Is there a general rule of thumb regarding quantity of fruit

[narmour]

When making a country wine?

I am researching a blackcurrant wine to make with the 10kgs of blackcurrants I have in the freezer. I have found many recipes which vary in fruit quantity.

What are your thoughts?

 

[Wendy1971]

4 - 6 lbs of fruit are usually ok but it all depends on how much is being made. This will vary from recipe to recipe

 

[Vossy1]

I posted a request for a black currant wine recipe recently and from looking around it appeared that they are best used with other fruit as opposed to on their own :hmm:
I know nothing much about wine making so have frozen the buggers until I find a answer :lol:

 

[oldstout]

I posted a request for a black currant wine recipe recently and from looking around it appeared that they are best used with other fruit as opposed to on their own :hmm:
I know nothing much about wine making so have frozen the buggers until I find a answer :lol:

Send me half and I'll send you half my Berberis berries back :lol: :lol: :lol: :lol:

 

[tonyhibbett]

Just go for it. I made a wild black cherry wine which was so intense, you could only drink it by the glass.

 

[oldbloke]

Stuff like rassies, brambles, I use about 4lb/gallon. Stuff like plums, rather less.
I usually Google a bit, average the recipes I find, see what I did last year, and adjust to taste.

 

[Elindail]

One that I've done before, to make a gallon.

1.5kg Black, red or whitecurrants
1.75 kg Sugar
Pectic enzyme
Yeast
Nutrient
1 gallon of water


-Crush berries in a bucket.
-Dissolve sugar in water and cover the berries in the syrup.
-Allow to cool to body temp (around 37 c), add pectic enzyme.
-The next day, add the yeast and nutrient and leave to ferment in the bucket for 5 days, stirring occasionally.
-After 5 days, strin into a DJ, fit airlock and ferment until clear, rack and so on.
-Will be ready to bottle in approx 3 months.


I've done quite a few of the recipes from this book now, and all but the "instant" wine, with grapefruit juce and malt extract (wtf?) didn't work, and I reckon that was due to insufficient cleaning.

I suppose you could make a 5 gallon batch and still have enough left over for having with ice cream

 

[Jonny69]

I've done a few blackberry wines and the best one is the one with 2kg of fruit per gallon. 1.7kg is fine, but 2kg is better. I'd use the same quantity with any soft summer fruits :thumb: