Maischewerk Fruit Harvest Set Apple, Quince & Elderberry: Three Yeasts, Yeast Nutrient Salt, Anti-Gelling Agent, Citric Acid, Sulfur Powder

Is your garden full of fruit? With the fruit harvest set you start three wines of your own from your autumn harvest: from apples or pears, from quinces and from elderberries. The right yeast is included for each fruit, plus the agents that all three batches need together.

The Cider Fresh ferments apple and pear juice fresh and fruity and, according to the manufacturer, ferments vigorously even below 15 °C. For the aromatic quince you use the Exotic, an aroma-focused white wine yeast. The dark, tannin-rich elderberry is matched by the red wine yeast, which is made for robust red wines. The anti-gelling agent breaks down pectin during juicing, which quinces in particular bring in abundance, and you get more juice. Apples and quinces usually have enough acid of their own. Elderberries give little juice, so you extend the elderberry batch with water, and then acid is lacking: the citric acid makes up for this. Yeast nutrient salt when starting the batch and sulfur powder after fermentation complete the set.

Important during preparation: use elderberries only when fully ripe, remove them from the stems and heat them before starting the batch, because raw berries and stems contain sambunigrin. With quinces, you remove the cores and seeds.

Included in the set

• 1 × Joenos Wine Yeast Cider Fresh, 5 g for cider & apple wine (Item no. SKU-100247): for the apple or pear batch, ferments at 12 to 20 °C according to the manufacturer.
• 1 × Joenos Wine Yeast Exotic, 5 g for 10-50 l (Item no. SKU-100248): for the quince, aroma-focused, optimal at 15 to 20 °C.
• 1 × Joenos Wine Yeast Bordeaux, 5 g for red wine, 10-50 l (Item no. SKU-100245): for the elderberry, designed for robust, dark wines, fermentation temperature 20 to 30 °C.
• 1 × Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation (Item no. SKU-100224): two 10 g sachets of diammonium phosphate.
• 1 × Joenos Yeast Nutrient Salt 10 g, Diammonium Phosphate for the Fermentation Start (Item no. SKU-100222): one more 10 g sachet, so that each of the three batches gets nutrient salt.
• 1 × Arauner Kitzinger Anti-Gelling Agent 50 ml for Breaking Down Pectin (Item no. SKU-111650): enzyme preparation against pectin for juicing, amount depending on the type of fruit according to the package instructions.
• 1 × Joenos Pure Citric Acid, 10 g for Acidifying Must & Wine (Item no. SKU-103603): for acidifying the elderberry batch extended with water; dissolve in 10 times the amount of water; legal maximum according to the manufacturer 1 g per liter, which applies to grape wine; there is no quantity limit for elderberry and other fruit wines, at home no more than 3 g of pure acid per liter.
• 1 × Joenos Wineguard Sulphur Powder E224, 10 g (Item no. SKU-103602): potassium disulfite with 50 % active SO2 for the time after fermentation.

Quantities: according to the manufacturer, each yeast is enough for 10 to 50 liters. At 3 g per 10 liters, the upper limit of the German guidelines for wine-like drinks (2 g for light apple wine), the 30 g of yeast nutrient salt is enough for three batches of up to 30 liters each; the pack states 5 to 10 g per 10 liters. The 10 g of citric acid give 1 g per litre in a 10-litre elderberry batch; there is no legal quantity limit for elderberry wine (the 1 g per litre applies only to grape wine), and measuring the acidity shows how much your batch needs. You dose the anti-gelling agent and sulfur powder according to the package instructions. Not included are fruit, fermentation vessels and airlocks. You can find the booklet “Apple Wine and Cider” free of charge at maischewerk.de/pages/anleitungen.

Free shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.

For hazard information, see the individual products. You will also find the labeling of the included hazardous substances here: