First post here and very new to wine making, but very addicted to it as well, especially the fruit wines.
Our third batch we tried the grapefruit wine, but it is not clearing like our apple cider wine did. It tasted bad when it was starting out, but after the last racking I really liked it. We just went to florida and tryed out some award winning stuff and ours tasted very similiar but in a young way, they filtered theirs and that is not feasable.
(per gallon- we made 6 gallons)
6 grapefruits
6 pints of warm water
2 1/4 lbs. sugar
1/4 teaspoon tannin
1 campden tablet
1 pkg. champaign yeast
starting SG: 1.085 12/19/09
added yeast 12/20/09
SG 1.085 12/21/09
SG 1.08 12/22/09
SG 1.065 12/23/09
SG 1.055 12/25/09
SG 1.04 12/26/09
Transfered to carboy 12/26/09
Racked 1/18/10
Racked 2/14/10
We are planning on racking it soon, perhaps tonight, someone told me to add a teaspoon and a half of pectic enzyme per gallon when racking, others to cold crash, other to add gelatin, others say give it time..
what do you guys/gals think?
Our third batch we tried the grapefruit wine, but it is not clearing like our apple cider wine did. It tasted bad when it was starting out, but after the last racking I really liked it. We just went to florida and tryed out some award winning stuff and ours tasted very similiar but in a young way, they filtered theirs and that is not feasable.
(per gallon- we made 6 gallons)
6 grapefruits
6 pints of warm water
2 1/4 lbs. sugar
1/4 teaspoon tannin
1 campden tablet
1 pkg. champaign yeast
starting SG: 1.085 12/19/09
added yeast 12/20/09
SG 1.085 12/21/09
SG 1.08 12/22/09
SG 1.065 12/23/09
SG 1.055 12/25/09
SG 1.04 12/26/09
Transfered to carboy 12/26/09
Racked 1/18/10
Racked 2/14/10
We are planning on racking it soon, perhaps tonight, someone told me to add a teaspoon and a half of pectic enzyme per gallon when racking, others to cold crash, other to add gelatin, others say give it time..
what do you guys/gals think?
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