beardy
Junior Member
- Joined
- Jun 23, 2013
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So just a couple weeks after I started my very first wine, I wanted to do another... Just couldn't help muhself. I had about 11lbs of apricots from the tree in the back yard that we couldn't eat fast enough before they went too bad so all the ripe ones went into the freezer in a vacuum bag (no air for the fruities) and we ate on the up-and-coming ones.
I tripled a 1 gal recipe from 'The Joy of Home Winemaking' by Terry Garey as follows:
July 6 2013
6lb 12oz Sugar
1lb Raisins (I added this because I read here that apricot wine lacks body and this could help)
11lbs Apricots (frozen then thawed, very goopy!)
1 Campden tablet
4 1/2 tsp Tartaric Acid (local homebrew store out of acid blend and on here most people refer to Acid blend or Tartaric Acid so I used that)
3/4 tsp tannin (I only used 1/4 though because of the raisins)
3 tsp yeast nutrient (I used DAP)
1 1/2 tsp pectic enzyme
3 gallons spring water (I like our local Arrowhead best)
I put 2 gallons in the fridge to cool
1 gal on the stove to boil with the sugar and the raisins.
Put the apricots in a straining bag.
Added the hot sugar/raisin water to the straining bag to catch raisins and get those gloopy apricots runnin free with the JUICE!
I added the Acid, tannin, nutrient.
I added the 2 gallons cooled water
This is where I got a little ahead of myself. I thought the pectic went in first then the campden tablet 12 hours later. I forgot that the must had to be cooled to 70-75F before EITHER went in. So what I did was add the Pectic when the must was about 90F. I know that the campden should have gone in first AFTER it cooled THEN 12 hours the pectic THEN 24 hours the yeast.
Initial SG: 1.106
July 7 2013
Made starter with Lavin 71B
2 oz spring water
1/2 tsp sugar
heated to 100F
sat 13 mins until holymoley frothy
Added spring water to bring SG to 1.084 (about 2 liters)
added starter to must (72F)
So I don't know if the heat killed off the pectic and if I should add more now that the temp is down? I have learned my lesson and won't be adding a late campden tablet. that can wait for stabilizing. But another question there would be 1 tablet for each gallon or 1 tablet up to 5 gallons?
Thanks for all the great posts, I feel like I know almost everyone now! I've been spending about 2-3 hours a day on the android app reading past and present threads, and doing a million searches! I'm really happy I found this place so early in my winemaking. Half the answers are all right here and I get to smack my head in private (unlike now).
I promised the Lady that I would start something that would be a faster drinking time the next batch (for putting up with me destroying the kitchen every few days!) So Dragon Blood will probably be the one!
Thanks again!
I tripled a 1 gal recipe from 'The Joy of Home Winemaking' by Terry Garey as follows:
July 6 2013
6lb 12oz Sugar
1lb Raisins (I added this because I read here that apricot wine lacks body and this could help)
11lbs Apricots (frozen then thawed, very goopy!)
1 Campden tablet
4 1/2 tsp Tartaric Acid (local homebrew store out of acid blend and on here most people refer to Acid blend or Tartaric Acid so I used that)
3/4 tsp tannin (I only used 1/4 though because of the raisins)
3 tsp yeast nutrient (I used DAP)
1 1/2 tsp pectic enzyme
3 gallons spring water (I like our local Arrowhead best)
I put 2 gallons in the fridge to cool
1 gal on the stove to boil with the sugar and the raisins.
Put the apricots in a straining bag.
Added the hot sugar/raisin water to the straining bag to catch raisins and get those gloopy apricots runnin free with the JUICE!
I added the Acid, tannin, nutrient.
I added the 2 gallons cooled water
This is where I got a little ahead of myself. I thought the pectic went in first then the campden tablet 12 hours later. I forgot that the must had to be cooled to 70-75F before EITHER went in. So what I did was add the Pectic when the must was about 90F. I know that the campden should have gone in first AFTER it cooled THEN 12 hours the pectic THEN 24 hours the yeast.
Initial SG: 1.106
July 7 2013
Made starter with Lavin 71B
2 oz spring water
1/2 tsp sugar
heated to 100F
sat 13 mins until holymoley frothy
Added spring water to bring SG to 1.084 (about 2 liters)
added starter to must (72F)
So I don't know if the heat killed off the pectic and if I should add more now that the temp is down? I have learned my lesson and won't be adding a late campden tablet. that can wait for stabilizing. But another question there would be 1 tablet for each gallon or 1 tablet up to 5 gallons?
Thanks for all the great posts, I feel like I know almost everyone now! I've been spending about 2-3 hours a day on the android app reading past and present threads, and doing a million searches! I'm really happy I found this place so early in my winemaking. Half the answers are all right here and I get to smack my head in private (unlike now).
I promised the Lady that I would start something that would be a faster drinking time the next batch (for putting up with me destroying the kitchen every few days!) So Dragon Blood will probably be the one!
Thanks again!