Description
SG Wines Fruit Wine Kit – starter pack for wine from your own fruit
SG Wines Fruit Wine Kit is a starter pack for making fruit wine at home. You can use apples from the garden, berries from the forest or fruit from the shop, and the flavour will be as unique as the fruit you use. The pack contains the winemaking ingredients you need and makes about 4.5 litres (6 bottles) of wine. To make 10 litres, use two packs.
Simple instructions and recipe suggestions for different fruits are included, both for beginners and for those who want to experiment with their own blends.
Contents
- Wine yeast and nutrient
- Pectolase
- Citric acid
- Wine tannin
- Campden powder blend
- Wine stabiliser
- Finings (2-part)
- Recipe booklet and instructions
You will also need
- Fruit and sugar according to the chosen recipe
- Primary fermenter (at least 5 litres)
- Stirring paddle
- Fruit bag or straining bag
- Secondary fermenter, for example a 5-litre demijohn or glass carboy
Fruit wine recipes
Here are recipes for eight different fruit wines. The quantities are for one pack.
Apple wine
Light, crisp and dry, with refreshing acidity, a hint of apple blossom and a clean finish. Serve chilled.
| Fruit & Weight |
Apples – 3 kg Use 500 g dried fruit or 2 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Use a mix of sweet, sour and cooking apples for optimal results. Wash apples with cold water then chop into small pieces, discarding any bruised pieces or maggot coves. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
None |
| Citric Acid |
1 sachet |
Cherry wine
Tart and lively with clear cherry flavour, balanced by a soft finish and a touch of sweetness.
| Fruit & Weight |
Cherries – 2.5 kg Use 450 g dried fruit or 2 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Use only morello cherries or a mix of cherries and morello cherries for best results. Remove stalks and stones using an olive pitter and rinse pitted cherries under cold water. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
None |
| Citric Acid |
1 sachet |
Rhubarb wine
Fresh and tart, with a clean finish and just enough sweetness to balance the acidity.
| Fruit & Weight |
Rhubarb – 2 kg Use 1.8 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Use only rhubarb stalks – never use the leaves as they are toxic. Choose firm, crisp stalks with a good colour. Wash the rhubarb thoroughly and trim both ends. Chop into 1-2cm pieces and discard any blemished parts. Tip – as a slight change to Step 3 in the instructions, sprinkle all of the sugar over the rhubarb inside the straining bag and allow it to sit for 24 hours inside the fermenter to macerate before adding the water. If using tinned rhubarb, rinse first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
1/2 a sachet |
| Citric Acid |
None |
Pear wine
Delicately perfumed and gently sweet, with a rounded palate and hints of honey and vanilla.
| Fruit & Weight |
Pears – 3 kg Use 500 g dried fruit or 2.5 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Wash pears with cold water then chop into small pieces, discarding any bruised pieces or maggot coves. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
None |
| Citric Acid |
1 sachet |
Plum wine
Smooth and mellow with gentle sweetness, ripe stone fruit and a hint of almond on the finish.
| Fruit & Weight |
Plums – 2.5 kg Use 500 g dried fruit or 1.8 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Wash plums with cold water then remove and discard the stones. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
1 sachet |
| Citric Acid |
1 sachet |
Raspberry wine
Fruity and fresh with tart berry character. Serve chilled, on its own or with sparkling water.
| Fruit & Weight |
Raspberries – 2 kg Use 350 g dried fruit or 1.6 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Raspberries should be ripe for optimal results. Wash with cold water before use. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
1 sachet |
| Citric Acid |
1 sachet |
Strawberry wine
Light and summery with sweet, juicy fruit notes and a floral freshness.
| Fruit & Weight |
Strawberries – 2.5 kg Use 450 g dried fruit or 2.2 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Strawberries should be ripe for optimal results. Remove and discard leaves and stalks, then wash with cold water. Chop larger strawberries into smaller pieces. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
1 sachet |
| Citric Acid |
1 sachet |
Blueberry wine
Rich and jammy with deep berry character, hints of spice and a mellow sweetness.
| Fruit & Weight |
Blueberries – 2 kg Use 300 g dried fruit or 2.6 kg tinned fruit (including liquid) if fresh is unavailable. |
|---|---|
| Preparation |
Blueberries should be ripe for optimal results. Wash with cold water before use. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup. |
| Sugar |
1 kg |
| Tannin |
1 sachet |
| Citric Acid |
0.5 sachet |
Frequently asked questions about SG Wines Fruit Wine Kit
How much wine does one pack make?
About 4.5 litres, or 6 bottles. To make 10 litres, use two packs.
What else do I need to buy?
Fruit and sugar according to the recipe, a primary fermenter of at least 5 litres, a stirring paddle, a fruit bag and a secondary fermenter, for example a 5-litre demijohn.
Can I use dried or tinned fruit?
Yes. The recipes give quantities for dried and tinned fruit when fresh fruit is not available. If you use tinned fruit in syrup, adjust the amount of sugar.
How much sugar do I need?
All the recipes above use 1 kg of sugar per pack.
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