Home-made wine from pears, apricots, plums, cherries, gooseberries, manufacturing features.

Pears make homemade wine less often, as they are less suitable for this purpose. This is explained by the fact that pears contain a small amount of tannins and organic acids, so the wine turns out to be tasteless, weak, very long not lightened and cloudy. 

Home-made wine from pears, apricots, plums, cherries, gooseberries, manufacturing features.

Very often, pears taste sweetened, but sugar actually contains less (up to 15%). Pears, like apples, are divided into varieties. When making homemade wine, you need to use sweet table pear varieties mixed with sour apples or add acid. It is important to process pears into wine when they are not yet fully ripe (slightly harsh) and their seeds have just begun to blacken, then they must be processed immediately. For if you leave them to ripen in the bed, they will give a very
slimy wine.


Homemade apricot wine, production features.

Apricots are used to make tasty, low-flavor, but, due to their significant acidity, strong home-made wine. Sugar content of apricots is low (up to 10%). Homemade apricot wine very often acquires the taste and smell of bitter almonds, not very pleasant, you have to drink such wine cold. This smell is very strong if crushed apricot kernels fall into the pulp.

Sour and strong home-made wine is obtained from wild apricots, which are called spaghetti. They are small and quite fragrant. However, more spicy wine gives cultivars.

Homemade plum wine, production features.

White wine is made from yellow and white plums, and red (dark pink) is made from blue plums. Yellow plum varieties are more suitable for sweet aromatic wines, and mirabeli – for table and strong wines. The yellow plum wine has a golden yellow color and a touch of burnt sugar.

Simple varieties of blue plums are more suitable for winemaking. The wines made from them are stronger than those from Hungarian, Greenclod and other varieties that are more valuable for fresh and dried consumption. Wines from plums have good qualities, but the difficulty of extracting juice, its low yield, difficult clarification of wine and slow ripening (at least one year) are the reason that wine from plums is prepared relatively rarely and only from juicy varieties with a high sugar content.

It is recommended to add 20% apple to plum juice. Plums for making wine should be collected quite mature, even overripe, when the skin of the fruit near the stalk begins to wrinkle.

Homemade sweet cherry wine, manufacturing features.

Yellow cherries have a relatively high sugar content (up to 10.6%), and a delicate aroma is characteristic of its varieties. In this regard, yellow cherries are used for the preparation of aromatic dessert and liquor wines. From dark cherries make a very aromatic, but not acidic and therefore weak wine. The fruits of these varieties contain little acid (0.4% on average) and a relatively large amount of sugar, so they are mixed with more acidic berries or wort is prepared with the addition of acid.

In winemaking, wild forest cherries with fruits the size of a large pea, a very bitter taste, are very much appreciated. It contains organic acids up to 0.8-1.0%, as well as a significant amount of tannins, but sugar in it is only 8-9%. The juice from it turns a thick dark red color. Gradually the bitterness decreases, and after 8-9 months in the wine made from this sweet cherry, when tasting, a very light bitterness is felt, giving it a special piquant taste. After a one-year, or even better two-year aging, the bitterness in wine disappears, it acquires a special wonderful bouquet.

Gooseberry homemade wine, production features.

Gooseberries take one of the first places among other berries for home-made wines, since wine from it tastes and aromas like grape and can serve as the basis for fine, sparkling wines that are more delicate in taste than apple cider. There are many varieties of gooseberries, but the best for making wine are English and American large-fruited varieties.

According to the color of the skin, gooseberry varieties are divided into red, yellow, white, green and black. From red varieties, wine with a reddish color is obtained, making its appearance not particularly attractive. After prolonged storage, the wine turns golden yellow. To obtain wines of a beautiful greenish color, it is better to use green, white and especially yellow varieties with a thin skin.

Nowadays, winemaking is often preferred to American gooseberry varieties. Gooseberries with small red sweet berries, medium-yielding and not susceptible to fungal diseases, are especially valuable in this regard..

Gooseberries can be used to make high-quality homemade wines of all varieties, especially after good aging. Gooseberries are relatively rarely mixed with other berries and fruits, but gooseberry juice with juice of less acidic berries can be mixed..

For winemaking, it is necessary to harvest gooseberries completely mature, as unripe fruits give the wine an unpleasant grassy flavor, but it is imperceptible in strong sweet wines. Insufficiently ripe gooseberries can only be used to make sweet wines. In overripe berries, the aroma disappears, fermentation begins in them, and they acquire an unpleasant aftertaste that is transmitted to wine.

Based on materials from the book Making wine, moonshine, liquors and tinctures. Preparation technology, equipment, formulation, storage and use.
Team of Authors.

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