8-12 Weeks Processing
Fruit that is brought in bare without processing increases the time to make your batch.
Approximately: 12 weeks
Bugs, rot, leaves, twigs, stems removed and fruit processed and juiced significantly decreases processing time.
Approximately: 8 weeks.
Fruit must be rinsed clean and removed of bugs, stems, twigs, rot and leaves.
Cut larger fruit into golf ball sized pieces. Rhubarb can be cut into 2" lengths.
Woody pieces can impart a bitterness into the wine and pits in certain fruits contain toxins!
Peel fuzzy fruits such as peaches, apricots, kiwis, etc.
Freezing breaks down the cellular structure and allows the yeast to penetrate easier. It also protects your fruit against mold and bacteria.
Once it's time to get processing, fruit must be completed thawed in order to activate the yeast.
Keep that crucial fruit juice and bring it to your appointment with your thawed fruit. Amount of fruit in recipes can vary. Our recipes calls for a minimum of 4 gallons or 4 large freezer bags full.
To save money, bring in 4-5kg of sugar per batch. White sugar is preferred. Please call ahead if you require a certain sugar substitution.
Please bring any spices in whole form. Ground spices cannot guarantee a clear wine.
Literally just bring us half the goods for approximately 15 bottles.
Wine doesn't need just grapes to taste great. For Country Wine, we use fruit. Take your bounty and turn it into your next favourite beverage. Fruits like, apples, blueberries, blackberries, saskatoons, chokecherries, haskap, rhubarb, peaches, pears, apricots, plums, cherries, raspberries, strawberries, crab apples, cranberries, nectarines, kiwis, rosehips, plus more can be used to craft your personal Country Wine at Wine On The Terrace.
4613 Lakelse Avenue, Terrace, British Columbia V8G 1P9, Canada
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