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Making Home-made Wine : Dried Fruit
Wine from dried fruit, just as with fresh, can be made from any fruit available. One advantage that it has is the availability, which allows you to perfect your skills whenever you find some time. Dried fruits are processed whereby the majority of water is removed, leaving all of the other ingredients intact. In order to use the fruit in making wine, it has to re-hydrate. The best method is to add boiling water. For optimum hydration and extraction it should be chopped or ground. Grinding also allows the yeast easier access for digestion. The amount that should be used is roughly half of the amount used for fresh fruit, between 1-2 pounds for each gallon of water. For more flavourful wines add more fruit and vice versa. For each gallon of water being added compensate with 2 pounds of sugar. Bring this mixture to a boil and simmer it for approximately 10 minutes. This is sufficient time to equilibrate all of the components and most importantly kill all bacteria or yeast present in the fruit. Covering the pot and removing from the heating process eliminates the need for the campden tablets. Once the must reaches the room temperature approximately 70°F, check the acidity and adjust as needed. Add 1 teaspoon of pectic enzyme and 1 teaspoon of yeast nutrient, cover and leave it over night. The reason for this addition to cool must is due to their decomposition at higher temperatures. By allowing it to properly disperse, leaving it over night you are creating an ideal media for the yeast. Add the yeast and proceed with primary followed by secondary fermentation. Bon Voyage
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