[NAFEX] fruit winemaking tip

Hilborn.E at epamail.epa.gov Hilborn.E at epamail.epa.gov
Fri Oct 15 16:54:59 EDT 2010

Raspberries, blackberries, blueberries, aronia... all have annoying
little seeds in them that really do need to come out of the must.
One approach that has worked for me is as follows: (for a 1 gal batch)
     Put about 2 cups of the berries in a blender. Add 4 to 8 oz of
water or cider, then run the blender on low until you get a slurry like
really thin oatmeal. Add more liquid if needed. Dump into bowl, cover.
Repeat this with the rest of your seedy fruit. Put it in a non-corrosive
container, and add 1/2 teaspoon of Pectic Enzyme, and a Campden tablet
stirred in well. Let this set for about 24 hours at room temp. Yes, you
can shake it around every once in a while if you want. The P.E. breaks
down the pectin in the fruit making it easier to 'Squeeze-Cloth', and
the Campden kept bacteria from ruining the must. Dump this all in your
Primary fermenter, and add the remaining water or juice until you reach
a gallon and a cup.
       There are some really good winemaking books for sale, used,
cheap. There are some terrible, WRONG books out there, too. A pile of
recipies is of little help. Failure to use sulfur dioxide is flirting
with disaster!

Have Fun!


The voice of experience!!!

Can you recommend some of those 'really good' books?

Betsy Hilborn
7a NC

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