RobertChartier
Junior Member
- Joined
- Dec 31, 2013
- Messages
- 46
- Reaction score
- 25
Hey all.
Looking to make a "tropical" wine. I recently made a pineapple (from concentrates) and it came out quite good.
I'm toying with some or all of the following fresh fruits, which will be frozen then thawed prior to making the wine.
Pineapple
Banana
Papya
Mango
Now, I know these fruits will taste decent together, AS FRUIT, but how do the flavors interact when fermented? I'm also concerned about proportions. the last thing I want to do is add 4 fruits and only have 1 flavor come forward.
I'm looking for any and all comments folks have, especially if you've made a wine with 2 or more of these in the same batch.
Looking to make a "tropical" wine. I recently made a pineapple (from concentrates) and it came out quite good.
I'm toying with some or all of the following fresh fruits, which will be frozen then thawed prior to making the wine.
Pineapple
Banana
Papya
Mango
Now, I know these fruits will taste decent together, AS FRUIT, but how do the flavors interact when fermented? I'm also concerned about proportions. the last thing I want to do is add 4 fruits and only have 1 flavor come forward.
I'm looking for any and all comments folks have, especially if you've made a wine with 2 or more of these in the same batch.