Pomace wine recipe

[danpug]

Has anybody tried the Pomace wine recipe in the 'Growing Vines to make Wines' book? Sounds like a cheap way to make use of red grapeskins.

[lockwood1956]

Yes of course.....

just take the freshly pressed skins and add sugar and water to 1.070 making sure you have plenty of nutreint in there (or use a cheap kit and add the skins to it......

See in the Grapefest Section for details (2nd run we call it)

[danpug]

Ok i'll have a look. Sounds like a very easy wine. Thanks.

[Rich]

Sounds like you've lost out there.. could have made something with that I'm sure!!

[NorthernWiner]

...or use a cheap kit and add the skins to it......

A very nice 2nd wine can be made using this technique. Believe it or not, the cheaper the better.

[Her Lushness]

Yes of course.....

just take the freshly pressed skins and add sugar and water to 1.070 making sure you have plenty of nutreint in there (or use a cheap kit and add the skins to it......

See in the Grapefest Section for details (2nd run we call it)

At the risk of sounding blonde, I can't find the destructions for the 2nd run... can someone post a link for me please?

[Her Lushness]

I'm glad it's not just me then!

Bob.... heeeeeeeeeeelp!

[goldseal]

I think what I did last year, and what I'm doing this year is pretty conventional:

The skins are there to add colour, tannin, a bit of flavour and a thriving yeast colony, so I'm going to make two second runs:

1. A cheap (cantina) red kit - I'll make up the must but I won't add yeast. I'll then add the skins (about 5 boxes worth, maybe more), and maybe some more nutrient. With any luck the yeast in the skins will fire it up very quickly. This will give me 5 gals of cheap plonk.

2. A tinned strawbery & raspberry, only around 1.065 - 1.070, 23 litres, with about 5 boxes of skins and lots of nutrient. This should give me a fruity rosé for next year's barbeque season.

As Bob mentioned above, you could just make up a sugar/water mix to around 1.070, add nutrient, and add the skins. If you had 5 boxes of grapes originally, make 2 - 2.5 gals on this run.

Last year I used the skins on a cheap Magnum kit, and the results were great.

[Her Lushness]

Ok, thanks Pete, I've got a cheap red kit, so I'll use the Merlot skins once they've been pressed.

Whoo hooo.... lots of lovely wine on the go....

[ms67]

Last night I processed my blackberry and elderberry must, it having been macerating with super enzyme for 3 days, all the juice was strained and rinsed for total extraction, the resulting "Pomace" was then loosened with copious amounts of water and flushed!!!, I did think briefly of having a little ferment on it to give a dry, high tannin brew, I hesitate to call it wine as it would not to my mind be drinkable as such, but an ingredient for adjusting the finished blackberry and elderberry, please tell me I didn't stuff up too badly.

talk got around to this from 13th post onwards here

http://www.winesathome.co.uk/forum/showthread.php?t=3716

[lockwood1956]

I'll use the Merlot skins once they've been pressed.

I LOVE 2nd run wines, its almost like.....wine for free

remember you wantr less alcohol and less quantity on a 2nd run...aim for 1/2 the volume and 7/8 the alc content(ish...if first wine was 13% aim for 10 to 11% on 2nd run)