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.
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