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paw paw wine ... extrapolation a good idea?

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wine newbee

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I had a nice paw paw harvest this year in eastern NC; what's left is now frozen in my stand-alone freezer.

I'm wondering about making paw paw wine. Maybe ~1 gal? Can I thaw and squish out an amount of paw paw meat that would correspond to the weight of grapes I'd use for 1 gallon of wine? Of course, there's the sugar addition that has to be considered. Maybe 2 gallons would make more sense? I didn't wanna do a ton, since -- if it bombs -- that would be a major waste.

thx, guys, for any ideas/feedback/anecdotes/ etc ....

mitch

PS: since paw paws aren't really sugary-sweet (unlike figs), the sugar addition might be kinda iffy? I wouldn't know exactly where to start with that .....
 

VinesnBines

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I used 9 lbs of peeled/frozen pawpaws (in a mesh bag), 6 lbs of sugar, 4 1/2 t citric acid, 1 1/2 t tannin, 3 t of yeast nutrient I first poured the sugar over the frozen pawpaws and poured 2 1/2 gallons boiling water over the sugar and frozen pawpaws. When the must cooled I added the nutrients, acid, tannin; 12 hours later I pitched EC 1118 yeast. After a fast ferm, I racked off 2 3/4 gallon. After a month I racked down to two gallons. It was another month before it began to taste better. It took five months to clear and I finally was able to bottle eight months after starting. I haven't tasted; I read that it may be four or five years before it mellows.
 

wine newbee

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wow! Thx, Vines -- exactly what I believe I needed. I dunno if I'm patient enough to wait umpteen years for the mellowing process. Maybe no choice if I'm serious, though. Is there a specific reason you used frozen paw paws? I have no problem with thawing 'em. I have all the ingredients, so that would be an easy start. Is there a source you used that referred to paw paws in wine-making? Much obliged ....

Mitch
 

VinesnBines

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I froze them because I didn't have enough at one time for wine. As you know the shelf life is about 30 seconds. I just googled around and found various recipes. Most were the same, 2-3 lbs of pawpaw per gallon and 2 lbs of sugar. I didn't get a SG reading at the start. I'm not sure with the pulp if a reading is possible. My notes show the bag swelled before I pitched the yeast and it was a mucky mess. TONS of sediment. I did peel them and tried to remove the seeds. I was able to remove seeds better as the pulp broke down in the fermentation.

I didn't get any pawpaws this year. Not in the woods at the right time and my trees are too small to produce. I've been starting trees from seed.
 

wine newbee

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OK -- makes sense to me. I have 5 trees (and maybe 100 little volunteers) on my property; about 8-9 years old, and I bought them as 1-ft-tallers from a New Zealander who lived near the NC coast [and said he dug the little trees up from the banks of the Cape Fear River]. Several ~ 20' or more tall now, 1 maybe 8' and 1 (for some reason) ~ 6 feet.

Thx a heap for the data. Yeah, they mos' def don't keep -- people ask me why they don't see paw paws in stores, and I'm sure that's the reason. I doubt I'll peel -- when I add pp's to yogurt (for a meal), I just split the thawed fruit in the middle and squish out the "guts", seeds and all. Easy, but I have to remember to not bite down on a seed later........
 

VinesnBines

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All the recipes I read suggest peeling. I think the peel is pretty bitter.
 

wine newbee

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Yeah -- I didn't clarify in my last post: once I squish out the meat of the paw paw, I toss the peels in the garden mulch. Never tried eating the peels on their own ayhhow .....
 

wine newbee

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I used 9 lbs of peeled/frozen pawpaws (in a mesh bag), 6 lbs of sugar, 4 1/2 t citric acid, 1 1/2 t tannin, 3 t of yeast nutrient I first poured the sugar over the frozen pawpaws and poured 2 1/2 gallons boiling water over the sugar and frozen pawpaws. When the must cooled I added the nutrients, acid, tannin; 12 hours later I pitched EC 1118 yeast. After a fast ferm, I racked off 2 3/4 gallon. After a month I racked down to two gallons. It was another month before it began to taste better. It took five months to clear and I finally was able to bottle eight months after starting. I haven't tasted; I read that it may be four or five years before it mellows.
OK, Vines -- I'm wondering (now that I've actually begun the process) ....

When you wrote "a fast ferm", exactly how fast was that? Maybe something I can play by ear -- to see when gas production has stopped?

Also: you used Lalvin 1118 yeast; the only yeast I have on-hand is Lalvin D47; I don't recall why I have that type -- other than the brewing shop owner telling me back-when [before I ever considered making paw paw wine] I should use it instead of 1118.

Thx a heap for any kind of feedback on this; s/b an adventure, no matter what ....

Mitch
 

VinesnBines

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The pawpaws started fermenting before I pitched my yeast. It was vigorous for several days. According to my notes, I racked out of primary in 7 days. Not super fast but plenty vigorous.
I used EC 1118 because I had it on hand and the recipe said to use champagne yeast. I’m sure D47 will be fine. It probably will bring out the fruity taste.
I opened a bottle tonight. It was nice and clear and the aroma was definitely of pawpaw. It had a little aftertaste from some grapefruit juice I used to top up in the secondary. I think a little backsweeten may be in order. That aftertaste May fade over time. I won’t suggest using grapefruit juice to top up although I have made a wonderful grapefruit wine.
 

VinesnBines

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Update. I added a little sugar and that cut the grapefruit tang but the after taste was still there. I suggest removing the seeds before fermenting. I still hope that fades in time.
 

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