1. Making Fruit Wines by Jack Keller The Winemaking Home Page

2. Things to consider: Amount of fruit to use

3. FRUITQUANTSUGARH2OYEAST NUTRI ACIDTANPECTIC ENZYM CAMP TAB SPECIAL Apple8 lbs1 lb6 pts1 t1 ½ t¼ t1 t11 t AA Apricot2 ½ lbs2 lbs7 pts½ t1 ½ t¼ t1 ¼ t1 Banana3 lbs2 lbs7 pts1 t3 t¼ t Blackberry4 lbs2 lbs7 pts1 t½ t1 t1 Blueberry2 lbs 1 Raisin 2 lbs7 pts1 t1 ½ t1 t1½ t stabil Cherry6 lbs2 lbs7 pts1 t2 t¼ t1 t1 Cranberry3 lbs 1 raisin 1 ¾ lbs 7 pts1 t 1 Fruit wine chart From: http://www.brewsupplies.com/homemade_wine_recipes.htm

4. Things to consider: Amount of fruit to use Freshness (flavor) of fruit available

5. Garden Normally, decreasing flavor from:

6. Garden Normally, decreasing flavor from: Farmers market

7. Garden Normally, decreasing flavor from: Farmers market Supermarket

8. Garden Normally, decreasing flavor from: Farmers market Supermarket Canned

9. Garden Alternatives: Concentrate, Juice, Dried Fruit Normally, decreasing flavor from: Farmers market Supermarket Canned

10. Things to consider: Amount of fruit to use Freshness (flavor) of fruit available Natural sweetness and acidity

11. FRUITPercent Moisture Grams Glucose Grams Fructose Grams Lactose Grams Sucrose Grams Maltose Grams Other Grams Total Apples, raw83.92.37.63.30.113.3 Apricots, raw86.41.60.75.21.09.3 Apricots, dried31.120.312.26.438.9 Bananas, raw74.34.22.76.50.115.6 Blackberries, raw 85.63.14.10.40.57.9 Blueberries, raw 84.63.53.60.27.3 From: http://winemaking.jackkeller.net/sugar.asp

12. Things to consider: Amount of fruit to use Freshness (flavor) of fruit available Natural sweetness and acidity Unique characteristics of the fruit

13. Unique Characteristics: Propensity to spoil (melons, peaches)

14. Unique Characteristics: Propensity to spoil (melons, peaches) Natural oils that may go rancid (coconut, nuts)

15. Unique Characteristics: Propensity to spoil (melons, peaches) Natural oils that may go rancid (coconut, nuts) Unusual acidity (rhubarb, cranberries, sorrel)

16. Unique Characteristics: Propensity to spoil (melons, peaches) Natural oils that may go rancid (coconut, nuts) Unusual acidity (rhubarb, cranberries, sorrel) Unique enzymes (blueberries, currants)

17. Choose a Yeast: Red Star Côte des Blancs Red Star Montrachet Red Star Pasteur Champagne, Red or White Lalvin 71B-1122 Lalvin EC-1118 Lalvin K1-V1116

18. Online Resources Requested Recipes: http://winemaking.jackkeller.net/request.asp Wine from Edible Plants: http://winemaking.jackkeller.net/plants.asp WinePress.us Recipe Book: http://www.winepress.us/forums/index.php?act=Attach&type=post&id=1329