Left over fruit

[rjb222]

Ok here's the deal. I have about ten lbs of mixed frozen fruit and tinned fruit left over from Christmas breakfast. This has everything from strawberries to fruit cocktail and peaches with the syrup juices in it any suggestions as to a recipie for this concoction. I think there is more strawberries and raspberries than any thing else but there are a good amount of peaches as well.

[lockwood1956]

I'd be tempted to add three litres of pressed white grape juice, sugar to 1.080 acid to taste, nutrient vit B1 tablet if not present in nutrient, and lalvin K1V-1116

make it a 3.5 gallon batch to leave 3 gals finished wine....

should be a nice fruity rose.


you may need to sweeten if there are too many raspberries, they overpower dry wines in my opinion


regards
Bob

[Zebedee]

I have about ten lbs of mixed frozen fruit and tinned fruit left over from Christmas breakfast.

two thoughts spring to mind...

1. how many lbs of fruit did you start with for breakfast

and

2. how many people were you feeding. you must have a big breakfast table in your house.

[rjb222]

I dont have any pressed white grape juice in stock how about white grape concentrate or a concentrate kit say a Johannesburg
Riesling or a Verdicchio. ?

[rjb222]

two thoughts spring to mind...

1. how many lbs of fruit did you start with for breakfast

and

2. how many people were you feeding. you must have a big breakfast table in your house.

We stared out with around thirty lbs of mixed fruit. Yes it was a wonderful time we had 55 go through this year my wife was in her glory she loves to do this.

[Mamgiowl]

Your wife's a saint!

[lockwood1956]

I dont have any pressed white grape juice in stock how about white grape concentrate or a concentrate kit say a Johannesburg
Riesling or a Verdicchio. ?

yup, obviously adjusting sugar level (if indeed any needed at all if the concentrate is very....well.......concentrated)

I'd likely go Riesling

[rjb222]

Your wife's a saint!

A saint no a very special lady yes. She is someone I have been impressed with since the first time we met over thirty years ago. She has a generosity that is second to none.

[rjb222]

yup, obviously adjusting sugar level (if indeed any needed at all if the concentrate is very....well.......concentrated)

I'd likely go Riesling

OK Bob my next question would be. Would you make the whole kit or would you just make the 3.5 gals and save the rest of the concentrate for another project. I am trying to achieve a balanced wine and be frugal at the same time.

[lockwood1956]

I'd go 3.5 galls as there isnt enough fruit for 5 i think.

make the rest of the kit up as is and maybe blend at the end?

[rjb222]

Ok Bob so here is what I think let me know if you think I am on the right track.Make up the wine kit. Before pitching yeast remove enough to make up my fruit based wine. Get both batches going. Then after fermentation and stabilizing taste and blend to taste.

[lockwood1956]

Bingo!

[rjb222]

Well I guess I have to chose a different kit the Riesling I had sold over the Christmas rush. I have a choice for off dry wines of Piesporter,White zinfandel, Gewurztraminer I also have a Chamblise but it is a dry wine.These are all concentrate kits they should be at about 68 Brix. Before additions of water

[rjb222]

Here is what the recipe wound up being.15.8 lbs mixed fruit and juice from fruit.2.5 liters white grape concentrate 68 brix. 12Tsp.acid blend.2.5 tsp pectic enzyme.5 tsp yeast nutrient. 25ml 10% k-metta solution.1kg sugar. mixed with 6 imp gal water. SG before rest and tomorrows yeast pitch 1.074. I will check tomorrow before pitching K1-V1116 and adjust to 1.080. Any suggestions before yeast pitch for additions?

[rjb222]

SG at pitch 1.080 with out any added sugar after yesterdays set up. Infected with K1-V1116. here we go