List of small batch fermentations and their current status. Click the title for details.

12/13
– start #17, #19

11/29
– rack 18 early rack but needed to get fruit out?
– rack 16
– rack 12

Next likely apple raspberry or maybe apple cherry?

11/26 what if I made a mead from apple raspberry juice concentrate and 2.5lbs of honey?

11/23-11/25 prepped #18 Wild Blueberry, pitch yeast 11/25

11/19 white grape is stalling for no reason…

11/18 more prepping and racking fun today

11/16 bottled #8 and #11. prepped all new fruit

11/11 The last three 1gal batches I’ve been experimenting with–differently. Added another 1/3c sugar to the black cherry and its fermenting again slowly, the apple is ready to be stabilized and then sweetened soon.

11/03-11/04
~ Start #13 (steps 0,1,2)
~ Bottle #8, #10

Fruit wine typically needs several months to a year of conditioning and clearing after fermentation is complete. During this time, yeast cells and solids settle out of the wine, producing a clearer final product.

The length of conditioning time depends on the type of wine. Red wines generally require 6 months to 2 years while whites typically need 3 to 6 months.

By racking the wine periodically during this conditioning phase, you accelerate the clarification process and improve the final quality of the wine.

Homemade Fruit Wine