Discussion in 'Special Interest Wines' started by joeswine, Apr 5, 2014.
For what is the zest extract used for? Is using of extract comparable to adding zest directly?
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!
Thank you. But is zest extract used in the wine making process? And when in the wine making process will you use the extract?
Thank you for your help
No the zest extract is used as a rule in making liquors.
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 ;-)
It all depends on what you want to do.
To make a partnership with the wine it goes in the primary, if you add it to the secondary it becomes a background flavor, it takes practice and planning.
lets make an fpac you pick the fruit and it can be done adding a hole new outlook on wine making
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.
www.ehow.com/how_6605453_make-wine-f_pack.html is a good link on making F-pac
https://shellybellywines.wordpress.com/2012/08/19/a-simple-f-pac/ another site I found for making F-pac
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.
Hay gang now is the time the fresh fruit is coming out ,time to start making FPACS,for now and to freeze for the winter.
today I going into the secondary with my Sanginovese simple wine with a great tweak.
making simple syrup it's easy and a tool for everyone's toolbox.
balance of the process...
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