Fruit Fusion Wines
by Ken Beard

Making fruit wines using the traditional crush and ferment method can be a bit tricky because it is possible to run into any of the many common problems and faults in the finished wine. But there is a method that is much more robust and less prone to troubles – fruit fusion.

To make a fruit fusion wine:

• Start with a finished, dry white wine. Cayuga is a good choice because it tends to be a neutral wine that has structure and body, but any white wine can be used.
  
• Select a fruit. Fruit with skins should be peeled and pitted first, and berries should be crushed. Very fresh fruits work the best.
• Add a half-normal dose of sorbate and sulfite to the wine (to prevent a secondary fermentation).
• Add the fruit to the wine and let it soak. Typically, the fruit should soak for 7-10 days, but taste the wine occasionally to determine when it is ready.
• Rack and filter the wine.
• Sweeten to taste.
• Add a full dose of sorbate and sulfite.
• Bottle and drink.

The finished wine will have all the structure of a grape wine and all the aroma and taste of the fruit.