How to make a F-PAC
Add 20-30% of #’s of fruit what was used in the primary (if you used 30# in recipe then you will need 6-9# more for the f-pac) in a large frying pan or pot. Simmer to extract all "flavor" and reduce the water from the fruit. Strain thru a kitchen strainer and add AFTER you rack and after the wine is DRY ( .990) You MUST have added k-meta and Sorbate before adding the f-pac. Once adding the f-pac you can add clearing agent. You will have to rack at least 2+ more times. Then
back sweeten to YOUR taste using simple syrup.
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MOON RIVER BREWERY
You 1st add f-pac before clearing.I asked this in another thread but i figured it belonged here as well:
pertaining to the "clearing agent" above what additive is to be used?
Also what would be a general guide for a racking schedule after adding F-PAC and how long should you wait before bottling?
Like this without the stopper"...MIX both well with my degassing tool..."
Tom, can I ask what your degassing tool is?