Topic: Country-Winemaking

60 result(s).

Non-Grape Winemaking

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Country wine is the informal term that has been used for years to define fermented beverages made from ingredients other than grapes. This can include fruits, vegetables, flowers and herbs. Wine made


Making Raspberry Wine

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Country Wine Case Study: Ingredients 5.0 lbs. (2.3 kg) fully ripened or frozen raspberries placed in a fine mesh straining bag 7 pints (3.3 L) water 2.0 lbs. (0.91 kg) corn sugar


Passion Fruit Wine

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Well, I will admit I have never made a passion fruit wine (living in Napa, those pesky grapes just seem to be the most convenient sugar source at hand) but I will

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How To Date A Country Wine

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Well well, what do you know? That’s a question I’ve never been asked before in all my years of writing this column! The spirit of the vintage laws for commercial wine is

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Sediment In A Fruit Wine

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I definitely would re-think your pre-bottling aging and fining procedures. Many wines, especially those made with fruit other than grapes, are susceptible to flocculation (a fancy term for sediment) and visible fallout.

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Country Wine: Non-grape winemaking

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Non-Grape Winemaking by Alexis Hartung Country wine is the informal term that has been used for years to define fermented beverages made from ingredients other than grapes. This can include fruits, vegetables,


Making Berry Fruit Wines:Tips from the Pros

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Country wines come in all different styles and varieties, but berry wines are perennial favorites. Summertime brings with it a bevy of fresh, ripe berry options to craft some fine berry wines.

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Overspiced Wine Situation

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There’s nothing like a wine with what I call “the elbows sticking out” to ruin one’s mood. Especially frustrating is when one has followed a recipe or kit instructions to the letter

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Aging Country Fruit Wines

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Wine is a dynamic chemical soup, constantly changing, evolving, reducing and oxidizing. From the moment it is made, its fate is sealed. Yes, it will improve, mature, reach a peak, and then

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Fining Fruit Wines

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The short answer is that yes, I would absolutely cut down on the amount of clarifying agent you use if you don’t have enough wine volume for the recommended 5 gallon (19

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Making Country Wine from Berries

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Summer is the time for berries, and that means berry wines. Loaded with flavor and unique aromas, chilled berry wines on warm summer afternoons lend credence to the lyrics, “It’s summertime, and

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Preparing Country Fruit

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How should fruit be prepared before using it to make country wines? Let’s have a look…


Blending Fruit and Grape Wines

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“Blending is a natural procedure, honest, necessary, and in accordance with historical events.” With that quote, eminent wine authority Emile Peynaud gives us permission to play with our wines. While he was

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“Fruit Floaties” — Strawberry Wine

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I just saw your picture and wow, that does indeed look like a floating brain — or two! Luckily, that is a great shot of what I would call typical “fruit floaties”

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Making Tropical Fruit Wine

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Tropical fruit obviously are those native to the tropics. While the absolute number of fruit native to that area is disputed, at least 235 — more than twice that of the non-tropics

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Balancing Fruit and Sugar in Country Wines

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Country wine is a term often applied to just about any wine made from something other than wine grapes. Most often, that means other fruits. Sometimes, country wine is made from vegetables

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Using Pectic Enzymes

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When and how to use pectic enzymes.


Making Wine from Stone Fruit: Tips from the Pros

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Stone fruits (those with pits like cherries, peaches, plums, etc.) are generally off-dry to sweet wines that are easy to enjoy on a warm summer evening. Two pros share advice on making

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Winemaking Outside of Harvest

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Lots of home winemakers concentrate their efforts in tune with the natural seasons. They make all of their wine in the harvest months of August, September, and October using seasonally available just-picked

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Using Enzymes in Country Wines

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Beyond basic pectic enzymes to increase juice yield and improve clarity, I have not seen much mention of enzyme use in country fruit wines. To be sure, most of the commercial enzyme

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Fruit Wines from Puree

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Can’t get your hands on the type of fresh fruit you seek for your next batch of wine? Consider making fruit wine from puree. There are many options available and the process is simple.

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Fortifying Fruit Wines: Tips from the Pros

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With the popularity of Ports, Madeira, Sherry, and even vermouth, fortified grape wines seem to get all the attention. But country fruit winemakers can get in on the fun as well. There

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Growing Trees for Fruit Winemaking

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There is nowhere in North America or Europe below the Arctic Circle where suitable fruit trees cannot be grown — which means you can grow your own trees for making fruit wines!

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Make Hard Cider & Apple Wine

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Get tips to make your own hard cider or apple wine this fall.


Tropical Winemaking: Dry Finish

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Many, many years ago when my five siblings and I were very little, my mother, Alma, tried to make homemade wine. We lived in the Santa Cruz valley of the Caribbean island

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