SG Wines Fruit Wine Kit - gör din frukt till vin

SG Wines Fruit Wine Kit är ett komplett startset för dig som vill göra smakrik fruktvin hemma. Oavsett om du använder äpplen från trädgården, jordgubbar från butiken eller hallon från skogen är möjligheterna många – och smaken blir lika unik som frukten du använder. Kitet innehåller alla de väsentliga vinläggningsmedlen du behöver, och ger ca. 4,5 liter (6 flaskor) vin. Vill du göra 10 liter? Använd två paket!

Det medföljer enkla och tydliga instruktioner, samt förslag till recept med olika frukttyper – perfekt för både nybörjare och de som vill experimentera med egna blandningar.

Innehåll i paketet:

Vin- och näringsjäst
Pektolas
Citronsyra
Vintannin
Campden-pulverblandning
Vinstabilisator
Klarningsmedel (2-delat)
Recepthäfte och bruksanvisning

Du behöver dessutom:

Frukt och socker enligt valt recept
Primärjäskärl (min. 5L)
Rörpinne
Fruktpåse / silpåse
Sekundärjäskärl, t.ex. 5L demijohn eller glasballong

Recept för att göra fruktvin

Här har vi samlat några recept för olika typer av fruktvin.

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

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

Fruit & Weight	Rhubarb – 2 kg Use 1.8 g 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

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

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

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

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

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

SG Wines Fruit Wine Kit - gör din frukt till vin

Recept för att göra fruktvin

Apple Wine

Cherry Wine

Rhubarb Wine

Pear Wine

Plum Wine

Raspberry Wine

Strawberry Wine

Blueberry Wine