How to Make Wines

Fresh Fruit Wines

There is no need for me to mention the enormous popularity this branch  of home wine-making enjoys, or that countless thousands of people all  over the world embark with tremendous enthusiasm each summer upon  turning wild fruits and surplus garden fruits into wines fit to grace the  tables of a banqueting hall. Just let me say that, no matter how advanced  methods become and how easily obtainable special ingredients for wine  making are, there will always be in the hearts of everyone a place for the  true country wines, for they have that indefinable ’something’ which sets  them apart from all others, a uniqueness that cannot be found in any other  wine either commercial or home produced.

The methods I use myself are described here, and although they are the  simplest and the surest ever evolved, it is necessary to point out the  complications that arise if these methods are not used.

Years ago-and, I am very sorry to say, even today-many thousands of  unfortunate home wine makers are following methods which advocate:  ‘crush the fruit, add the water and leave to ferment’. Other methods advise  boiling the fruits. In both cases disappointment is almost a certainty, and  the reason for this is easy enough to understand.