How to Make Fruit Wine: Beyond Grapes

Updated: February 2026 | Reading Time: 12 minutes

Wine doesn't have to come from grapes. Throughout history and across the cultures of the world, people have made wine from virtually every fruit imaginable—apples, berries, peaches, cherries, plums, and more. These "country wines" or "fruit wines" offer wonderful opportunities for creativity and can transform surplus fruit into delicious beverages.

In this guide, we'll explore how to make wine from fruits other than grapes, covering the unique challenges, techniques, and opportunities that fruit winemaking presents.

Understanding Fruit Wine

Fruit wines differ from grape wines in several important ways:

Sugar Content

Most fruits have lower sugar content than grapes. This means:

• You may need to add sugar to reach proper alcohol levels
• Balance between sweetness and alcohol is crucial
• Some fruits are naturally sweet enough; others need augmentation

Acidity

Fruits vary widely in acidity:

• Some fruits (citrus, berries) are very acidic
• Others (peaches, melons) are low-acid
• Acid adjustment is often necessary

Pectin

Many fruits contain pectin, which can cause cloudiness. Pectic enzyme treatment is usually necessary.

Aroma and Flavor

Fruit wines often have more delicate flavors than grape wines. They benefit from techniques that preserve these delicate aromatics.

Popular Fruits for Winemaking

Apple (Cider Wine)

One of the most popular fruit wines. Apple wine (or hard cider) can range from dry to sweet.

Berry Wines

• Strawberry: Light, fruity, delicate
• Raspberry: Rich, intense, slightly tart
• Blackberry: Full-bodied, deeply colored
• Blueberry: Sweet, slightly musky

Stone Fruits

• Peach: Aromatic, full-bodied
• Apricot: Delicate, honeyed
• Cherry: Rich, intense, can be tart or sweet

Citrus

• Lemon: Very acidic, needs sweetening
• Orange: Aromatic, often blended

Other Fruits

• Peach
• Pear (Perry)
• Plum
• Watermelon
• Pineapple

Basic Fruit Wine Process

Step 1: Prepare the Fruit

1. Use ripe, quality fruit
2. Remove stems, leaves, and any damaged parts
3. Rinse clean and drain
4. Crush or chop the fruit

Step 2: Extract the Juice

For most fruits, you can:

• Press directly (for soft fruits)
• Mash and strain through cheesecloth
• Cook slightly to soften (for harder fruits)

Step 3: Add Water and Sugar

Fruit wines typically require dilution:

• Add equal parts water to the juice
• Or adjust based on fruit sweetness
• Add sugar to reach ~20-22° Brix

Step 4: Adjust Acidity

Test pH and adjust:

• Target pH: 3.3-3.6
• Too high (less acidic): Add tartaric or citric acid
• Too low (more acidic): Dilute with more water or blend

Step 5: Add Pectic Enzyme

Add pectic enzyme according to package directions. This breaks down pectin and helps the wine clear.

Step 6: Add Yeast and Nutrient

Use a wine yeast appropriate for fruit wines. EC-1118 or QA23 work well. Add nutrients according to package directions.

Step 7: Ferment

Ferment like a white wine:

• Keep at cool temperatures (55-65°F/13-18°C)
• Use an airlock
• Ferment to dryness

Step 8: Age and Bottle

After fermentation:

1. Rack off lees
2. Age 1-3 months
3. Rack again if needed
4. Bottle

Special Considerations by Fruit Type

Apple Wine (Cider)

Apples are unique because you can make wine from fresh-pressed cider:

1. Obtain fresh apple cider (unpasteurized preferred)
2. Add sulfites (50 ppm) to protect
3. Add yeast nutrient
4. Add yeast and ferment
5. Option: Allow malolactic fermentation for more complexity

Berry Wines

Berries are high in color and flavor but low in sugar:

• You'll need to add significant sugar
• Consider adding grape juice or concentrate for body
• Use slightly less water than for other fruits

Stone Fruit (Peach, Cherry, Plum)

Stone fruits are aromatic and flavorful:

• Remove pits (they're bitter)
• Cook fruit lightly to soften and release juices
• Strain well to remove pulp
• Use less water—these fruits have strong flavor

Citrus Fruits

Citrus is challenging due to high acidity:

• Use only the juice (not peels or pith)
• Dilute significantly to reduce acidity
• Add significant sugar to balance
• Consider blending with lower-acid fruits

Recipes

Basic Apple Wine Recipe

• 1 gallon fresh apple cider
• 2 cups sugar
• 1 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 packet wine yeast

Basic Berry Wine Recipe

• 3 lbs crushed berries
• 3 cups sugar
• 1 gallon water
• 1 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 packet wine yeast

Troubleshooting

Cloudy Wine

• Not enough pectic enzyme
• Not enough aging time
• Fine with bentonite

Too Tart/Sour

• Not enough dilution
• Not enough sugar
• Next time, use less acidic fruit or more dilution

Lacks Flavor

• Too much water
• Not enough fruit
• Next time, use more fruit or less water

Fermentation Won't Start

• Temperature too cold
• Not enough nutrients
• Acidity too high

Conclusion

Fruit winemaking opens up a world of possibilities beyond grapes. Your backyard orchard, farmers market, or even grocery store can become a source for unique, delicious wines.

Start with apples or berries—they're forgiving and widely available. As your skills develop, experiment with more challenging fruits. The creativity is part of the fun.

Ready to try mead? Check out our guide to Making Mead.