making a fpac

Discussion in 'Special Interest Wines' started by joeswine, Apr 5, 2014.

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  1. Jan 7, 2019 #181

    Ole

    Ole

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    For what is the zest extract used for? Is using of extract comparable to adding zest directly?
     
  2. Jan 7, 2019 #182

    joeswine

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    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!
     
  3. Jan 7, 2019 #183

    Ole

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    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
     
  4. Jan 7, 2019 #184

    joeswine

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    No the zest extract is used as a rule in making liquors.
     
  5. Jan 14, 2019 #185

    PhilDarby

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    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 ;-)
     
  6. Jan 14, 2019 #186

    joeswine

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    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.
     
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  7. Mar 9, 2019 #187

    joeswine

    joeswine

    joeswine

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    lets make an fpac you pick the fruit and it can be done adding a hole new outlook on wine making
     

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  8. Apr 7, 2019 #188

    Edward Emery Miller

    Edward Emery Miller

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    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
     
  9. Apr 7, 2019 #189

    joeswine

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    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.
     
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  10. Apr 10, 2019 #190

    joeswine

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    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.
     

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  11. Apr 17, 2019 #191

    joeswine

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    today I going into the secondary with my Sanginovese simple wine with a great tweak.
     

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  12. Apr 20, 2019 #192

    joeswine

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    making simple syrup it's easy and a tool for everyone's toolbox.
     

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  13. Apr 20, 2019 #193

    joeswine

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    balance of the process...
     

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  14. Aug 3, 2019 #194

    joeswine

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    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..
     

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  15. Aug 3, 2019 #195

    joeswine

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    PHASE @ THE FINISH......
     

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  16. Aug 12, 2019 #196

    joeswine

    joeswine

    joeswine

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    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 .
     

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  17. Aug 29, 2019 #197

    joeswine

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    Walkers fresh juice is the best in my opinion, so this year I'm making two of them a Pear and a Cranberry both will have fresh fruit Fpacs and will boosts the ABV< just a little ..
     

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  18. Aug 29, 2019 #198

    joeswine

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    Last but not least .... by tomorrow morning we should be on our way to making PEAR WINE.
     

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