smurfe
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OK, I was given a bag of Kumquats. Weight is about 4.5 pounds (2.0454545454545454545454545454545 kg. for everyone but us in the US) I have decided I want to either make a variation of the Joe M. Mead using the kumquats or make a Kumquat wine.
Now my dilemma. I have never really made a scratch type wine besides a gallon of the Joe M Mead. I have scoured the Internet and not really found a "proven" Kumquat Wine recipe. I did find one on Jack Keller's site but it says upfront it is untried so have fun.
So for all of you "experienced" non-kit vintners, what do you think? I am leaning toward the mead because I have done that before but I am not a real big fan of supra sweet alcohols. I would like to try a wine but would prefer a proven recipe but hey, I can get these any time I want when in season so if it isn't good, I can always try again.
So I have a few newbie questions to ask the experts. First in regards to the Mead recipe, if I want to make a 3 gallon batch or a 5 gallon batch, do I triple or"quintuple" all the ingredients? I have seen other recipes where one will increase all the ingredients per capita but not the yeast.
Next question for the mead. It says to use the Bread Yeast which I have before and it taste great. Even compared to a commercial Mead with no noticeable difference. Would a different Yeast present a more dry Mead? I don't want bone dry but I don't want to kill diabetics either.
Now lets talk wine. I posted the recipe above and need some clarification. Is this a 1 gallon recipe? If not, how much is it. if it IS a gallon recipe what does a guy need to do to make it 3 gallon? Just triple everything?
Teach me oh great ones, and lead me to the promised land of fruit wines and other delicious nectars!
Smurfe
Now my dilemma. I have never really made a scratch type wine besides a gallon of the Joe M Mead. I have scoured the Internet and not really found a "proven" Kumquat Wine recipe. I did find one on Jack Keller's site but it says upfront it is untried so have fun.
<CENTER>
<H3>KUMQUATS</H3></CENTER>
I have been looking for a recipe for kumquat wine for many, many years, but have never found one. I am still looking. The problem, of course, is with the acid.
Many years ago, I was given a small bucket of kumquats. Not having a recipe, I experimented. The results were not really to my liking and I made adjustments for the next time I made it, but never again was I given the fruit to make it with. However, if you feel adventurous, you could try my adjusted (but untested) recipe and see how it works out. If not to your liking, add more sugar and bananas next time.
<CENTER>
<H3>Kumquat Wine</H3></CENTER>
<UL>
<LI>2-1/2 lbs kumquats
<LI>2-1/2 lbs ripe bananas
<LI>3-1/3 lbs granulated sugar
<LI>1 tsp pectic enzyme
<LI>1 tsp yeast nutrient
<LI>1/8 tsp tannin
<LI>7 qts water
<LI>Lalvin AC or 71B-1122 wine yeast </LI>[/list]
The bananas should be very ripe. Slice the bananas, peels and all, into 1/2-inch slices in a 3-qt pot. Add half the water and bring to a boil. Reduce heat and simmer for 30 minutes. Remove scum from surface and set aside to cool some. Put remaining water in another pot and bring to boil. Stir in sugar until dissolved. Meanwhile, cut kumquats in half crosswise and put in nylon straining bag, removing any seeds cut during halving. Save juice released during cutting and put in primary. Tie bag and squeeze in primary to release as much juice as you can. Leave bag in primary and pour sugar-water over it. Strain bananas through nylon sieve, adding the water to primary. When cool, add pectic enzyme, yeast nutrient and tannin and stir to dissolve. Cover primary and wait 12 hours. Add activated yeast and recover. Squeeze bag twice daily for 5 days. Remove bag and squeeze well, adding drained juice to primary. Recover and set aside 5 additional days. Rack into sterilized secondary and fit airlock. Rack after 60 days, top up and refit airlock. Rack again after additional 60 days, stabilize, sweeten to taste, top up and refit airlock. After 10 days, rack into bottles and allow to age 6-12 months. Will continue mellowing with additional aging. [Author's own recipe]
So for all of you "experienced" non-kit vintners, what do you think? I am leaning toward the mead because I have done that before but I am not a real big fan of supra sweet alcohols. I would like to try a wine but would prefer a proven recipe but hey, I can get these any time I want when in season so if it isn't good, I can always try again.
So I have a few newbie questions to ask the experts. First in regards to the Mead recipe, if I want to make a 3 gallon batch or a 5 gallon batch, do I triple or"quintuple" all the ingredients? I have seen other recipes where one will increase all the ingredients per capita but not the yeast.
Next question for the mead. It says to use the Bread Yeast which I have before and it taste great. Even compared to a commercial Mead with no noticeable difference. Would a different Yeast present a more dry Mead? I don't want bone dry but I don't want to kill diabetics either.
Now lets talk wine. I posted the recipe above and need some clarification. Is this a 1 gallon recipe? If not, how much is it. if it IS a gallon recipe what does a guy need to do to make it 3 gallon? Just triple everything?
Teach me oh great ones, and lead me to the promised land of fruit wines and other delicious nectars!
Smurfe