I'm not sure exactly where this belongs because it's both fruit and grape wine. I heard Jan speak about this last summer and got to taste his strawberry infusion. It was good. He lives in the next town.
This came in an email from the folks where I bought fresh juice last fall. The owners were speakers last year at the wine seminar mentioned.
Every now and then our winemakers share some of their "trade secrets" or inventions
that warrant sharing with their permission. The timeis perfect to combine your
winemaking skills with the fruits that are coming into season. This
presentation Fruit Wine Infusion was given by Jan Klapetzky
from Williamson, NY at the 2006 Home Winemaking Seminar that is held every year
in Rochester, NY. (August 11, 2007 from 8:30 to 4 PM). Last years program to
give you an idea: http://www.fallbright.com/aws_home_winemaking_seminar1.htm
</font>
Jan will take a sound but perhaps a disappointing
(white) wine and after pre-treating it (read on) will infuse it with fresh
fruits for a short duration. His guidelines are presented below. This was a
novel approach to fruit wines, I thought! We thought you would enjoy it.
Strawberries are ready now. </font>
For a basewine his suggestions were 5 gallons
clearsound wine such as Cayuga, Vidal, Riesling. If the base wine is bitter,
treat with pvpp (polyclar). Pre treat with Sorbate (Jan uses 1-1/2 teaspoon)
and Meta (1/4 teaspoon per 5 gallons). </font>
Fruit recommendations given were: 6-7 quarts fresh
strawberries with stems removed OR 4 quarts fresh raspberries with stems removed
OR 12# sour cherries, no need to pit, lightly crushed OR peaches, skin, remove
pits, remove any oxidation (brown) spots and cut up (he did not have a volume
recommendation for peaches.) Keep notes! </font>
Put your fruit into the carboy first,thenrack the
wine, which has been sorbated, onto the fruit. Fill the carboy.
</font>
After 5-6 days, (don't over-soak the
fruit) rack off into a clean carboy, top up the carboy with wine.
After 2 weeks, rack if clear, otherwise treat lightly with sparkolloid following
instructions on the item package,rack when clear,
usually</font></font></span> 7-10 days. </font>
Add 1/8 tsp meta and 1 1/2 teaspoons of sorbate
(again). Sweeten to taste using cane sugar dissolved. (1 tablespoon raises the
brix of a 750 ml wine bottle 2 degrees). Bottle, drink young.usually best if
consumed within a year.
</font>
An unknown</font></font></span>
winemakersuggested canning</font></font></span> peaches in wine with a
light syrup, using wine instead of water. Follow canning recommendations on use
of ascorbic acid in the syrup. That sounds interesting if you can keep the kids
out of the peaches! Actually I would imagine that the alcohol would blow off in
heating the wine and sugar when making the syrup. </font>
This came in an email from the folks where I bought fresh juice last fall. The owners were speakers last year at the wine seminar mentioned.
Every now and then our winemakers share some of their "trade secrets" or inventions
that warrant sharing with their permission. The timeis perfect to combine your
winemaking skills with the fruits that are coming into season. This
presentation Fruit Wine Infusion was given by Jan Klapetzky
from Williamson, NY at the 2006 Home Winemaking Seminar that is held every year
in Rochester, NY. (August 11, 2007 from 8:30 to 4 PM). Last years program to
give you an idea: http://www.fallbright.com/aws_home_winemaking_seminar1.htm
</font>
Jan will take a sound but perhaps a disappointing
(white) wine and after pre-treating it (read on) will infuse it with fresh
fruits for a short duration. His guidelines are presented below. This was a
novel approach to fruit wines, I thought! We thought you would enjoy it.
Strawberries are ready now. </font>
For a basewine his suggestions were 5 gallons
clearsound wine such as Cayuga, Vidal, Riesling. If the base wine is bitter,
treat with pvpp (polyclar). Pre treat with Sorbate (Jan uses 1-1/2 teaspoon)
and Meta (1/4 teaspoon per 5 gallons). </font>
Fruit recommendations given were: 6-7 quarts fresh
strawberries with stems removed OR 4 quarts fresh raspberries with stems removed
OR 12# sour cherries, no need to pit, lightly crushed OR peaches, skin, remove
pits, remove any oxidation (brown) spots and cut up (he did not have a volume
recommendation for peaches.) Keep notes! </font>
Put your fruit into the carboy first,thenrack the
wine, which has been sorbated, onto the fruit. Fill the carboy.
</font>
After 5-6 days, (don't over-soak the
fruit) rack off into a clean carboy, top up the carboy with wine.
After 2 weeks, rack if clear, otherwise treat lightly with sparkolloid following
instructions on the item package,rack when clear,
usually</font></font></span> 7-10 days. </font>
Add 1/8 tsp meta and 1 1/2 teaspoons of sorbate
(again). Sweeten to taste using cane sugar dissolved. (1 tablespoon raises the
brix of a 750 ml wine bottle 2 degrees). Bottle, drink young.usually best if
consumed within a year.
</font>
An unknown</font></font></span>
winemakersuggested canning</font></font></span> peaches in wine with a
light syrup, using wine instead of water. Follow canning recommendations on use
of ascorbic acid in the syrup. That sounds interesting if you can keep the kids
out of the peaches! Actually I would imagine that the alcohol would blow off in
heating the wine and sugar when making the syrup. </font>
