Pome fruit

Pome fruit

Fruit, which, if only because of their abundance, are suitable for wine, next to grapes, there are mainly apples and pears.

Ago, who can choose from among different varieties of apples or who would like to have several trees in the garden with apples suitable for must, the following varieties can be recommended: forest head, split pea soup, Antonówka, renata, gloggeria. In general, the later varieties are better suited for making wine than the early varieties, perishable summer apples. Later varieties have more harmonious proportions of sugar content, acids and extract.

Before squeezing the juice, the apples should be additionally matured. For this purpose, they are placed in a mound for a while in a dry room, to "sweat", and contained in mature, from the apple tree, the starch turned to sugar. This improves the quality of the later wine.

• Constantly discard diseased fruit and carve out rotten spots. If there is so much bleed, that they would not survive several weeks of aging, they must be squeezed separately and immediately vetoed or set to wine. After the main harvest is completed, the fresh young wine can be blended with wine obtained from later varieties.

• Apples and pears must not be overripe, because they are losing quality. The following pears are particularly suitable for the preparation of must: bergamot, orange, sapieżanka and ulęgałka.

• Quince should also be matured after harvesting. Quince fruit can be used to make an excellent dessert wine. They can also be added (at most to 20 %) for the tannin-poor must of apples and pears.

• Pome fruits are often not harvested until late autumn, when night frosts already occur. Frozen fruit should be processed immediately after defrosting. They are not suitable for storage.