4 years ago #1
Guest
Guest

how much fruit do i need for 5 gallons of wine. i was told ten lbs of sugar with a packet of yeast. and 5 quarts of fruit...i just dont know what 5 quarts is equvilant to. im making a mixed berry wine. strawberries,black berris, rasberries, and blue berries

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4 years ago #2
Pete
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You would be better getting a proper recipe! DO NOT rely on (unfounded?) hearsay.

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4 years ago #3
bob1
Wiz
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Dang pete harsh but very correct. If you are using fresh fruit buy some scales and weigh them. About 6 lbs per gal but you also need more than sugar water, fruit and yeast. Hence you need to listen to Pete and do a little more research on making wine. Any questions we will gladly help with.

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4 years ago #4
beck
Guest

I'm just following what my friends dad time me. He said 7 bags frozen fruit.1 pack yeast, ten lbs sugar.5 gallon water. Put fruit in dissolve yeast and aught put that in. All in a deerpark water jug. Air seal it with a vent tube. Ha country guy done it for years... but i would appreciate help. Maybe suggests recipes or websites anyone can just say do research. If ur as green as me your obviously posting for help... after all thesis a help forum

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4 years ago #5
Pete
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I apologise for sounding too harsh, but too many people are put off wine & beer making because of duff advice. The advice you were given may make excellent wines, I do not know, but run it through the YoBrew free beer & wine calculator www.yobrew.co.uk/calculators.php. (There may be a temporary problem with the site.)

A typical recipe will be (for 4.5 litres or 1 UK gallon – you will have to scale the quantities by a ratio of 5/6 to get US gallons):-
4 lb mixed fruit
2.2 lb sugar
1 tsp pectic enzyme
7 pts of water
Yeast & nutrients
Bentonite

Luckily DrinksPlanet will help you & maybe www.petespintpot.co.uk/Learner.html will be of some use.

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4 years ago #6
bob1
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just check the weight on them by reading the bag. I did that once it worked ok. Try to order some decent yeast not bread yeast. you will need some acid also. And you do know you will be racking this several times over a 6 - 9 month period. This is one reason I did not want to start making wine again a few years ago.

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4 years ago #7
Pete
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Bob, thanks for mentioning the yeast - a very important point as is the maturation time. I forgot to add pectic enzyme, I have modified the recipe. The acid may be slightly on the high side, depending of the fruit chosen.
The finished wine should be dry & around 11.5% ABV, OG 1080, FG 994, acidity 0.79% & 0.08% tannin.

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4 years ago #8
bob1
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I was going to mention peptic enzyme but you can get away without it using frozen fruit.

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1 year ago #9
Stan
Guest

I made my first wine, using a Kit for Merlot. You will learn a lot from the instructions that comes with the Kit. Then using those instructions, you could try some wine, using what you are attempting to use,now. There are a few additives in that kit that most amateurs are unaware of. As I said you will learn a lot from the instructions, that are very precise. These kits are ingredients only, use the same equipment, that is used for making beer.

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1 year ago #10
steve
Guest

omg these people are idiots. to make 5 gal wine do what u were gonna do but smash berries n boil them for 15min with 10lb sugar,dump in 5 gal bucket. fill to almost to top with hot water... when about 90 degrees or so dump in your packet of yeast n stir.... in 3-4 days it will be wine...stir a little every day ..... no need or ph acid **** or what ever these idiots are trying to sell you.......I do it this way all the time.. then I take that wine dump it into my pressure cooker still I made n make awesome shine that's around 170 proof

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1 year ago #11
bob1
Wiz
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Sorry Steve you can make a wash in a few days but its not wine by then. For wine PH is very important.

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1 year ago #12
Dan
Guest

I made 5 gal of Blackberry wine using one packet of Lalvin yeast, 15 lbs of bbs, sugar ( 5-10 lbs), pectic enzyme, campden tablets, and time. Mash it all, add boiling water and campden tabs.

wait 1 day.

Add more water, pecticolase, and yeast, stir frequently, when it stops bubbling, wait 1-2 days, then bottle.

Let age for a month or two and it is awesome.

PS- Champagne yeast makes STRONG wine.....

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1 year ago #13
wino joe
Guest

omg I think we all know who the idiot is.

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1 year ago #14
ghostface1979
Guest

yeah.....I had nothing good to sayso Winenot fixed my post.

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12 months ago #15
Marlin Craker
Guest

Good for you buddy. I'm on my 3rd batch of wine. I do 5 gallons each time. I simply add water, yeast, sugar, and berries. I'm sure a guy can complicate all they want but I do know mine tastes fantastic and gets a guy smashed with 3 glasses. Heck I can't hardly keep my girlfriend and my friends out of it..lol. Good Luck

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12 months ago #16
shaggabilly
Guest

The good olé hillbilly country boy way as mentioned above makes some very tasty wine. Several years ago, ok bout 20 years ago that's how my grandfather made his Muscatine wine. Mash the Muscatine lightly. Simmer for bout 20 minutes. While simmering mix 1pound sugar and 1 to 2 pounds berries for each gallon of water. Add berries and yeast and let ferment covered with a towel. When fermentation appears to have stopped then transfer and let it settle. Once settled transfer again and sweeten to taste which is optional. And bottle or put it in gallon or half gallon jugs. I drank a pint and was feelin 10 feet tall and bullet proof.

Now I do like a good wine with dinner or just to sip on but the good olé hillbilly country boy way is the best by far.

Its all in the desired taste and pallet of the person consuming the wine.

The above mentioned will not be a clear wine. It will have some tint to it but I guess if you let it settle long enough it will clear. The olé timers Dian make wine for quality it was made for content of alcohol to help put food on the table for the family, buy a plow horse or livestock and vegetable seed.

Hey no pun intended to anyone just had to get my 2 cents in on this one.

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12 months ago #17
jade
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Shaggabilly wrote:

The above mentioned will not be a clear wine. It will have some tint to it but I guess if you let it settle long enough it will clear.

I like clear wine but I can understand those who are not patient enough to let it settle some more
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11 months ago #18
cj
Guest

Do you let the fruit simmer? I'm currently making muscadine now, but I see all these different ways of doing it, this looks the best to me!

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11 months ago #19
guest
Guest

it depends on the fruit.Most fruits you'll add hot water(along with sugar) to but if any very few you will subject to boiling or simmering.This will release pectins and starches you don't want.Also get a hydrometer they are cheap but when used correctly make all the difference in the world unless you can tell telepathically what the sugar content of your fruit is.You can get lucky and make a decent wine but more times then not you'll be making alcoholic **** flavored fruit.

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10 months ago #20
jade
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Guest wrote:

You can get lucky and make a decent wine but more times then not you'll be making alcoholic **** flavored fruit.

I muust say I had that quite a few times
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