Howdie;
I am starting my first batch of wine (peach) and thought I'd jot down some notes for everyone's review and suggestions.
I brewed for about 6 years back in the 90's (that sounded SOOO wierd).
For a 5 gal batch I started with 1 gal water, ~10 pounds peaches and 2 pounds raisens. These I simmered for ~15 minutes because I thought it would break them down a little. (I don't have room in the freezer right this minute, but that's what I was inclined to do.) I then refridgerated this 2 days to cool it.
I boiled 7 pounds sugar and 1 pound brown sugar in 2 gal water and added it to the fermenter, then added the other 2 gal water. (someone forgot to compensate for the juice coming out of the fruit, you say? MALTED BARLEY DOESN'T DO THAT!! Oh well).
My gravity was about 1.072, so I added another pound of sugar and I am sitting at ~1.082. I'll check it again once it cools to see if the last sugar addition was a little slow disolving.
I have added yeast nutrient, pectic enzyme and acid blend when the must was still a bit hot, so I am thinking of adding another shot of pectic enzyme, once everything cools, and maybe a little more yeast nutrient because the gravity isn't that high. A buddy of mine gave me the magic dust and I don't have in my head how much of each he gave me. It was all in one jar when I dumped it in (I have it written down, though).
I tend to like dryer wine, though not too alchoholic in white (dry reds I like a bit more alchoholic, though). I am prepared to make an f-pac and backsweeten later, once I start getting a flavor profile from it.
What I have tasted from my buddy has always been too sweet and too hot for my taste (and a bit bitter), but it has always been from the bottling bucket or final fermentation vessel.
I am thinking Campden tabs today and pitch tomorrow night. My friend gave me Red Star dry champaigne yeast to use.
I use the computators at the library, so any replies will be replied to next week.
Thanks all,
Ralph ED
I am starting my first batch of wine (peach) and thought I'd jot down some notes for everyone's review and suggestions.
I brewed for about 6 years back in the 90's (that sounded SOOO wierd).
For a 5 gal batch I started with 1 gal water, ~10 pounds peaches and 2 pounds raisens. These I simmered for ~15 minutes because I thought it would break them down a little. (I don't have room in the freezer right this minute, but that's what I was inclined to do.) I then refridgerated this 2 days to cool it.
I boiled 7 pounds sugar and 1 pound brown sugar in 2 gal water and added it to the fermenter, then added the other 2 gal water. (someone forgot to compensate for the juice coming out of the fruit, you say? MALTED BARLEY DOESN'T DO THAT!! Oh well).
My gravity was about 1.072, so I added another pound of sugar and I am sitting at ~1.082. I'll check it again once it cools to see if the last sugar addition was a little slow disolving.
I have added yeast nutrient, pectic enzyme and acid blend when the must was still a bit hot, so I am thinking of adding another shot of pectic enzyme, once everything cools, and maybe a little more yeast nutrient because the gravity isn't that high. A buddy of mine gave me the magic dust and I don't have in my head how much of each he gave me. It was all in one jar when I dumped it in (I have it written down, though).
I tend to like dryer wine, though not too alchoholic in white (dry reds I like a bit more alchoholic, though). I am prepared to make an f-pac and backsweeten later, once I start getting a flavor profile from it.
What I have tasted from my buddy has always been too sweet and too hot for my taste (and a bit bitter), but it has always been from the bottling bucket or final fermentation vessel.
I am thinking Campden tabs today and pitch tomorrow night. My friend gave me Red Star dry champaigne yeast to use.
I use the computators at the library, so any replies will be replied to next week.
Thanks all,
Ralph ED