How to make BeVino Wine – Forest Fruit


Hi guys, here’s a step by step picture guide to making BelVino Wine Forest Fruit.  I was impressed by the quality of the fruit you get and the smell of it as it ferments in the vessel is great! The first stage of fermentation takes about 5-6 days and then takes a further 4 days to add the clearing agent and then wait for it to settle before bottling.  But all will be explained in each stage below.



Ingredients: Found in the Bel Vino Forest Fruits

  • Dried fruit pack
  • 4kg brewing sugar
  • sachet 1e (enzyme)
  • sachet 1c (citric acid)
  • wine yeast
  • Sachet 1d (bentonite)
  • Sachet 2 (stabiliser)
  • Sachet 3 (finings A)
  • Sachet 4 (finings B)


  1. Sterilise all your equipment thoroughly. Place your fermenter in an area where any leaks or frothing won’t damage anything.
  2. Empty the dried fruit packet into the fermenting vessel followed by the sugar.IMG_1842    IMG_1840
  3. Add 3 litres of boiling water (not in glass fermenters) and stir to dissolve the sugar.IMG_1846    IMG_1854
  4. Add sachet 1e (enzyme) stir and then leave for one hour.IMG_1848   IMG_1844
  5. Top the fermenter up to 23 litres aiming for an end temperature of between 25-30 degrees
  6. Add sachet 1c (citric acid) and stir.IMG_1855
  7. Make sure everything is mixed together  and take a hydrometer reading. Ours was 1.060.  You don’t have to take a hydrometer reading at this point but if you do you can then work out the alcohol content with the final hydrometer reading at the end.IMG_1858
  8. Make sure that your brew temperature is not above 30 degrees (86F) then add the wine yeast.  If you add the yeast and your brew is too hot this could kill the yeast.  If your brew is too cool it won’t kill the yeast but the fermentation process will be slower or may not start at all. Sprinkle the yeast evenly over the surface.IMG_1859
  9. Then add  sachet 1d (bentonite) and leave  for 15 minutes. Once done mix well.
  10. Leave to ferment.  If you have an airlock do not use it as the fruit can block it up preventing the CO2 from escaping.  Just place a cloth over the airlock hole.



11. It should begin to ferment in 1 – 2 days in my case it was a vigorous ferment making lots of noise and bubbling like a witches cauldron! Leave it for 5-6 days between 22-25 degrees, the fermentation will be over when your hydrometer reading is consistent and below 1000 two days running.  The wine must have finished fermenting otherwise it will not clear due to the presence of CO2 in the brew.

vessel and bottler
Fermenting vessel and little bottler £14.50
Using nylon straining bag and syphon tube to transfer liquid to another vessel.

12. Rack the wine off into another vessel. I usually rack off into a vessel with a tap and bottler to make the bottling process quick and easy. I used a nylon hop straining bag on the end of a length of syphon tube in order  to separate the fruit from the liquid.

13.Add stabiliser 2 and remove any CO2 from the liquid.IMG_1960  This can be done by vigorously stirring until all the gas has gone or you can use a wine degasser which takes all the time and effort out of this process.

14. Leave the wine for an hour and then degas again.  Once all the CO2 has gone add 3 finings A and stir it in for 30 seconds. Leave then until the next day.


15. Add 4 finings B the next day and stir in slowly for 30 seconds mixing up a bit of the sediment at the bottom with it.  Allow to clear for 1-2 days.

16. Once the wine is clear you can bottle it straight from the fermenter with the little bottler.  Leave for as long as possible to mature a month is good but two months is even better.  The longer you leave it the more it will improve.

17. Finally enjoy and happy brewing!!










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