Fruit WineFruit Wine

by Steve Schmittby Steve Schmittamateur winemakeramateur winemaker

of the Missouri Winemaking Society of the Missouri Winemaking Society

How it all began:How it all began:

a father who did not fully understand the a father who did not fully understand the meaning of a “small baggie” of plumsmeaning of a “small baggie” of plums

a wife who bought her husband a wine kit a wife who bought her husband a wine kit without fully realizing the after effectswithout fully realizing the after effects

a 20-pound box of ripe Damson plums]a 20-pound box of ripe Damson plums] a desire to use a free bountya desire to use a free bounty

Fruit Winemaking 101Fruit Winemaking 101

Pick only Pick only riperipe fruit fruit Pit stone fruits (cherries, peaches, plums)Pit stone fruits (cherries, peaches, plums) Freezing processed fruit will cause fruit Freezing processed fruit will cause fruit

cells to expand, burst and release more cells to expand, burst and release more juice when thawedjuice when thawed

AlwaysAlways use pectic enzyme use pectic enzyme Add tannin (except for pears)Add tannin (except for pears) Place fruit in a straining bagPlace fruit in a straining bag

Proper ChemistryProper Chemistry

The Balancing Act

Water Sugar Acid

Pear WinePear Wine

Grind and press the pearsGrind and press the pears Adjust the sugar and then the acidAdjust the sugar and then the acid Sulfite the juiceSulfite the juice Use or freeze (freezes well)Use or freeze (freezes well) I don’t recommend diluting the juice with I don’t recommend diluting the juice with

waterwater

more Pear Thoughtsmore Pear Thoughts

D47 YeastD47 Yeast Add some (a half cup or more) of Riesling or Add some (a half cup or more) of Riesling or

Chenin Blanc concentrate, before adjusting the Chenin Blanc concentrate, before adjusting the sugar/acidsugar/acid

Do NOT add any tannin since pears have Do NOT add any tannin since pears have plenty alreadyplenty already

Pear juice is neutral enough that you can add it Pear juice is neutral enough that you can add it to other fruit wines in place of a water additionto other fruit wines in place of a water addition

Apple WineApple Wine

Grind and press the applesGrind and press the apples Adjust sugar/acidAdjust sugar/acid I don’t dilute with waterI don’t dilute with water Aim for off-dry (Aim for off-dry (ApfelweinApfelwein)) Yeasts: D47 or ICV-D254Yeasts: D47 or ICV-D254 Keep sulfited to prevent MLFKeep sulfited to prevent MLF Don’t worry about the initial brown juiceDon’t worry about the initial brown juice

more Apple Winemore Apple Wine

Try adding French oak chips to dry stylesTry adding French oak chips to dry styles Sparkling cider is another possibility (for Sparkling cider is another possibility (for

pears too)pears too) Very food friendlyVery food friendly

Baste it on your roasting turkeyBaste it on your roasting turkey Baste and serve with salmon filetsBaste and serve with salmon filets Even better with roast chickenEven better with roast chicken

Bob’s Apple Wine RecipeBob’s Apple Wine Recipe

60% Jonathan (24)60% Jonathan (24) 40% G. Delicious (16)40% G. Delicious (16) 71-B yeast71-B yeast 5 gal. water5 gal. water 10 lbs. sugar (2110 lbs. sugar (21°)°) 2.5 oz. acid blend2.5 oz. acid blend Pectic enzymePectic enzyme 1¼ tsp. tannin1¼ tsp. tannin ¼ tsp. sulfite¼ tsp. sulfite

Mix all ingredients together. Mix all ingredients together. Smash the apples and Smash the apples and add to the mix. Add add to the mix. Add yeast. Treat as a red yeast. Treat as a red wine must, stirring wine must, stirring everyday. Press. Rack everyday. Press. Rack every 3 months. Cold every 3 months. Cold stabilize and fine. Add stabilize and fine. Add sorbate and sugar to 3sorbate and sugar to 3°.°.

Plum WinePlum Wine

Pick ripe plumsPick ripe plums Pit the plumsPit the plums Freeze until ready to startFreeze until ready to start 6 lbs. of pitted fruit per anticipated gallon 6 lbs. of pitted fruit per anticipated gallon

of wineof wine Add ½ gallon of water per anticipated Add ½ gallon of water per anticipated

gallon of winegallon of wine Adjust sugar (acid is usually okay)Adjust sugar (acid is usually okay)

more Plum Winemore Plum Wine

Add a ½ cup or more of red grape Add a ½ cup or more of red grape concentrate for added body/colorconcentrate for added body/color

Semi-dry recommendedSemi-dry recommended Yeast: D47Yeast: D47 Great with sweet and sour pork kabobs Great with sweet and sour pork kabobs

or grilled pork tenderloinor grilled pork tenderloin Often tastes like a lighter version of Often tastes like a lighter version of

cherrycherry

BlackberryBlackberry WineWine

Pick and freeze berries as they ripenPick and freeze berries as they ripen If they don’t want to come off the stem, then If they don’t want to come off the stem, then

they are NOT ripethey are NOT ripe I aim for 6 to 7 lbs. of berries per anticipated I aim for 6 to 7 lbs. of berries per anticipated

gallon of winegallon of wine I add water at about 5 pints of water per I add water at about 5 pints of water per

anticipated gallon of wineanticipated gallon of wine Adding up to ¾ cup of Premium Burgundy Adding up to ¾ cup of Premium Burgundy

concentrate per anticipated gallon adds bodyconcentrate per anticipated gallon adds body Adjust sugar and acidAdjust sugar and acid

more Blackberry Winemore Blackberry Wine

For dry styles, add American oak chips For dry styles, add American oak chips before fermentation and oak cubes afterbefore fermentation and oak cubes after

Yeast: RC212 (Bourgovin) or ICV-D254Yeast: RC212 (Bourgovin) or ICV-D254 Amazing with roast lambAmazing with roast lamb Other food pairings: beef, tomato based Other food pairings: beef, tomato based

sauces/dishes including moussakasauces/dishes including moussaka Blackberry wine stains will not come out Blackberry wine stains will not come out

of anything!of anything!

Future of Blackberry:Future of Blackberry:

Less seed contact timeLess seed contact time Temperature controlled fermentationTemperature controlled fermentation Type of berries:Type of berries:

Wild vs domesticWild vs domestic Thornless or fight the fightThornless or fight the fight

Closed fermentationClosed fermentation Old faithful in your wine roomOld faithful in your wine room

Peach WinePeach Wine

Pit peaches and freeze as they ripenPit peaches and freeze as they ripen I aim for 6lbs. of pitted fruit per gal.I aim for 6lbs. of pitted fruit per gal. I add about a ½ gal. of water per I add about a ½ gal. of water per

anticipated gal.anticipated gal. Tends to be thin, so add chopped golden Tends to be thin, so add chopped golden

raisins, white grape concentrate or a raisins, white grape concentrate or a fruit/grape blend concentratefruit/grape blend concentrate

Pectic enzyme is a must!!!!!Pectic enzyme is a must!!!!!

more Peach Winemore Peach Wine

I have no secrets for getting Peach Wine I have no secrets for getting Peach Wine to clear! Good luck! to clear! Good luck!

GREAT social wine, so aim for semi-dry GREAT social wine, so aim for semi-dry to semi-sweet or even sweetto semi-sweet or even sweet

Goes well with ham or white meatsGoes well with ham or white meats Add a teaspoon or more of tannin at the Add a teaspoon or more of tannin at the

beginning to prevent a koolaid type winebeginning to prevent a koolaid type wine

Country wines I have Country wines I have made:made:

Pear BlushPear Blush Pear, pomegranate, tart cherries, clover blossomsPear, pomegranate, tart cherries, clover blossoms

Cherry FochCherry Foch Marechal Foch and sweet cherriesMarechal Foch and sweet cherries

White CloverWhite Clover DandelionDandelion Cranberry ConcordCranberry Concord PineapplePineapple

more Country Wines:more Country Wines:

StrawberryStrawberry DO NOT use grocery store fruitDO NOT use grocery store fruit

MangoMango MintMint

Tasted like gas – don’t recommendTasted like gas – don’t recommend

RosemaryRosemary Created a Retsina type wineCreated a Retsina type wine

Other fruit ingredients:Other fruit ingredients:

Wild gooseberriesWild gooseberries Wild strawberriesWild strawberries BlueberriesBlueberries OrangesOranges Honey – this can open a whole new Honey – this can open a whole new

world and wine presentationworld and wine presentation

‘‘Fruit Punch’ Wine:Fruit Punch’ Wine:

Keep a freezer bag in the freezer. Each Keep a freezer bag in the freezer. Each time you have a fruit that has passed its time you have a fruit that has passed its prime, process it and throw it in the prime, process it and throw it in the freezer bag. When you have enough freezer bag. When you have enough mixed fruit, make wine. mixed fruit, make wine.

Bananas are a different ball game, so Bananas are a different ball game, so research them first.research them first.

Fruit Wine Record Fruit Wine Record Keeping:Keeping:

Keep track of approximate ripening datesKeep track of approximate ripening dates Look for people giving fruit awayLook for people giving fruit away

OnlineOnline ChurchChurch WorkWork CommunityCommunity Farmers MarketsFarmers Markets

Keep good records of what you do so you can Keep good records of what you do so you can tweak future recipestweak future recipes

Misc.Misc.

Aging potential or drink youngAging potential or drink young Peel or notPeel or not BlendingBlending Cork vs. synthetic closureCork vs. synthetic closure Straining bagsStraining bags

You may touch, but do not squeezeYou may touch, but do not squeeze

Fermentation temperatureFermentation temperature

Wine Awards:Wine Awards:

Indy InternationalIndy International Apple, silver (’06)Apple, silver (’06) Pear, bronze (’06)Pear, bronze (’06)

WineMaker MagazineWineMaker Magazine White Clover, bronze (’02)White Clover, bronze (’02)

Missouri Winemaking SocietyMissouri Winemaking Society Blackberry, silver (’01)Blackberry, silver (’01) French Apple, honorable mention (’03)French Apple, honorable mention (’03)

Good Resources:Good Resources:

Winemaker’s Recipe HandbookWinemaker’s Recipe Handbook, , copyright 1976 by Raymond Massaccesicopyright 1976 by Raymond Massaccesi

WineMaker MagazineWineMaker Magazine Making Wild Wines & MeadsMaking Wild Wines & Meads, copyright , copyright

1999 by Pattie Vargas & Rich Gulling1999 by Pattie Vargas & Rich Gulling

Online: Online: winemaking.jackkeller.net/request.aspwinemaking.jackkeller.net/request.asp

Contact me at:Contact me at:

Steve SchmittSteve Schmitt dionysuszagreus@earthlink.netdionysuszagreus@earthlink.net

or ask for contact info at or ask for contact info at www.winepress.uswww.winepress.us

THANK YOUTHANK YOU for sharing an interest in for sharing an interest in fruit wines with me today!fruit wines with me today!