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Alcoholic drinks from Worldwide
Country wines are made at home from fruits other than grapes, such as apples, cherries, currants, strawberries and rhubarb. Unlike grape juice, which is used full strength, the fruit juice is made up with water, and sugar is added until a hydrometer gives the reading the recipe asks for. Wine yeast then ferments it in a pail and a glass carboy over several weeks, and the wine is racked clear, bottled and aged. Made in 6 steps over 4.7 months – 16 months. The longest step, bottle and age, takes 2–12 months (Sagaser S 2026). Wine yeast (strains such as EC-1118 or K1-V1116), not baking yeast does most of the fermenting.
| Main step | 2–12 monthsSet[ndsu-fn1638] | Bottle and age |
|---|---|---|
| Temperature | 18.3–26.7 °CSet[ndsu-fn1638] | Primary fermentation in a pail |
| 3 lb | Cherries · Washed and sorted; pitted, or crushed without breaking the pits[ndsu-fn1638] |
| To fill 1 gallon | Water[ndsu-fn1638] |
| 2¼ lb, plus or minus | Sugar · Enough to bring the must to a specific gravity of 1.085 to 1.09[ndsu-fn1638] |
| 1 tsp | Acid blend (malic, tartaric and citric acid)[ndsu-fn1638] |
| ¼ tsp | Tannin[ndsu-fn1638] |
| 1 tsp | Yeast nutrient[ndsu-fn1638] |
| ½ tsp | Pectic enzyme · Breaks down pectin so the wine does not stay hazy[ndsu-fn1638] |
| 1 | Campden tablet (potassium metabisulfite), crushed · Supplies sulfur dioxide against wild yeasts, moulds and bacteria[ndsu-fn1638] |
| 1 packet | Wine yeast, such as EC-1118 or K1-V1116[ndsu-fn1638] |
| Starter | inoculated wine yeast |
Total time across the recorded steps: 4.7 months – 16 months
What changes: Crushed fruit is squeezed through a nylon bag and the juice runs out
Freezing and thawing softens many fruits and helps the juice run. Heating is avoided because it releases too much pectin and leaves a haze. Output: fruit juice, with the pulp held in a straining bag.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Grape wine is made from undiluted grape juice. Country wines use 3 to 5 pounds of other fruit per gallon with water making up the rest, and sugar, acid blend, tannin and yeast nutrient are added to balance the must.
Do not break the pits of cherries, plums and other stone fruits. They contain cyanogenic compounds; EFSA sets an acute reference dose of 20 µg cyanide per kg of body weight and an EU limit of 5 mg cyanide per kg for canned stone fruits.
Every number is labelled with how it is known. How this atlas is made
