Rhetoric
Junior
- Joined
- Aug 5, 2016
- Messages
- 11
- Reaction score
- 0
I'm wine making in Japan where most of the chemicals and equipment are not easily available: No wine making stores. I noted the importance of acid blend in making a Blueberry batch and a Kiwi/Strawberry batch. I can add some lemon juice (though there should be enough citric from those fruits) for the citric, some raisins, dates, black tea, and leftover grape pulp for the tanic, but I'm wondering about the Malic. How about if I blend up or dice some apples and apple skins and throw that in the must? Will that yield some malic acid?
As for the lack of campden tablets, I do sterilize everything and run the fruit briefly under boiling water first, but I'm wondering if I add some dried red pepper to the must when I'm making it? I realize the spice will carry though a bit, but thought that might be interesting as well. I was also thinking of cloves, as that has some antimicrobial properties.
I'm planning to add some papaya peel for the pectic enzyme, when I can find some.
Might include some of the flesh of the fruit as well as the pips, for flavor. I'm also adding some bea pollen as nutrient. Thoughts?
As for the lack of campden tablets, I do sterilize everything and run the fruit briefly under boiling water first, but I'm wondering if I add some dried red pepper to the must when I'm making it? I realize the spice will carry though a bit, but thought that might be interesting as well. I was also thinking of cloves, as that has some antimicrobial properties.
I'm planning to add some papaya peel for the pectic enzyme, when I can find some.
Might include some of the flesh of the fruit as well as the pips, for flavor. I'm also adding some bea pollen as nutrient. Thoughts?