Scooter68
Fruit "Wine" Maker
Previously I posted about my daughter having plenty of loquats on her trees in California Well...
I just started the first batch of Loquat wine. Using a light amount of Loquat 4 lbs of de-seeded and de-stemmed loquats that have been frozen. (1 Gallon Batch)
Thawed the fruit then Mashed fruit well with potato masher and put in fine mesh bag
Filtered water added to about 2/3 gallon
Added 1 tsp pectic enzyme and campden tab. Let that set over night.
4 cups sugar for 2 cups water. (Standard Simple Syrup)
Filtered Water to bring to 1.4 gallons (allowing for loss of fruit pulp)
Checked SG 1.100 (Right where I wanted to be)
Checked pH 4.96 WHOA! Never had any of my batches that high at first blush
Added 1/2 tsp Acid Blend (That's all I had) AND 1 3/4 tsp Tartaric Acid AND 2 1/4 tsp Citric acid
pH then read out at 3.51
Added Yeast Nutrient 1/2 tsp
Added 3oz white grape concentrate
Let sit over night again
Checked this morning and adjusted pH with 1/2 citric acid to starting of 3.49
SG was steady today at 1.100
Added 1 more tsp of Pectic Enzyme
Started Yeast starter with KV-1116 1 oz of must, 1.5 oz warm water Yeast Energizer
One hour later starter was already bubbling nicely so I pitched the yeast.
Any other additions suggested at this time?
Not sure about tannin for this one
May add bentonite when I get to Secondary fermentation - Personal choice not to use bentonite during primary especially since I have the fruit in bag
__________________
Will probably move to basement where it's a little cooler and steadier temp. Right now basement is running about 68-70 degrees.
I just started the first batch of Loquat wine. Using a light amount of Loquat 4 lbs of de-seeded and de-stemmed loquats that have been frozen. (1 Gallon Batch)
Thawed the fruit then Mashed fruit well with potato masher and put in fine mesh bag
Filtered water added to about 2/3 gallon
Added 1 tsp pectic enzyme and campden tab. Let that set over night.
4 cups sugar for 2 cups water. (Standard Simple Syrup)
Filtered Water to bring to 1.4 gallons (allowing for loss of fruit pulp)
Checked SG 1.100 (Right where I wanted to be)
Checked pH 4.96 WHOA! Never had any of my batches that high at first blush
Added 1/2 tsp Acid Blend (That's all I had) AND 1 3/4 tsp Tartaric Acid AND 2 1/4 tsp Citric acid
pH then read out at 3.51
Added Yeast Nutrient 1/2 tsp
Added 3oz white grape concentrate
Let sit over night again
Checked this morning and adjusted pH with 1/2 citric acid to starting of 3.49
SG was steady today at 1.100
Added 1 more tsp of Pectic Enzyme
Started Yeast starter with KV-1116 1 oz of must, 1.5 oz warm water Yeast Energizer
One hour later starter was already bubbling nicely so I pitched the yeast.
Any other additions suggested at this time?
Not sure about tannin for this one
May add bentonite when I get to Secondary fermentation - Personal choice not to use bentonite during primary especially since I have the fruit in bag
__________________
Will probably move to basement where it's a little cooler and steadier temp. Right now basement is running about 68-70 degrees.
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