Fruit powders for wine making
Making homemade fruit wines or cider using our natural dried 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.
To make 10L of wine
1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.
2. Pour the Rosehip powder 240g into fermenter , add 1.8 kg sugar , Then add 2-3 litres of hot water and stir well to dissolve all the sugar , Leave the fermenter for 1-2 hours
3. Fill up to 10 l of water. Check the temperature is below 28-30 °C .
4. Pour 11-13g YEAST NUTRIENT into the mixture in fermenter and stir slowly.
5. Evenly sprinkle the 2-3g 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!
When the fermentation is
complete after 7-12 days:
1. Pour wine very slowly into another clean fermenter to get rid of the sediment.
2. Add wine 2-3g STABILIZER . Mix vigorously several times and leave to rest for 2-4 hours.
3. Add 3g GELATINE + 7-8g KISSELSOL together and mix well. The wine will now start to clarify. It takes several days for wine to clarify completely. Pour wine into bottles and seal with corks. The young wine is drinkable now but better quality is achieved by aging for a few months.
What To Know ?
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.
Yeast is one of the most important components of the winemaking process. Use of a correct kind of yeast is necessary for achievement of optimum result not only during fermentation, but also in resulting effect, that is in an end product. The choice of a correct grade of yeast for a certain wine brand often is a basic guarantee of obtaining of good and qualitative wine. Various efficiency of each kind of yeast especially should be considered at production of fruit-berry wines as the given wines demand more delicate and careful observance so that force and freshness of all aromatic qualities of fruits have remained in them.
Nutrients for increase of activity of yeast cells. One of important factors of qualitative and stable process of fermentation. Nutritious compounds create an optimum nutrient medium for activation of work of yeast, reproduction and growth of yeast cells and mechanisms of conversion of sugar. Free nitrogenous compounds, mineral substances, vitamins are the basic components necessary for optimization of function and growth of cells. Other essential nutrient which helps fermentation process - lipids, which form an external wall of a yeast cell and keep its form at destruction of subcellular structures at division or budding