Aronia berry wine

Discussion in 'Country Fruit Winemaking' started by crooked cork, Mar 11, 2018.

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  1. Mar 11, 2018 #1

    crooked cork

    crooked cork

    crooked cork

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    I have made about 10 5 gallon batchs of aronia berry wine in the past 3 years mostly sweet, 1 turned out very tannic and i thought it was fabulous i have tried to recreate twice with no luck, any suggestions? I started another batch today and really mashed the berries and am going to leave them in primary until fermentation stops maybe that will leach out enough tannin.
     
  2. Mar 11, 2018 #2

    vacuumpumpman

    vacuumpumpman

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    I froze my aronia berries then crushed them frozen and then it actually went thru cold masculation on its own. Then added oak chips and tannins and enzymes, It turned out extremely well

    I also used go ferm and fermaid K
     
  3. Mar 14, 2018 #3

    crooked cork

    crooked cork

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    Sounds interesting thanks for the advice
     
  4. Mar 15, 2018 #4

    vacuumpumpman

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    we used 71B112 yeast and it really smoothed it out - almost too much and the 2nd batch we used RC212 which came out good , but most of the wine makers choose the 71B112
     
  5. Oct 12, 2018 #5

    crooked cork

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    Update on aronia berry wine.
    I bottled 2 5 gallon batches, I back sweetened both batches with 2 cans grape juice concentrate.
    The rc212 batch is a little tannic and leaves my lips dry which i like.
    Both batches have gotten great reviews from local wine drinkers.
     
  6. Oct 12, 2018 #6

    Scooter68

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    Don't forget that there can be natural swings in the content of fruit just do to weather and or soil changes.
     
  7. Jan 22, 2019 #7

    barryjo

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    I have made a number of batches of aronia wine. First I freeze them and then steam juice them. My question is does the juice lose its "medicinal" properties when heated? I have found steaming is preferable since I don't have a crusher and doing it by hand takes too long. BTW, I also steam chokecherries, apples, plums and other fruit that might normally be crushed.
     

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