How to Make Wines

The short pulp ferment of method

Method 1 makes wines of the heaver type; their flavors are more  pronounced and their color more full than those produced by method 2.  Those wishing for lighter wines more suitable for serving with meals  should use method 2. The main difference in the two methods is that we  ferment the fruit pulp itself in method 1, and the juice only in method 2.  It  will be appreciated that when fermenting the pulp we must as a matter of  course get far more from our fruits. But we do not want too much in a  light wine otherwise the subtle difference between a heavier wine and the  popular lighter wines is lost.

The short pulp ferment of method 1 ensures that we get all the flavour  and desirable chemical matter from our fruits in the right proportion.

The best method to use for each type of fruit is given with each recipe. It  should be taken into account that varied amounts of fruit and sugar with  the use of proper method produce distinctly different types of wine.