Tinned Fruit wines

[Duffbeer]

It's raining again and i'm bored so went for a rummage through my stuff to brew cupboard. Besides the Beaverdale and California Connoisseur kits I have the following:

1xCWE Blackberry kit
1xCWE Blackcherry kit
1xEssential red kit
1xEssential white kit
1xYoungs Blackberry kit (flavour is in a sachet)
2xtins strawbs
2xtins pears
2xtins peaches
4xcartons apple juice

Can anyone supply the inspiration that I am lacking for possible combo/combo's of the above.

Well there's good potential here for a decent white

[Richard S]

Might give this a go, should be enough stuff for 2 gals there.

[Richard S]

2 gallons on the go. Might call this one "fruity Karl"

[Duffbeer]

2 gallons on the go. Might call this one "fruity Karl"

I'm honoured,lol.

[Richard S]

Ok, if this works you should be able to see "fruity Karl" bubbling away At the front are the "Fruity Karl" twins. Back left is Pinot Blanc and the other is Shiraz (just bottled that)

[lockwood1956]

Looking good there Richard



although the real Karl is a little fruitier than that

[Duffbeer]

Looking good there Richard



although the real Karl is a little fruitier than that

You guy's, me sides are splittin

[DaveH]

Decided to give this a go......

Decided i'd give the strawberry recipe a go, while i'm waiting for the Plums to defrost!! So, 1 gallon of Strawberry is now on the go in the primary, bubbling away nicely (1 to 2 'bloops'/second). Followed your lead Bob and used 2 tins of fruit in the must.

Starting SG was 1.084, so should hopefully be a nice wine once it's finished!!

Will keep you posted!

Will take a piccy or to tonight.

[DaveH]

Decided i'd give the strawberry recipe a go, while i'm waiting for the Plums to defrost!! So, 1 gallon of Strawberry is now on the go in the primary, bubbling away nicely (1 to 2 'bloops'/second). Followed your lead Bob and used 2 tins of fruit in the must.

Starting SG was 1.084, so should hopefully be a nice wine once it's finished!!

Will keep you posted!

Will take a piccy or to tonight.

Progress update - Sun AM, SG checked and is down to 1.010, so have strained the must into a demijohn under an airlock. Looks a real nice 'blush' colour, just got to wait for the ferment to finish!!

Cheers!!

Dave

[yul]

My tinned strawberry wine has finished fermenting want to treat this as a kit rack to clean demi add something whatever they use in kits sweeten if needed then shake to De-gas and bottle. What I want to know is, what is the something I need to add?.Sorry if I'm being ignorant I don't know what I'm doing as such yet.
Thanks yul.

[lockwood1956]

If you plan on sweetening, you need to add pottassium sorbate to prevent re-fermentation of the sugars you will add. you need to add 1 campden tablet per gallon at the same time though, to avoid off smells (geranium)

or...use non fermentable sweetener....lactosse for example, or use the wine sweetener available from home brew shops.

hope this helps
regards
Bob

[yul]

If it doesnt need sweetening do I add one campden before I start shaking to De-gas.

[Duffbeer]

If it doesnt need sweetening do I add one campden before I start shaking to De-gas.

Yes

[yul]

Having said that my must has finished fermenting 1 glug through the air lock every minute and very clear, I just checked with the hydrometer to be sure and it read 1010,is this normal as it has been fermenting for 2.5 week should I rack to a clean demi if its still fermenting or leave it there?as I have the strawberries still in the demi. Don't know what the gravity was before started fermenting just followed the recipe on this thread. The yeast I used was Young's dessert/high alcohol.

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[Ben]

When it's finished fermenting, the sg is normally below 1.000. However, if there are non-fermentable sugars in the must, the final sg will be higher.