Fruit & Berry Wine: Strawberry, Elderberry, Apple & More
Making fruit wine yourself
Fruit and berry wines are often more aromatic than grape wine and can be made from almost any fruit.
Basic fruit wine recipe (for 5 liters)
- 1.5–2 kg fruit (depending on acidity and sugar content)
- 800 g – 1.2 kg sugar (depending on desired alcohol content)
- 4 liters water (boiled and cooled)
- 1 packet of wine yeast
- 1 Campden tablet (sulfiting)
- 1 tsp yeast nutrient
- Juice of one lemon (pectic enzyme recommended for cloudy fruits)
The best fruits at a glance
Elderberry – blossoms (June) for elderflower must, berries (August/September) for elderberry wine. Deep, spicy, aromatic. Bring the berries briefly to a boil first and let them cool: raw, they contain sambunigrin and upset the stomach. And only use berries from black elder – the poisonous dwarf elder (Sambucus ebulus) grows as a herbaceous plant with no woody stem and holds its clusters upright instead of drooping; if in doubt, leave it standing.
Apple (must) – a classic. Use acidic varieties like Boskoop if possible. Press pure or stretch with water.
Strawberry – a lighter, fruitier summer wine. 2 kg strawberries per 5 liters. Short maturation (3–4 months).
Currant (black/red) – intense, tannic. Very good keeping quality.
Blackberry/raspberry – deep color, powerful aroma. Works well with a bit of red wine yeast.
Cherry – an elegant fruit wine, can also be made as a must with water.
Process
- Wash the fruit, crush or puree it – elderberries briefly boiled and cooled beforehand (see above)
- Sulfite, add pectic enzyme (wait 12h)
- Dissolve sugar in water, add it
- Add yeast and nutrient
- 3–5 days of pre-mash maceration (open, stir daily)
- Strain, transfer to a demijohn, fit an airlock
- Let it ferment, rack as with grape wine
Tip: Berry wines are often already very drinkable after 4–6 months.