On May 1st, I went to Custom Winery, Vinters Cellar, in South Lakeland. They were going out of business and clearing out their inventory. I picked up some Carboys $10 each, some wines and a Cabernet Kit. The lady at the shop said the kit is better at 5g instead of 6g.
5/10/2010 My largest batch yet.
Started the kit and added water to 5g and a little more. Checked sg and it was 1.090. it looks like here advice was good. At 6g this would have been a batch. Added the bentonite and created Yeast starter and added it. After a day it was really going strong and starting smell up the house.
Friday, May 14, 2010
Clean Out the Freezer Mixed Berry Wine
4/12/2010:
My Wife was looking for some fruit in the freezer to make a smoothie. She came across a couple of bags that had been there awhile. She decided that they were not good enough for a smoothie. Instead of just tossing it in the trash I though a better use would be some wine. So here is what I came up with.
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(all fruit amounts as estimated)
2.5lbs Frozen Strawberries
0.5lbs Frozen Raspberries
Handful of Blackberries
12oz Grape Juice concentrate
1.5 tsp Yeast Nutrient
0.5 tsp Yeast Energizer
10 drops Liquid Pectic Enzyme
4 cups of sugar
Campden
Montrachet Yeast
Intial SG 1.030 after sugar addition 1.100
starting vol 5qts
Must has a very strawberry taste
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Thawed fruit with Grape Concentrate water and Pectic Enzyme and 1 Campden Tablet for 2 days in the fridge. Brought to room Temp overnight. Checked SG and adjusted with sugar to 1.100. Added Yeast Nutrient and Energizer. Re-hydrated Yeast and added to the must.
4/19/2010.
SG 1.010 Strained through a strainer bag and yielded 1 gal and 375lt.
4/23/2010.
Fermentation appears to have slowed to almost stopped with lots of sediment. Racked to clean Carboy. When racking accidentally knocked the 375 on the floor and broke the bottle. So all I had was the gallon, Racked, stabilized and topped up with 9oz water. Since the taste of the wine is very pronounced the water should not hurt it in flavor, just lower the Alcohol a little.
My Wife was looking for some fruit in the freezer to make a smoothie. She came across a couple of bags that had been there awhile. She decided that they were not good enough for a smoothie. Instead of just tossing it in the trash I though a better use would be some wine. So here is what I came up with.
-------------------------------------------------------------------------
(all fruit amounts as estimated)
2.5lbs Frozen Strawberries
0.5lbs Frozen Raspberries
Handful of Blackberries
12oz Grape Juice concentrate
1.5 tsp Yeast Nutrient
0.5 tsp Yeast Energizer
10 drops Liquid Pectic Enzyme
4 cups of sugar
Campden
Montrachet Yeast
Intial SG 1.030 after sugar addition 1.100
starting vol 5qts
Must has a very strawberry taste
-------------------------------------------------------------------------
Thawed fruit with Grape Concentrate water and Pectic Enzyme and 1 Campden Tablet for 2 days in the fridge. Brought to room Temp overnight. Checked SG and adjusted with sugar to 1.100. Added Yeast Nutrient and Energizer. Re-hydrated Yeast and added to the must.
4/19/2010.
SG 1.010 Strained through a strainer bag and yielded 1 gal and 375lt.
4/23/2010.
Fermentation appears to have slowed to almost stopped with lots of sediment. Racked to clean Carboy. When racking accidentally knocked the 375 on the floor and broke the bottle. So all I had was the gallon, Racked, stabilized and topped up with 9oz water. Since the taste of the wine is very pronounced the water should not hurt it in flavor, just lower the Alcohol a little.
Port Kit
Started a Port kit a couple weeks back. The kit is Porto Corinto by Cellar Craft. It currently has been in the Secondary for a couple of weeks now. The smell on this kit during the Primary fermentation stage was wonderful. Starting SG was 1.160, after a few days it was down to 1.060 so I move it to the Carboy. Ended up with 3g and 1lt. More updates coming
Good Stuff
I opened a second bottle of the Apple Wine this week. Wow this came out very good. I think a large batch is going to be in the works soon. You would never know this wine was almost completely dry (SG 1.001). Very full body and nice mouth feel with a slight taste of apple. definitely a winner.
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