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Old 04-05-2014, 01:27 PM   #1
joeswine
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there are lots of ways of making a fpac or flavor package this one for fruits, works well foe me and it's easy..................

we started with fresh blackberries, wash them and drain them, place them in non stick pan add some cabernet for moisture and simmered down the fruit ,you can see the berries turn from black to red and start to get soft, we mash them gently to help release the sugars and phenols' and let them cool, then added them to our mesh bag and immersed them into the primary along with the juice and oak, smells like wine heaven, started off at 1.10 -were now on the 7th day fermentation and the sg is at 1.03 and the color is like inky ..........notice the one time we used a lid, that was to start a stem juicing process all the berries essence in the lid was not allowed to evaporate in to the air we trap it and used the juices.
1 rinse berries.jpg   2 add to the pan.jpg   3 add juice.jpg   4 change colors.jpg   5 add a lid for a few mins.jpg  

6 change colors and smoosh.jpg   7 more cooked down.jpg   8 finished f pak.jpg   9  Add to bag.jpg  


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Old 04-08-2014, 06:25 AM   #2
Arne
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Great post, Joe. I am sure many folks have wondered what is meant by f-pac and you have cleared that up for them nicely. Thank you, Arne.

 
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Old 05-06-2014, 02:47 PM   #3
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FPACS COME IN ALL STYLES AND TYPES,FOLLOW THE BLACKBERRY WE WILL SHOW YOU MORE WAYS VERY SOON...

CAN YOU SEE HOW WE STARTED OUT WITH A SLOW SIMMER AND THEN PLACED THE LID ON IT , TO TRAP STEAM JUICES THEN WE FINISHED OFF WITH THE SAUT…,ALWAYS BEING GENTLE WITH THE FRUIT..........THAT'S THE KEY TO MAKING A GOOD FPAC,WE ADDED THIS TO THE PINO NIOR ON 3/27 OF THIS YEAR WE STILL HAVE AWAYS TO GO ,THIS IS A EIGHT WEEK WINE TO FINISH....DID YOU ALSO SEE THE PLUMS,NEXT TIME OUT THAT WILL BE MY FPAC....................................there is another method of using a fpac and that is (a cold press)to enhance the base after fermentation,use the fruit of your choice as a infusion of flavor ,wash the fruit as normal and gently squeeze the fruit in a bowl this will trap the juices remember fermentation is now completed, you want some fruit still in tact, plus juice( this is not cooked) how ever you chose place the fruit into the carboy and let it settle out ,this then will lend itself to the mix in two weeks remove the fruit and rack the wine ,let it settle out, then taste. cold press method 2nd way
1 rinse berries.jpg   2 add to the pan.jpg   3 add juice.jpg   4 change colors.jpg   5 add a lid for a few mins.jpg  

6 change colors and smoosh.jpg   8 finished f pak.jpg   9  Add to bag.jpg   IMG_20140330_112040192.jpg   Winexpert Pinot Noir Contents.jpg  



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Old 06-22-2014, 05:06 PM   #4
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OK, I'm finally taking the plunge. I've got two pots on low. One has 6 small apricots and two mangos, the other 6 plumbs. The only other additives are a splash of viognier and merlot respectively. The plum is destin for a batch of inexpensive merlot (+raisins/tannins) and will get added in about 10 days. The apricot mix is for a future chard or viognier. should I add sugar? can I freeze the apricot mix for later use? I don't know why I'm so insecure about this. first time jitters I guess.
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Old 06-22-2014, 07:02 PM   #5
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Joe, do you have a fruit type per wine type?
That Pinot Noir, you're adding blackberries and/or plums as an fpack in the primary.

What would you add to say a 12L GSM kit (grenache, syrah, mourdevre) that I just started yesterday?

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Old 06-23-2014, 05:48 AM   #6
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cimbaliw: yes you can freeze in a air tight back no problem.
o sugar is required at this stage.

geek:look at your wines flavor profile and ask yourself what defines the taste?then ask what flavors do you want it to have>

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Old 06-28-2014, 09:41 AM   #7
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Hi Joe
that is a very informative post, but I have a few questions. The flavor pack is added after primary fermentation, then at what point in secondary do you add it, and how do you get the bag into the top of the carboy and how do you get it back out?

 
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Old 06-28-2014, 02:14 PM   #8
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FIRST,LETS SET THE TABLE.
ADDING A FPAC (FRUIT) IN THE PRIMARY ,IN A BUCKET...........AS PICTORIAL SHOWS.....
NOW THE BATCH IS BECOMING A BLENDED WINE IN PRIMARY.

IF YOUR GOING TO ADD IT IN THE SECONDARY IT THEN BECOMES A BACKGROUND ENTITY ..JUST BEFORE FINAL FERMENTATION HAS STOPPED.

UNDERSTAND?????

NOW LETS SAY I HAVE MADE THE WINE AND I THEN DECIDED (COMPLETELY DONE)THAT I WANTED TO ADD RASPBERRIES,I COULD BY HAND SQUEEZING THEM AND PLACING THEM IN THE CARBOY(USE A FUNNEL) SO THAT THEY WOULD BECOME ANOTHER FLAVOR COMPONENT ,IT'S A LITTLE WORK TO RACK AND GET THE BERRIES OUT BUT THAT'S WHAT MAKES THE DEFERENCE IN WINEMAKERS TAKING THE EXTRA STEPS AND MAKING THE DIFFERENT.

UNDERSTAND???? IN THE PRIMARY ( PART OF THE OVERALL BLEND),IN THE SECONDARY(AS A FLAVOR COMPONENT) AND THEN FINAL PHASE (AS A BACKGROUND COMPONENT),THERE IS NO LAW STATING YOU CAN'T ,YOU NEED TO BE WILLING TO TAKE A CHANCE AND DEVELOP THE OUTCOME.THINK OUTSIDE THE BOX.
IMG_20140330_112040192.jpg   IMG_20140330_112442456.jpg   IMG_20140410_183634211.jpg   IMG_20140410_183652158.jpg   IMG_20140327_175530294.jpg  



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Old 06-28-2014, 02:43 PM   #9
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FPACS COME IN ALL STYLES AND TYPES,FOLLOW THE BLACKBERRY WE WILL SHOW YOU MORE WAYS VERY SOON...

CAN YOU SEE HOW WE STARTED OUT WITH A SLOW SIMMER AND THEN PLACED THE LID ON IT , TO TRAP STEAM JUICES THEN WE FINISHED OFF WITH THE SAUT…,ALWAYS BEING GENTLE WITH THE FRUIT..........THAT'S THE KEY TO MAKING A GOOD FPAC,WE ADDED THIS TO THE PINO NIOR ON 3/27 OF THIS YEAR WE STILL HAVE AWAYS TO GO ,THIS IS A EIGHT WEEK WINE TO FINISH....DID YOU ALSO SEE THE PLUMS,NEXT TIME OUT THAT WILL BE MY FPAC....................................there is another method of using a fpac and that is (a cold press)to enhance the base after fermentation,use the fruit of your choice as a infusion of flavor ,wash the fruit as normal and gently squeeze the fruit in a bowl this will trap the juices remember fermentation is now completed, you want some fruit still in tact, plus juice( this is not cooked) how ever you chose place the fruit into the carboy and let it settle out ,this then will lend itself to the mix in two weeks remove the fruit and rack the wine ,let it settle out, then taste. cold press method 2nd way



1 rinse berries.jpg   2 add to the pan.jpg   3 add juice.jpg   4 change colors.jpg   5 add a lid for a few mins.jpg  

6 change colors and smoosh.jpg   7 more cooked down.jpg   8 finished f pak.jpg   9  Add to bag.jpg  


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Old 07-09-2014, 11:00 AM   #10
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ZESTING FOR FLAVOR AND FUN.....
Making Extracts
All recipes are measured out with one quart Ball Jar.
Citrus Extract: Consists of The zest of 2 limes, the zest of 2 lemons, and the zest of 2 grapefruits, and the remainder is ever Kleer.
Coffee Extract: fill Ball jar up with roasted coffee beans (your choice), fill the balance of the Ball jar with Ever Kleer.
Cinnemon Extract- ~approx. 12 sticks per Ball jar, top up with Ever Kleer
Lemon extract- The Zest of 12 lemons per jar, top up with Ever Kleer
Orange extract: The zest of approx.. 8 oranges per jar. Valenzia oranges work best but any type will do.
Key Lime Extract: 1 bag of key limes with the limes cut in half.
Vanilla Extract: 6 Madagascar Vanilla Beans, sliced length wise. Put all 6 in a ball jar and top off with Ever Kleer.
At the end of one full year its best to pour the extract through some sort of filter (I strain mine through a coffee filter) and add some additional zest of the same type back to it and top it off with Ever Kleer.
Making Simple Syrup
Basic mix consists of : 2 qt. ball jars of cane sugar to 1 qt. ball jar of water.
Process:
Place measured out sugar into a metal pot. Add the water to the mix (Itís a 2 to 1 ratio-mix). Bring the mixture to a boil, constantly stirring from the beginning of the process to the end until the liquid is clear. Have the ball jars already sanitized and ready for filling. Bring the simple syrup TO the jar and and funnel it into them (make sure your funnel is clean, too!) to fill them up. It will be hot so be very careful. Place the lids and metal rings onto the jars to seal them.
Note: we put the very hot liquid into the jars while it is hot so as it cools it creates a vacuum seal to keep the mixture good. Done this way, your simple syrup will have a very long shelf life.
Zesting Made Simple
Zesting is the process of the removal of the color of most citrus fruits and other entities that are oil extracted (for their essence). We use a micro plane zester to accomplish our end. See pictures. (If you do not have a micro plane zester you can use a fine cheese grater (Your goal is to get the color off the fruit, not the pitch, which is the "white stuff" underneath the very top layer of the fruit.)
P1030100.jpg   P1030101.jpg   P1030102.jpg   P1030105.jpg   P1030106.jpg  

P1030107.jpg   P1030110.jpg   P1030116.jpg   P1030115.jpg   P1030119.jpg  


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