Haskap Wine – How is it made?

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:

Ingredients needed:

* 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:

  1. Crush, add enzymes, let macerate for 6-12 hours and press the fruit, put juice into primary fermentor
  2. Add sugar, top up to 23-24L. Adjust specific gravity to S.G. 1.090-92
  3. Measure acids and adjust to a pH of 3.0 to 3.5 and T.A. of around 6-7 g/L.
  4. Add nutrient to must.
  5. Pitch in rehydrated yeast.
  6. Maintain a fermentation temperature of 16-19’C throughout the initial Fermentation process (1.090-1.025)
  7. Rack wine at S.G. 1.005
  8. Once wine has finished its fermentation (< SG 0.996), stabilize with sulphite (add 50-60 PPM depending on the pH level)
  9. Rack the following day and fine with Bentonite (20-30 g/HL)
  10. Chill the wine to 0’C
  11. Rack after 15 days and filter to 0.8 micron
  12. Add oak chips (4g/L for 15 days) or place into a small barrel for aging
  13. Measure FSO2 and adjust to 50PPM.
  14. Adjust acid to a TA of 7g/L (with potassium carbonate if needed to lower or addition of malic to increase)
  15. When wine is properly aged and developed (4 months), do final adjustments (blending, SO2, TA, pH, SG, RS, etc)
  16. Adjust Residual Sugar of wine to 25g/L or to taste
  17. Pad filter to 0.45 micron.
  18. Conduct all stability tests and adjust if needed
  19. 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.

 

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