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Summer Breeze

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Julie

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Ok, I started to play around with another mixed fruit wine. Walmart is now selling 4# bags of mixed fruit (strawberries, peachers, mangos & pineapples) I decided to make a 5 gallon batch using 5 bags of fruit. I, also, decided to separate the fruit and then weight it. I got 5 1/2 # of strawberries, 4 1/2# peaches, 4 1/2# mangos, 5 1/2# pineapples.

SG - 1.084, acid - .675%, yeast - 71b 1122

If this stuff tastes as good as it smells this is going to be so awesome. :db

I plan on calling this Summer Breeze
 

ffemt128

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I was thinking of making another batch with the stuff from GFS. I would have to make a 6 gallon batch as that is the only free carboy I have. That will wait until next month most likely. It's either that or a 6 gallon batch of the very berry melomel that I made before.
 

djrockinsteve

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Julie I have my Tropical Breeze waiting to bottle. Hopefully tomorrow. I sweetened to 1.006 for (2 gallons) 10 bottles then I'll sweeten the remaining 3 gallons some more, maybe 1.012-1.015?

Great idea to break down the pounds of fruit. Kudos.

It has a nice color to it. I'll send some north with Dan next month.
 

Runningwolf

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Wow Julie that sounds really good! I can't wait to see it next month.:br
 

Julie

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It is a 5 gallon batch. The color is a nice orange color.

Steve backsweeten to around 1.010 should give you a nice flavor.

Since I can't get the honeydew melon, cantaloupe, peach & red grape mixed fruit at Walmart anymore I am going to try this from scratch as well. As the fruit comes into season I am going to buy it and freeze it until I have everything then make a 5 gallon batch of that. I decided to use 6# each of honeydew melon, cantaloupe, peaches and 2# of thompson's red grapes.
 

Julie

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5 1/2# Strawberrries, sliced
4 1/2# peaches, sliced
4 1/2# mangos, sliced
5 1/2# pineapples, chunks

water to the 4.5 imp. gallon mark
sugar to bring must to approx. 1.080, I used 7# of sugar
1 1/8 tsp k-meta
acid blend to .675%, I used 7 tbs
1 tbs peptic enzyme

place fruit in straining bags, heat water and sugar then add. add peptic enzyme. when cool squeeze bag. leave sit for 24 hours. add acid blend and k-meta leave sit another 24 hours squeeze bag a couple times a day. pitch yeast. I left the bag of fruit in for another day because the fruit wasn't mushy enough for me. take fruit bag out and if need to add enough water to 5 gallon mark. I will leave this sit, stirring daily, until 1.010 then rack to carboy.
 

Joe Callow

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just racked for the second time. What a gorgeous copper color, and very nice aroma too. Definately going to back sweeten. Might go up a little higher. Could be a fun party wine. Not to mention cheap fruit!
 

countrygirl

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5 1/2# Strawberrries, sliced
4 1/2# peaches, sliced
4 1/2# mangos, sliced
5 1/2# pineapples, chunks

water to the 4.5 imp. gallon mark
sugar to bring must to approx. 1.080, I used 7# of sugar
1 1/8 tsp k-meta
acid blend to .675%, I used 7 tbs
1 tbs peptic enzyme

place fruit in straining bags, heat water and sugar then add. add peptic enzyme. when cool squeeze bag. leave sit for 24 hours. add acid blend and k-meta leave sit another 24 hours squeeze bag a couple times a day. pitch yeast. I left the bag of fruit in for another day because the fruit wasn't mushy enough for me. take fruit bag out and if need to add enough water to 5 gallon mark. I will leave this sit, stirring daily, until 1.010 then rack to carboy.
is this in the recipe stickies?
 

djrockinsteve

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is this in the recipe stickies?
This is how smart Julie is. Seperately we purchased the same bags of mixed fruit for a tropical blend/breeze etc. I dumped it into a bucket, Julie separated each type of fruit and weighed it so if you can't get the bags you can make it out of individual fruit.

I sweetened mine to @ 1.014 and it is very good. I also have a set @ 1.008 gravity for those who like a dryer wine.

I don't know if Julie has posted the recipe sticky yet.
 
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