Fruit Wines

Wines made from the fermented juice of any fruit except grapes are known as fruit wines. Berry, citrus, melon, tree fruits (apple, cherry, peach, pear, and plum), and dried fruit such as raisins are used in home recipes and at commercial wineries throughout America to make wine. Most fruit requires the addition of sugar, water, acid, and yeast nutrients to trigger the fermentation process and achieve the alcohol level of wine, between 7 percent and 15 percent by volume. Yeast converts sugar to alcohol, and more sugar may be added for sweetness.