Vintner’s Harvest has a marvelous selection of Fruit Wine Bases. Fruit Wine Bases use only premium quality pure fruit, packed in it’s own juice, with no sugars and no artificial preservatives added. Prepared especially for wine makers, these products offer the home wine maker year round supply of premium quality fruit.
Equipment & Supplies
- Primary fermenter, a minimum of 2 gallons (7.5 litres) larger than batch size.
- Secondary Fermenter, 3 or 5 gallon (11.5 or 20 litre) carboy, depending on the batch size.
- Fermentation airlocks and stopper.
- Nylon straining bag of size sufficient to hold fruit.
- Very fine mesh cloth or 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.
Types of Sugar to Use
The Winemaking Process
- Sanitize all equipment and utensils. For winemaking, we recommend a sulfite solution (see below for instructions).
- Put straining bag in fermenter, add fruit and tie off bag (except in the case of Apple and Elderberry which have no fruit pieces).
- Add all ingredients as directed on can label (excluding those with an * as they will be added later. The excluded ingredients are typically just your yeast and the wine stabilizer.) Add sulfite solution and stir well to make sure sugar is dissolved.
- Cover with a damp cloth or fine mesh fabric and let sit overnight to allow SO2 to be released.
- Sprinkle yeast on top of mix. Temperature should be between 70-80°F.
- Next day, gently stir top half of mix 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. Transfer wine into secondary vessel, top up with water to minimize air space. Attach fermentation lock.
- Transfer wine again (3 to 4 weeks) when gravity reads 1.010 to1.000. Add 1 teaspoon of sulfite solution per gallon of must.
- 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.
Adding real fruit flavors to your beer is incredibly simple with these products. Because they have been concentrated and pasteurized they can be added directly to an active fermentation, typically on day two or three once the krausen has fallen. The addition of all of these fruit sugars will wake your yeast right up and you’ll be back to a vigorous fermentation in a couple of hours. Be sure to account for the additional volume (about one gallon) by aiming for four and a half gallons of wort at the start of fermentation. There will be additional trub due to the presence of the fruit body. Rack off of this after primary fermentation per usual.
Beautiful Blonde – Honey & Apricot
- 4lbs Light DME
- 1lb Wildflower Honey
- 1lb Gambrinus Honey Malt
- 1 Can Vintners Harvest Apricot Puree
- .5oz. Palisades (60 min)
- .5oz. Amarillo (5 min)
- Yeast: US05, Wyeast 1056, or White Labs WLP001.
- OG: 1.052
- FG: 1.009-1.011
- ABV: 5.2
- IBU: 18
- SRM: 8
Weizenbozen Wheat Raspberry Ale
- 5lbs Wheat DME
- .5lb Acidulated Malt
- 1lb Crystal 10
- Raspberry Fruit Flavor (4 oz or to taste)
- 1 Can Vintners Harvest Raspberry Puree
- .5oz Columbus Hops (60 min)
- 1oz. Amarillo (0 min)
- Yeast: WB-06, T-58 or Wyeast 3944 Belgian Wit
- OG: 1.053
- FG: 1.010
- ABV: 5.1
- IBU: 17
- SRM: Pink
Grown Up’s Dessert Black Forest Stout
- 6lbs. Light DME
- 1lb. Special B
- .5lb Chocolate Malt
- .5lb Black Patent Malt
- 1 or 2 50ml bottles Top Shelf Crème de Cacao Flavoring (to taste)
- 1 can Vintners Harvest Cherry Blend Puree
- .25 to 1 lb lactose (to taste)
- 1oz. Palisades (60 min)
- 1oz. Willamette (10 min)
- Yeast: Munich Windsor, S-04 or Wyeast 1098 British Ale
- OG: 1.065
- FG: 1.017
- ABV: 6.1
- IBU: 33
- SRM: 43