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 | |