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Overview fruit-wine type

The schemes on the following 4 pages should give a good overview on most of the fruit types mentioned in the recipes, what they are suitable for, when they are in season and what they contain.

Wine type: x shows which fruits are suitable. It also tells which fruit is better in a mixture with another fruit.

Fruit treatment: The letter indicates what kind of pre-treatment the fruit must have before the fruit pulp fermentation.

Fruit season: The fruit should be best and cheapest at these times.

Fruit acid: Gives an average value of grams of fruit acid per kg fruit. When the fermenting vessel is filled one should always check with an acidometer how much acid there is, before then, in the recipe given, acid is added.

Fruit sugar: The number gives an average value of grams of sugar per kg fruit. This can vary slightly from year to year.

Liter juice per kg: Average juice exchange per kg fruit.

See the tables on pages 116-119 to see what fruit is suitable for what. If the fruits are mixed, this should be made in scale with the recipe, e.g. when two fruits are mixed one can add 2 half portions or 1/3 of the first fruit and 2/3 of the second, etc.

Also readily complement with fresh fruit, juice, read-made wine kits, a.o. with dried fruit.

FRESH FRUIT is equivalent to DRIED FRUIT
1 kg rose-hip, grown 150 g rose-hip skin
1 kg rose-hip, wild 250-300 g hole rose-hips
1 kg preserved apricots 375 g specially dried
1 kg rowanberries 150 g dried
1 kg elderflowers 50-75 g dried
1 kg blueberries 150-200 g dried
1 kg elderberries 150-200 g dried
1 kg sloe 400 g dried
1 kg cherries 400 g dried
1 kg blackcurrant 125-150 g dried
1 kg prunes 200-250 g dried
COMMON DRIED FRUIT AMOUNT NEEDED 10 LITERS OF WINE
Light wine Fortified wine
Light raisins (light wines) 100-150 g 300-500 g
Blue raisins (dark wines) 75-100 g 200-500 g
Figs 150-200 g 500-800 g
Dates 400-600 g
LESS COMMON DRIED FRUIT AMOUNT NEEDED 10 LITERS OF WINE
Light wine Fortified wine
Rose-hip skin 50 g 200-500 g
Whole rose-hip (in mixtures only) 350-800 g
Apricots (in mixtures only) 50 g 150-250 g
Rowanberries (in mixtures only) 10-25 g 150-250 g
Elderflowers (in mixtures only) 10-25 g
Blueberries 100-150 g 250-500 g
Elderberries 150-350 g 500-800 g
Sloe 150-250 g 500-850 g
Cherries 50-100 g 500-1000 g
Blackcurrant 50-100 g 250-500 g
Prunes (in mixtures only) 100-150 g 250-500 g
Hawthorn (in mixtures only) 100-150 g 500-1000 g
SPECIALLY DRIED FRUIT (extra dry) AMOUNT NEEDED 10 LITERS OF WINE
Light wine Fortified wine
Figs, black (dark wines) 25-50 g 100-250 g
Figs, white (light wines) 40-100 g 250-500 g
Peaches (in mixtures only) 10-25 g 250-500 g
Apricots (in mixtures only) 15-25 g 100-200 g
Dates (in mixtures only) 150-250 g

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