Drawback of over processing fruit

Discussion in 'Beginners Wine Making Forum' started by John Pichnic, Mar 21, 2019.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Mar 21, 2019 #1

    John Pichnic

    John Pichnic

    John Pichnic

    Fledgling

    Joined:
    Mar 5, 2019
    Messages:
    41
    Likes Received:
    6
    Gender:
    Male
    Location:
    S.W. Louisiana
    I've read that one should not over process fruit, but I'm one to ask why. What are the drawbacks to it?
     
  2. Mar 22, 2019 #2

    Stressbaby

    Stressbaby

    Stressbaby

    Just a Member

    Joined:
    Aug 19, 2012
    Messages:
    1,994
    Likes Received:
    774
    Breaking down seeds, for example by running them through a food processor, can introduce bitterness that is difficult to remedy.
     
    Mismost, Chuck E and Scooter68 like this.
  3. Mar 22, 2019 #3

    Scooter68

    Scooter68

    Scooter68

    Fruit "Wine" Maker

    Joined:
    Aug 30, 2015
    Messages:
    2,485
    Likes Received:
    1,132
    Physically over processing as mentioned can release flavors in seeds or skins that are not desirable.
    Overheating a fruit can destroy flavors and aroma and create chemical change that can make it hard to clear your wine.
     
    Chuck E likes this.
  4. Mar 22, 2019 #4

    John Pichnic

    John Pichnic

    John Pichnic

    Fledgling

    Joined:
    Mar 5, 2019
    Messages:
    41
    Likes Received:
    6
    Gender:
    Male
    Location:
    S.W. Louisiana
  5. Mar 25, 2019 #5

    John Pichnic

    John Pichnic

    John Pichnic

    Fledgling

    Joined:
    Mar 5, 2019
    Messages:
    41
    Likes Received:
    6
    Gender:
    Male
    Location:
    S.W. Louisiana
    What about the cap? Could an excessively thick cap lead to H2S production? Asking for a friend. :)
     
  6. Mar 25, 2019 #6

    Scooter68

    Scooter68

    Scooter68

    Fruit "Wine" Maker

    Joined:
    Aug 30, 2015
    Messages:
    2,485
    Likes Received:
    1,132
    Cap ? The cap is a normal result of fermentation and most folks just punch it down and stir the carboy to get the fruit/grape pulp back into the liquid.
     
  7. Mar 25, 2019 #7

    John Pichnic

    John Pichnic

    John Pichnic

    Fledgling

    Joined:
    Mar 5, 2019
    Messages:
    41
    Likes Received:
    6
    Gender:
    Male
    Location:
    S.W. Louisiana
    It's triple berry + strawberry dragon blood with fresh fruit for a booster. I used the blender, in a couple days there was a cap. I punched it down and stirred 2x a day but it started stinking....not really like rotten eggs but somewhat gassy. I did add DAP and Kmeta at the beginning, waited the 24 hrs and pitched EC-1118. 2 days later it was slightly stinky. I splash racked, strained off all of the cap I could get, and strained out the bottoms. It smells better. I have learned my lesson! toilet wash? Or wait and see?
     
  8. Mar 25, 2019 #8

    ThreeSheetsToTheWind

    ThreeSheetsToTheWind

    ThreeSheetsToTheWind

    Skeeter Pee Sommelier

    Joined:
    Dec 28, 2018
    Messages:
    124
    Likes Received:
    51
    Gender:
    Male
    Location:
    The great white north
    If it doesn't smell like rotten eggs, and all else seems fine, I wouldn't worry about it. There is definitely a smell to fermenting fruit, just a normal part of the process. Let it finish out, dont be too quick to dump anything down the drain

    Ps
    I have a batch that tasted like burnt vinyl siding and a splash racking helped tremendously. Give it some time
     
  9. Mar 26, 2019 #9

    John Pichnic

    John Pichnic

    John Pichnic

    Fledgling

    Joined:
    Mar 5, 2019
    Messages:
    41
    Likes Received:
    6
    Gender:
    Male
    Location:
    S.W. Louisiana
    I will, it is much better today.
     

Share This Page