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Recommendations for the Elaboration of Wine with Other Fruits
Dilution of the water/fruit pulp Fruit – Peach Fruit – Apple Fruit – Pineapple Fruit – Tangerine Fruit – Plum Fruit – melon Fruit – Strawberry Correction of the Acidity 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.
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