Quantcast

Ausie Gal making Jaboticaba wine :)

Wine Making Talk

Help Support Wine Making Talk:

Deanne reeves

Junior
Joined
Dec 12, 2018
Messages
6
Reaction score
1
hey guys we are new to the wine making and our jaboticaba have given us around 15 kgs of fruit.
I have searched this forum for others who have made jaboticaba wine and and comparing their recipes

So we are thinking
15 kg fruit
7.5 liters of water ( for full body use 6 liters water )
2. Kg sugar
10g Yeast nutrient
72 hrs to leave skins in for a full red colour wine

Any tips and tricks would be appreciated :)
Thankyou
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,397
Reaction score
1,904
Location
Northwest Arkansas
Reading the description of the fruit sounds interesting. Keep us posted and post pictures of the process.

Oh Yeah, remember to take an SG reading before you start fermentation.
 

pillswoj

Canadian Member
Joined
Jan 15, 2017
Messages
484
Reaction score
277
did you check the SG? I would have expected a sugar add to get the SG high enough.
 

Deanne reeves

Junior
Joined
Dec 12, 2018
Messages
6
Reaction score
1
Reading we forgot to do initially but did it a few hrs later 1.085 had a little taste this morning she’s a very sweet wine at the moment hopefully over the next 60 hours the tannins will make it more complex and mellow the sweetness levels lol
 

Stressbaby

Just a Member
Joined
Aug 19, 2012
Messages
2,078
Reaction score
830
hey guys we are new to the wine making and our jaboticaba have given us around 15 kgs of fruit.
I have searched this forum for others who have made jaboticaba wine and and comparing their recipes

So we are thinking
15 kg fruit
7.5 liters of water ( for full body use 6 liters water )
2. Kg sugar
10g Yeast nutrient
72 hrs to leave skins in for a full red colour wine

Any tips and tricks would be appreciated :)
Thankyou
I have not made jaboticaba wine yet, but I have two trees and have been freezing fruit until I have enough. I'm almost there, probably will make it this summer.

I think you are on the right track here. You probably could have stretched this to 3 gallons. I agree with pulling skins at 72 hours, I think you will risk bitterness with extended skin time.

Then again, this is my favorite jaboticaba wine video:
 

Latest posts

Top