Making wine using fruit can be very rewarding as long as you follow these simple tips.  There  is nothing more disappointing than spending time working through a process only to get to the end and find it has failed.

Follow these simple tips and you will succeed every time with your wine using fruit. 

#1.  Always use ripe fruit. Make sure the fruit is really ripe.  If you have your own fruit trees then when you feel the fruit is ripe, leave it for another three or four days before harvesting.

#2.  Never use fruit that has any green patches on the skin, discard these pieces as they will give an acid bite to the wine.

#3.  It is best not to boil the fruit. When the fruit is boiled it releases pectin, you know the substance that allows the fruit to set when we make jam.  To get rid of the pectin is a messy job and takes so much time and then you are never sure if it is all removed.

#4.  Do not just crush the fruit, add the water and wait for it to ferment. You see on the skin of the fruit there is a greyish-white film that is the yeast put there by nature.  This film is known as wild yeast also known as undesirable yeast and contains several kinds of bacteria which left on their own will spoil your wine.

#5.  To get rid of these undesirable without boiling the fruit you need to use a product called Campden tablets.  These tablets are called fruit preserving tablets and are added to the fruit pulp to clear the undesirables.

Follow these simple tips to making wine using fruit and in no time you will be making wine using your own fruit too.