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Alcoholic drinks from Denmark, the UK, Armenia, Hawaii and other places worldwide
These are wines made from fruit other than grapes, such as cherry, elderberry, mulberry, pomegranate, plum and pineapple. The fruit is pressed or stewed, sugar and acid are adjusted, and a yeast ferments the must. A 2026 mulberry study found 23 ± 1 °C and pH 3.5 ± 0.1 gave the best result over a 27-day run, and cherry must fermented from 220 g/L sugar to about 11 % alcohol.
| Cherries3 lb | Washed and sorted, stems and bad fruit removed[ndsu] |
| WaterTo fill 1 gallon | Many recipes top the fruit up with water to cut the acidity[ndsu][s1] |
| Sugar2¼ lb | Plus or minus, to reach a specific gravity of 1.085 to 1.09[ndsu] |
| Acid blend1 tsp | [ndsu] |
| Tannin¼ tsp | [ndsu] |
| Yeast nutrient1 tsp | [ndsu] |
| Pectic enzyme½ tsp | [ndsu] |
| Campden tablet1 tablet, crushed | Potassium metabisulfite, to check wild yeast and bacteria[ndsu] |
| Winemaking yeast1 packet | Such as EC-1118 or K1-V1116[ndsu] |
| Starter | a packet of winemaking yeast, added to the must (NDSU cherry recipe) |
Total time across the recorded steps: 2.9 months – 13 months
What changes: Fruit is pressed or stewed to give a must, and sulfur dioxide checks wild microbes
Pressing, stewing and fermenting the pulp are common ways to get the flavour out of the fruit. Output: must (juice with some pulp); the pits of cherries and plums are kept whole.
Microbes at work in this step
sulfur dioxide checks wild yeast and bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These are wines made from fruit other than grapes, such as cherry, elderberry, mulberry, pomegranate, plum and pineapple. The fruit is pressed or stewed, sugar and acid are adjusted, and a yeast ferments the must. A 2026 mulberry study found 23 ± 1 °C and pH 3.5 ± 0.1 gave the best result over a 27-day run, and cherry must fermented from 220 g/L sugar to about 11 % alcohol. Made in 5 steps over 2.9 months – 13 months. The longest step, bottle and age, takes 2–12 months (Sagaser S 2021). Saccharomyces cerevisiae and Lactobacillus spp. do most of the fermenting.
| Main step | 2–12 monthsReported[ndsu] | Bottle and age |
|---|---|---|
| Temperature | 22–24 °CMeasured[s4] | Ferment |
| Acidity | pH 3.4–3.6Measured[s4] | Ferment |
Grapes carry enough sugar and acid to make wine alone. Most other fruit needs added sugar, water or acid, and the juice often needs pressing, stewing or a pulp ferment first. The styles differ by fruit, so the numbers here come from studies of single fruits.
Cherry and plum pits hold a cyanide-forming compound, so the pits are not broken when the fruit is crushed. Elder leaves and bark hold a compound that can produce hydrocyanic acid, so leaves and stems are not crushed in with the berries, and uncooked berries may cause nausea [cdc-elder]. Fruit flies carry vinegar-making bacteria, so the fermenter is covered or fitted with an airlock. A wine that keeps sugar or is sweetened needs potassium sorbate, or fermentation can restart and burst the bottles. Orange wine can be stopped by a Penicillium mould, so the fruit is cleaned and sanitised.
Hazards the sources name: Vinegar-making bacteria (carried by fruit flies).
Every number is labelled with how it is known. How this atlas is made
Cherry wine has been made in Denmark since the 1800s. Pomegranate wine has roots in Armenia that go back centuries. Plum jerkum, a fermented plum drink made like cider, was once made in Worcester.
