If you're thinking about making your own fruit wine, whether it's for personal consumption or for sale, a few tips will come in handy. Making fruit wine is a process that requires careful preparation and attention to detail, but the result can be top-notch.

For sweet cider intended for instant consumption, it is recommended to use 1 part tart apples and 2 parts sweet apples. If the cider is to be stored for a long time, the ratio is changed to 2 parts tart and 1 part sweet apples. It is important to choose apple varieties that ripen at the same time and to ensure optimal cleanliness of the dishes used for cooking.

After intensive fermentation, the wine is transferred from the lees to clean barrels where a quiet fermentation takes place. If necessary, pure beet sugar is added to preserve the flavor and quality of the beverage. It is also important to monitor the composition and acid content of the must, adjusting it according to the desired characteristics.

For the preparation of berry wine, it is necessary to collect berries in dry weather, giving preference to ripe and overripe fruits. The berries are crushed and undergo a maceration process to extract maximum flavor and aroma.

The success of wine production depends on the cleanliness and disinfection of the utensils, so it is important to monitor hygiene and properly treat all the tools and containers used. The must is fermented with the addition of yeast or wine culture and then poured and left to mature in the cellar.

During the fermentation and maturation process, it is important to periodically decant the must to ensure optimal conditions for the fermentation and maturation process. At the end of the process, the wine is ready for bottling, but it is advisable to clear the lees beforehand.