All About Wine Additives: Are They Required What Are They For
The main ingredients to make peach wine are peaches, yeast, and sugar. These are a must, but additives help improve the fruit wine flavors.
The common additives are:
- Acid Blend: to regulate the acidity of your brew. You can get a commercial product or use home ingredients such as lemon or orange juice.
- Pectic Enzyme: to add some crisp to your wine. It also helps produce clear wine.
- Tannin: to balance the flavor using astringency. When you sip wine, you feel a dry, rubbing sensation because of the tannin . You can get actual tannin packets or use black tea as a substitute.
- Potassium Sorbate or Campden Tablet: to regulate or stop the fermentation. Its typically done before bottling.
Some people dont like additives or use homemade alternatives for healthy recipes. While its not necessarily bad for your wine, some drinkers want to taste the pure fruit taste and stick to natural.
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How Do You Make Wine Out Of Tinned Fruit
Pour over the sugar syrup after boiling 4 pints of water and dissolving the sugar in it. Pour mashed fruit into primary with juice and place the sugar syrup over it. In a gallon of water, add the acid, tannin, pectolase, grape concentrate, yeast energiser, and yeast, let it cool to room temperature, and then add the acid, tannin, pectolase, grape concentrate if used,
Stabilizing And Back Sweetening
Sometimes the yeast does its job a little too well, and you end up with less tasty wine, especially if you are not a dry wine person. This is where back sweetening comes in although you have to stabilize it first since the fermentation process may keep going.
The best point to stabilize your wine is after racking it several times, clarifying, and checking that the activity inside has stopped. Otherwise, your stabilization attempts will only be able to slow down fermentation.
The most common stabilizers you can use are potassium sorbate and Camden tablets . You can only stabilize wine that you dont intend on carbonating naturally. Otherwise, the carbonation process wont work.
As for back sweetening, dont let the word fool you it is as simple as adding a sweetener to the wine that is done fermenting. If you are new to wine-making, you may often find yourself with wine that is too dry and requires more sweetening. Not to mention, sometimes the sugar is all it takes to bring out the flavor, especially in fruit wines.
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How Long Does It Take To Make Wine From Fruit
Winemaking is a time tasking project and there isnt really anything you can do to speed it up. A fresh batch of wine will generally take between 8 and 12 weeks before itll be ready for bottling. From there most people will continue to age their wine for another 3 to 4 months. Depending on the fruit aging could be necessary for up to a year.
How Do You Know The Alcohol Content Of The Wine
This is an arena of winemaking where I lean more toward the heritage winemakersI do not take alcohol readings on my wines. I never set a goal for how much alcohol I want my wine to haveI just like to let the wine develop into what it wants to develop into. I honestly have no idea how boozy my wines are other than to be able to take a sip and say, Yup, thats a strong one!
Many people who make wine at home take specific gravity readings using a hydrometer throughout the winemaking process to determine the fermentation levels and alcohol content. Ive done it in the past with batches, and its definitely interesting information to have, especially when you are starting out! However, my goal with learning how to make strawberry wine was to keep the process fun, simple, and light, and doing specific gravity calculations is not my brains idea of carefree.
For some data-minded folks, it can be an incredibly helpful data set to use throughout the process. If using data to track your wines fermentation and alcohol growth sounds fun to you, grab yourself a hydrometer and go on with your bad self!
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The Art Of Winemaking: Final Word Of Advice
See? Making wine at home is simple. Its a careful ritual of adding, siphoning, and storing.
A parting advice that wed like to leave you with is to enjoy the process.
Winemaking is an art as much as it is a science. What would taste good for you might be different from others, so dont be afraid to mix things up.
The recipes are merely a guide. Wine is a matter of taste.
Go play around and have fun!
What Happens If You Bottle Your Wine Before Its Done Fermenting
You might make little wine bombs! If the wine is still fermenting when you bottle, itll keep producing carbon dioxide, which will eventually build up to a point in the bottle where it needs to escape. When it gets there, the bottle might pop its cork, pop off its flip-topor in the worst case scenario, break the glass of the bottle. You can prevent this by making sure the wine is still and finished fermenting before bottling or by sterilizing the wine with Campden tablets before bottling. I personally like to live on the edge, so I never sterilize my wine , and occasionally, I open up a nice carbonated bottle!
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The Basics Of Winemaking
The practice of winemaking stretches as far back as the Neolithic period in human history, with evidence that our ancestors were brewing up their own vino since 7000 BC. The basic principles of winemaking remain the same, and if our forebears could do it, so can we.
Although wine has long been associated with grapes due to their inherent balance of fermentable sugars, low acidity, and yeast nutrients, this alcoholic beverage can be made from any kind of fermentable plant matter.
The essential elements required to transform fruit into wine are sugar, yeast, and water. Simply put, the yeast feeds on the sugar and water to produce alcohol while the plant matter creates the flavor, body, color, and character of the wine. The more sugar added, the sweeter the finished wine will be less sugar will create a dryer drink. More fruit will create a heavier Burgundy type wine while less fruit will produce a lighter, crisper, blush wine.
Striking a balance between sugars, acidity, and fruit to water ratio allows a lot of experimentation to be had. You can start by making small, one gallon batches and scale it up once youve hit the flavor profile you like.
How To Make Fruit Wines + Strawberry Wine Recipe
My husband and father are beer home brewers. Ive watched them devote entire Saturdays to the process of brewing beer. While I loved drinking the results, I was never interested in devoting all that time to brewing beer.
For years, I just assumed that making wine required the same amount of investment in time and equipment as beer brewing. But turns outit doesnt! You can make a batch of strawberry wine with less than 15 minutes of hands-on time. And you can be sipping it on your front porch just a few weeks later. Making fruit wines is now one of my favorite hobbies, and Im so excited to share it with you!
Today, Im going to share with you a recipe for a classic Homemade Strawberry Wine, plus walk you through the entire process for making fruit wine. You can apply these same tools and processes to almost any fruit out there, so once youve nailed down Strawberry Wine , you can let your imaginationand whats in seasoninspire your next batch.
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How To Store And Bottle Homemade Wine The Right Way
Now that you know how to make wine at home, lets talk about how you should store it, a process just as important.
Great taste is all in storage, many wine experts and enthusiasts say. And theyre right. Theres a lot more to the ritual than filling your wine bottles and stashing them away at a dark corner.
Winemakers take great pride in storing their bottles in mint condition, and this process begins with your bottle.
Does Homemade Wine Go Bad
One nice thing about homemade wine is you dont have to worry about your lack of expertise affecting the shelf-life. There arent any special qualities that make homemade wine deteriorate or age quicker than any storebought wines. This is part of the reason homemade winemaking is a very popular hobby.
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Try This Easy Apple Wine Recipe
- 1 Campden tablet crushed
Follow these steps:
Sanitize all equipment thoroughly. Be sure to use only firm, ripe apples and check for worms or insects.
You will then be ready to bottle. The wine will be on the dry side. If you prefer a sweeter wine sweeten prior to bottling with a simple syrup or glycerin.
Shortcut to Homemade Fruit Wine
An even faster way to make fruit wine is to buy the kits at your local home brewing store. The fruit is already prepared in boxes or cans. All you need to do is measure, add yeast and mix. These cans are the size of paint cans so you know theres a lot of fruity goodness inside.
The fruit boxes from Winexpert come in flavors like pineapple pear, pomegranate, and kiwi pear. There are many other fruity combinations to choose from besides these. If you like sweet wines then give these kits a try. Buying the fruit like this saves you time in preparation and ensures the exact measurement of fruit for your homemade batch of wine.
When your wine is finished fermenting and is ready for bottling, create a wine label like this customer did for their Black Raspberry Merlot, by uploading a photo or clip art. Our wine labels are self-adhesive and waterproof. No need to worry if you spill any wine on them since they can handle moisture and are even impervious to cool temperatures. If the bottle of fruit wine is chilling on ice the label will stay put and look fantastic.
Preparing Supplies And Ingredients
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Adjusting The Available Sugars
The fermentation process is caused by yeast consuming the available sugar to become half alcohol and half carbon dioxide. All the sugar wont ferment but this is how you determine how much alcohol will be made. The best way to measure this is with a winemaking hydrometer. This simple object can be dropped into your juice to measure the potential alcohol. Once that is determined you can add in more sugar if necessary. There is no best sugar so try experimenting with many. Other sweeteners like honey and concentrated fruit juices can work as well.
How To Make Fruit Wine With Fruit Purees
There are many ways to make wine with Fruit Purees. It comes down to personal preference. With our new lineup of Oregon Fruit Purees, youll get 100% fruit in aseptic packaging for shelf stability – no waste, no prep, theyre ready to go when you are. No preservatives, no additives, no removing seeds or pits.
When adding sugar to the puree, either initially or for sweetening, it is important to add it gradually. Add 1/2 of the sugar called for in the initial recipe and then take a gravity reading. If you are sweetening the wine post fermentation we recommend the same course of action. If you need to, you can always add the remaining sugar called for in the recipe. This will ensure that your wine doesnt come out too strong or too sweet.
Once fermentation is complete it will stop automatically, but wine must be stabilized with Potassium Sorbate if you want to sweeten with sugar after fermentation. If you do not, the added sugar will result in renewed fermentation. This will create more alcohol, and burn off all of the sweetness you were trying to add to the wine. You may also want to add Acid Blend, Yeast Nutrient, white sugar, and Wine Tannin depending on the fruit puree you are using.
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Play The Waiting Game
The wine will sit in the container for 2 weeks. This allows the gases from the fruit to release in the container and begin turning the syrup into wine.
We use a large wine container to make our wine. Its 6½-gallons. I store it in my bedroom in a corner during the 2-week waiting process.
You should hear the airlock begin to bubble almost immediately after its added. Its a funny sound, but you get used to it over the 2-week waiting period.
Nonstick Cookware Done The Right Way With Greenpan
Make sure your fruit has been in the freezer for at least three days before beginning the process. Bring your water to a boil and add the sugar. Take the fruit out of the freezer, place in a three gallon crock while you are waiting for the sugar water to boil. CAREFULLY pour the boiling sugar water over the frozen fruit in the crock. Avoid any contact with skin it will burn badly.
Stir the fruit and sugar water mixture and cover with a cloth and lid or large plate. Do not let any fruit flies into your wine, or it may turn into vinegar.
The next day, mash the berries with your hands, stir in your yeast thoroughly, and cover with a cloth and lid. Keep stirring the must in the crock once a day for a week, after which you will be ready to transfer it into the glass jugs.
Place a funnel in your jug, a fine mesh strainer on top of the funnel, and begin ladling the must into the jugs, separating the fruit pulp from the liquid. Leave at least four inches of headspace, and cap with an airlock, which allows oxygen out but nothing into the bottle. Place the bottles out of the direct sunlight where they will not be disturbed.
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Homemade Fruit Wine: Step
Recipes for fruit wines, sometimes called country wines, vary only slightly from one another, and you have tremendous leeway in the fruits and fruit juices you can use. This recipe is a general one that will work for a range of fruits, from sweet summer berries and soft orchard fruits such as peaches to the heartier fruits of fall such as apples and persimmons. See here for the range of possibilities. What they all share is a need for patience: you need to let them age gracefully for about a year.
Why Dont You Use Campden Tablets
If you have dabbled in winemaking, you may have heard of a frequently used additive called Campden tablets. They are sodium or potassium metabisulfite tablets that are used to sterilize wine at various stages during the winemaking process. They kill off all the yeast and bacteria.
Why would you want to do this? Well, for some people, they want to have a completely sterile process to start off with . Some people also use them to stop fermentation before its complete if they want to achieve a certain level of sweetness. And some people also add them to the wine just before bottling to make certain fermentation is over to avoid making bottle bombs.
I personally do not use Campden tablets. Mostly because I just dont find that I need them in my winemaking process, but also because I enjoy including wild yeasts and bacteria in my creations. There are tons of resources on the internet about using Campden tablets if stertilization is of interest to you.
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How To Make Homemade Wine
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If you’re a wine lover, you’ve probably dreamed of making your own wine right at home. Luckily, with the right tools and ingredients, you can! Once you get the hang of it, you can experiment with different fruits until you find the wine that’s perfect for you.
How Do I Make A Dry Peach Wine
The sweetness of your finished wine comes down to both the amount of sugar you add and how much sugar your wine yeast can eat. Different strains of yeast eat different amounts of sugar and live to a higher alcohol contenta yeast that can tolerate a higher alcohol content will typically give you a drier wine.
When you are just starting out, I recommend starting with 2-3 pounds of sugar and a yeast that has an average alcohol tolerance. With a 14% alcohol tolerance, Red Star Premier Blanc is a great yeast for a semi-dry wine for beginners, and you can sweeten to taste from there.
For a sweeter wine, add more sugar with the same yeast during the winemaking process, or add a simple syrup just before serving.
For a drier wine, use less sugar with the same yeast during the winemaking process, or choose a yeast with a higher alcohol tolerance.
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