I have read that the bottling time for fruit wines, i.e. plum, pear, elderberry can be be shorter than that for grape wine.
Who can provide the explanation--if this is true? Thank you. Tom Schulte

yes kind of, look at table on EC Cross web site you will see that some fruit ie: strawberry only needs to age 6 weeks. But most of us making , will let it sit in our carboys long after that.

Dont go to ec cross thats not it maybe wyo wino will know where what I am talking about is. Its a recipe table looks just like ec cross's but next to yeast column they added an aging column. If you dont know I have it in open office format. Cant attach an .odf document here.

Found it http://www.brewsupplies.com/homemade_wine_recipes.htm

I agree with bob1. Although some wines can be bottled in a shorter length of time some people age longer in the carboy. I usually age my wine about 8 months in the carboy before I bottle. A couple of months before I bottle I start getting real serious about acid, dryness and taste. If I start doing things too soon magic things seem to happen that changes anything I do to the wine. I also make sure I add more tannins to lighter wines because they tend to spoil quicker than dark reds. Tannin not only adds some flavor but helps the wine keep longer. When you look at that chart, for example, check out the blackberry. Very dark wine. Notice they don't add tannin. There are exceptions. After a while you will be able to actually taste the tannin and see what it does to the flavor. Just remember this is a hobby. Experiment with your wines and try different things like blending, sweetening, aging shorter, or longer.

I made a choke cherry wine last fall. It is about 1 year old and has been bottle about 4 months. That wine is just starting to get some real wine flavor. Each bottle I open the taste improves. I have been told that sometimes choke cherry takes a full two years to age properly.

Ya know we gave a lot of info here but we didn't ever answer the question. I just drank a peach wine the other day. This is one fruit that needs to stay out of the bottle for a while. You have to make sure the pectin has settled out. If not I garantee you it will settle out and not where you want it to, in your bottle. There are other fruits the pectic enzyme goes to work and its like gone instantly some it just takes a little longer.

I have noticed that any fruit that is cooked throws more pectic haze. Or pasturized. Pasturized apple juice throws pectic haze that is more difficult to get rid. of. I haven't noticed much other differences in fruit. I always wait at least 8 months. So I guess the answer to your question would be I just don't really know. I don't try to clear my wines quickly and time always improves the flavor of any wine. White wines do need more metabisulphates or they will turn bad more quickly.

Dont disagree, just that I have notice peach is like apple, I have one on now its 6 months, just looked and there is a haze , a good haze forming on bottom of carboy, its just now getting good and clear, but I have a strawberry it cleared in two months and two months after that there is no haze. I have no intentions of bottling it but just thought that might be one of the reasons some fruits can be bottled early. But I do think that if I did bottle that strawberry now, like some say i can in 6 months I would see some sediment. But if I started drinking it in 2 months I would probably be ok. One more thing on this is the tanning of different fruits, like you said in earlier post, is different. Tanning plays a part in the acidity of wine and time for the acid flavor to either intigrate or fall off. Which leads me to wondering on these bottle early wine kits, is that what they are doing, adjusting the acidity down so it will come ready early. Seems to me it would have to be drank up pretty quick cause of this.