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Requested Recipe:


"I saw this recipe last night on your web site, but couldn't find it today after I purchased the ingredients." Ron Bellamy, Gig Harbor, Washington


The recipe is posted on my WineBlog, along with many others. I will duplicate it below.

I have noted before that multi-fruit wines, when the juices or fruit are fermented together, are called "complex wines" as opposed to "blends." Blends are two or more finished wines that are combined into one. The two differ in several ways, but most notably taste. When fruits are combined prior to fermentation, their chemistries react and this often produces subtle changes that react differently to fermentation and affect taste. Certainly the chemistries of two finished wine that are blended together react as well, but the difference here is that the various enzymatic reactions that occur during fermentation have already occurred individually.

Because of the differences between complex wines and blends, some fruit combinations make better wine when fermented as complex creations than as blends, while the opposite is also true. My point here is not to evaluate and compare the almost endless combinations of complex or blended wines, but to point you to one complex wine that is very good and also easy to make because it comes pre-mixed. The finished wine tastes like neither base ingredient, yet is still suggestive of each.


Pour one bottle of the juice into a 4-liter jug and then add the sugar, pectic enzyme, acid blend, tannin, and yeast nutrient. Stir the juice very well (6-8 minutes) until all sugar is dissolved, then add the second half-gallon of juice. The jug will not be full. Add the activated yeast and cover primary with a multi-layered paper napkin or towel secured by a rubber band. Set aside three days, then remove covering and seal with a bung-airlock. When all fermentation ceases and wine clears, rack into a 1-gallon jug, add one finely crushed and dissolved Campden tablet, and top up with cherry or white wine. Refit airlock and set aside 2 months. Rack, stabilize and sweeten to taste or bottle dry. If sweetened, allow another 2-3 weeks under airlock before bottling. Wine may be enjoyed after only two months in bottle. [Author's own recipe]

My thanks to Ron Bellamy of Gig Harbor, Washington for this request.

This page was updated August 15th, 2004

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