Sources of Fruit for Wine

January 22, 2010

Of course, the ultimate fruit for wine would be fresh fruit that is crushed and/or pressed for the juice, and then fermented. No water added. But what to do in the middle of winter?

Well, there are a couple of inferior but cheaper and accessible sources. The first one is to use frozen fruit. This could be thawed out and pressed for juice, or it could be allowed to soak in water.

Another option is to use canned fruits. I recently bought some canned Bartlett pears, and I plan on using the syrup and pears both when I make them. However, canned fruit often contains some form of sugar, so read the labels to make sure you are comfortable with the variety in the product. While I do not particularly care for corn syrup, my husband is now buying a powdered form of corn sugar to use with his beer because it does better than cane sugar.

Probably the most easy source for making fruit wine is buying fruit juice. While more expensive, using juices that are 100% juice usually tastes a little better than concentrated juice. Also, 100% is usually pasteurized, so aside from sterilizing equipment, the juice itself does not need to have potassium metasulfite added.  However, when on a budget, concentrated juice works well. My first batch of apple wine used concentrated apple juice.

Remember, if you are buying any processed fruit or fruit juice, check the labels to ensure that no preservatives have been added.

There are also a few choices from your local brew supply store, including canned fruit, pureed fruit, or even kits that have all the ingredients needed in a box. These can be spendy, but at the same time it will be higher quality and preservative free. This stuff is made for making wine.


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