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Wine Fruit FAQ

Fruit Wine FAQ

Is it legal?
What kind of fruit can I use?
How much fruit do I need?
Can I make wines from things besides fruit?
Do all grapes make good wine?
How much wine will it make?
Does it take a long time?
Is it expensive?
Is it hard to make?
Does it taste good?
How strong will it be?
How long will it keep?
How do I bottle it?
Does it require strange chemicals?
If I do it wrong can it be dangerous to drink?
Can I make it any time of year?

Is it legal?

Yes. In 1978 an Act of Congress exempted an amount of alcoholic beverages to be made at home from being taxed; 100 gallons per year per person over 21, up to 200 gallons per year in one household. Individual states are free to have their own legislation on the issue, but in general you are free to brew if you don't produce alcoholic beverages for resale.

What kind of fruit can I use?

Almost any kind of fruit can be used to make wine. Soft fruits with no large pits such as berries are the easiest to use. Harder fruits like apples and pears require crushing and pressing to extract their juice, and fruits like peaches and plums should have their pits removed, but with a little extra work they too can be used to make wine. Cherries make an excellent wine, and you needn't spend hours pitting all those cherries hanging off that tree to make good use of them!

How much fruit do I need?

This can vary widely depending upon what type of fruit will be used, how much wine is to be made and the individual recipe. It can be as little as a pound or as much as 10 pounds per gallon, but expect 4 to 8 pounds of fruit per gallon of wine in general.

Can I make wines from things besides fruit?

Yes. People make wines from many different sources, such as herbs and spices, even dandelions or vegetables. As long as there is a source of sugar to ferment, it can be flavored in any way to make a wine.

Do all grapes make good wine?

Not all grapes are used for wine making.  'Table' grapes, such as concord, are generally used for eating, or to make grape juice and jams.  'Vinifera' grapes, such as Merlot and Chardonnay are the used to make wine as they have a higher sugar content along with other desirable qualities.  Good fruit wine can be made from table grapes with additional ingredients, but don't expect it to closely resemble your favorite Oregon Pinot Noir.

How much wine will it make?

Most home fruit-winemakers produce 5 gallon batches, which is enough to fill 25 standard size wine bottles. Batches as small as 1 gallon can be made, but they will require the same amount of time and attention as a larger batch, so many people choose to produce more wine at once.

Does it take a long time?

Good fruit wine can be fermented and ready to drink in as little as a few months, or even weeks. However, most wines will benefit from a period of aging, depending on the fruit, additives and process used, and its alcoholic strength. Sometimes a little patience is the best ingredient in homemade wine.

Is it expensive?

The equipment required to make fruit-wine at home is relatively inexpensive, and after the initial investment you need only acquire more ingredients for each batch. Our Home Winemaker Starter Kit  contains just about everything you need to make fruit wines, except perhaps a larger straining bag for certain fruits.  Expect each bottle of wine to cost less than $4 to produce, and much less if the fruit is free.  For instance, if someone were to make 5 gallons of wine with home-grown fruit, they would perhaps need to spend $15 for other ingredients like sugar, yeast and additives, which for each bottle would only be 60 cents!  

Is it hard to make?

Not at all! The basic process of making fruit wine at home is very easy. By following some simple directions, practicing good sanitation, and having a little patience, you can make your own wine at home. While it is possible to delve into the science of fermentation or buy pricey equipment, neither is necessary to make a good product.

Does it taste good?

Yes! One of the best reasons to make your own wine at home is that you can make it to suit your own taste. It can be sweet or dry, lightly or heavily alcoholic, and with whatever type and amount of fruit (or anything else!) preferred. Anything from a light crisp sparkling pear cider to a heavy sweet blackberry port is well within reach. The possibilities are endless and as tasty as your imagination.

How strong will it be?

The alcoholic strength of the wine depends on how much sugar is present for the yeast to ferment. That sugar will be partly derived from the fruit, but will be supplemented by adding more sugar, usually dextrose/corn sugar. More fruit or sugar can be added to increase the strength, which can be as high as 18-20% alcohol or even more, but making a wine or cider as low as 8% or less is also possible.

How long will it keep?

With proper sanitation practices, the bottled wine should safely last for years without the threat of turning bad from infection. Aging, however, is another issue, as different wines will pass their peak sooner than others. In general, wines lighter in alcohol will be ready to drink earlier than more alcoholic wines, but it is mostly up to personal taste.

How do I bottle it?

Many types of bottles can be used to package wine. Traditional wine bottles will require a corker and corks, beer bottles will require a capper and caps. Flip-top, or Grolsch style bottles also work well, and require no additional equipment to use. The wine can be siphoned directly into bottles, but it's a good idea to siphon the wine into a bottling bucket with a spigot. An inexpensive bottle filler attached to the spigot makes the process very clean and easy.

Does it require strange chemicals?

While some names of additives used in making wine may sound odd or complicated, they are all widely used commercially and are very safe. Some common additives are acids, such as malic, citric and tartaric which balance the Ph of the wine to ensure a good fermentation, pectic enzyme which helps make the wine more clear, and sulfites to sanitize wine before fermentation as well as to protect it from oxidation and infection while in the bottle. It is best to follow the recipe using the ingredients listed as they are there to ensure the quality of your wine. Omitting them may lead to a poor fermentation, flavor, or both. Once you have gained some experience, the door is wide open to try different techniques and processes but a general understanding of fermentation and procedure is recommended before any extensive experimentation.

If I do it wrong can it be dangerous to drink?

If the process is seriously fouled up the wine can taste seriously foul, but it won't be dangerous.  People have been fermenting almost everything for centuries, leading to the understanding of the process we have now.  If the wine doesn't taste good enough to drink, then don't drink it, chalk it up to experience, and make a new better batch.  Hangovers, however, are left up to the individual's own judgment.

Can I make it any time of year?

Yes! While fresh fruit may be unavailable in your area in colder months, there are still options available. Many fruits are available to order packed in cans, pitted, and ready to use. Grape concentrate or wine kits made from vinifera grapes are always in stock. Meads (honey wines) are also easily produced with fruit wine making equipment. The selection of beverages that can be made with the basic equipment used for fruit wines is vast, ensuring year-round production capability and enjoyment.

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