North American Fruit Explorers mailing list at ibiblio

["Erdman, Jim" <ErdmanJ@uwstout.edu>]

 mIEKAL aND wrote:
>I have a number of recipes using the fruit, I was looking for recipes that 
>had proportions for juice.... At this >point I think Im gonna try making 
>with pure juice, no water & see what I get.
 
All of the fruit "wines" that I have made have used some water, rather than 
straight juice, but I have also usually mashed the fruit, dumped it in a 
sterile crock, put sugar on the mashed fruit (if called for in the recipe or 
by my notions of what might work),  poured boiling water over it (amount per 
recipe),  and then added wine yeast when the water/fruit mix had cooled 
enought.  Then I covered the top of the crock with a sheet of plastic held in 
place by elastic around the top of the crop and let it work.  When 
fermentation died down, I would rack it off into a 5 gallon carboy with 
fermentation lock (assuming that I am making 5 gallon batches) and let the 
fermentation finish.  I usually figure 5 pounds of fruit per gallon of wine.  
I have a nice 8 gallon crock that gives room for foaming yeast when making 
wine or beer, and lots of 5 gallon carboys so I am in no hurry to bottle a  
batch.
 
Jim, in Menomonie, WI

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