First time making wine - Guide Me!
#1
Posted 13 June 2012 - 01:35 PM
#2
Posted 13 June 2012 - 02:26 PM
Edited by armagh, 13 June 2012 - 02:27 PM.
#3
Posted 13 June 2012 - 03:52 PM
#4
Posted 13 June 2012 - 04:40 PM
Absolutely, but basic fermentation principles apply, particularly in the handling of fruit. That was the point of saying "start" here, not "end" here.fruit wines are a bit different from grape wines though
#5
Posted 13 June 2012 - 05:40 PM
good pointhow would you approach Apricot? Melomel I assume? fruit in secondary? or fruit in primary?Absolutely, but basic fermentation principles apply, particularly in the handling of fruit. That was the point of saying "start" here, not "end" here.
#6
Posted 13 June 2012 - 06:32 PM
#7
Posted 13 June 2012 - 07:06 PM
1 per gallon is the normal rate for campden,yesuse a nylon mesh bag to contain your cut and frozen fruit (I almost invariably freeze any fruit I am going to ferment, as it breaks up the cell walls and releases juices)pectic can be added any time you want, in my experienceonce the primary gets going, make sure to stir twice daily until activity stops, this will be around 7-10 days, then pull out your mesh bag, and squeeze out the juice from it, not too hard thoughlet it settle for a day then rack to a carboy, and top off to the neck with water or white wine, let it set for 4 weeks, then rack again, hell it might be good enough to drink at this point, rack every 3 months until you get around to bottling ithere's the basics:Remove stones, press fruit, and sugar to around 1.090-1.110...campden tablets if you like at a rate of around 1 per gallon (double check that) - let sit 24 hours, after 12 hrs add pectic enzyme. After 24 hrs has elapsed pitch something like 71b - add nutes and let it ride. Transfer 2-4 weeks after primary stops.See Jack Keller's site for more info:https://winemaking.jackkeller.net/
#8
Posted 13 June 2012 - 09:20 PM
#9
Posted 13 June 2012 - 09:54 PM
So do I :DI freeze and crush usually, but into mesh bag and ferment it with the bag in the must, then squeeze out the wine from the pulp bag when ready to hit secondaryFriend of mine makes lots of fruit wine and unless it's her voodoo Pressing the fruit makes a huge difference
#10
Posted 14 June 2012 - 09:23 AM
#11
Posted 14 June 2012 - 09:35 AM
In my experience acid testing is usually done post primary, and additions to adjust it are done thenWhat about acid testing and additions? When does that come into play?
#12
Posted 14 June 2012 - 09:35 AM
With the exception of strawberries, I use fruit in secondary.good pointhow would you approach Apricot? Melomel I assume? fruit in secondary? or fruit in primary?
#13
Posted 14 June 2012 - 09:38 AM
I have usually fermented on pulp, but I can certainly see the benefit of secondaryWith the exception of strawberries, I use fruit in secondary.
#14
Posted 15 June 2012 - 07:16 AM
#15
Posted 15 June 2012 - 07:55 AM
I am gonna have to look into adding fruit into secondary, it can only help the fruit flavor, as to pressing, I have found that freezing and bagging works just as wellgood luck pressing apricotsMy friend presses and adds fruit at secondary
#16
Posted 15 June 2012 - 09:25 AM
#17
Posted 15 June 2012 - 09:35 AM
they don't give up their juice well without pectic enzyme compared to some other fruitsWhat do you mean good luck? They're simple to press with a press bag.
#18
Posted 15 June 2012 - 09:52 AM
they probably would if I had a proper press :blush:but freezing and pectic enzyme do the trickthey don't give up their juice well without pectic enzyme compared to some other fruits
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users