I was wondering how much fruit others are using to make fruit wine. When I compared recipes found that some pear wine recipes use about 4 lbs. of pears plus 6 pints of water to make a gallon of wine. That is 3/4 water! But most of the pear cider recipes use 20 lbs. of pears for 1 gallon, so they are made from pear juice with no added water. Why is this so different?
It seems to me that my fruit wine is better if I use more fruit and less water. I have been experimenting with increasing the amount of fruit beyond the 3 or 4 lbs. per gallon recommended in most recipes. So far I like the result.
To maximize the fruit flavor, I wash, chop/core, and freeze the fruit first to break down the cell structure. Then I thaw and mash it and leave the fruit pulp in the primary for a few days in a mesh bag. Some recipes recommend juicing the fruit before starting fermentation, but I have been leaving it in the primary. With pectic enzyme plus patience, I have never had a problem with getting my wine to clear.
I welcome any feedback or suggestions that you have.
It seems to me that my fruit wine is better if I use more fruit and less water. I have been experimenting with increasing the amount of fruit beyond the 3 or 4 lbs. per gallon recommended in most recipes. So far I like the result.
To maximize the fruit flavor, I wash, chop/core, and freeze the fruit first to break down the cell structure. Then I thaw and mash it and leave the fruit pulp in the primary for a few days in a mesh bag. Some recipes recommend juicing the fruit before starting fermentation, but I have been leaving it in the primary. With pectic enzyme plus patience, I have never had a problem with getting my wine to clear.
I welcome any feedback or suggestions that you have.