Wine bottles from Germany Photo by Justinc |
Making fruit wines
or brandies is using a whole
series of fresh and dried fruits
you can use. Among them are any fruit
that belongs to the raspberry family that is classified as a “drupe.” Any other member of the family that is
classified as a drupe including apricots, peaches, plums as well as most
members of the grape family. This
doesn’t take into consideration any of the tropical fruits but the author feels
there are some that would lend themselves to the task.
To make wine from any of these fruits, and remember that you
can combine these fruits in different combinations to make wine to your
particular taste. You can make either
dry or sweet wines. It just depends on
the ingredients. Sweet wine requires a
bit more fruit then dry wine. Wines can
vary from sweet to dry depending on how much sugar is added to the mix before
the wine is fermented. The more sugar,
the sweeter the wine will be.
A generic wine can be made from the following ingredients:
Fruit Yeast
Water Sodium
Bisulfate
Sugar Wine
Tannin
Campden
tablets Acid Mix
at least 60% Tartaric Acid
Yeast nutrient
This is a generic dry wine, to make a sweet dessert wine
leave out the last three ingredients.
Just add more fruit and sugar.
Winemaking is more of an art then anything else, and it is something you
can experiment with before you finally come upon a formula that you like. There has been more ink spilled over the
subject of wine making then there is water in all the world’s oceans. Google: Wine Making and Wine Recipes.
Brandy presents a different set of making problems and also
the chance to experiment further with something that is probably a bigger art
then wine making. All of the name
brandies are the result of such experimentation by usually monks who originally
brewed fruit of herb brandies as medicinal concoctions. This includes virtually all of the brandy
like drinks in the world.
The brandies are neutral grain spirits in which the fruit is
steep in for several weeks. There is
usually also sugar added to suit your taste.
After the brandy has steeped it is then bottled and allowed to age, The bottled brandy is then aged in the
bottles in a cool dry place for at least a year. Some fruit brandy has actually been lying
about ageing for one or two centuries.
It seems that the older it gets, the better it gets.
Like wine making you can also Google Brandy Making and
Brandy Recipes.
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