Lychee Wine

[spritzer]

Posting the above post, just made me realise why I had to back sweeten this current lot...
I used citric acid instead of tartaritc acid

[iridium]

Posting the above post, just made me realise why I had to back sweeten this current lot...
I used citric acid instead of tartaritc acid

Great. Many thanks for that and the welcome

Ah, so it'd be two cartons and more sugar - how would three instead effect it?

When you say that you had to back sweeten because you used citric acid, what exactly do you mean?

Sorry if these are daft questions.

Steve

[spritzer]

Great. Many thanks for that and the welcome

Ah, so it'd be two cartons and more sugar - how would three instead effect it?

When you say that you had to back sweeten because you used citric acid, what exactly do you mean?

Sorry if these are daft questions.

Steve

Not daft questions at all

I had to back sweeten, as the wine had a too tart taste in my opinion, and I wouldn't have drank it .... a little sweetness resolved this.
I haven't quite got my head round all the acid ness part of wine making yet, but there will be a boffin along soon, if you need more info.
The methodogy of back sweeteing is in the tuturial section, in the Wine number 2 recipe LINKY - post number 4, shows back sweetening with grape juice. But a sugar solution would work just as well.

As far using 3 cartons....

Do you mean 2 lychee, 1 white grape juice?
Or the other way about ?
Regardless, I haven't made it using 3 cartons in any variation.... only 1 and 1 , so I cant really comment on any outcome of 3 cartons.

If I was going to use 3 cartons, I would go for the first option.... 2 lychee, one grape.
I would also do a standard version of 1 and 1, at the same time, for comparitive purposes to see which one I preferred
Just remember to adjust the sugar accordingly, so that you get a starting gravity of apprx 1.080.

I hope this answers your questions... ask away more if not.
Carole

[iridium]

Not daft questions at all

I had to back sweeten, as the wine had a too tart taste in my opinion, and I wouldn't have drank it .... a little sweetness resolved this.
I haven't quite got my head round all the acid ness part of wine making yet, but there will be a boffin along soon, if you need more info.
The methodogy of back sweeteing is in the tuturial section, in the Wine number 2 recipe LINKY - post number 4, shows back sweetening with grape juice. But a sugar solution would work just as well.

As far using 3 cartons....

Do you mean 2 lychee, 1 white grape juice?
Or the other way about ?
Regardless, I haven't made it using 3 cartons in any variation.... only 1 and 1 , so I cant really comment on any outcome of 3 cartons.

If I was going to use 3 cartons, I would go for the first option.... 2 lychee, one grape.
I would also do a standard version of 1 and 1, at the same time, for comparitive purposes to see which one I preferred
Just remember to adjust the sugar accordingly, so that you get a starting gravity of apprx 1.080.

I hope this answers your questions... ask away more if not.
Carole

Hi Carole,

Many thanks for your kind help. Yeah, I was thinking of two lychee and one grape, but you're right, I should try the just two lychee first and compare. Thanks for the tip about the starting gravity too.

Speaking of sugar, any point in inverting it first?

Thanks!

Steve

[spritzer]

Hi Carole,

Many thanks for your kind help. Yeah, I was thinking of two lychee and one grape, but you're right, I should try the just two lychee first and compare. Thanks for the tip about the starting gravity too.

Speaking of sugar, any point in inverting it first?

Thanks!

Steve

I have never inverted the sugar.... for any of the wine number one variations, or wine number 2 variations that I have made...and they all worked out fine
No point in over complicating things, in my opinion
Although there may be others who prefer too.....
I am sure there was a thread talking about it recently..... but I think the conclusion, was not to>

[iridium]

I have never inverted the sugar.... for any of the wine number one variations, or wine number 2 variations that I have made...and they all worked out fine
No point in over complicating things, in my opinion
Although there may be others who prefer too.....
I am sure there was a thread talking about it recently..... but I think the conclusion, was not to>

Ah, thanks. It was for speed mainly - although I'm not sure how much it'd do that. I was hoping to have this ready for Christmas

Steve

[spritzer]

I am not the best at explaining Steve
This is what Jack Keller says on this LINKY for inverting sugar, which might help.

Invert Sugar: The product of the hydrolysis of sucrose, which is glucose and fructose. Dextrose (an isomer of glucose) and levulose (an isomer of fructose) are obtained by the inversion of sucrose, and hence called invert sugar. Yeast convert invert sugar more rapidly than sucrose, such as simple cane sugar, because they do not have to break the sucrose down into glucose and fructose themselves. Invert sugar can be made by dissolving two parts sugar into one part water, adding two teaspoons lemon juice per pound of sugar, bringing this almost to a boil, and holding it there for 30 minutes (NOT allowing it to boil). If not to be used immediately upon cooling, this can be poured into a sealable jar, sealed and cooled in the refrigerator. Invert sugar should NOT be used to sweeten finished wine as it will encourage refermentation.

[spritzer]

Ah, thanks. It was for speed mainly - although I'm not sure how much it'd do that. I was hoping to have this ready for Christmas

Steve

No... nor me
One of the mods/boffins will know....
But failing that, why not start a quick 7 day kit, for xmas, to tide you over till you can start off a lychee one

[spritzer]

Ha !
I knew I had seen a RECENT THREAD about inverted sugar

[iridium]

Ha !
I knew I had seen a RECENT THREAD about inverted sugar

Excellent. Thanks very much for your help. It seems that with today's yeasts, it isn't worth the trouble of inverting the sugar. See, told you it was a while since I did this

Steve

[spritzer]

Excellent. Thanks very much for your help. It seems that with today's yeasts, it isn't worth the trouble of inverting the sugar. See, told you it was a while since I did this

Steve

No probs....
I am sure it will be like you never stopped soon
Will be interesting to see how you get on with your comparisons

[iridium]

No probs....
I am sure it will be like you never stopped soon
Will be interesting to see how you get on with your comparisons

Thanks. I'll be sure to report back and let you all know.

Oh, one more question. Yeast - which yeast are similar to Lalvin K1-V1116? Would Lalvin ICV/D47 be suitable? Which yeast do you use for this?

Thanks again.

Steve

[spritzer]

Thanks. I'll be sure to report back and let you all know.

Oh, one more question. Yeast - which yeast are similar to Lalvin K1-V1116? Would Lalvin ICV/D47 be suitable? Which yeast do you use for this?

Thanks again.

Steve

I sometime having bother getting the Lalvin yeasts at my HBS.... so I use Gervin number one yeast
It works for me

[goldseal]

I have used D47 for Lychee and it works well.

[lockwood1956]

I sometime having bother getting the Lalvin yeasts at my HBS.... so I use Gervin number one yeast
It works for me

Gervin No3 = Lalvin EC-1118
Gervin D = Lalvin 71B-1122
Gervin No2 = Lalvin RC-212
Gervin No5 = Lalvin D47