Fruit & Grape Wine

"Basic Home Winemaking (Fruit or Grape-Based)This university extension guide, updated September 3, 2025, provides science-based methods with adjustments for fruit variables like sugar-acid ratios. Ingredients (General; Adjust per Fruit):• Fruit (e.g., grapes, other fruits; quantity varies)• Sugar syrup (to balance)• Tannin (e.g., tea), citric acid (e.g., lemon juice), yeast nutrient (e.g., raisins)• Wine yeast (or baker’s yeast as backup)Steps:1. Crush fruit or strain juice; add tannin, acid, nutrient, and sugar as per recipe (more for non-grapes).2. Activate yeast in juice; add to must.3. Ferment under controlled conditions (stir/punch cap for reds).4. Rack multiple times to clarify.5. Stabilize and bottle after fermentation completes.Tips: Hot weather increases sugar, cool weather boosts acid—test and adjust. Cleanliness prevents spoilage. Recipes are guides; factor in fruit maturity.If you’d like more details on any of these or variations (e.g., cider or mead), let me know!"

CellarDog47

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11/5/2025

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1 gallon

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Create authentic, balanced homemade wine using fresh grapes or seasonal fruits. This science-guided recipe emphasizes adjusting sugar, acid, and tannin levels for optimal flavor, accommodating variables like fruit ripeness and climate. Ideal for beginner winemakers aiming for clear, stable wine with natural aromas and complexity through controlled fermentation and careful racking.

winemaking fermentation fruit homebrew grape diy

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Comments

Name: Fruit & Grape Wine
Yield: 1
Ingredients: 8–10 lbs fresh fruit (grapes or alternative fruits, cleaned and stemmed); Sugar syrup (adjusted to target 22–24 Brix, approx. 2–3 cups granulated sugar dissolved in 2 cups water); 1 tsp tannin powder (or strong brewed black tea, cooled); 1 tsp citric acid or freshly squeezed lemon juice; 1/4 cup raisins (as natural yeast nutrient); 1 packet wine yeast (preferred) or baker’s yeast (backup); Optional: pectic enzyme (for clearer wine)

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