FAQs
A: Fruit wine is simply wine that has been fermented with fruit juice instead of grape juice. Most fruit wines contain grapes, but they don't have to. Other fruits commonly used include apples, pears, peaches, plums, apricots, cherries, berries, melons, citrus fruits, and even kiwi!
Plus, homemade fruit wine tastes better than store bought versions. And, it's fun to experiment with new flavors!
Sure! Sugar helps balance out the acidity in fruit wine. If you're worried about adding too much sugar, try adding no more than 2 tablespoons per gallon of water. But, if you like sweet wines, feel free to add as much as 3 tablespoons per gallon.
No, you don't need to sterilize anything. All you really need is clean glass bottles, a funnel, and a strainer. Sterilizing is optional, though.
Absolutely! Fruit wine is perfectly safe to consume. As long as you follow basic food safety guidelines, you'll be fine.
If stored correctly, yes. Store your fruit wine in a cool, dark location away from direct sunlight. Also, avoid storing fruit wine near foods that give off strong odors, such as onions, garlic, or cheese.
Yes, you can freeze fruit wine. Simply transfer it to freezer containers once it's finished fermenting. Make sure to label each container clearly so you know what's inside.
They certainly are! Try serving fruit wine alongside grilled meats, poultry, fish, or seafood. Or, serve it with dessert dishes, such as cheesecakes and pies.
Ageing fruit wine isn't necessary. However, aging fruit wine adds complexity and flavor. So, if you'd like to age your fruit wine, then do so. Otherwise, enjoy fresh fruit wine straightaway.
Yes, you can. Many recipes call for apple cider vinegar, lemon juice, or orange juice. These ingredients provide similar amounts of acidity as fruit juice.
