Zest extract is the base ingredient mix with some form of alcohol.
Like Everlleer allow it to set up for a month and making a liquor out of it
Zest on the other hand is a direct ingredient added to the primary of the wines base, or secondary depending on how you are thinking. Got it!
I have found when making an fpac aka tweaking or blending, the simple rule is that whatever flavour you add last predominates, the overall flavour and if used with caution works well, to change the flavour the way you want, whether subtely or substantially, depending, on how much you add, use it with caution, is the thing to remember, IMHO they are also easy to add , because, they predominate, the overall flavour, just dont do it when you have had a few ;-) because when u sober up the flavour isnt how u imagined it, the night before ;-)
As in most kit wines, Fpac's are added after stabilizing with Metabisulfite's and Potassium Sorbate, then Chitosan (
fining agent) is added after flavoring/back sweetening wine for Stronger flavor profile. I agree with Joeswine above about adding to primary or to secondary for different outcomes. My biggest thing with F-Pac's is in adding them after Secondary Stabilization. I think your F-Pac would be better if made into a syrup from fruit/sugar if you wanted a Stronger flavor and let it sit for two weeks after fining before bottling. I'm no expert, but just my opinion from previous wine's I have made. I like a wine that has the flavor profile from the time I sip it to the last swallow. Don't want a lot of sediment/fruit sitting in my carboy when I go to bottle it, even though I am racking to my bottling bucket.
There is a big difference .
Adding the fruit to that base wine and then simmering down no matter what the quantity of fruit you bring out the natural flavors of the fruit and in the primary it allows for more fall out of the unwanted product adding the help the finishing in the presecondary .this is the time to let the wine finish out frementing.
The fpac ( we're talking fruit ) can impart all it's flavors and so become a partnership with the base wine.
And if there is a the possibility of pectin haze from the added fruit you've just added you have time in the process to clear it up.
In the secondary adding a fruited fpac
Has a lesser effect on the finish and become a background flavor.
Remember this when adding a self-made fpac a little goes aLong way if you follow my method of making it.
Just my thoughts.
what happens afterwards????? think outside the box is the best thing a creative wine maker can do not only does it allow you to make a wine that you like it allows you to explore the possibilities of WHAT IF?..i made a Sanginovese nothing umusal about that RIGHT/\? I added 16 ozs,. of Raspberries .. i opened a bottle last afternoon to pair with lump crab meat and a Spanish red sauce , the sauce was spot on the wine was smooth, great upfront taste with good fruit and a decent finish to the back side. very good for a medium priced kit at an early age. My wife and i finished the whole bottle ,unusually for use ,an was surprised how good this wine turned out. This will be a winner next spring..
With fresh fruit in season here in New Jersey, it's time to plan for the winter wine making season ahead and to prepare Fpacs for the fall. Just think of the combinations and taste profiles you can create ,Think out side the box..... these are just a few ideas .