Fruits & Berry wines
Excellent wines are prepared from fruits and berries, in some cases not inferior to grape varieties. Our fruits and berries are conserved in grape juice which allows enhanced extraction of fruit taste and aroma. Light to medium body results, with a hint of fruitiness. Smooth in the mouth with crisp acidity. It is excellent as an aperitif. Its delectable smoothness is due to a low acid content, prolonging your pleasure with its characteristic slightly bitter finish. It delivers complex varietal flavors of berries and fruits, well balanced, velvety structure. Quicker fermentation and reduced sediment’s volume/ easier fining are obtained using this fruit mixture.
to make 20 L of wine
1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with
2. Open the plastic tub with the Fruit in Grape Juice and pour the mixture into the fermenter. Add a little of hot water back into the tub, stir around to get all of the remaining juice and fruit bits from its walls and pour into the fermenter. 3-4 litres of hot water and stir well to dissolve all the sugar , Leave the fermenter for 1-2 hours.
3. Add 3.6 kg sugar, then add 5-7 L of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.
4. Top up to 20 L of water.
Check the temperature is below 28-30 °C .
5. Pour Wine Yeast & Yeast Nutrient into the mixture and stir slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water.
Note: mixture’s temperature before adding of yeast to it should not exceed 25 - 30°C.
6. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!
1. Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.
2. Add ClariSil, mix well and leave for 1 hour. Then add Gelasol & wine Stabilizer to the fermenter and mix well again.
The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months.
Constant temperature 22-30°C is important for the process. Too high temperature can kill yeast cells, too low might not start fermentation at all or cause very slow fermentation process.
Before you start to add clarificaton agents and stabilizer to wine, make sure the fermentation is completly finished. Otherwise the clarification process will not be successful, yeast odour will still be present and that strongly effects the quality of the finished product.
During fermentation you can open the fermenter and mix the brew slowly for a short time. Do not leave the fermenter open, make sure the lid is always closed hermetically afterwards.