If you use either fresh fruit or fruit bases to make your fruit wines, you might want to consider combining both in your next batch. Fresh fruit that has not undergone any processing will add crisp notes to your wine while the bases will give you a good foundation. This article will explore the benefits of this technique and provide tips for achieving the perfect blend.
The Flavor Boost: Fresh Fruit and Fruit Bases
Using fresh fruit to make fruit wines is difficult and can be cost prohibitive. Incorporating fruit bases can save you a lot of money, enhance the fruit flavor and reduce extensive acid and sugar manipulation. Fruit bases come formulated while offering a concentrated source of flavor, which can help to create a more robust and consistent flavor profile in your wine. Bases make achieving the targeted sugar and acidity levels required for optimal fermentation much easier. Conversely, your fresh fruit addition will give you flavors and aromas you cannot get from the bases alone. While bases have strong flavor concentrations, they are ultimately pasteurized and contain flavor additives. Mixing fresh fruit and fruit bases is a complementary technique that will help you make better fruit wine and spend less cash.
Tips for Combining Fresh Fruit and Fruit Bases
To successfully blend fresh fruit with fruit purees and achieve optimal fermentation, consider the following tips:
1. Choose complementary flavors: When selecting your fresh fruit and fruit bases, consider how their flavors will interact. Aim for a harmonious blend that enhances the natural taste of your fresh fruit without overpowering it.
2. Experiment with ratios: The ratio of fresh fruit to fruit bases will vary depending on your desired flavor profile and the required sugar and acidity levels for fermentation. Start with a small amount and gradually increase it until you achieve the perfect balance.
3. Monitor sugar and acidity levels: Keep in mind that fruit bases can contribute additional sugar and acidity to your wine. Be sure to monitor these levels and adjust accordingly to maintain the desired balance and ensure optimal fermentation. The more fresh fruit you use, the more acid and sugar you will need to add before pitching your yeast.
4. Taste throughout the process: Continuously taste your juice throughout the blending process to ensure that you are achieving the desired flavor profile and optimal fermentation conditions.
5. Pulverize your fresh fruit as much as possible for thorough blending with the fruit base. This will help you get better hydrometer and acidity readings. This is particularly important with fruits that have a lot of fruit mass like banana or kiwi.
Blending fresh fruit with fruit bases can improve the quality, consistency, and fermentation of fruit wines. By understanding the benefits of this technique, particularly in achieving optimal sugar and acidity levels for fermentation, and following the tips provided, you can make more consistent wines for less money. Cheers!