I received an Orange Muscat Port Style kit from my wife for Christmas. Unfortunately the bag has a leak and some juice has been leaking out. I contacted the Company that it was ordered from and they are shipping a replacement kit. They did not want it shipped backed, they will put in a claim with FedEx. Since I still have the kit I figured I might as make it. Followed the instructions provided except I added 3 Campden tablets to sterilize the must in case the leak causes a problem with it. Added the Bentonite and will add the yeast after 24 hours. Staring SG is 1.160 using Lalvin EC-1118 Yeast this will finish sweet at about 18-19% alc. Includes a Flavor/Juice pack to add at the end. Let see what happens. The Juice could be bad so it may not come out. I taste tested the juice and it appeared to be ok.
12/29/2009: Added yeast starter prepared the method in the instructions
12/30/2009: No Active fermentation. Completely still and almost clear. Created a new starter with a similar yeast K1V-1116 incorporating 2 packages as originally suggested in the instructions. This is one very active yeast starter before adding to the must.
I recieved some new wine making supplies for Christmas including 3g carboy. So now it is time to increase the batch sizes. I had a can of Alexanders Suncountry Juice Concentrate (Zinfandel). So I created this Blackberry Zinfandel Recipe to make.
Zinfandel – Blackberry
Base Recipe
1can Suncountry Zinfandel Concentrate
2lbs Frozen Blackberries
3tsp yeast nutrient
5lbs sugar? To 1.095
1tsp Tannin
1 ½ tsp Pectic Enzyme (dry)
3 Campden Tablets
water as needed
Premier Cuvee Yeast
Add Medium Toast French Oak during aging
Day 1 (noon)
Added: Juice, Blackberries (crushed) in net bag.
1 ½ tsp Pectic Enzyme
3 Campden Tablets
5lbs sugar dissolved in water
starting SG 1.098, 23.5 brix, PA 14%
begin yeast starter. Premier cuvee ½ tsp yeast energizer
--12hrs. later--
add 3tsp Yeast Nutrient
Check SG was 1.098
check and adjust acid level (added 7tsp Acid Blend to 0.60%)
Day 2 noon
Pour in starter.
***Notes: Brought the water to 3 gal before checking SG and adding sugar. That would have been OK if I would have used the juice to dissolve the sugar in instead of creating a simple syrup of water and sugar. I only used 6 cups of water for the 5lbs of sugar. But it added well over 2qts of volume. It will probably be a little light on the body
Served a bottle of my Polk County White during Christmas Dinner. It was a hit. Mother in Law and her husband liked it. The wine turned out much better than I thought it might. I was very please. Not bad for some Welch's White Grape juice, Sugar and yeast. Only one bottle left.
I think I need to make another batch of the same stuff in the future.
