I don't know your experience, but as long as that key lime has no preservatives (sorbate). I don't know, I think it will give it a bit of 'pop', sounds interesting! FWIW, peaches will have a LOT of solids, so time . . .
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@G259 Thanks! No sorbate so it's good there. I appreciate the heads up about the peach solids too.I don't know your experience, but as long as that key lime has no preservatives (sorbate). I don't know, I think it will give it a bit of 'pop', sounds interesting! FWIW, peaches will have a LOT of solids, so time . . .
Depending how much top up is needed, I will probably use some very inexpensive Red Blend. I am also considering doing a 3 gallon batch of Classic DB before I start this one. That might solve the topping issue in case more than a liter or so is needed. A dose of Super Kleer will likely be used for fining. Super Kleer has turned out to be a great help in my winemaking adventures.. . . also volume loss, so think about your top-up addition now. I did an apricot wine (from dried apricots), and lost at least a quarter to a third.
You have assorted fruits, so you won't lose THAT much. Also, I didn't use any fining agents, apart from a bit of pectic enzyme, but feel free!
Is this correct? Do you continue to stir primary and introduce oxygen until SG drops to 1.000? Or do you stop at 1/3 sugar break then continue to step 4 when fermentation is complete? I want to try this and suspect the latter but directions are confusing.Step 3: Each day, do the following, in this order:
Step 4: When the SG drops to <1.000, do the following:
- Uncover primary
- Check and record temperature
- Check and record specific gravity
- Squeeze juices from fruit pack into fermenter and remove fruit pack (The Presser Method): Temporarily place in sanitized bucket or bowl.
- Stir primary vigorously: To introduce oxygen into must, suspend the yeast, and drive off CO2..
- Replace fruit pack in primary
- Cover primary
Yes, it works to keep stirring.Is this correct? Do you continue to stir primary and introduce oxygen until SG drops to 1.000? Or do you stop at 1/3 sugar break then continue to step 4 when fermentation is complete? I want to try this and suspect the latter but directions are confusing.
My recent batch of dragon pee had at least 16 oz of lime juice. It was evident up until the time of bottling. Now it’s just a faint aftertasteBlueberries and Cranberries update 2 (peaches have dissolved)...
Gravity nearly .990, still lightly fizzy. I tasted a bit of it tonight and this batch has a nice solid blueberry flavor with cranberry finish. I'm hoping the lime will come through when everything is done and I sweeten it. So far so good
I am considering adding another 16 ounce of key lime juice in secondary. The key lime juice is very mild. I appreciate your insight about faint aftertaste.My recent batch of dragon pee had at least 16 oz of lime juice. It was evident up until the time of bottling. Now it’s just a faint aftertaste
I don’t think I backsweetened much if at all
Yes I’ve read some posts in the thread that adding some lime after, alters its flavor perception.I am considering adding another 16 ounce of key lime juice in secondary. The key lime juice is very mild. I appreciate your insight about faint aftertaste.
@mikewatkins727: Thank you! That's what I was thinking in regard to the lemon juice, maybe 8 or 12 ounces since it will be a 3 gallon batch. Just enough to enhance not overpower.@CheerfulHeart : This sounds very interesting. Depending on your liking for tartness, add the lemon, juice not the full 40 oz. I'm thinking this is good in theory and reality. Experiment.
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