Tinned Peach and fresh pineapple advice

[mcblades]

I am thinking of trying a tinned peach wine and also have a fresh pineapple that's almost overripe so thought I could stick that in. This is my first attempt at going off piste (other than wn#1 variants which are taking ages to clear.
Does this recipe sound like it would work and what would you change to improve it.

2 cans 440g tinned peach pureed in blender
1 pineapple peeled and pureed in a blender
1 litre supermarket apple juice
1 litre supermarket white grape juice
2 tsp pectic enzyme
2 tsp yeast nutrient (tronozymol) or youngs yeast nutrient.
1 tsp citric acid.

water to just over a galloon
sugar to OG 1080
youngs champagne yeast (it's all I've got available at the moment).

ferment in a bucket for a day or 2 then strain into DJ top up with grape juice and ferment to dry.
backsweeten a litle bit (I want a dry white with nice tropical notes).

Sorbate/metabisulphate.
finings (rithies superklear)
bentonite? if necessary..

bottle and hopefully glug

What do you think?

any advice, criticism, derision welcome and appols in advance if there is aleady a recipe in the forums but I haven't worked out how to find it yet

Mark

ps, I've got some dried elderflowers as well, do you think they would go?

[lockwood1956]

2 tsp yeast nutrient (tronozymol)
ps, I've got some dried elderflowers as well, do you think they would go?

only 1 tsp Tronozymol per gallon (too much can cause off smells)

dried elderflowers? ....well I don't like them because they impart a bitterness, if you want to add that yum scrum elderflower nose, buy some tesco's elderflower cordial (£1.99 a bottle) and use some of it when you back sweeten

pineapple additions?
well if using pineapple you are correct to use more pectolase, but I would also use 1 tsp bentonite to the gallon also, but what do you want the main fruit flavour to be? if you want a better pineapple flavour add the fruit at SG approx 1.030 and not at the start, this will keep the pineapple flavour fresh and true to type as it wont get blown off during the more vigorous part of fermentation.

hope this helps
regards
Bob

[mcblades]

Thanks for the quick reply Bob.

I will do as you say re the nutrient and bentonite. If I stick the pineapple in as a late addition do I need to sulphite it in a separate bucket first (cos it's freshish) and will that then cause the primary ferment to stick whe I put it in?

I am pretty clueless as you can see re the haphazard recipe. At the end I don't want really in your face nose like the auzzie chardonnays, just a subtle note...

thanks in advance

Mark

[lockwood1956]

Stick the pineapple in the fridge after processing, if you think it is over ripe and wont store...then freeze it and thaw out the night before adding (SG 1.035...by the time it thaws you will be at 1.030)

[mcblades]

Genius! pineapple is in the freezer awaiting it's destruction.

What about the wild yeasts on the pineapple though, some may survive the freeaer. Or will they not be a problem once the good yeast have been going awhile?

[lockwood1956]

Seeing you will be adding the pineapple to an active fermentation, the wild yeasts will be rendered inactive by the alcohol present, and they would never be able to overpower the winemaking yeast present.

[mcblades]

Thanks Bob,

I have the yeast starter going and shall be starting as per advice later today.

regards

Mark

[mcblades]

Right:

final recipe (currently in a bucket) is as follows:

2L White grape juice
1L apple juice (carton from conc)
2 cans pureed peaches (440g each) + syrup
1.5 tsp pectolase.
1 tsp citric acid
1 tsp tronozymol
2 L water
650g sugar
1 tsp bentonite slurry.

Yeast starter - Gervin No.3 GV3 (found a sachet in my box of tricks so thought I'd try it.)

SG = 1076
TA = 3.6ppt as sulphuric

When gravity reaches 1030 will add:

1x pureed fresh pineapple
1 tsp pectolase.

ferment to dry and backsweeten with elderflower cordial.
add sorbate and campden, clear and bottle.

Does that sound about right?

cheers

Mark
ps must smells and tastes yummy at the minute, it's quite exciting this!

[lockwood1956]

ferment to dry and backsweeten with elderflower cordial.
add sorbate and campden, clear and bottle.

Does that sound about right?

nearly....

sorbate and campden and then sweeten, after a wait of at least 24 hours to allow the sorbate and campden to take effect.

[lockwood1956]

it's quite exciting this!

isn't it just....I love this hobby

[mcblades]

sorbate and campden and then sweeten, after a wait of at least 24 hours to allow the sorbate and campden to take effect.

Right you are, looking forward to this...

[mcblades]

Bottled it!

Thanks Bob, your advice was spot on. Just bottled this wine and the taste I had while bottling put a smile on my face.

The flavour of the pineapple is just right and the peaches have added a bit of body (may try adding some late next time to try and capture more of their flavour.

Really looking forward to trying this in a month or 2.

regards

Mark

[PaulGaunt]

Mcblades - if yours tastes as good as the tinned peach I've made in the past I'm staggered you have the will power to save it for two months!!

[lockwood1956]

Just bottled this wine and the taste I had while bottling put a smile on my face.

Result!

[mcblades]

Hi Paul:

Just opened a bottle of the peach and pinepapple and it is improving (just over a month after bottling). The pineapple flavour was a bit overpowering at the start but his has mellowed nicely. I still think some late peach addition would help capture the aroma which is a bit lacking now, but I am well pleased with it!!.

Nothing to do with will power really. The trick is to get loads of brews on and bottled and then you have so much choice you can't get through it all at once. Also, you forget what you have left or it gets hidden at the back of the garage/cellar. Then you get a pleasant surprise when you find it.

I used to brew beer almost exclusively but now I reckon its 70/30 wine to beer. And to date, with help from WAH the wine has been great and fantastically economical too.

Have a go at Rich's tinned lychee wine, I think it's brilliant, bit like cross between mosel and Gewürztraminer. One of my most popular to date.

regards

MArk