There are so many ways to make haskap wine and again, it all depends of the style of wine you are going for but here is a sample general recipe formulation to make a 5-imperial gallon (23L)batch of a dry table haskap wine. You will need to adjust this depending on the wine ingredients that are available to you but this will serve as a template to follow. If you need more specific information or to scale this up to commercial quantities, contact me:
* 7.5kg haskap
* 0.16kg sugar (or what is needed to get to a specific gravity of 1.090)
* standard amount of pectic enzymes
* standard amount of Diamonium Phosphate or Fermaid
* standard amount of yeast solution nutrient (Go-Ferm)
* 25g wine yeast (experiment with different strains but I have been successful with Lalvin W15 and 71B)
Will also need for processing:
* 20-30g bentonite (amount will vary depending of fining trials)
* rough, medium and sterile filter pads if you intend on filtering
* Potassium metabisulphite
* either malic acid or potassium carbonate to adjust acid
Basic Method of Production:
- Crush, add enzymes, let macerate for 6-12 hours and press the fruit, put juice into primary fermentor
- Add sugar, top up to 23-24L. Adjust specific gravity to S.G. 1.090-92
- Measure acids and adjust to a pH of 3.0 to 3.5 and T.A. of around 6-7 g/L.
- Add nutrient to must.
- Pitch in rehydrated yeast.
- Maintain a fermentation temperature of 16-19’C throughout the initial Fermentation process (1.090-1.025)
- Rack wine at S.G. 1.005
- Once wine has finished its fermentation (< SG 0.996), stabilize with sulphite (add 50-60 PPM depending on the pH level)
- Rack the following day and fine with Bentonite (20-30 g/HL)
- Chill the wine to 0’C
- Rack after 15 days and filter to 0.8 micron
- Add oak chips (4g/L for 15 days) or place into a small barrel for aging
- Measure FSO2 and adjust to 50PPM.
- Adjust acid to a TA of 7g/L (with potassium carbonate if needed to lower or addition of malic to increase)
- When wine is properly aged and developed (4 months), do final adjustments (blending, SO2, TA, pH, SG, RS, etc)
- Adjust Residual Sugar of wine to 25g/L or to taste
- Pad filter to 0.45 micron.
- Conduct all stability tests and adjust if needed
- Bottle the wine and age for a few months before drinking
To make haskap rose wine, or a fortified version, or perhaps a sparkling version, different general formulations would be needed. If you are not able to get enough haskaps, try blending it with other berries such as blueberry or raspberry and use a similar formulation. Blending with apple or pear would also make nice wine, perhaps add less water and substitute with apple juice for a wine that is even more complex. The possibilities are endless.