Raisins & Sultanas

[Tess Tickle's Brewery]

Put the pectolase in at the start of preparing the must or fermentation.Pectolase works slowly at fermentation temperatures.
The wine must has to be cool when its added.(important)
Pectolase is destroyed by heat
The wine should then be free of pectin as it settles down to clear.

It occurs naturally in fruit but is normally deactivated during juice extraction by heat.
So its not really an alien "chemical"
1/2 to 1 tsp/gal is usually enough.
Some fruits are so high in pectin you cant make clear wine without using it
Store it cool and use it fresh.

If you are making a fruit wine 1kg sultanas/raisins to the gallon is too much.
About a 1/4 of that amount is nearer the mark.
You can still get the benefits even using 100g to the gallon.
They have a very penetrating flavour and can easily overpower your fruit.

Thank you John. The plan for the sultanas was to use them as part of the flavour, (as opposed to for extra tannin or nutrient purposes) along with ginger. Does the same still apply?

Also I don’t typically use heat, I use the steeping from frozen method with the sugar. It’s all so complicated arghh lol. I will follow your advice and see what happens.

 

[johncrobinson]

No if you want a "sultana" wine then your quantity is fine

Freezing to rupture the cell walls is a great juice extraction method.
However we then come to a potential problem 99.99% of winemakers would then go on to sulphite the juice to prevent infection by acetobacter,wild yeasts and other spoilage organisms about 24hrs before getting the fermentation going.
Now i only use sulphite (campden) to sanitize my equipment and containers Never in my wines.Unlike some folk i am NOT allergic to sulphites,But i CAN smell and taste them a mile off.!!!
So what to do.?????
The chemical free answer is simple,Pasteurization will solve the problem.
Heat the juice to 80c for about 15 mins then cover and cool,This will prevent any problems which might arise from not sulphiting.
Dont boil as you will then cook the juice.
As soon as the must has cooled get the fermentation going asap.
Problem solved.

 

[Gerryjo]

No if you want a "sultana" wine then your quantity is fine

Freezing to rupture the cell walls is a great juice extraction method.
However we then come to a potential problem 99.99% of winemakers would then go on to sulphite the juice to prevent infection by acetobacter,wild yeasts and other spoilage organisms about 24hrs before getting the fermentation going.
Now i only use sulphite (campden) to sanitize my equipment and containers Never in my wines.Unlike some folk i am NOT allergic to sulphites,But i CAN smell and taste them a mile off.!!!
So what to do.?????
The chemical free answer is simple,Pasteurization will solve the problem.
Heat the juice to 80c for about 15 mins then cover and cool,This will prevent any problems which might arise from not sulphiting.
Dont boil as you will then cook the juice.
As soon as the must has cooled get the fermentation going asap.
Problem solved.

This is what I would normally do when making wine from fruit,freeze,heat and purée the ingredients,cool then add to the fermenter and top up as required,add yeast, nutrients and pectolase,bubbler and place in a corner to ferment.i like yourself can smell the campden tablets regardless.
Good tip

 

[Wynott]

Can anyone advise: when using raisins, how long is it advisable to leave them in the must before sifting them out? I do chop them up a somewhat in a food processor first.

 

[Mr_S_Jerusalem]

Can anyone advise: when using raisins, how long is it advisable to leave them in the must before sifting them out? I do chop them up a somewhat in a food processor first.

I standardly leave the sultanas and fruit in must for a week then strain the lot

 

[johncrobinson]

Hello Wynott long time no see.

In answer to your question for me once their in they are in till racking time,

 

[Wynott]

Hi Mr J and Mr R

Thanks for this. I have hoicked them out this morning (does anyone say that any more??) as they have been in there (DJ) about a month. The wine is 'Carum Carvi' from CJJB - Tea and Caraway, which is turning out to be a favourite!

 

[Mr_S_Jerusalem]

iiiiinteresting, I think I have some caraway seeds left over from bread.
What does it taste like?

 

[Wynott]

You'd need 1 oz caraway for a gallon (about a spice jar full).

Um, trying to describe taste is a bit of a challenge....(opens another bottle, contemplates, has another glass, falls asleep haha....) fullerbodied taste than a white wine, not as full as a sherry (and not sweet). Mellow, with a gentle hint of spiciness/warmth.

Last year's recipe:
1 oz caraway
3 lb sugar
1 1b raisins
9 x tea bags
citric, yeast, nutrient

This year I am trying 8 oz raisins + 250ml WGJ concentrate.

Let me know if you give it a go, and what you think.

I shall soon be bottling another of CJJB's interesting wines - Broad Bean. It's tasting good so far...