If you are interested in elaborating wine with other types of fruit, it will be necessary to take the following into account:
Dilution of the water/fruit pulp
Fruit – Peach
Dilution – 1.5/1.0
Fruit – Apple
Dilution – 2.0/1.0
Fruit – Pineapple
Dilution – 1.5/1.0
Fruit – Tangerine
Dilution – 2.0/1.0
Fruit – Plum
Dilution – 2.0/1.0
Fruit – melon
Dilution – 3.0/1.0
Fruit – Strawberry
Dilution – 1.5/1.0
Correction of the Acidity
Peach must – 1 teaspoon of citric acid/10 liters of must.
Pineapple, apple, tangerine, and plum must – The correct acidity is obtained and regulated by adding water.
Strawberry must – ½ teaspoon of citric acid/10 liters of must.
We suggest you use a mixture of two fruits: one acidity, like oranges for example, and another less acidity one like peaches, in a proportion of 30:70 to obtain the required acidity (pH 3.8).
Using a most meter facilitates the control of the fermentation process and using the pH tape allows you to verify the pH in order to start the alcoholic fermentation.
Desserts Recipes Elaboration Process of Tangerine Wine Pulp Preparation The Alcoholic Fermentation Recommendations for the Elaboration of Wine with Other Fruits
