Ageing and Fruit Wines

Greetings,

I just subscribed to this group and have some questions. I am in the midst of making my first batch of wine using a kit but am interested in making fruit wine and am currently reading the book "The Joy of Home Winemaking" by Terry Garey.

I notice most of her recipes call for ageing of a minimum of 6 months to a year. The (grape) wine (White Zinfandel) I am making now seems to require about a couple of months from start to drink. I would like to know what happens during this ageing process and can it be shortened for non-grape fruit wines?

I would like to make several different kinds of fruit wines (raspberry, peach, apple, raisin, etc...) a gallon at a time (say a month apart) but if it takes 6 months to drink one I am reluctant to start doing different ones till I taste the first one completed.

Thanks, Mike

Reply to
mhorlick
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I can't answer your question directly, but let me tell you from my experience. I made a cranberry recipe in 2005, it still isn't quite ready, but should be in 2009. I made an apple cider into wine in 2006 and it is now ready. I've made blueberry, banana, peach, mango, papaya, strawberry and others. All take at least a year. I've made 6 gallons and 1 gallons and everything in between. In my opinion, 3 gallon is best, cause if it turns out good - man, that 1 gallon goes fast. If you make 6+ gallons, and it isn't so good, wow, it takes a while to get thru it. hahaha.

One thing to watch closely is - don't let it go "too dry", as it will not be as tasty. When the S.G. gets down to 1.08-1.1, stop it and start clearing for bottling. I let several go below .998 and they are not as good - but make good for blending later with a sweet wine. I also make some into Sangrias by adding Triple Sec, Rum and float fruit in them. Good luck, and don't worry about waiting to taste, follow a recipe with special care on keeping clean, and watch the S.G. Good luck!

DAve

mhorlick wrote:

Reply to
DAve Allison

Thank you Greg and Dave,

I like that tip about not letting it get too dry. Any idea about how long it would take to get to 1.08-1.1? Should I check every couple of days when in secondary fermenter?

I will start a gallon one and also look into getting a 3 gallon jug/ carboy.

Thanks again,

Mike

Reply to
mhorlick

Oh, gosh. yes. 1.008-1.010 I meant.

Check it every 3 days after the 7-8 days. DAve

Reply to
DAve Allison

Mike, I make only fruit, veggie, and herb wines - have been at it for about 7 years or so. And I do follow Terry Garey's book - the info given is good. Strawberry wine is the quickest fruit wine to make and drink - under a year. Blackberry takes over a year, but it is worth it. I don't know that you can do anything to shorten the process. I don't mind letting you know how things turned out for me with some of my fruit wines - it's up to you, but Garey's book is my resource. A lot depends on the type of wine you like, as to what type of fruit wines you'll like or how to make them so you'll like what you've made. Let me know. Darlene

Reply to
Darlene

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