Back after a long pause in production hahahah
So a buddy of mine and I were talking about how we make our fruit wines. We differ in some places as do many Im sure. However, he was telling me that he uses more fruit and less water in his wines. His thinking is he can get more of the fruit juice this way thus yielding a stronger flavor. Also this method is not diluting the work. It is my understanding that in order to accomplish this you would need a substantial amount of fruit and likely loads of Pectic Enzymes to make sure to get all the juice out of the fruit of choice. Is this correct or is this just waisting money and resources? Here is where I kind of agree with him, we both made a plum wine at roughly the same time. Both finished within a few weeks then we both let them age for most of a year. The final product was definitely different. His had a more robust flavor and color. I would consider it a heavy bodied Plum. Mine was lighter in color and the flavor side by side was very noticeable. My wine was a lighter to med body with a nice pink but not red as his was. Neither were bad but after tasting the heavier body I was considering blending mine as I thought well mines not right. I know, not knowing the exact recipe he used vs mine makes any answer difficult. im not after that really. I know mine I used 20lbs of plum to 5 gallons of wine and used water to make up the difference. I do like the heavier body I think, BUT is it worth using allot more fruit and less water or is there a required lbs of fruit per gallon that will get me the same results still using water? mine would have been 3lbs per gallon making it lighter. I know I can bump up the lbs per gallon and test but I was hoping to not waste allot of money and time and fingers crossed one of you out there can give me some feed back on your own testing.
So have any of you out there found a good lbs to gallons ratio to get good flavor without going overborad and throwing money away on too much fruit? Should I bottle what I have or wait it out and bulk age until I have something to blend it with? Orrrr are there any ways to create a good Flavor Pak to make up the difference in strength of flavor in bottle?
So a buddy of mine and I were talking about how we make our fruit wines. We differ in some places as do many Im sure. However, he was telling me that he uses more fruit and less water in his wines. His thinking is he can get more of the fruit juice this way thus yielding a stronger flavor. Also this method is not diluting the work. It is my understanding that in order to accomplish this you would need a substantial amount of fruit and likely loads of Pectic Enzymes to make sure to get all the juice out of the fruit of choice. Is this correct or is this just waisting money and resources? Here is where I kind of agree with him, we both made a plum wine at roughly the same time. Both finished within a few weeks then we both let them age for most of a year. The final product was definitely different. His had a more robust flavor and color. I would consider it a heavy bodied Plum. Mine was lighter in color and the flavor side by side was very noticeable. My wine was a lighter to med body with a nice pink but not red as his was. Neither were bad but after tasting the heavier body I was considering blending mine as I thought well mines not right. I know, not knowing the exact recipe he used vs mine makes any answer difficult. im not after that really. I know mine I used 20lbs of plum to 5 gallons of wine and used water to make up the difference. I do like the heavier body I think, BUT is it worth using allot more fruit and less water or is there a required lbs of fruit per gallon that will get me the same results still using water? mine would have been 3lbs per gallon making it lighter. I know I can bump up the lbs per gallon and test but I was hoping to not waste allot of money and time and fingers crossed one of you out there can give me some feed back on your own testing.
So have any of you out there found a good lbs to gallons ratio to get good flavor without going overborad and throwing money away on too much fruit? Should I bottle what I have or wait it out and bulk age until I have something to blend it with? Orrrr are there any ways to create a good Flavor Pak to make up the difference in strength of flavor in bottle?
Last edited: