How do I make an F-pac from frozen fruit?

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I just let mine thaw out, treat with pectic enzymes, and strain/press the juice.

You can also boil the fruit to extract more juice.
 
Last edited:
same way as if it was fresh

F-PAC
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
 
same way as if it was fresh

F-PAC
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

Thanks! That's more fruit than I though would be needed for the f-pac.
 

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