Any set rules to using dried fruits for wine?

[grumps]

I was just wondering if there is any set of rules to be followed for using dried fruits when making wine, with regards to approximate quantities. I know when using dried elderberries it takes a lot less than fresh elderberries, and wonder is this also the case with dried fruits? If anyone knows, or knows where I could find an answer I would be very grateful if you could let me know, thanks, grumps.

 

[aneray]

Hi there grumps.

The only thing I know about using dried fruits is that you should always wash them thoroughly before use as most are covered with a protective layer of vegetable oil.

I know that isn't a lot but I'm sure others will be along soon to help.

Cheers Neil

 

[jonboymentalhealth]

you are also right about using less but i dont think theres a set rule to follow. :hmm:

 

[user 1290]

From the 'Boots Book of Homewinemaking & Brewing':

 

[grumps]

Well I must say that within 3 responses I have gained every bit of information I needed. You guys are good, thanks very much indeed.

 

[Murdo]

this is an interesting thread...just checking...if I have a 500g 0pack of dried elderberries, I need to wash it before using? is this with hot water?????

 

[oldbloke]

It'll need to be fairly warm to get any oils off, yeh.

Some dried fruits (eg apricots) are also sometimes coated in sulphur, another thing you don't want in your brew.

 

[Murdo]

Thanks Oldbloke. I eat a lot of apricots and some of them have really interesting additives/preservatives...have to be selective when I buy!

 

[tonyhibbett]

As a very general rule, treat dried fruit as being 25% of the fresh fruit if working from such a recipe. Read the label and check the sugar content and any preservatives. It's best chopped or minced, but but this is a problem if it has stones. In the case of dried elderberries, simply pour on boiling water and when cool, add pectolase and yeast and ferment for 3 days, then strain. Sulphur dioxide in apricots is no great problem if you soak them for a day before introducing yeast.