Fruit Treatment

Group A- Hard juicy fruits. Apples, pears, pumpkin with others

The fruit is rinsed good  in warm water and cleansed from shoes litheness, spots stem leaf and the fly. Apples and others doesn’t have to be pealed and the seeds can be left on . Apples are easiest to divide with an apple peeler (that you will find at our hardware dealer). After the fruit mass fermenting only do one off filtering plus one after rinsing of the fruit mass. This fruit group is not of fruit rests:   fruit mass fermenting for 3- 4 days.

Group B- Soft, juice berries, cherries, wine berries with others

The berries are rinse in warm water. Then you sort away the leaves, if possible also the stalks, rotten berries you sort away. The berries are mashed in a jar or in the bucket with your hand or a potato mashed presser. Don’t crush the seeds. Cherries and plum seeds are collected after the rising for producing cherry brandy. This fruit group is not appealed for juice centrifuge. Don’t use a steam cocker. Fruit mass fermentation for 2- 4 days.

Group C- Rhubarb

Rhubarb should only be used in beginning of summer. If the rhubarbs get to old or to bony it will give the wine a bitter and unpleasant taste. New picked stalks are scald with hot water and are pealed; otherwise the wine will be light red. Stalks are separated up in 3- 4 centimetres  long pieces and is boiled in ¼ litre of water per kilo stalks till they are tenderise. The juice is pressed out of the rhubarb stalks in a span or a jar and you put 2 gram pure chalk (wine chalk) in the juice per kilo rhubarb and you let it stand till the next day. The chalk neutralises the oxalic acid in the rhubarb. Use only cleaned chalk (wine chalk). After a day you carefully pore over the juice in a ferment bucket, the white bottom propos ion that has been formed is not allowed to come with. Add some water and sugar according to the recipe. Rhubarbs are not suitable for juice centrifuge.

Group D- Dry fresh berries: rosehip, rowanberry, sloe with others

To this group belongs very extract and flavour rich berries with little juice contents and these are specially applied for strong wines. Big garden rosehip: take away the stalks and flies. Divide the rosehip seeds in half and rinse it in warm water so that you get ride of most of the seeds. To many seeds is scratch cleaned free from the bunch. Buckthorn and sloe should have been frozen and used hole. It’s okay to freeze the berries in the refrigerator freeze department by –6 to –8 Celsius. This group is not appealed for fruit centrifuge and steam cocker.

Group E

Dried berries: rosehip, elder, rowanberry with others

Dried berries can be bought in special stores, health food stores, home brew shops, by mail order and eventually at a pharmacy. The berries are pored over with boiling water and have to stand to the next day. The berries swell up 2- 4 times there own size so that you can’t take an to small jar or bucket. About 2- 5 litre boiling water or double as much as the fruit and within a few hours they will have absorbed the water and are soft.
Group F- Apple juice, juice and juice

This apple juice is supposed to be used- if it is possible and only this: be unfiltered because under the filtering many important subjects go lost. Apple juice is bought in demijohns for 25 litres and you draw 5- 7 litres. The pre culture on wine ferment is added and the must is allowed to ferment 2- 5 days before you add the sugar. Concentrated apple juice is bought in cans of 1 kilo that approximately 10- 12 litres of wine. Apple juice. 2 cans is an off for 25 litres of wine. The concentrate is thin down to 15 litres and then you add some pre culture. It is suppose to ferment for 2- 3 days before the first of one third of water and sugar is added.

Normal fruit juice can also be used, you just have to remember to, if it is sweet juices, to be known that the sugar maintenance per litre or measure this with a Oeschsle degree. If the juices are concentrated they can only be used thinned out. 1 litre juice to 10 litres wine. All juice, must and juice that is pasteurise ad gives a important fermenting time then fresh fruits.

Group G- Flowers, dandelions, elderflowers with others

Dandelions and elderflowers give a very piquant wine. Dandelions are cleansed from the green leaves so that you only have the yellow crown leaves left.

The weights in the recipe of elderflowers are inclusive stalks, these you cut away when treating the flowers. Procedure: boil 1 ½ litre water in a big pot and put in the flowers. The flowers are by all means allowed to be pressed down. Put on the lid and let it cock slowly until till the flowers fall apart and only: approximately 3- 5 minutes: press then the flowers properly and hold the fluet on the ferment vascular + 5 litres wine. Add sugar and water according to the recipe.