making a fpac

[toadie]

I've used raisins a few times. You are right they are often covered with a thin film of oil for preservation. My first step is a vigorous rinse a couple of times. Then overnight soak followed by a blend with a food processor or ? vitamix. Then put them in a mesh bag. Not sure if that helps. Once I noticed a sort of fatty film or ring at the mouth of the carboy. I was a little concerned but after a second racking it wasn't an issue.
Cheers.

 

[joeswine]

With dried fruits which i dont use a lot of wash them in cold water, then add them directly into the base wine, they will rehydrate on there own.
YES , ONCE THEY'VE GIVEN UP THERE ESSENCES THERE TASTELESS.
Less is always more however, with dried fruit i would use the same amount, EX. I cup for 5 or 6 gallon batch of raisins, ect.
Keep thinking outside the box. Its fun.

 

[Bmd2k1]

With dried fruits which i dont use a lot of wash them in cold water, then add them directly into the base wine, they will rehydrate on there own.
YES , ONCE THEY'VE GIVEN UP THERE ESSENCES THERE TASTELESS.
Less is always more however, with dried fruit i would use the same amount, EX. I cup for 5 or 6 gallon batch of raisins, ect.
Keep thinking outside the box. Its fun.

Do you ever use any fpacs post fermentation while bulk aging?

Cheers!

 

[joeswine]

The acholo is the catalyst thatdraws out the flavor to blend in ,that's not to say you couldn't its your wine and idea ,I wouldn't.
There's two ways this goes,enhancements in the primary becomes a partnership with the base.
Enhancements in the secondary it then becomes a background flavor,got it ?

 

[Bmd2k1]

The acholo is the catalyst thatdraws out the flavor to blend in ,that's not to say you couldn't its your wine and idea ,I wouldn't.
There's two ways this goes,enhancements in the primary becomes a partnership with the base.
Enhancements in the secondary it then becomes a background flavor,got it ?

Got it! Thanks

Cheers!

 

[joeswine]

Making Fpacs can be fun and very rewarding...follow the flow.]
When the fruit is in season vacuum seal it for winter winemaking .

 

[DizzyIzzy]

Making Fpacs can be fun and very rewarding...follow the flow.]
When the fruit is in season vacuum seal it for winter winemaking .

This was a great pictorial tutorial..................Thanks.....................................DizzyIzzy

 

[joeswine]

Using Everkleer when making extracts gives you more volume ,using vodka is smoother but not the correct bite to the finish.

 

[joeswine]

coffee port my most awarded port wine with a tweak and age.

 

[joeswine]

Phase #2

 

[joeswine]

something from Italy, clean finish, and to the point id make this one again

 

[joeswine]

wine time making a fpac out of fresh fruit is an excellent idea easy and cheap to enhance the wine and add your own touch to a basic wine.

 

[joeswine]

basic Wine Chemistry ​

Chaptalization is the process of adding sugar to an unfermented grape developed by the French chemist Jean-Antoine-Claude Chapital, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.

Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color and delicate flavors of wine.

The typical dosage is ¼ tsp potassium metabisulfite, per 6-gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6-gallon bucket (150 ppm of SO2) at bottling.

Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.

Potassium Sorbate is used to inhibit molds and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to the wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent re-fermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines, and some hard cider but may be added to table wines that exhibit difficulty in maintaining clarity after fining. C

 

[joeswine]

thinking outside the box doesn't come easy to all of us, does it?

 

[joeswine]

balance

 

[bstnh1]

basic Wine Chemistry ​

"The typical dosage is ¼ tsp potassium metabisulfite, per 6-gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6-gallon bucket (150 ppm of SO2) at bottling."

1/2 tsp at bottling seems high. I've never added more than 1/4 tsp per 6 gal. at any time.

 

[joeswine]

Just my way

 

[joeswine]

something from Spain, Rasini's are a player in this one alone with grape skins.