Ageing and Fruit Wines

As wines age a number of things happen; tannins soften, acids react with alcohol to form esters, intense fruit flavors become more subdued, yeasty/edgy aromas and flavors go away, etc. The list could go on and on.

In general, white, blush, and rosé wines only need a few months of aging, reds need a year, and meads need a year or more.

The temperature you store wine at impacts how quickly it ages. A wine stored at 37 degrees F won't age much at all, while a wine stored at

Your reluctance to start multiple batches is understandable, but the issue is unavoidable. I suggest starting batches from several entirely different recipes several months apart. In time you will find that most turn out ok and a few are stellar. Don't worry much about the inevitable bad batch. Just pay attention to sanitation and SO2 levels.

Greg G.

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:

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

Just to be safe here, I'm pretty sure Dave meant 1.008-1.010, not

Pp

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

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

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