Alcohol is the difference between fruit juice and wine.  In a Ferment-On-Premise operation, the customer makes their wine by adding a specific yeast to their juice.  The yeast essentially "eats" the sugars in the juice and leaves alcohol behind.  Basically, the more sugar there is in the juice, the higher the alcohol.

The amount of alcohol in wine will determine the wine's texture, and the bitterness and sweetness we perceive when drinking it.  The alcohol gives us a "mouthfeel" and provides some structure and body to the wine.  It also acts like a natural preservative and allows wine to age without spoiling.  Commercial wines can be easily found between 8 - 16% ABV (alcohol by volume).  Depending on the style of the wine, the grapes used and the winemaker's decisions in making the wine, that ABV can vary quite a bit.

Wine kits are designed to work out with the same results, every time.  These come straight from the manufacturer, already to be made.  The juice concentrate has been tested, balanced for flavour and profile, and they know what alcohol percentage you should be getting, based on their instructions.  Although it can be done, I would not recommend adjusting the kits to make more alcohol. 

Country fruit wines can be trickier.  Depending on your winemaking abilities and methods used, you can control the alcohol percentage quite a bit.  Amount of fruit used.  Quality and ripeness of your fruit. Selecting a specific yeast.  Testing for sugars in your fruit.  Determining what type of sugar to use.  Adding extra sugar.... a little or a lot... 

The sugar content, or Brix, of wine is determined by the ripeness of your fruit, and in the case of country fruit wines, the amount of additional sugar or honey when starting your batch of wine.  Fruit that has been given the chance to fully ripen will have a higher sugar content.  Fruit grown in warmer climates, or when we have a really hot/dry summer, will also have a higher sugar content.  Most country fruit wines are made with fruit that does not have a high enough natural sugar content, so adding extra sugar is needed to push up that alcohol content to where it is desired.  

We want to make a country fruit wine that is drinkable - one with good flavour and is nicely balanced.  Cranking up that alcohol level can produce a "hot" element, burning the back of your throat and warming your insides all the way down.  A hot wine can stunt the delicate fruit flavours, even giving them a "baked" or "cooked" taste.  Sometimes all you can taste is the alcohol and hardly any fruit flavour.

When making a country fruit wine, ask yourself a few questions:

1. Who's going to be drinking this wine?  Is it for you, are you sharing or giving it away for gifts?  Maybe not everyone wants as much alcohol? 
2. When do you want to drink it? Will you be aging it or wanting to consume it right away?  Sometimes aging a wine can mellow out harsh flavours, so if you are making a higher percentage wine, allowing it to age in the bottle for an extended time might be needed.  If you are wanting to drink it right away, a lower percentage might be desirable.
3. Are the fruits being used capable of holding up a high percentage of alcohol?  Strangely enough I've found that the darker the fruit, the better it can withstand alcohol.  Example: chokecherry or raspberry can handle a higher amount.  Peach, not so much!

In the end, the customers who come into our shop have the ability to customize their wine.  Ask questions!  We want to make sure you are happy with your finished product.

We get asked all the time, "When can I start to drink this wine?" Well, that depends....

First off, only a small percentage of wine is actually supposed to be put away for years before drinking.  Most commercial wineries hope to have their wines to be purchased and drank within the first 2 years after it's released.  They are the ones that will barrel age and cellar anything to young to release to the public.  Anything in the local provincial liquor store or cold beer and wine store, should probably be ready to enjoy right now.  Realistically, not all wines get better with age. If you are looking at buying a bottle to age, talk to a reputable wine shop or buy from the vineyard.  Do your research first!

But what about wine you've made from a kit?  Most of the kit wines are crafted so that you can start to consume them fairly quickly.  Some need as little as a week to get over "bottle shock" (see description HERE) and can be enjoyed right away.  Others might need a month or two sitting in your wine rack to taste like they should.  Some of the higher end kits might do well with at least 6 months to a year aging.

If there's some sharp flavours in your wine you're bottling, a little age will usually help smooth those out.  Acidity and tannin keeps a wine from being too "flabby" (see description HERE) and can be a little harsh at first, but over time they can mellow.  I've had wines that were almost undrinkable, for me anyways, sit in my wine cellar for a few months and be absolutely delicious the next time I try them.  If you have bottled a wine that sounds like this, put it away for a month or two, then try a bottle. 

Some reds are best drank young, and need little aging.  These are wines where the fruit flavours are preferred - Garnacha, Merlot, Zinfandel, Malbec
Some whites best drank young to enjoy their fresh, crisp qualities - Pinot Grigio, Verdicchio, Chenin Blanc, Sauvignon Blanc
Rosés are made to be enjoyed within the first 2 years!

If you love your wine as soon as you've bottled it, please feel free to drink and enjoy it.  It is YOUR wine!