Just joined and loving all the info !!I have been making kit wines for about a year and loving it but now want to get to the real stuff have just got a couple of DJ's of WOW going but am looking for a recipe for frozen summer fruits ? any ideas all help more than appreciated thanks Roger
Hi All
- Thread starter rogerwino
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dennisking
Regular.
Hi and welcome Roger.
Hi Roger. Summer fruits are best mixed, imho. 1.5 to 2 kg of fruit to the gallon, not more than half of them raspberry, not more than 1/4 blackcurrant.
Although, single fruit wines are interesting - strawberry works well (apart from the pulp and the clearing), but a mix gives a nice balanced rounded flavour.
You can reckon they only bring about 100g of sugar with them, give or take, so use 8 to 9 hundred grams of sugar.
A few ways of doing it, but one is: a gentle mash and mix with the sugar then strain a few days later to FV. Yeast can go in at the beginning or when you strain.
Usually want pectolase. I usually go with a red wine yeast.
Although, single fruit wines are interesting - strawberry works well (apart from the pulp and the clearing), but a mix gives a nice balanced rounded flavour.
You can reckon they only bring about 100g of sugar with them, give or take, so use 8 to 9 hundred grams of sugar.
A few ways of doing it, but one is: a gentle mash and mix with the sugar then strain a few days later to FV. Yeast can go in at the beginning or when you strain.
Usually want pectolase. I usually go with a red wine yeast.
fermentall
Landlord.
Hi R, :
Grotzilla
Well-Known Member
Welcome :
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
C
cnelsonplumber
Guest
Welcome to the forum. :-D
bobsbeer
Well-Known Member
Welcome. : No problem doing a mix of fruit. You want to try and leave your wine to mature for at least 6 months if you can or even longer. WOW's are okay young but again they are better if left for a few months. It gives time for the tannins to soften.
No problem doing a mix of fruit. You want to try and leave your wine to mature for at least 6 months if you can or even longer. WOW's are okay young but again they are better if left for a few months. It gives time for the tannins to soften.thanks bob. When you say leave them is this after bottling? i have quite a bit on at the moment trying to get ahead of myself so that i can leave them longer!!
So the WOW should be left for a couple of months what about fruit wines is there a general rule of thumb or does it vary greatly dependant on the wine?
So the WOW should be left for a couple of months what about fruit wines is there a general rule of thumb or does it vary greatly dependant on the wine?
When I started I was very impatient. Now I just leave stuff until it's blindingly obvious it needs attention. No frantic checking if a wine is done with the hydrometer, just leave it - it won't spoil.
When it's done for sure, rack, stabilise (if needed), de-gas, finings (if needed).
Leave to mature in bulk if poss, bottle if you must. Almost all wines benefit from a minimum of 2 months maturing after stabilisation - lots of interesting chemistry happens in those first few weeks.
But I generally have 1 bottle of any batch about a week after bottling - and 1 goes in the left-to-age section, 1 into the left-to-age-even-longer section.
Some of it is good immediately - summer fruit wines are often quite good young - and almost all of it is at least drinkable immediately, but in general it does like a bit of time.
When it's done for sure, rack, stabilise (if needed), de-gas, finings (if needed).
Leave to mature in bulk if poss, bottle if you must. Almost all wines benefit from a minimum of 2 months maturing after stabilisation - lots of interesting chemistry happens in those first few weeks.
But I generally have 1 bottle of any batch about a week after bottling - and 1 goes in the left-to-age section, 1 into the left-to-age-even-longer section.
Some of it is good immediately - summer fruit wines are often quite good young - and almost all of it is at least drinkable immediately, but in general it does like a bit of time.
Thanks oldbloke. I do need to be more patient. Should help that i have a few on the go will help with leaving some alone going to put some aside and make sure I resist the temptation and just keep starting more. Sure will get there and i am having lots of fun trying.
Can i ask with he fruit do you put it in a bag or just leave it loose ?
Can i ask with he fruit do you put it in a bag or just leave it loose ?
carl_saint
Landlord.
Hi and welcome!
I've generally done the mash in a bucket then strained through a nylon bag (Lakeland jam strainer kit, I use it for wine more than the missus does for jam)
I'm considering keeping all the fruit in a muslin bag the whole time in the future.
I say strained through a nylon bag, with some fruit (strawbs!) I often end up just tipping it all into big sieve and attacking it with a serving spoon.
Sometimes I think it'd be easier to use a bigger fermenter and just leave it all in there quite a bit longer, and rack off the good stuff when all the pulp eventually sinks.
It does help to have a few on the go, but if they all finish at once you suddenly need lots of bottles... I try to do 2 gallons a month (1 pack of yeast between them) then it all sorts of jogs along. And in between the wines, 2 gallons of turbocider.
I'm considering keeping all the fruit in a muslin bag the whole time in the future.
I say strained through a nylon bag, with some fruit (strawbs!) I often end up just tipping it all into big sieve and attacking it with a serving spoon.
Sometimes I think it'd be easier to use a bigger fermenter and just leave it all in there quite a bit longer, and rack off the good stuff when all the pulp eventually sinks.
It does help to have a few on the go, but if they all finish at once you suddenly need lots of bottles... I try to do 2 gallons a month (1 pack of yeast between them) then it all sorts of jogs along. And in between the wines, 2 gallons of turbocider.
bobsbeer
Well-Known Member
An easy way to get a good stash going is to make 25lt or 5 gallon brews. I stopped making 1 gal brews years ago as I soon realised 6 bottles just weren't enough and making 5 times as much in one go was just as much effort as a small batch.
bobsbeer
Well-Known Member
If you manage that let me know. I'ts eluded me for years. :grin:rogerwino said:
