Making wine from fruit

You can make wine from just about any kind of fruit such as: apricots, figs, plums, or even packaged friut juices like apple cider. Try to stay away from the acidic juices like orange and cranberry till you are more faliliar with the process.

To get started making you own all you need is our $33.00 winemaking kit:.

2 Gallon food grade fermenter

1 gallon glass jug

Mini auto siphon and bottling wand

corker and corks

sanitizer and bottle brush 

hydrometer and recipe book

The basic country wine:

Sanitize your equipment and mash, pulverize or add juice to the 2 gallon bucket.

Add sugar or simple syrup until your hydrometer reads the desired alcohol strength.

Stir in packet of wine yeast. Snap on lid and fit airlock on top.

Let stand for 7-14 days in cool place.

Sanitize and syphon the wine ito the gallon jug . Place airlock on jug keep in a cool dark place till it clears.

Bottle and enjoy.

THE GOLDEN RULES OF WINEMAKING:

1) KEEP IT CLEAN! Use 1tbsp bisulphite per gallon of water and let stand 10 min. No rinse. Sanitize everything that touches your wine just prior to use.

2) KEEP IT COOL! Try to keep your wine under 75 degrees at all times. Stable temps are better than low temps. The hall closet is much better than the shed or garage.

3) KEEP IT TOPPED OFF! Oxygen is the #1 killer of good wine. After the airlock is inactive you must fill in the bottle with wine or water to one inch of the stopper. NO STEALING!! If you take one bottle out, you must bottle the whole batch or put it in smaller bottles! Siphon your wine carefully. Don’t let it splash and foam up and never use a funnel after fermentation has begun. This will over oxidize your wine and give it a dry paper/vinegar taste.

4) NEVER USE BREAD YEAST! A packet of good quality wine yeast will only cost about $.50 and will make a huge difference in the finished wine.

5) NEVER BOIL FRUIT If you need to sanitize fresh fruit; heat with water to 160 F for 10 mins to kill wild yeast and bacteria.