Using Fruit in Wine Cider and Mead

Using Fruit in Wine Cider and Mead. We get asked all the time how to add fruit, when to add fruit, and what kind of fruit you should use in wine, or cider or mead. So we decided to put together this Brewtalk about some ways we like to use fruit and some things we plan to brew using fruit.
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Some links to items used in the Video:
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[robertgaskell]

In my day job, I work in a winery. We have large open top fermentation tanks for our reds. We punch down the cap twice a day to keep the fruit moist. Before fermentation starts we blanket the top with CO2. Once fermentation has begun, turn off the CO2. I don't know how well that would translate to smaller batches but, the more you know...

[georgecolby]

I have several apple trees in my backyard, last year I made a cider press. That's actually what got me interested in brewing, with a fresh source of apples every year. I always grab 'drops' which are the tree's way of saying "it's ripe!", cut off the soft spots and freeze them. You get about twice the amount of juice from frozen apples as fresh/chopped.

I don't call it secondary fermentation, I always call it just 'secondary', like the 2nd step. But I approve of the name George wholeheartedly!

Cheers!

[alienkushkilla]

I live in the USA but when my grandfather came here from Greece in the 60s he snuck some grape vines that grew locally in Greece and they've been growing in our yard ever sense, I'm brand new to mead making but I hope to incorporate some the grapes in some brews that he planted all those years ago in his memory. Thanks for the tips you both have helped so much!!

[danwinks]

" Conditioning " is a good word when I have to explain to my friends why I don't any ready yet.

[petermaguire]

"I'm going to call it George". Great looney tunes reference. I like the nerd.

[DSK]

I like the new level of content. Appreciate the amount of work you guys are putting in.

[geckoman]

I like the the clarification of terms on using conditioning rather than secondary

[mikeyunovapix]

I personally would like to make wines from exotic fruits and others that most people never heard of. There is this video series that showcases so many different fruits and so many I make wine from like miracle berries or a mix of cactus fruits, perhaps even ice cream bean.

[TheNutCollector]

I am making your grape juice wine right now. I considered adding grape juice concentrate to the juice instead of using sugar, but thought because this is one of my first brews that I should stick to a recipe. Gotta learn the rules before you break them.

[randomlife]

So... I just racked my primary pear ferment that has been lost for 14 months... Wow, it taste great. Those pears are quite potent to eat.

[thebadjew]

Thanks for all the helpful info. You have inspired me to brew again. In 20 twenty WON. These skill are dying and thank you for the smiles and science babel but not an info overload. Truly you are an impression

[NeonRazor]

I really like the idea of calling secondary fermentation "conditioning" to clear up confusion with new brewers. It describes what that step in the process is actually accomplishing. I've personally called it the primary and secondary steps (plus additional bulk aging or bottling), leaving out the "fermentation" part.

[Dave_en]

I'm learning a lot from both of you. This channel is the holy Grail for hobby winemakers like us. The subtle details on methods you pass on to us makes huge difference in end result.
Currently I have 4 gallon spiced Pyment in secondary stage and I'm extremely satisfied with the outcome. My test batch of banana mead also came out wonderful.

[thisguyaa]

Like anything, put good in and you'll get good out. When I make melomels I like to add organic juice in primary to get the fermented nuance but then add frozen fruit in secondary for the punch of flavor I know a lot of my friends and family are looking for when I say "blueberry mead"

[patlawson]

I live in Florida too, but we don't have a Publix's, we only have a Winn Dixie, Grocery Outlet and Walmart . We did have a Save-A-Lot, But, Hurricane 🌀 Michael Blew it Away . 🤠

[kellyosullivan]

I am so glad that I found this channel. I have learned a lot from your videos. I have done two batches of straight mead and learned a lot. Now I am going to try my hand at a raspberry mead. I just put my fresh raspberries in the freezer and will mash them when I get a-brewing.

[dlynnmorse]

We grow cherry and apple trees. I freeze cherries every year will cherries make a good brew. What a great idea we also grow many berries. So excited to try this venture.

[jeffclark]

Another well timed video. I have several pounds of dark sweet cherries frozen until I had a better understanding of how to use them as a whole fruit. I now have a favorite juice wine, I have made pretty decent wine from off the shelf preserves and now want to try a wine using fruit. Keep that information coming!

[invadertangent]

I definitely recommend freezing bananas to prep them for use in any brew. Why? Besides breaking them down, it's easier to handle frozen bananas.

[chaseb]

Did we ever get the fruit in primary vs. secondary test video? Couldn't find it.