Answer:
7 Fruit Flavor Ideas
Blackberry wine
Plum wine
Cherry wine
Elderberry wine
Raspberry wine
Apple wine
Strawberry wine
Ingredients1 pound sugar or honey1 gallon boiled water (equal to the amount of wine you’re making, i.e. 1 gallons)2 drops liquid pectic enzyme, to extract color and flavor2 pounds fresh, ripe fruit, cleaned and cut as needed1 packet wine yeast, like Montrachet or champagne yeast
Combine the sugar, water, and pectic enzyme in your primary fermentation vessel (ideally a large, clean bucket or jar) and stir well to combine.
Place the fruit pulp and pieces into a fermentation bag. Submerge the bag completely into the liquid.
Cover fermenter with a clean towel and allow to sit in a cool, dry place for 24 hours.
Add the yeast, and replace the towel with a clean one. Allow to ferment for 5– 6 days, squishing the bag of fruit once every day with clean hands. By day 5, the sugar level should be dropping as the yeast converts it to alcohol.
After a week, when the fruit is well and truly gooey, lift it out of the container and let drain. Don’t squeeze it! Discard the fermented pulp, and give the wine a few more days to rest, covered.
Time to siphon into the carboy. Try not to disturb the debris as you remove the clearest liquid into the bottle. Fit with airlock, allowing 4–5 inches of space between the liquid and the bottom of the airlock.
Store wine in a cool, dark place where it won’t rise above 70ºF.
After about a month, rack the wine by siphoning it again into a clean carboy. Repeat after 3 months.
After 6 months, when no bubbles can be seen moving through the airlock or around the top of the wine, siphon into glass bottles and seal. If you like the taste of the wine at this point, you can drink it! You can also age it for up to two more years to see how it changes.
