Refreshing Sparkling Fruit Wine Recipe + Bonus Recipe: Up-cycle the Spent Fruits!

Wine Recipes
I really love mead… when I make it. That’s because I like to make my meads dry. And I mean actually dry. I find that most meaderies don’t make dry enough meads for my palate. If you also prefer dry, sparkling, refreshing wines, I think you should check out this recipe! Also, I finally found out how to up-cycle the spent fruits in a delicious way! Like banana bread? Then you’ll love this spent-fruit bread recipe! Try out both of these recipes and let me know what you think!

_NOTE: I keep referring to this fruit wine as mead, but most of the fermentable sugars come from the fruits, so it is technically not a mead. I typically use sugar or a mix of honey and sugar in my fruit wines, so when I used exclusively honey to increase the fermentable sugars, it registered in my brain as a type of mead because I wanted it to be clear that I used honey. But I should have realized it was still a fruit wine since most of the fermentable sugars came from the fruits._

*Strawberry & Peach Sparkling Wine Recipe*
– 4 gal frozen fruit (50% strawberries + 50% peaches) = ~24 lbs
– 54 oz honey (more or less depending on the specific gravity of your fruit juice) + 3.6 oz honey for bottling (more or less depending on how much mead you have)
– Juice of 1 lemon
– 1 tsp pectic enzyme
– Red Star Premier Côte des Blancs
[OSG = 1.080]

1. Sanitize everything!
2. Gently heat fruits to 85-95 deg F
3. Transfer to the fermenter (I used a 6.5 gal bucket)
4. Add honey to reach a starting specific gravity of 1.080
5. Add the juice of 1 lemon & pectic enzyme
6. Agitate to incorporate oxygen
7. Pitch the yeast
8. Monitor fermentation & push the fruit down into the wine once per day to prevent mold
9. After a few days of fermentation, strain out the fruits (save them for my bread recipe below!!!)
10. Once it has fermented out dry, re-rack & let sit for a few days
11. Re-rack again if there is more sediment & prepare to bottle
12. Mix in the honey for bottling & bottle
13. Let the wine sit at room temperature for at least 2 weeks
14. Chill & enjoy!

*Spent fruit bread recipe*
– 1.5 cups all-purpose flour
– 1.5 cups spent fruits
– 1 cup sugar
– 1/2 cup butter
– 2 eggs
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp vanilla (optional)
– 1 tsp cinnamon (optional)
– Raisins (optional)

1. Preheat the oven to 350 deg F
2. Cream together the butter & sugar
3. Mix in the eggs & fruit
4. Mix in the flour, baking soda, vanilla, cinnamon, & raisins
5. Grease & flour the baking pan
6. Bake at 350 deg F for 55 mins (or until done… mine took 65 mins)

*How to make wine for beginners:*

*Reject peach wine 4 ways:*

*Reject strawberry wine 2 ways:*

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