Hi folks, currently I am fermenting 5G rice and sultana and 5G of Carrot Whiskey and I have 1G of mead, 3G of Lemon and Sultana, 5G of tea and Sultana, 6G of pink grapefruit and raisin resting in Demi johns. What I wanted to ask was are dried fruits e.g elderberries, cranberries etc. successful to the flavour of the overall wine? I haven't used any yet and I am tempted to try some of my own recipes after a few years of making wine. Also what are wines like made with just dried fruit compared with the actual fruit themselves? Thanks in advance to all who reply. P.S. if anyone has a recommended dried fruit recipe I'd be grateful if you could let me have it. Thanks
Wine and dried fruit
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saramc
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If you use dried fruit check the label for added oils. You want to avoid those. In the US, dried cranberries are found with and without oil. I know Jack Keller's website has several dried fruit wines, and I know his dried apricot wine is a favorite to make.
Hi folks. Thanks ever so much for the advice. Lots of people rave about Elderberry wine including my father so ill definitely be making some this year. I also intend to use the 250g of dried elderberries to making some Melomel. I didn't know about the oils and will be aware of this when purchasing. Thanks again. Adam
I don't use too many dried fruits, but the ones I"ve used have been great!
Watch out for excess sulfites and other preservatives, but otherwise no worries. It'd be ideal if you dried your own fruit, so it would be fully ripe and preservative free. Purchasing good quality dried fruit is a reasonable alternative.
Watch out for excess sulfites and other preservatives, but otherwise no worries. It'd be ideal if you dried your own fruit, so it would be fully ripe and preservative free. Purchasing good quality dried fruit is a reasonable alternative.
I never thought about soaking them in a campden solution. If they aren't sulfited, I guess no harm would come but I wouldn't have ever thought of doing that.
You are probably pretty safe rehydrating them in warm water overnight and then after you make up your must sulfiting everything before you pitch the yeast. If you were super worried then just 1 tablet in a gallon of water to use to soak your dried fruit. WVMJ
Most dried fruit already had a healthy dose of sodium metabisulfite to preserve color...so the campden soak has been done for you.
Okay - so I've got unlimited access to peaches & apricots.
I could certainly dry them and then later rehydrate them and make a wine. What are the pros/cons to said process rather than just making the wine to begin with from fresh fruit? I can see dehydration as a storage technique - but so is wine-in-the-bottle. Confused - thanks for the help.
I could certainly dry them and then later rehydrate them and make a wine. What are the pros/cons to said process rather than just making the wine to begin with from fresh fruit? I can see dehydration as a storage technique - but so is wine-in-the-bottle. Confused - thanks for the help.
