NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
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Making a batch of SandCherry wine....[with a twist]
Had some Zante Raisins [Currants] in the 'closet from Hell' and figured I should use them up in some wine. They were tightly sealed and still soft.
Have never used raisins in wine before and have always been concerned they would add sweetness and throw off the S.G....So...I put them in a straining bag and poured hot water over them...let them soak over night.
Took them out today while I mixed up the batch of wine...The water was plenty sweet...and would think more sweetness will be released...so made the Starting.G. a tad on the low side to compensate...will take a test again tomorrow before pitching the yeast....
Here is the LineUp...with the 'Usual Suspects'....
~~~~~~~~~~~SANDCHERRY/ZANTE WINE~~~~~~~~~
~5# ZANTE RAISINS [SOAKED]
~10 QTS. SANDCHERRY JUICE [STEAM EXTRACTED]
~2 500mil BOTTLES WINEXPERT RED GRAPE CONCENTRATE
~6# SUGAR
~6½ CAMPDEN TABLETS
~4 tsp. ACID BLEND
~4 tsp. LIQUID TANNIN
~2 VANILLA BEANS
~4oz TOASTED OAK
WATER TO 6½ GALLONS...S.G. 1.080
TOMORROW:
~3 tsp. PECTIC ENZYME
~6 tsp YEAST ENERGIZER
~3 tsp YEAST NUETRIENT
~MONTRACHET YEAST
Had some Zante Raisins [Currants] in the 'closet from Hell' and figured I should use them up in some wine. They were tightly sealed and still soft.
Have never used raisins in wine before and have always been concerned they would add sweetness and throw off the S.G....So...I put them in a straining bag and poured hot water over them...let them soak over night.
Took them out today while I mixed up the batch of wine...The water was plenty sweet...and would think more sweetness will be released...so made the Starting.G. a tad on the low side to compensate...will take a test again tomorrow before pitching the yeast....
Here is the LineUp...with the 'Usual Suspects'....
~~~~~~~~~~~SANDCHERRY/ZANTE WINE~~~~~~~~~
~5# ZANTE RAISINS [SOAKED]
~10 QTS. SANDCHERRY JUICE [STEAM EXTRACTED]
~2 500mil BOTTLES WINEXPERT RED GRAPE CONCENTRATE
~6# SUGAR
~6½ CAMPDEN TABLETS
~4 tsp. ACID BLEND
~4 tsp. LIQUID TANNIN
~2 VANILLA BEANS
~4oz TOASTED OAK
WATER TO 6½ GALLONS...S.G. 1.080
TOMORROW:
~3 tsp. PECTIC ENZYME
~6 tsp YEAST ENERGIZER
~3 tsp YEAST NUETRIENT
~MONTRACHET YEAST