dcbrown73
Clueless Winemaker
- Joined
- Mar 28, 2016
- Messages
- 1,221
- Reaction score
- 905
I was going to make another batch of DB for this year. Then I decided to split it and make two different fruit wines using my 3 gallon carboys as it saves my 6 gallon carboys for other grape wines.
So DB is DB, but I've already started the Mango, Pineapple, Lime wine, but haven't pitched the yeast yet. I was just looking for any tweaks as I had no recipe to start with and I've never made anything like this with this fruit and would like to catch any errors now rather than later.
The recipe I created was as follows: (including where I messed up)
I started this using the DB recipe as a baseline and then just changed the fruits. I messed up right off the bat as I topped up with water to 3 gallons before adding the sugar and fruit so now the volume is actually around 5 1/4 gallons.
* Started with 25oz RealLime Juice
* Topped up to three gallons of spring water. (whoops, should have done after sugar and fruit)
* (10) cups of sugar
* (6) 9oz bags of frozen Mangos (didn't realize these weren't 1lb until I got home
)
* (6) 1lbs bags of frozen Pineapple
* pectin, nutrients, energizer
* Yeast is Lallemand K1 (not yet pitched, waiting for temp to drop to 72F)
I'm guessing the error I made will make the flavor rather weak, though the best idea I could find for how much fruit to add was I saw 1 gallon reciepes for both Mango and Pineapple wine that noted 4lbs for each of those. So I decided to try and split it using 2lbs of each per gallon. (well, except the Mangos were only 9oz and I topped up too soon)
Should I buy more fruit and add it now before pitching the yeast? Any other thoughts?
So DB is DB, but I've already started the Mango, Pineapple, Lime wine, but haven't pitched the yeast yet. I was just looking for any tweaks as I had no recipe to start with and I've never made anything like this with this fruit and would like to catch any errors now rather than later.
The recipe I created was as follows: (including where I messed up)
I started this using the DB recipe as a baseline and then just changed the fruits. I messed up right off the bat as I topped up with water to 3 gallons before adding the sugar and fruit so now the volume is actually around 5 1/4 gallons.
* Started with 25oz RealLime Juice
* Topped up to three gallons of spring water. (whoops, should have done after sugar and fruit)
* (10) cups of sugar
* (6) 9oz bags of frozen Mangos (didn't realize these weren't 1lb until I got home
)* (6) 1lbs bags of frozen Pineapple
* pectin, nutrients, energizer
* Yeast is Lallemand K1 (not yet pitched, waiting for temp to drop to 72F)
I'm guessing the error I made will make the flavor rather weak, though the best idea I could find for how much fruit to add was I saw 1 gallon reciepes for both Mango and Pineapple wine that noted 4lbs for each of those. So I decided to try and split it using 2lbs of each per gallon. (well, except the Mangos were only 9oz
and I topped up too soon)Should I buy more fruit and add it now before pitching the yeast? Any other thoughts?
