Hello everyone
This was my first attempt at making Jaboticaba wine and it tastes discussing. I think it's gone to vinegar. My liqueur turned out great (Nov 2013) but alas the wine (Jan 2014)....no!
This is the process that I used if anyone out there can tell me where I went wrong I'd be grateful. Keep in mind that I'm a novice and have never made any alcoholic beverage before. We got 40 kilos off one tree in one fruiting last year. That's when I decided to try my hand at this. Now that I know that you can freeze them, I'll be doing exactly that next season as we have 20 trees and they can fruit up to four times in a good season.
Here was my process:
Bubbles through airlock were produced every 5-6 seconds
Day 6
Removed the skins and squeezed fruit bags
Put 25 litres of must into 1 sanitized carboy
Test PH level should be 3.3
Adjust with acid blend if necessary
Added 2 tsp of acid blend
Check SG level
Added 6 crushed and dissolved campden tablets
In a short time must started boiling. Bubbles through airlock were produced every 2 seconds
(Up to here everything was going swimmingly but I read that there were different approaches after the brew got to this stage. i didn't follow the next process. I chose different advice on this and just left it to mature in the container and have only just now decided to rack it for the first time. Is this where I went wrong? Do you have to rack it immediately after the bubbling stops?)
This next part is what my original research directed me to do:
Second fermentation
Syphon off must into sanitized carboy leaving lee (sediment) behind
Add Bentonite
Leave for at least 12 mths
Test wine at regular intervals
This was my first attempt at making Jaboticaba wine and it tastes discussing. I think it's gone to vinegar. My liqueur turned out great (Nov 2013) but alas the wine (Jan 2014)....no!
This is the process that I used if anyone out there can tell me where I went wrong I'd be grateful. Keep in mind that I'm a novice and have never made any alcoholic beverage before. We got 40 kilos off one tree in one fruiting last year. That's when I decided to try my hand at this. Now that I know that you can freeze them, I'll be doing exactly that next season as we have 20 trees and they can fruit up to four times in a good season.
Here was my process:
Bubbles through airlock were produced every 5-6 seconds
Day 6
Removed the skins and squeezed fruit bags
Put 25 litres of must into 1 sanitized carboy
Test PH level should be 3.3
Adjust with acid blend if necessary
Added 2 tsp of acid blend
Check SG level
Added 6 crushed and dissolved campden tablets
In a short time must started boiling. Bubbles through airlock were produced every 2 seconds
(Up to here everything was going swimmingly but I read that there were different approaches after the brew got to this stage. i didn't follow the next process. I chose different advice on this and just left it to mature in the container and have only just now decided to rack it for the first time. Is this where I went wrong? Do you have to rack it immediately after the bubbling stops?)
This next part is what my original research directed me to do:
Second fermentation
Syphon off must into sanitized carboy leaving lee (sediment) behind
Add Bentonite
Leave for at least 12 mths
Test wine at regular intervals
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