F-pack for Raspberry Vinter's Harvest Fruit Base?

[TomMonger]

Hello!

I've got a 3 gallon batch of raspberry wine made using Vintner's Harvest raspberry fruit base. I started it in January. It's quite dry now and just aging.

This batch will definitely need an F-pack since it's so dry and very "alcoholy". Most of the raspberry taste is gone now. I don't know where I should start with an F-pack since this came from a 96 ounce can of fruit base. I was thinking of taking maybe three 1-pound bags of frozen raspberries and cooking them down?

Do I add the strained, cooked berries first, let it clear, sorbate, then add sugar and wait a couple weeks?

Or should I sorbate first, and add sugar with the cooked/strained berries?

Thanks for any help!
-Tom in Scranton, PA

 

[Flame145]

I would sorbate and k-meta first. Then back sweeten and/with your f- pack.

 

[closetwine]

Hello!
Do I add the strained, cooked berries first, let it clear, sorbate, then add sugar and wait a couple weeks?

Or should I sorbate first, and add sugar with the cooked/strained berries?

Thanks for any help!
-Tom in Scranton, PA

If you don't sorbate first you may have a refermentation issue on your hands. Sorbate & K-meta, give it about a week and add sugar f-pack to your hearts content.

 

[TomMonger]

Thanks! By the way, what should I use to make an F-pack for this? Do I just squash the berries in a pan and cook them? Do I add water? Should I invert the sugar?

Thanks!
-Tom in Scranton, PA

 

[mmadmikes1]

Really!!! I am not a ****! but the instructions are typed out and posted on site showing how to make an F Pac. Someone took the time already. It is stickied

 

[TomMonger]

Yep, saw that. But those instructions are extremely vague. For example: How do you "simmer" fruits like apples or pears if you don't use some liquid? Do these need to be ground up, or just chopped? And also I'm confused because I don't know how much fruit to start with since I made the wine with a can of fruit concentrate (Vintners Harvest). I would assume the 96 ounce can would equate to about 4 lbs of fruit per gallon (I made a 3 gallon batch) ... which means I should use between 2.4 to 4.8 pounds of raspberries?

-Tom in Scranton, PA

 

[Tom]

Yep, saw that. But those instructions are extremely vague. For example: How do you "simmer" fruits like apples or pears if you don't use some liquid? Do these need to be ground up, or just chopped? And also I'm confused because I don't know how much fruit to start with since I made the wine with a can of fruit concentrate (Vintners Harvest). I would assume the 96 ounce can would equate to about 4 lbs of fruit per gallon (I made a 3 gallon batch) ... which means I should use between 2.4 to 4.8 pounds of raspberries?

-Tom in Scranton, PA

OK,
I made the stickie.
For 3 gallons I would go to Aldi's and get 4# of Raspberries (frozen they have the best prices). Simmer them a little (just to break them up more 10min) and add AFTER you stabilized (meta & sorbate). let it sit a month and rack. Add clearing agents.
No need to add water here as they are full of them

 

[TomMonger]

Thank you, Tom!

By the way, with fruits like pears and apples, would you add some liquid during the simmer ... like pure pear or apple juice?

-Tom in Scranton, PA

 

[Tom]

I would sorbate and k-meta first. Then back sweeten and/with your f- pack.

+ 1........

 

[Tom]

Thank you, Tom!

By the way, with fruits like pears and apples, would you add some liquid during the simmer ... like pure pear or apple juice?

-Tom in Scranton, PA

yes very little depending on the friut. if you add to much just simmer it out.. DO NOT BOIL!

 

[TomMonger]

Got it! And thanks again!