brendathebrewer
Junior
- Joined
- Oct 5, 2013
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I am making 5 gallons of chokecherry/saskatoon wine. Made it last year (first time winemaking ever) and turned out pleasant but a little low on body, in my opinion, nice and clear, not heavy, smooth and a lovely saskatoon aroma.
I think i didnt have a large enough quantity of fruit, used a 3 gallon pail and was was maybe only 1/3 fruit for fermentation. (didnt measure, am guessing 9 or 10 pounds fruit) or perhaps not correct acid adjustment...
This time i have 12 pounds of frozen crushed saskatoons & 12 pounds of pulp remains from making chokecherry syrup and a little fresh whole crushed chokecherries. The 5 gallon pail is more than half full of just fruit and without water weighs 25 pounds.
Last time i started my 3 gallon batch at 1080, used pectic enzyme 1 3/4 tsp, next day yeast, then 1 1/2 tsp acid blend, 1 3/4 yeast nutrient, temperature at 70 - 72 mostly, then 1 1/2 energizer-nutrient. fermented for approx 7 - 8 days before racking to secondary. bulk aged in 1 gallon jugs and added minute amount of campden at that time and super small sprinkle on last racking before bottling.
Are there any suggestions on any improvements i can make or recipe guide? There arent any for this fruit combination...Maybe one could be created.
So far i let the fruit sit half day, then added water, overnight and now have added 2 1/2 tsp of pectic enzyme. am planning to wait a few hours, check SG and add sugar. but i only probably have 2+ gallons of water in there, the rest is all fruit. any suggestions on how to accurately add the right amount of sugar? do i measure the total amount? because i will have to be adding at least 2 more gallons of water later on after removing the fruit...
I think i didnt have a large enough quantity of fruit, used a 3 gallon pail and was was maybe only 1/3 fruit for fermentation. (didnt measure, am guessing 9 or 10 pounds fruit) or perhaps not correct acid adjustment...
This time i have 12 pounds of frozen crushed saskatoons & 12 pounds of pulp remains from making chokecherry syrup and a little fresh whole crushed chokecherries. The 5 gallon pail is more than half full of just fruit and without water weighs 25 pounds.
Last time i started my 3 gallon batch at 1080, used pectic enzyme 1 3/4 tsp, next day yeast, then 1 1/2 tsp acid blend, 1 3/4 yeast nutrient, temperature at 70 - 72 mostly, then 1 1/2 energizer-nutrient. fermented for approx 7 - 8 days before racking to secondary. bulk aged in 1 gallon jugs and added minute amount of campden at that time and super small sprinkle on last racking before bottling.
Are there any suggestions on any improvements i can make or recipe guide? There arent any for this fruit combination...Maybe one could be created.
So far i let the fruit sit half day, then added water, overnight and now have added 2 1/2 tsp of pectic enzyme. am planning to wait a few hours, check SG and add sugar. but i only probably have 2+ gallons of water in there, the rest is all fruit. any suggestions on how to accurately add the right amount of sugar? do i measure the total amount? because i will have to be adding at least 2 more gallons of water later on after removing the fruit...