1. Fruit Wine by Steve Schmitt amateur winemaker of the Missouri Winemaking Society

2. How it all began: a father who did not fully understand the meaning of a small baggie of plums a father who did not fully understand the meaning of a small baggie of plums a wife who bought her husband a wine kit without fully realizing the after effects a wife who bought her husband a wine kit without fully realizing the after effects a 20-pound box of ripe Damson plums] a 20-pound box of ripe Damson plums] a desire to use a free bounty a desire to use a free bounty

3. Fruit Winemaking 101 Pick only ripe fruit Pick only ripe fruit Pit stone fruits (cherries, peaches, plums) Pit stone fruits (cherries, peaches, plums) Freezing processed fruit will cause fruit cells to expand, burst and release more juice when thawed Freezing processed fruit will cause fruit cells to expand, burst and release more juice when thawed Always use pectic enzyme Always use pectic enzyme Add tannin (except for pears) Add tannin (except for pears) Place fruit in a straining bag Place fruit in a straining bag

4. Proper Chemistry The Balancing Act WaterSugarAcid

5. Pear Wine Grind and press the pears Grind and press the pears Adjust the sugar and then the acid Adjust the sugar and then the acid Sulfite the juice Sulfite the juice Use or freeze (freezes well) Use or freeze (freezes well) I dont recommend diluting the juice with water I dont recommend diluting the juice with water

6. more Pear Thoughts D47 Yeast D47 Yeast Add some (a half cup or more) of Riesling or Chenin Blanc concentrate, before adjusting the sugar/acid Add some (a half cup or more) of Riesling or Chenin Blanc concentrate, before adjusting the sugar/acid Do NOT add any tannin since pears have plenty already Do NOT add any tannin since pears have plenty already Pear juice is neutral enough that you can add it to other fruit wines in place of a water addition Pear juice is neutral enough that you can add it to other fruit wines in place of a water addition

7. Apple Wine Grind and press the apples Grind and press the apples Adjust sugar/acid Adjust sugar/acid I dont dilute with water I dont dilute with water Aim for off-dry (Apfelwein) Aim for off-dry (Apfelwein) Yeasts: D47 or ICV-D254 Yeasts: D47 or ICV-D254 Keep sulfited to prevent MLF Keep sulfited to prevent MLF Dont worry about the initial brown juice Dont worry about the initial brown juice

8. more Apple Wine Try adding French oak chips to dry styles Try adding French oak chips to dry styles Sparkling cider is another possibility (for pears too) Sparkling cider is another possibility (for pears too) Very food friendly Very food friendly Baste it on your roasting turkey Baste it on your roasting turkey Baste and serve with salmon filets Baste and serve with salmon filets Even better with roast chicken Even better with roast chicken

9. Bobs Apple Wine Recipe 60% Jonathan (24) 60% Jonathan (24) 40% G. Delicious (16) 40% G. Delicious (16) 71-B yeast 71-B yeast 5 gal. water 5 gal. water 10 lbs. sugar (21°) 10 lbs. sugar (21°) 2.5 oz. acid blend 2.5 oz. acid blend Pectic enzyme Pectic enzyme 1¼ tsp. tannin 1¼ tsp. tannin ¼ tsp. sulfite ¼ tsp. sulfite Mix all ingredients together. Smash the apples and add to the mix. Add yeast. Treat as a red wine must, stirring everyday. Press. Rack every 3 months. Cold stabilize and fine. Add sorbate and sugar to 3°.

10. Plum Wine Pick ripe plums Pick ripe plums Pit the plums Pit the plums Freeze until ready to start Freeze until ready to start 6 lbs. of pitted fruit per anticipated gallon of wine 6 lbs. of pitted fruit per anticipated gallon of wine Add ½ gallon of water per anticipated gallon of wine Add ½ gallon of water per anticipated gallon of wine Adjust sugar (acid is usually okay) Adjust sugar (acid is usually okay)

11. more Plum Wine Add a ½ cup or more of red grape concentrate for added body/color Add a ½ cup or more of red grape concentrate for added body/color Semi-dry recommended Semi-dry recommended Yeast: D47 Yeast: D47 Great with sweet and sour pork kabobs or grilled pork tenderloin Great with sweet and sour pork kabobs or grilled pork tenderloin Often tastes like a lighter version of cherry Often tastes like a lighter version of cherry

12. BlackberryWine Pick and freeze berries as they ripen Pick and freeze berries as they ripen If they dont want to come off the stem, then they are NOT ripe If they dont want to come off the stem, then they are NOT ripe I aim for 6 to 7 lbs. of berries per anticipated gallon of wine I aim for 6 to 7 lbs. of berries per anticipated gallon of wine I add water at about 5 pints of water per anticipated gallon of wine I add water at about 5 pints of water per anticipated gallon of wine Adding up to ¾ cup of Premium Burgundy concentrate per anticipated gallon adds body Adding up to ¾ cup of Premium Burgundy concentrate per anticipated gallon adds body Adjust sugar and acid Adjust sugar and acid

13. more Blackberry Wine For dry styles, add American oak chips before fermentation and oak cubes after For dry styles, add American oak chips before fermentation and oak cubes after Yeast: RC212 (Bourgovin) or ICV-D254 Yeast: RC212 (Bourgovin) or ICV-D254 Amazing with roast lamb Amazing with roast lamb Other food pairings: beef, tomato based sauces/dishes including moussaka Other food pairings: beef, tomato based sauces/dishes including moussaka Blackberry wine stains will not come out of anything! Blackberry wine stains will not come out of anything!

14. Future of Blackberry: Less seed contact time Less seed contact time Temperature controlled fermentation Temperature controlled fermentation Type of berries: Type of berries: Wild vs domestic Wild vs domestic Thornless or fight the fight Thornless or fight the fight Closed fermentation Closed fermentation Old faithful in your wine room Old faithful in your wine room

15. Peach Wine Pit peaches and freeze as they ripen Pit peaches and freeze as they ripen I aim for 6lbs. of pitted fruit per gal. I aim for 6lbs. of pitted fruit per gal. I add about a ½ gal. of water per anticipated gal. I add about a ½ gal. of water per anticipated gal. Tends to be thin, so add chopped golden raisins, white grape concentrate or a fruit/grape blend concentrate Tends to be thin, so add chopped golden raisins, white grape concentrate or a fruit/grape blend concentrate Pectic enzyme is a must!!!!! Pectic enzyme is a must!!!!!

16. more Peach Wine I have no secrets for getting Peach Wine to clear! Good luck! I have no secrets for getting Peach Wine to clear! Good luck! GREAT social wine, so aim for semi-dry to semi-sweet or even sweet GREAT social wine, so aim for semi-dry to semi-sweet or even sweet Goes well with ham or white meats Goes well with ham or white meats Add a teaspoon or more of tannin at the beginning to prevent a koolaid type wine Add a teaspoon or more of tannin at the beginning to prevent a koolaid type wine

17. Country wines I have made: Pear Blush Pear Blush Pear, pomegranate, tart cherries, clover blossoms Pear, pomegranate, tart cherries, clover blossoms Cherry Foch Cherry Foch Marechal Foch and sweet cherries Marechal Foch and sweet cherries White Clover White Clover Dandelion Dandelion Cranberry Concord Cranberry Concord Pineapple Pineapple

18. more Country Wines: Strawberry Strawberry DO NOT use grocery store fruit DO NOT use grocery store fruit Mango Mango Mint Mint Tasted like gas – dont recommend Tasted like gas – dont recommend Rosemary Rosemary Created a Retsina type wine Created a Retsina type wine

19. Other fruit ingredients: Wild gooseberries Wild gooseberries Wild strawberries Wild strawberries Blueberries Blueberries Oranges Oranges Honey – this can open a whole new world and wine presentation Honey – this can open a whole new world and wine presentation

20. Fruit Punch Wine: Keep a freezer bag in the freezer. Each time you have a fruit that has passed its prime, process it and throw it in the freezer bag. When you have enough mixed fruit, make wine. Bananas are a different ball game, so research them first.

21. Fruit Wine Record Keeping: Keep track of approximate ripening dates Keep track of approximate ripening dates Look for people giving fruit away Look for people giving fruit away Online Online Church Church Work Work Community Community Farmers Markets Farmers Markets Keep good records of what you do so you can tweak future recipes Keep good records of what you do so you can tweak future recipes

22. Misc. Aging potential or drink young Aging potential or drink young Peel or not Peel or not Blending Blending Cork vs. synthetic closure Cork vs. synthetic closure Straining bags Straining bags You may touch, but do not squeeze You may touch, but do not squeeze Fermentation temperature Fermentation temperature

23. Wine Awards: Indy International Indy International Apple, silver (06) Apple, silver (06) Pear, bronze (06) Pear, bronze (06) WineMaker Magazine WineMaker Magazine White Clover, bronze (02) White Clover, bronze (02) Missouri Winemaking Society Missouri Winemaking Society Blackberry, silver (01) Blackberry, silver (01) French Apple, honorable mention (03) French Apple, honorable mention (03)

24. Good Resources: Winemakers Recipe Handbook, copyright 1976 by Raymond Massaccesi Winemakers Recipe Handbook, copyright 1976 by Raymond Massaccesi WineMaker Magazine WineMaker Magazine Making Wild Wines & Meads, copyright 1999 by Pattie Vargas & Rich Gulling Making Wild Wines & Meads, copyright 1999 by Pattie Vargas & Rich Gulling Online: winemaking.jackkeller.net/request.asp Online: winemaking.jackkeller.net/request.asp

25. Contact me at: Steve Schmitt Steve Schmitt dionysuszagreus@earthlink.net dionysuszagreus@earthlink.net or ask for contact info at www.winepress.us or ask for contact info at www.winepress.us THANK YOU for sharing an interest in fruit wines with me today! THANK YOU for sharing an interest in fruit wines with me today!