Grapefruit Wine

[Big Port]

My fiancée and I were at the grocery store over the weekend and they were having a sale on grapefruit, buy one bag, get one free. She says to me, “can’t we make wine out of those?”. I told here we could and ended up with 24 nice, sweet grapefruit in our shopping cart.

We peeled 21 of them and removed all but the sweet pulp sacks inside which took forever and was a sticky job. But we finally got through it and have about 3 and a half gallons in the primary now. <?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" /><O></O>


<O>

</O>


<O>Followed the recipe from Jack Kellers site for a Semi-Sweet wine. I made a yeast starter when I made the must, pitched it 12 hours later and I had action in less then 12 hours. </O>


<O>OG: 1.092</O>


<O>Yeast: Latvin K1V-1116</O>Edited by: Big Port

 

[peterCooper]

So the yeast tolerates high acidity I guess. did you take an acidity readin?

 

[PolishWineP]

Oh! That looks so good my mouth is watering! I'm hoping to empty a carboy so I can start a grapefruit wine soon. It's on my goal list that I wrote up last night. I topped my goal list with keeping better records!

 

[Big Port]

So the yeast tolerates high acidity I guess. did you take an acidity readin?

I guess it does? I hate to admit it, but I haven't been doing the acid test. Is it something I can adjust further into the process?

 

[masta]

Yes it is and it really is a matter of taste....if you sweeten after fermentation it will offset some of the high acidity.