[Tom]

Attached is how to make a F-PAC

It you can't open this go to post #6 for the PDF version.

[jeepingchick]

cool, thanks for the info!

[mmadmikes1]

Today I was looking at the bag of frozen strawberries in the freezer thinking I would rather eat them then make a flavor pak for the batch of strawberry wine I have going right now. So like a good procrastinator I went grocery shopping instead. While on cereal isle I spotted it smuckers strawberry pancake syrup. Now it does have pectin in it but I can handle that. Bought 2 bottles for $5.. Got home and put in pan, added a little water and pectic enzyme. warmed up a little. and let it set. Will add to wine tomorrow. O baby I hope this turns out good. They also have blackberry

[Runningwolf]

Tom, I am interested in saving your document but it would not open for me. Did anyone else have an issue with it?

[mmadmikes1]

How to make a F-PAC
=
Flavor Pac


Add 20-30% of #’s of fruit what was used in the primary (if you used 30# in recipe then you will need 6-9# more for the f-pac) in a large frying pan or pot. Simmer to extract all "flavor" and reduce the water from the fruit. Strain thru a kitchen strainer and add AFTER you rack and after the wine is DRY ( .990) You MUST have added k-meta and Sorbate before adding the f-pac. Once adding the f-pac you can add clearing agent. You will have to rack at least 2+ more times. Then
back sweeten to YOUR taste using simple syrup.

Tom

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS

[ffemt128]

Dan,

I printed it to a PDF, see if you can open this one. Maybe Tom or yourself can move to Tom's post.

PDF995 is a great product for pdf conversions and it's only $21.00 I think.

[Tom]

Thanks Doug. The 1st (Word) post was edited to look at #6 post if you couldnt open.

[Runningwolf]

Got it! Thanks

[stdkls28]

Originally Posted by mmadmikes1

How to make a F-PAC
=
Flavor Pac


Add 20-30% of #’s of fruit what was used in the primary (if you used 30# in recipe then you will need 6-9# more for the f-pac) in a large frying pan or pot. Simmer to extract all "flavor" and reduce the water from the fruit. Strain thru a kitchen strainer and add AFTER you rack and after the wine is DRY ( .990) You MUST have added k-meta and Sorbate before adding the f-pac. Once adding the f-pac you can add clearing agent. You will have to rack at least 2+ more times. Then
back sweeten to YOUR taste using simple syrup.

Tom

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS

I asked this in another thread but i figured it belonged here as well:

pertaining to the "clearing agent" above what additive is to be used?

Also what would be a general guide for a racking schedule after adding F-PAC and how long should you wait before bottling?

Thanks!

[Tom]

Originally Posted by stdkls28

I asked this in another thread but i figured it belonged here as well:

pertaining to the "clearing agent" above what additive is to be used?

Also what would be a general guide for a racking schedule after adding F-PAC and how long should you wait before bottling?

Thanks!

You 1st add f-pac before clearing.
After adding mix well. I wait 24 hours and add what you like. I use a variety of them it can be Isinglass, Sparkolloid or Super-Kleer (2-part). Wait at least 3-4 weeks so it can compact on the bottom (there will be alot of sediment in fruit wines). Then I rack every 3-4 weeks till clear. I also filter (polish) all my fruit wines.