i was wondering about this idea as im only brewing in DJ's at the moment till i get knowledgable enough to go bigger scale.
i wanted to make a wine using some real fruit, i have 2 750g bags of frozen fruit ( summer fruits and a raspberry ) now if using a bucket i could add the fruit and strain off or have it in a mesh bag but its a bit harder in a dj..
i was wondering if i could start a brew off in a dj using grape juice , with the level of liquid say at the shoulder , from my understanding this will be ok ferm wise due to the blanket of gas above the liquid not allowing air to it.
ferm to say 1020
addition of the fruit would be .... put the fruit in hot water and extract the juices ,strain and then top the dj up to the top with the juice and finish ferm..
this is to use ingredients i have in the house and its to get another brew under way..
was thinking for a rose'
1L aj
2L white grape juice
1 lb sugar ( or enough to get SG to 1070 ) i thought this figure as the fruit will add extra sugars later , not sure if my thinking is correct.
1/4 tannin
1 tsp pectolase
1 tsp citric acid
water to shoulder of dj
any thoughts
billy
i wanted to make a wine using some real fruit, i have 2 750g bags of frozen fruit ( summer fruits and a raspberry ) now if using a bucket i could add the fruit and strain off or have it in a mesh bag but its a bit harder in a dj..
i was wondering if i could start a brew off in a dj using grape juice , with the level of liquid say at the shoulder , from my understanding this will be ok ferm wise due to the blanket of gas above the liquid not allowing air to it.
ferm to say 1020
addition of the fruit would be .... put the fruit in hot water and extract the juices ,strain and then top the dj up to the top with the juice and finish ferm..
this is to use ingredients i have in the house and its to get another brew under way..
was thinking for a rose'
1L aj
2L white grape juice
1 lb sugar ( or enough to get SG to 1070 ) i thought this figure as the fruit will add extra sugars later , not sure if my thinking is correct.
1/4 tannin
1 tsp pectolase
1 tsp citric acid
water to shoulder of dj
any thoughts
billy
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