- Jun 17, 2013
- Reaction score
Do you do anything with your pomace? I know you can make second run wines, brandy, etc.
Thanks Vacuum, seems like you never have enough wine to top off, I'm going to try this.vacuumpumpman said:Yes I also make a 2nd run as well -
Typically I purchase more grapes than needed and I wont press soo hard on the 1st run. Then I add 1/2 of water that I initially got from the first run and add sugar to the desired amount.
Yes it can be good house wine or even better - for topping off wine for next year wines !!
We used to make "seconds" all the time. Sometimes we'd save a few lbs of fresh fruit in the freezer to add in order to bring the flavor up a little bit.
Was it something we'd enter in a competition or give as a gift? NO.
Did we drink a metric ton of it and enjoy it as we were making better stuff? Absolutely.
This was with fruit wines -- black raspberries, cherries. I would not bother with grapes.
I believe most fruit wines give better flavor extraction on a "seconds" batch. Cherry, blueberry and black raspberry was perfectly acceptable. Red raspberry did OK. We tried grapes exactly once and never again.I tried it a couple of times (against fresh grape pomice). Have to say that the results were not very likeable. No real character or flavor was extracted to speak of. It was rather disappointing. IMHO it would have been better to use my equipment for "real wine".
I am glad that it is different for fruit wines. Do you think that this is because there is more "goodness" trapped in the pomice, thus making for a better end product?