101
11/38
Fruit Winemaking 101
Fruit + Yeast, Time = Wine
Sugars = Carbon Dioxide + Alcohol
-
8/6/2019 Fruit Wine Making 101
12/38
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
-
8/6/2019 Fruit Wine Making 101
13/38
Fruit Preparation
-
8/6/2019 Fruit Wine Making 101
14/38
Crushing Fruits
Pressing
By Hand
By Foot
Slicing, Dicing
Grinding, Blending
Juicing
-
8/6/2019 Fruit Wine Making 101
15/38
-
8/6/2019 Fruit Wine Making 101
16/38
-
8/6/2019 Fruit Wine Making 101
17/38
-
8/6/2019 Fruit Wine Making 101
18/38
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
-
8/6/2019 Fruit Wine Making 101
19/38
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
-
8/6/2019 Fruit Wine Making 101
20/38
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
-
8/6/2019 Fruit Wine Making 101
21/38
Refractometer for measuring Brix.
Automatic Temperature Compensation (ATC)
Excellent, just use drops of juices
Measure after enzymatic reaction step
-
8/6/2019 Fruit Wine Making 101
22/38
Triple Scale Hydrometer
Brix Reading
Potential Alcohol (PA)
Specific Gravity
-
8/6/2019 Fruit Wine Making 101
23/38
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.
-
8/6/2019 Fruit Wine Making 101
24/38
-
8/6/2019 Fruit Wine Making 101
25/38
-
8/6/2019 Fruit Wine Making 101
26/38
-
8/6/2019 Fruit Wine Making 101
27/38
Primary to Secondary Fermenter
-
8/6/2019 Fruit Wine Making 101
28/38
Racking almost every month
-
8/6/2019 Fruit Wine Making 101
29/38
Compost, reuse, or supplement
-
8/6/2019 Fruit Wine Making 101
30/38
-
8/6/2019 Fruit Wine Making 101
31/38
-
8/6/2019 Fruit Wine Making 101
32/38
-
8/6/2019 Fruit Wine Making 101
33/38
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.
-
8/6/2019 Fruit Wine Making 101
34/38
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
-
8/6/2019 Fruit Wine Making 101
35/38
DONT GET DRUNK!
Take time to Appreciate the Flavor and Aroma
Drink in Moderation.
-
8/6/2019 Fruit Wine Making 101
36/38
-
8/6/2019 Fruit Wine Making 101
37/38
-
8/6/2019 Fruit Wine Making 101
38/38