Blackberry, Cherry, Raspberry, Apple and Pear, Strawberry, Boysenberry, Gooseberry, Blueberry, Apricot, Elderberry, Loganberry, Plum and Blackcurrant are available. Vintner's Harvest Fruit Wine Base is solid pack fruit in their natural juices with nothing else added - no sugars and no sulfites. Making wine with them is much likePacked in 96 oz tins. 3 gallon (full body) and 5 gallon (medium body) recipes. Harvest offers the home winemaker premium quality fruit with the year-round variety every winemaker needs. There is no finer product on the market for crafting your own fruit wines. easy to follow instructions and recipes for varied volumes, you will soon discover the joys of making high quality fruit wines such as blackberry, cherry, raspberry, blueberry, gooseberry, elderberry, blackcurrant, apple, peach and plum in the comfortWith a wide selection of delicious fruits to choose from, the Vintner's Harvest line of fruit wine bases is sure to please the most

Because of the delicate nature of apple, Apple Fruit Wine Base is unique. It contains no fruit pieces which would brown and soften in the can. delicious blend of apples are selected, pressed and de-acidified prior to the concentration process. Once concentrated, a blend of acids is reintroduced specifically for the end purpose ofgood wine bars near victoriaApple Fruit Wine Base is therefore more than yourbuy cheap wine coolerBecause the winemaker can choose tobest red wine with cake make different volumes of apple wine, it is still necessary totop brands in wine in india add acids by following the recipe directions on the can. cheap red wine in spain

the apple concentrate, Elderberry Wine Base is made from an adjusted concentrate to insure a quality product. are a novice or a seasoned winemaker, we know you will enjoy your wine made with delicious Vintner's Harvest Fruit Wine Bases. Winemakers Guide and Recipes 1. Sanitize all equipment and utensils with a general purposetop wine retailers in usa sanitizer such as One Step. 2. Put straining bag in fermenter, add fruit and tie off bag. 3. Add all ingredients as directed on can label, excluding those with an * which will be added later. Add solution of Potassium Metabisulphite (not powder form) and stir well to make sure 4. Cover with a damp cloth or fine mesh fabric and let sit over night to allow S02 to be released. 5. Sprinkle yeast on top of "must" (unfinished wine). Temperature should be between 70 - 80° F. 6. Next day, gently stir top half of must, mindful not to stir

Repeat daily until specific gravity lowers to 1.040 (4 or 5 days). 7. When gravity reads 1.040, remove bag of fruit. strain juice from pulp and discard pulp Transfer must to secondary vessel, leaving behind as much of the settled solids as possible and top up with water to minimize air space. 8. Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000. Add 1 crushed Campden tablet per gallon of must. 9. After wine is clear (2 or 3 months) stabilize with potassium sorbate to prevent renewed fermentation, sweeten to taste if tooEnhance flavor and aroma with natural fruit flavour if tooEnhance flavor and aroma with natural fruit flavor at this 10. Wine can be consumed at this point but will benefit with aging of 6 months to one year. Directions for making a solution of bisulfite: dissolve 5 tsp. of sodium or potassium bisulphite in 1 cup (8oz) water. substitute 1 tsp. of this liquid solution whenever the recipe

calls for 1 crushed campden tablet. • Coarse mesh nylon bag for fruit • Primary fermenter, with a minimum of 2 gallons larger than • Secondary fermenter, 3 or 5 gallon carboy, depending on batch • Fermentation locks and stopper if needed • Very fine mesh cloth for fermenter cover • Hydrometer and testing Jar • Bottles, corks and corking device • Other useful items include cleaning brushes, funnels, plastic spoon or paddle and thermometer Recipe and process recommendations will vary from variety toplease refer to the directions printed on One 96 oz. can Vintners Harvest Fruit Wine Base 6 cans warm water (4.5 gallons) 12 lbs. white table sugar 4 tsp. Yeast nutrient 2 1/2 tsp. Pectic enzyme ½ tsp. wine tannin 5 Campden tablets, crushed or 5 liquid tsp. Solution of Bisulfite (see directions in "winemaking process" section) * 1 packet Vintners Harvest wine yeast * 2 1/2 tsp. Potassium Sorbate to stabilize

* Follow winemaking process directions to know when to add these 3 Gallon Recipe (fuller fruit flavour and body than the 5gallon recipe) 3 1/2 cans warm water (2.6 gallons) 7 lbs. white table sugar 1 tsp. Yeast nutrient 1 tsp. Pectic enzyme 3 Campden tablets, crushed or 3 liquid tsp. Solution of * 1 package of Vintners Harvest wine yeast * 1 1/2 tsp. Potassium Sorbate to stabilize Sweet wine - If sweeter wine is desired, use Vintners Harvest CW17 wine yeast. with potassium sorbate, sweeten to taste with a wine conditioner or simple sugar syrup (2 parts sugar to 1 part water, boiled and Optional additives - Some wines may benefit from the addition of a natural fruit flavor which enhances both flavor and bouquet which can be diminished during fermentation, or by use of acid blend to increase crispness andCheck with your local beer and Winemaking supply store for these products. *Courtesy of Vintners Harvest