Let's talk fruit wine. keeping it simple
#1
Posted 16 January 2017 - 04:09 PM
I'm thinking about trying to end up with ~3 gallons of wine, in the end. What I've got going so far:
7 lbs mixed frozen fruit - leaning toward mango with some sort of berries
4-5? Pounds of sugar
2.5 gallons water
Yeast nutrient
Lalvin 71B-1122 yeast
I'm planning to pasteurize and puree the fruit with the Water and sugar... Then cool to pitching temp... Do I bother with campden tablets at any point?
#2
Posted 16 January 2017 - 09:07 PM
#3
Posted 17 January 2017 - 07:22 AM
#4
Posted 17 January 2017 - 04:21 PM
https://www.homebrew...t-wine-recipes/
I used 7 lbs fruit, 6 lbs sugar
#5
Posted 21 January 2017 - 12:03 PM
that'll make wine
lately I have been reserving 1/4 of the fruit for secondary fermentation, to preserve the fruit charahter
Edited by miccullen, 21 January 2017 - 12:03 PM.
#6
Posted 21 January 2017 - 10:29 PM
that'll make wine
lately I have been reserving 1/4 of the fruit for secondary fermentation, to preserve the fruit charahter
I thought about throwing another pound or two of fruit into secondary actually.
#7
Posted 21 January 2017 - 10:34 PM
I thought about throwing another pound or two of fruit into secondary actually.
make it 3
#8
Posted 21 January 2017 - 10:42 PM
#9
Posted 09 February 2017 - 06:58 PM
Rhubarb wine has always been a favorite of mine.....
#10
Posted 10 February 2017 - 07:58 PM
Sounds yummy! Would love to see some picks of that secondary! Stupid question, for anybody, what are primary differences between beer and wine yeast?!
Rhubarb wine has always been a favorite of mine.....
for a rhubarb wine you need a normal white wine yeast, wine yeasts, like beer yeasts, provide specific character profiles
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