Winot
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Most of my previous 6 batches of wine were made from fruit, however I have decided to try a home-made recipe from bottled cranberry juice and bottled pomegranate juice.
Sunraysia Cranberry Fruit Juice (30% natural juice).
Bickfords Pomegranate Juice (100% juice from concentrate).
Neither juice has perservatives, colours, flavours nor artificial sweetners.
I have yet to decide on the ratio of these 2 juices, I will probably do a taste test on the 2 juices first and then bias the wine towards what I like best.
I will use a red wine yeast (?) and yeast nutrient to packet instructions. Do I need to use pectinase since this is a clear juice product as the base ?
I will add sugar to obtain an SG around 1090.
My other query is in regards to water and acid. I presume the best way to approach the water/juice ratio is to measure the acid content of the combined juices, and then if too acidic, dilute with neutral water, or if not acid enough, don't add any water, just add more juice to get the required fermentation volume and then add acid blend as required ?
I want to make sure I am reasonably close to the mark with the ingredients ! Will post a recipe for your thoughts/comments after I measure the acid.
Thanks
Sunraysia Cranberry Fruit Juice (30% natural juice).
Bickfords Pomegranate Juice (100% juice from concentrate).
Neither juice has perservatives, colours, flavours nor artificial sweetners.
I have yet to decide on the ratio of these 2 juices, I will probably do a taste test on the 2 juices first and then bias the wine towards what I like best.
I will use a red wine yeast (?) and yeast nutrient to packet instructions. Do I need to use pectinase since this is a clear juice product as the base ?
I will add sugar to obtain an SG around 1090.
My other query is in regards to water and acid. I presume the best way to approach the water/juice ratio is to measure the acid content of the combined juices, and then if too acidic, dilute with neutral water, or if not acid enough, don't add any water, just add more juice to get the required fermentation volume and then add acid blend as required ?
I want to make sure I am reasonably close to the mark with the ingredients ! Will post a recipe for your thoughts/comments after I measure the acid.
Thanks
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