Fruit Wine
We know we love traditional wine, but what other wines can we experience? Wine makers across the world are experimenting with dandelions, pineapples, cherries, oranges, pomegranates, and other ingredients like honey and rice. In this course you will learn basic wine making principles, yeast requirements, flavor creation, and recipe development. Together, we will make a batch of wine from fresh seasonal fruit and discuss additives, racking, aging, and bottling.
Objectives
· Explore making alternative wines with your favorite ingredients
Upon Completion of this course students will know …
· The basic principles behind wine fermentation
· Considerations when choosing which fruit to ferment
· The difference in sensory characteristics from different yeast strains
· How to manage and age your wine
· Quality considerations
Outline
1. What is wine?
1.1 How the type of fruit used change our recipe/formulation.
1.2 Standard recipe components
2. Equipment, Cleaning and Sanitizing
2.1 Chemicals
2.2 Safety
2.3 Cleaning and sanitizing procedures
3. Preparation
3.1 Fresh fruit vs. preserves
3.2 Cleaning
3.3 To heat or not to heat
3.4 Nutrients
3.5 Sugar
3.5.1 Gravity/ Brixx
3.5.2 Types of sugar.
3.5.3 How the balance of different sugars affects fermentation and flavor
3.6 Temperature consideration
4. Fermentation
4.1 Yeast Metabolism
4.2 Other Microbes
5. Additives
5.1. Fining
5.2. Sulfites
5.3. Tannins
5.4. Sugars
5.5. Pectin
6. Racking
7. Aging
8. Bottling
9. Tasting