- Oct 24, 2012
- Reaction score
I know this thread is older, but I'm sure there are others like me who go back and read these.
I picked out all the green Skittles. They're apple now. Apple skittles are gross. And instead of Welch's grape, I used limemade, 8oz per gallon, to make up for the lack of lime skittles. It's bubbling away, it tastes awesome, just the right amount of limeyness without overpowering the skittles, and it's pink. I waited a day to pitch yeast because the limeade had some preservatives.
I'm no skittle wine expert, but we add tannins to the fermenter in grape wines to bind the color, along with maintaining proper acid concentrations. Whether that works in skittles, I cannot say. Using food coloring after the wine has cleared seems to me to be the best option for this particular batch...After a stuck fermentation that I just couldn't get going again, I racked my second batch of skittles wine to carboy and added kmeta. I was slightly worried because the color was beginning to change, oxidation? Now, a few days later, my skittles is changing from a beautiful pink red to white. My last batch cleared red. I haven't seen any information on wine losing pigmentation, any ideas?
Ok I have 2 gallons going o9f skittle wine going, I raked it off last night and I'm now getting ready to do at least 5 gallons more.
The color is a muddy brown but does it ever smell and taste good.
I used danda's recipe but doubled it for the 2 gallons. I added the recipe and converted it to ounces and pounds.
All Ingredients are per gallon
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
1 tsp acid blend or citric acid
Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
Keep stirring, it will go into a gooey stodge but it will dissolve
add the sugar.
When cool to room temperature add the rest of ingredients
Put into a clean demi john.
Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
During this time you will get a orangey colour scum, this is ok.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
Add 1 campden tablet and potassium sorbate.
Leave to clear.
When clear, siphon into a clean demi john or bottle.
Leave it a couple of weeks then add a campden before bottling.
What I remember it looks like that for awhile. Is it a waxy film? Smell bad?