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Haskap Fruit

All About Haskap Fruit Wine (Honeyberry)

Haskap, also called honeyberry, is a super fruit now emerging in the marketplace and is starting to get known for its ability to make truly amazing fruit wines! This is an exciting development and wonderful for us fruit wine lovers.

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

Written by

@djrivard @cyclegearlife @thewineplanet @solaskombucha I make wine, cider and kombucha, ride bikes, travel and observe. More here: http://linktr.ee/djrivard

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