Wife wants another quick wine since the Blush is going fast and the others are no where near ready. Thinking of trying this, any opinions?
MODIFIED to reflect what I actually started today 1/20/07
9.51/2 Gal bottlesof Welch's White Grape/Peach
6cans of Welch's white grape/peachfrozen concentrate
2 bottles of white grape concentrate
6 cans of 15 1/4 oz. Del Monte Free Stone Peaches
3 tsp yeast energizer
6 tsp nutrient
2 1/4 tsp bentonite
1/4 tsp liquid pectic
sugar to ~1.090
acid blend to taste
water to 6 gal (if needed)
Cotes de Blanc yeast
Mix 2 1/4 tsp bentonite in 1000ml warm water, add to fermentor (aside: do like you otta and add bentonite to watta, if you do it the other way, it makes a clay hard to clean up).
Strain canned peaches thru straining bag in fermentor, add marbles, tie off
Mix in juice, concentrate (both Welch's and grape), acid blend to taste, energizer, nutrient, and water (if needed)to 6 gals
add sugar to ~1.090 (if needed)
add 6 crushed Campden tablets (next time I will skip this step, dunno what I was thinking).
Note: I did not have to add water as it was just over 6 gals when I had added everything, I did not add acid as it was 7.5 and may have been a bit "soft" but after my blush I wanted a softer wine, I did not have to add sugar because my starting SG was 1.088 after adding all the ingrediants, Free SO2 at this point is between 75 and 90.
let sit 12 hours
add 1/4 tsp liquid pectic enzyme
let sit 12 hours
While the must is sitting for the second 12 hours, make a starter with 1/2 cup warm water, 1/2 cup must, a pinch of energizer, and yeast; cover loosely; every 2 hours add another 1/2 cup of must. After 12 hours add to must.Edited by: Coaster
MODIFIED to reflect what I actually started today 1/20/07
9.51/2 Gal bottlesof Welch's White Grape/Peach
6cans of Welch's white grape/peachfrozen concentrate
2 bottles of white grape concentrate
6 cans of 15 1/4 oz. Del Monte Free Stone Peaches
3 tsp yeast energizer
6 tsp nutrient
2 1/4 tsp bentonite
1/4 tsp liquid pectic
sugar to ~1.090
acid blend to taste
water to 6 gal (if needed)
Cotes de Blanc yeast
Mix 2 1/4 tsp bentonite in 1000ml warm water, add to fermentor (aside: do like you otta and add bentonite to watta, if you do it the other way, it makes a clay hard to clean up).
Strain canned peaches thru straining bag in fermentor, add marbles, tie off
Mix in juice, concentrate (both Welch's and grape), acid blend to taste, energizer, nutrient, and water (if needed)to 6 gals
add sugar to ~1.090 (if needed)
add 6 crushed Campden tablets (next time I will skip this step, dunno what I was thinking).
Note: I did not have to add water as it was just over 6 gals when I had added everything, I did not add acid as it was 7.5 and may have been a bit "soft" but after my blush I wanted a softer wine, I did not have to add sugar because my starting SG was 1.088 after adding all the ingrediants, Free SO2 at this point is between 75 and 90.
let sit 12 hours
add 1/4 tsp liquid pectic enzyme
let sit 12 hours
While the must is sitting for the second 12 hours, make a starter with 1/2 cup warm water, 1/2 cup must, a pinch of energizer, and yeast; cover loosely; every 2 hours add another 1/2 cup of must. After 12 hours add to must.Edited by: Coaster