I started selling organic tree fruits at Farmers' Markets in California when I was 14 years old. At the end of each market we'd have what we'd call Juice Boxes of damaged fruit, or fruit that was so ripe (like stone fruits) that they wouldn't survive the return trip home from the market. So we'd often leave a good 50-100 lbs. of nice organic fruits at the curb for homeless or some hobbyist each market day. I got into the habit of keeping a less juicy box and taking it home, myself, for drying and/or cooking. It was cool, but I realized in my later teens that I could be doing something else with all that stuff. So being a good boy, I waited till I was legally allowed to start brewing for myself, and at age 21 went full-tilt into making what my father called "Ripple."
"Ripple" wine, by his definition (I don't know what Wiki says, and I don't really care to find out), is wine that's made with fruit and sugar, both. I usually add enough fruit to make the wine flavourful, but more than enough sugar to eventually kill the yeast with the alcohol content in my brews. I've gotten it down to a "science" if you could call it that (actually, don't bother. It's never that scientific
..) where I have brews that are very mildly sweet, but finish with the alcohol percentage as high as it can go. In 4 years I've not made a brew with less than the max alcohol content that the brew will allow.
I've put a simple recipe below for your enjoyment. It happens to be my favorite Ripple wine thus far. Though its geared to have a high alcohol content, the wine is actually very light and cidery tasting when finished. Be careful not to drink too much of this delicious brew!
Apple-Pear "Ripple" Wine:
Per gallon:
2 Lbs. Apples
2 Lbs. Pears
2 Lbs. Sugar
2 Whole Limes (Organic a must!)
Use all organic fruits for best and healthiest quality. Cut up all fruits, remove only the stems. Boil all together in 2 quarts water for 10 minutes. Turn off heat and mix in Sugar (organic is best, again) until dissolved. Strain mix into muslin bag if desired. Add solution to primary fermenter when just warmer than room temp. Top off to 1 gallon with cold water. Add yeast and mix, then add muslin bag. After 1 week, remove bag, squeezing excess liquid out. Pour liquid into secondary fermenter if preferred. Wine will finish in about 2-3 more weeks, in a room temp. (70 F.) environment. Enjoy your ripple wine.
"Ripple" wine, by his definition (I don't know what Wiki says, and I don't really care to find out), is wine that's made with fruit and sugar, both. I usually add enough fruit to make the wine flavourful, but more than enough sugar to eventually kill the yeast with the alcohol content in my brews. I've gotten it down to a "science" if you could call it that (actually, don't bother. It's never that scientific
..) where I have brews that are very mildly sweet, but finish with the alcohol percentage as high as it can go. In 4 years I've not made a brew with less than the max alcohol content that the brew will allow. I've put a simple recipe below for your enjoyment. It happens to be my favorite Ripple wine thus far. Though its geared to have a high alcohol content, the wine is actually very light and cidery tasting when finished. Be careful not to drink too much of this delicious brew!
Apple-Pear "Ripple" Wine:
Per gallon:
2 Lbs. Apples
2 Lbs. Pears
2 Lbs. Sugar
2 Whole Limes (Organic a must!)
Use all organic fruits for best and healthiest quality. Cut up all fruits, remove only the stems. Boil all together in 2 quarts water for 10 minutes. Turn off heat and mix in Sugar (organic is best, again) until dissolved. Strain mix into muslin bag if desired. Add solution to primary fermenter when just warmer than room temp. Top off to 1 gallon with cold water. Add yeast and mix, then add muslin bag. After 1 week, remove bag, squeezing excess liquid out. Pour liquid into secondary fermenter if preferred. Wine will finish in about 2-3 more weeks, in a room temp. (70 F.) environment. Enjoy your ripple wine.
