Agriculture Reference
In-Depth Information
Some fruits are either highly acidic or highly tannic to such
an extent that you wouldn't want to use their extracted juice
exclusively to make wine because the results would be too
sour or bitter. In those cases, only a portion of the must is
made from that fruit, and the rest is made up from water or
other juices.
What follows is a recipe table that indicates how many
pounds of a given fruit to use in making a gallon of wine from
that fruit, how much tannin to add to that wine per gallon, and
any other adjuncts that I'd recommend. Any deficit in juice to
make a gallon is made up with water.
The Primary Fermentation: Step-by-Step
1. Start with fruit juice obtained as described earlier in this
chapter.
2. If needed, add enough water to the fruit juice to equal the
amount of wine you wish to make. (It is helpful to add
previously-measured amounts of water to your primary
