Making homemade fruit wines or cider using our natural dried fruits and fruit powders is very simple, enjoyable and worth every last drop. Regardless of the season or location, you can savor your own well-rounded fruit wines with fresh herbaceous bouquet and delicate note of bergamot. Wines have a smooth sense of harmony between all components with perfect balance of acidity and sweetness with a delicate flavour. Full of vitamins & anti-oxidants, meaning it’s not only one of the tastiest fruit wines out there, but also one of the healthiest. So when you have that first taste of your finished wine.
1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.
2. Pour the Rosehips 450g into fermenter , add 4 kg sugar , Then add 10 litres of hot water and stir well to dissolve all the sugar , Leave the fermenter for 1-2 hours
3. Fill up to 23 l of water. Check the temperature is below 28-30 °C .
4. Pour 25g YEAST NUTRIENT into the mixture in fermenter and stir slowly.
5. Evenly sprinkle the 6-7g WINE YEAST on the surface of the manufactured wine and close fermenter properly with lid and airlock, half filled with water.
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. 22-25°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 STABILIZER . Mix vigorously several times and leave to rest for 2-4 hours.
3. Add wine fining agents and mix well. 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.
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.