SG Wines Fruit Wine Kit - gjør din frukt om til vin

SG Wines Fruit Wine Kit er et komplett startsett for deg som vil lage smakfull fruktvin hjemme. Enten du bruker epler fra hagen, jordbær fra butikken eller bringebær fra skogen, er mulighetene mange – og smaken blir like unik som frukten du bruker. Settet inneholder alle de essensielle vinleggingsmidlene du trenger, og gir ca. 4,5 liter (6 flasker) vin. Ønsker du å lage 10 liter? Bruk to pakker!

Det følger med enkle og tydelige instruksjoner, samt forslag til oppskrifter med ulike frukttyper – perfekt for både nybegynnere og de som ønsker å eksperimentere med egne blandinger.

Innhold i pakken:

Vin- og næringsgjær
Pektolase
Sitronsyre
Vintannin
Campden-pulverblanding
Vinstabilisator
Klaringsmiddel (2-delt)
Oppskriftshefte og bruksanvisning

Du trenger i tillegg:

Frukt og sukker i henhold til valgt oppskrift
Primærgjæringskar (min. 5L)
Rørepinne
Fruktpose / silpose
Sekundærgjæringskar, f.eks. 5L demijohn eller glassballong

Oppskrifter for å lage fruktvin

Her har vi samlet noen oppskrifter for ulike typer fruktvin.

Fruit & Weight	Apples – 3 kg Use 500 g dried fruit or 2 kg tinned fruit (including liquid) if fresh is unavailable.
Preparation	Use a mix of sweet, sour and cooking apples for optimal results. Wash apples with cold water then chop into small pieces, discarding any bruised pieces or maggot coves. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	None
Citric Acid	1 sachet

Fruit & Weight	Cherries – 2.5 kg Use 450 g dried fruit or 2 kg tinned fruit (including liquid) if fresh is unavailable.
Preparation	Use only morello cherries or a mix of cherries and morello cherries for best results. Remove stalks and stones using an olive pitter and rinse pitted cherries under cold water. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	None
Citric Acid	1 sachet

Fruit & Weight	Rhubarb – 2 kg Use 1.8 g tinned fruit (including liquid) if fresh is unavailable.
Preparation	Use only rhubarb stalks – never use the leaves as they are toxic. Choose firm, crisp stalks with a good colour. Wash the rhubarb thoroughly and trim both ends. Chop into 1-2cm pieces and discard any blemished parts. Tip – as a slight change to Step 3 in the instructions, sprinkle all of the sugar over the rhubarb inside the straining bag and allow it to sit for 24 hours inside the fermenter to macerate before adding the water. If using tinned rhubarb, rinse first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	1/2 a sachet
Citric Acid	None

Fruit & Weight	Pears – 3 kg Use 500 g dried fruit or 2.5 kg tinned fruit (including liquid) if fresh is unavailable.
Preparation	Wash pears with cold water then chop into small pieces, discarding any bruised pieces or maggot coves. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	None
Citric Acid	1 sachet

Fruit & Weight	Plums – 2.5 kg Use 500 g dried fruit or 1.8 kg tinned fruit (including liquid) if fresh is unavailable.
Preparation	Wash plums with cold water then remove and discard the stones. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	1 sachet
Citric Acid	1 sachet

Fruit & Weight	Raspberries – 2 kg Use 350 g dried fruit or 1.6 kg tinned fruit (including liquid) if fresh is unavailable.
Preparation	Raspberries should be ripe for optimal results. Wash with cold water before use. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	1 sachet
Citric Acid	1 sachet

Fruit & Weight	Strawberries – 2.5 kg Use 450 g dried fruit or 2.2 kg tinned fruit (including liquid) if fresh is unavailable.
Preparation	Strawberries should be ripe for optimal results. Remove and discard leaves and stalks, then wash with cold water. Chop larger strawberries into smaller pieces. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	1 sachet
Citric Acid	1 sachet

Fruit & Weight	Blueberries – 2 kg Use 300 g dried fruit or 2.6 kg tinned fruit (including liquid) if fresh is unavailable.
Preparation	Blueberries should be ripe for optimal results. Wash with cold water before use. If using tinned fruit, rinse the fruit first or adjust the sugar addition accordingly if adding the syrup.
Sugar	1 kg
Tannin	1 sachet
Citric Acid	0.5 sachet

SG Wines Fruit Wine Kit - gjør din frukt om til vin

Oppskrifter for å lage fruktvin

Apple Wine

Cherry Wine

Rhubarb Wine

Pear Wine

Plum Wine

Raspberry Wine

Strawberry Wine

Blueberry Wine

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