Recipe preparation practice

[Rich]

1x 250ml white grape concentrate,
1litre grape juice,
1litre apple juice,
1/4tsp tanin,
2tsp of Acid (maybe more, I like it sharp!)
Sugar to 1.070
EC1118 yeast

Ferment to 1.020 ish, add cherrys.

Ferment to dry.

Rack off, saving some yeast slurry (sugar feed this and place in fridge)

Clear wine,

restart ferment with some added sugar (pre measured amount depending on what SG it stopped at) and the saved yeast, treating it a bit like a stuck ferment.

Add to sparkly bottles and cap.

Leave a while (2 months to 10 years)

Invert, shake, freeze etc, top up (with some saved wine, maybe even a drop of glycerine for a demi-sec), recap bottle.

Yes, I'm bored..

The Sparkly lychee i made for xmas was very good. Hopefully there will be a couple of bottles for GF'10

Rich

[kampervan]

will have to go to ikea and see if i can find soup as fancy trying this one. would go to dry or just off

[kampervan]

and sorry nearly all my no1 type recipies are fermented down to about 1.020 then any fruit added now

[NorthernWiner]

Bob, what are the ingredients in the blueberry soup? I'm not familiar with that product, but I've seen recipes for it that contain milk or cream.

[lockwood1956]

They call it soup, but its just juice I'm pretty certain....

[lockwood1956]

http://www.ikea.com/gb/en/catalog/products/40111497

[lockwood1956]

Bump

[benarnold]

OK, I don't really know what I'm doing but I'll have a go!

Aiming for a fruity ever so slightly off-dry white

1l grape juice
1l peach juice
250ml WGC
250g sultanas, chopped
water to 4l
sugar to 1.080
yeast... 1116? going by previous comments
acid... no idea
ferment to 1.060

Measure SG (1.060!)
Simmer 800g bananas in 1l water, strain and cool, add to must
add sugar to 1.060 (or measured SG)
ferment to 1.020

Add one or two tins peaches.
ferment to dry, strain off peaches, stabilise, sweeten to 1.005 (slightly off-dry?)

[lockwood1956]

sounds pretty good to me

[bill]

i had 3L of white GJ in the cupboard begging to be used..

3L GJ
1tsp citric acid
1tsp yeast nutrient
1 tsp pectolase ( wasnt sure on this as not adding fruit till later on but added)
1LB sugar ( just over really)
water to fill dj.

SG 1070 i didnt want to go any higher than this as the friut will add more sugar later on..

ferm to 1010 then add fruit ( summer fruit) abt 1LB ferm dry

back sweeten with juice from a tinned fruit ( not sure which yet)

billy

[SiSandrine]

A bit slow off the mark but sounds like fun, how about?

Going for a red, 'fruits of the forest' style table wine. Aim is to taste musky blackcurrants coming through over dark woodland fruit.

1 litre apple juice
1 litre blueberry soup
1 tin blackberries
2 jars Pek Blackcurrants
1 X 250ml bottle white grape concentrate (would have used red if available)
500g sultanas blanched in boiling water then chopped.
2 tsp pectolase (seems to be the vogue)
1/4 tsp tannin powder (might see if it could take another 1/4 tsp on tasting)
1 tsp yeast nutrient (I just use youngs)
1 tsp acid blend, taste if not quite tart enough 1/2tsp citric acid
1 tsp bentonite (not white wine I know but have started using it in every batch now)
Sugar to 1085
LAlvin Kiv-1116

Water to 7 litres across 2 DJs.
Ferment to 1010.
Rack into 1 DJ + 1/2 gal container
Top up with cool boiled water syrup (syrup to be at 1080).
Ferment to dry.
Rack and top (repeat after 1 month if needed).
Add sulphite
Leave well alone in a cool dark place for 9-12 months.
See how its going.
Get impatient.
See how its going again.
Wait a bit more. Bottle, wait 6 months.
Burst with anticipation.
Drink (hopefully)

[lockwood1956]

I put together a batch using some of the ingredients as my cupboard was full


6 jars Morello cherries
4 jars blackcurrants
4 tins apricot halves
2 litres WGC
2 litres apple juice
4 litres grape juice
1 kilo sultanas 1 kg jar of sliced peaches
2 tins blackberries (bought these on my way home)

5 tsp tartaric acid
9 tsp pectolase (paranoia with this much fruit)
3 tsp vitamon ultra
3 kilos sugar (to 1.090)

once the sugars are released from the fruit this will bump the gravity up more, but only as ferment progresses, so because the must is balanced and well fed, there shouldn't be any problems with stuck ferments.

Aiming for a dessert style wine....may add elderberry juice a little later (from my freezer) will ferment to 1.020 (or 4 days) remove pulp and feed to 1.030 with sugar syrup, ferment to 1.010 feed to 1.030 and so on till yeasties expire, sweeten to 1.030 to 1.035.

[SiSandrine]

Take it that this was not a 1 gallon batch then!

[lockwood1956]

lol

well spotted!

it was indeed a 5 gallon batch

[bruiron]

Put together yesterday a 1 gallon batch using these ingredients

Aiming for a medium dry Rose or Light red wine.

Start S.G. 1080
End S.G. 992/994
Final S.G. 1002 (after sweetening)

1L Carton Red Grape Juice 100% Fruit Content
1L Carton Pomegranate Juice 37% Fruit Content
1L Carton Cranberry Juice 25% Fruit Content
690g Sugar dissolved in about 1L boiling water (When cooled to room temp add to DJ)
1/2 tsp Tannin
1/2 tsp Precipitated Chalk
1 tsp Pectolase (Pectin destroying enzyme)
1 crushed campden tablet.
1 tsp Yeast nutrient
1 tsp / Sachet Brewing yeast SB4 Rose
Acid TA .58
PH 3.5


Dissolve sugar in 1L boiling water and when cooled add to DJ.
.
Add Red Grape Juice, Pomegranate & Cranberry juice, tannin, chalk, pectolase, and 1 crushed campden tablet.
Top up with cooled water to 4.8L
Add yeast & nutrient.
Ferment out.
Rack, fine and filter as normal.
Sweeten to 1002 (110g Sugar)
Enjoy

Fred.