I_Drank_It
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- Sep 12, 2010
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Anyone made wine from Traminette grapes? Any recipes you'd recommend? Thanks.
I am not familiar with DAP but I have used Fermax in my other fruit wines.
Did you take a TA reading?
I made a fantastic Traminette last year. Just used 1118 yeast and away she went. I have no idea what DAP is (except as a caulking) and have never used fermaid.Keep us posted.
Rick there was no recipe. I simply added 1118 to this wine and some super ferment and let er go. When it was dry, I racked, stabilized, cleared and sweetened. Racked again after it was clear then cold stabilized.I'm one of those people who would rather dig up an old thread to keep like information on the same thread. My question is.
Dan do you still have your Traminette recipe? I_Drank_It how did yours turn out?
I'm getting ready to place a juice order and want to make sure I get what I need.
I have made Traminette from fresh pressed juice several times.
DAP is diammonium phosphate, a nitrogen source for yeast. It is better to use something like fermaid which contains DAP, and vitamin like compounds, yeast hulls and other better sources of nitrogen. This keeps the yeast happy so they are much less likely to make stinky stuff like hydrogen sulfide. Don't over do it, as the nitrogen can be used by other organisms that can really stink it up.
The haze that can develop after weeks or months in the bottle is literally grape protein. It is okay to drink, but is unsightly.
Bentonite will remove it if you use it during cold stabilization or fermentation, well before it can be visible. the bentonite will settle after a couple of weeks, then rack the wine off. Do not dispose of the bentonite lees in a septic tank! It does not take much to plug up your leach field.
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