3 Tips For Making Fruit Wine With More Fruit Flavor

Getting More Fruit In Homemade WineI recently entered a homemade blackberry wine into a judging contest. I did ok but two judges said my wine needed more fruit flavor. I used the wine recipe from Kraus. Do I need to add more fruit at the beginning of the fermentation? How do I get more fruit flavor in my wine. I usually make 5 gallons at a time.

Name: Thomas S.
State: Tennessee
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Hello Thomas,

Thanks for the great question! Flavor is a subjective topic. One person’s perception of a wine can be completely different from another’s. In fact, two of the tips I’m going to give you for getting more flavor in your fruit wine (number 2 and 3) are based on perception and not reality:

  • Tip #1: Use more fruit – just as you suggested. This will also require you to add less acid blend than called for in the wine recipe. The reason for this is that more fruit acid is being provided by the fruit. An acid test kit may be the best way for you to tell how much acid blend is needed. The additional fruit will also provide more sugar to the wine must. You will want to use a hydrometer to know how much to add. This brings use to the next tip for getting more fruit flavor in your wine.
  • Tip #2: Make your wines with less alcohol. Lower alcohol wines tend to have more fruit flavor. High-alcohol wines numb the tongue, making flavor sensations tougher to experience. This wine can take on a watered-down characteristic. Instead of making your wines at 13%, 14%, or higher, try making them around 10% or 11%. Controlling your wine’s alcohol level is easily done by adding less sugar to the wine must. Again, a hydrometer is your friend in this situation. Add sugar to the wine must until the hydrometer gives you a potential alcohol reading in the 10% to 11% range.Shop Hydrometers
  • Tip #3: Back-sweeten the wine at bottling time. Don’t make your wine bone dry. When you pop a blackberry into your mouth, a lot of what makes a blackberry taste like a blackberry is it’s sweetness. The fermentation takes all that sweetness away by fermenting the sugars into alcohol. Sweetening the wine back just a little bit can give the perception of the wine having more fruit flavor. You don’t necessarily have to make the wine sweet. Use just enough sugar to take the bone-dry edge off the wine can make quite a difference. It is important that you stabilize the wine by adding potassium sorbate when sweetening. This will help to eliminate any chance of a re-fermentation in the bottle.

 

There are a couple of caveats that need to be brought up.

  1. Adding more fruit to increase the wines fruit flavor means that it will need more time to age. Bigger, bolder wines are more harsh when they are first fermented. Aging plays a more important role in mellowing the harshness of these big wines.
  1. Shop Potassium SorbateThere is a limit to how much you can increase the fruit in a wine recipe. The limit is based on the acidity or tartness of the particular fruit being used. You do not want to add so much fruit that the wine ends up being too tart even without adding any acid blend, at all.

So Thomas, there you have it… three simple things you can do to get more fruit flavor into your homemade fruit wines. You can try just one of them, or you can try all three at the same time, on the same wine.

Happy Winemaking,
Ed Kraus
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Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

13 thoughts on “3 Tips For Making Fruit Wine With More Fruit Flavor

  1. He did say that he was using a kit, so I am thinking (wondering if) that option 1 and 2 are not really good options as the acid blend and the sugar is usually already set for you. Unless, possibly you were to add more water than what the kit ask for. Would that lower the alcohol and acid blend levels?

  2. Ryan, you can add fruit juice at the end, but there are some potholes that you need to look out for with this method. If the fruit juice is cloudy with pectin you are adding cloudiness to the wine when you do this. The juice needs to have its pectin removed — something that is normally done during the course of the fermentation. Also, you are increasing the acidity of the wine. This has a direct effect on the flavor. The wine could become too sharp or tart tasting. And, as always, you will need to stabilize the wine with potassium sorbate to prevent the possibility of a re-fermentation.

  3. This article has prompted me to ask a question about another possible way of making a wine with more fruit flavor. I have played with the idea of holding back some of the fruit juice when first pressing the fruit and preserving it by freezing it. Then using this juice after fermentation is complete to add fruit flavor and sweetness back to the wine. Is this also a viable and more natural option then adding some other type of sweetener?

    • No .Adding anything after fermentation (ie ready wine) will definately spoil wine as wine means conversion of sugar into alcohol which acts as preservative and will not allow any other raw liquid or particles which otherwise causeunknown problem

  4. Ken, the answer was written with the assumption that Thomas was following a fruit wine recipe from our website, not a kit. Fresh fruit flavor can vary from season to season and from one fruit variety to the next, so a wine recipe is not necessarily the Holy Grail. Anyone using a wine ingredient kit would never want to mess around with the balance set up by the kit producers in the ways mentioned above, and I don’t think they would find it necessary. So I believe you are correct in your assessment that the above advice would not be the advantageous for someone making wine from a wine ingredient kit.. Thanks for the input.

  5. I have had this issue both with a kit and using fresh fruit. I made blackberry from a kit and my wife followed two different recipes for strawberry wine using fresh berries. We followed the recipes and they all basically ended up tasting the same with no noticeable fruit flavor. I did back-sweeten all of them a little. Frankly, I have pretty much given up on fruit wines after this result.

  6. I get a lot more flavor AND color by doing a pulp fermentation in a net bag. My 2015 Blueberry fermented on the pulp for two weeks (!!!) and has excellent color, but I should have backed off the acid blend altogether it is a little too acidic.
    I made a Cab. Sav. with less acid blend to blend with it. My daughter likes a 60/40 blend but I prefer 50/50.
    I am toying with the idea of omitting the acid this year and correcting it (If needed at all) after fermentation. Has anyone tried this with good results? I guess it would be a better idea to purchase a ph test meter!

  7. I usually test the must acid level prior to pitching the yeast and adjust it to about 0.5% at that time. That level seems to work well with most yeasts. After fermentation and a couple rackings, I will again test the acid level and make final adjustments then. My experience is I loose about 1/4 of the acidity during fermentation. Also, I get bigger flavor fermenting on the skins, berries, fruits.
    Ken H

  8. I only make my wine from store bought frozen concentrated juices. So I never add acid blend to my wines or test for it or test for PH either. These things have all been done before they were frozen. I always add pectin to these juices though because there is still pulp in them that needs to be broken down and that is what pectin does in a must, taking a lot of that labor off of the yeast so they can remain stronger longer just breeding and making alcohol. I also add lemon juice, one full cup to 16 cups of sugar and 15 cups of super hot water.to the sugar before I add it to the juice. I use a drill to blend the lemon juice sugar and water for at least 10 to 15 minutes before I add it to the rest of the must. The lemon juice breaks down the cane sugar the same as pectin breaks down the pulps and skins. Making it again easier for the yeast to do their job and live a happier life while they still have one. I make all my wines 14-16% fermenting out all the sugar before sweeting back with two more cans of frozen juice with out adding more water to those cans. That replaces color lost in fermenting and flavor. Sorbate and bottle. One 16oz glass of my wine sends me to bed a mellow man, two glasses adds a little song and side step to my walk up the stairs.

    • I to would like a copy of your recipe so that I can get a better handle on your starting point in your wine making and the tweaking that you do throughout your process. I to find it frustrating that the fruit wine I try to make has very little flavor of the original starting fruit.

  9. I never knew that lower alcohol wines tended to have more fruit flavor. I’ll have to remember that for the next time my husband and I buy wine. My husband is a lover for wine, so we drink it a few times a week.

  10. James, thank you for the valuable information on using frozen juice concentrates. I’ve made several blends with frozen juice concentrate but did add acid blend not realizing it was not necessary and I had no idea of the value of adding lemon juice.. I have been leary about back sweetening with more concentrate but will try in my next batch of Cherry Pomegranate as I would like to bring the Pomegranate flavors forward a bit more.

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