Traditional
Fresh Fruit Winemaking System

The differences between the Traditional Fresh Fruit System and the Advanced Fresh Fruit System has to do with basic philosophy.

Advanced System philosophy:
1) You don't need to maintain a perfect seal of the lid to the primary. The primary purpose of the lid is to keep the fruit flies out of contact with the must. The loose fitting lid allows you to remove the lid easily for stirring the "must" during the primary stage.
2) You are able to make 6 gallons of wine on day one and with the two racking that follow, you are still able to net a full 5 gallons of wine at bottling without having to top up the final jug.

Advanced System Staging:
Primary Stage - With a `fresh fruit wine making system', the fermentation is started in the 10 primary fermenter which is more than large enough to hold 6 gallons of "must" and the fruit.  The specific gravity is raised to about 1.080 by the addition of fructose or other sugar sources. The "must" should be stirred twice a day, morning and night to prevent the wine from turning to vinegar.  The yeast is allowed to ferment for  period of 5-6 days until the gravity has dropped below 1.020 before it is racked into the first carboy - the 6-gallon carboy.

Secondary Stage - At the end of the primary fermentation, the fruit bag should be removed and as much of the juice pressed from it as possible.  The wine can then be transferred to the 6-gallon carboy by use of the racking tube and the 5 feet of tubing where the fermentation is allowed to finish working. The wine will continue to ferment for approximately 5-14 days if you correctly added the amount of sugar that was needed to stay within the alcohol tolerances of the yeast. This stage will last for about 30 days while the gravity drops to approximately 1.000 and yield lots of sediment.

Clarification Stage - After 30 days in the first secondary, it is time to transfer to the final carboy - the 5-gallon jug - the clarification tank. Some winemakers will want to bottle the wine after 30 days in this carboy; however, the quality of the wine will greatly improve if patients can be maintained and the wine is allowed to clear on its own through an extended time in this carboy.  We recommend bottling most Fruit wines no sooner than 6 months. Clarity can be improved by "fining" the wine or by filtering. While filtering a wine may reduce it's flavor and depth of color ever so slightly, the clarity of the wine makes such a resounding impression on the beholder. Finally, prior to transferring for bottling, the wine should be stabilized.

Bottling Stage - Having stabilized the wine, it can be transferred into the primary stage, sweetened to your own taste preference and immediately bottled.

Item #	Regular List Price	Shipping Weight
SYS.W.F10	$107.57	37.7
15% Off		$91.43
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