What Fermentation and Aging Additives do you use for Fruit Wines?

[Raptor99]

I'm looking at some of the fermentation additives on More Wine such as Opti-White. What additives do you use for fruit wines? Which ones do you like best.

I realize that many fermentation additives are designed and marketed for grape wines, but I was wondering which ones work well for fruit wines as well.

 

[winemaker81]

I use Color Pro for red grape -- from reading the description it may be suitable for darker fruit.

And I used Cinn Free this fall for white grape -- it is NOT suitable for most fruit:

Not suitable for high pectin or high solid juice​

Contact Scott Labs and ask the question.

 

[Rice_Guy]

I will routinely use tannins on country wines. Basically I am trying to have some of the antioxidant characteristics that red grape will have (shelf life). The last two years I have experimented with thiol powder along with TR313 yeast. This fall I got some BlancSoft Citrus via the vinters club which will go in a country wine.

Basically if you stay away from chemistries aimed at tartaric acid, the additive should have a similar effect in a country wine. A polyphenol is a polyphenol whether from grape skin or black raspberry or choke berry.

 

[Ohio Bob]

I’ve used Lallzyme EX for a few years now for my blackberry. I think it turns the frozen/crushed fruit to mush more than pectin enzyme does. Opti-Red is a companion nutrient that is recommended to be used in conjunction with LEX.

Agree with using tannins in the primary. For this years blackberry/raspberry mead (first time effort) I added Booster Rouge. At the first racking it tasted great, far better than I expected. I’m not claiming the BR was the reason though.