CoastalCowboy
James
- Joined
- Apr 6, 2015
- Messages
- 4
- Reaction score
- 3
I had this crazy idea and wanted to see if anyone has a reason it wouldn't work. I make A LOT of country wines using fresh fruit. Several times I have made second run wines from the pulp after racking. When making second run wines I have always found that, to get a wine with a satisfactory flavor I have to either a) make a smaller quantity of the second run; and/or b) supplement the pulp with juice, fresh fruit or concentrate. For the most part I have been very satisfied with the results, but the supplementation always seemed to defeat part of the purpose of a second run wine (to get a "free" second run from the fruit). Then I thought, "what if I start freezing the pulp after racking and then, when I have several batches of pulp, make a mixed fruit wine that would not need to be supplemented by juice, fresh fruit of concentrate?" I realize the freezing would kill any yeast in the pulp, but since I keep my own yeast starters and cultures on hand constantly (started several times a year from packets bought at the winemaking shop), that's not really an issue. What do you think? Maybe I'm reinventing the wheel, but I havn't been able to find a thread on point and the only reference I have found anywhere to anything similar is a reference to freezing pomace on Jack Keller's blog.