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Ol Tex

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<DIV =postcolor id=post-344389>Yep, I'm still a newbie, but I'm one of these folks who like to try new things. My first few batches turned out well, using tried and true recipies. Now I got an idea to combine some recipes/ingredients for a wine that sounds good to me for a semi-dry social wine. I like experimenting.
Here's my recipe for a 3 gal batch:
2 gal 100% apple juice
1/2 gal pure cherry/pomegranite juice
1 can Welches white grape juice
1/2 lb raisins boiled and reconstituted in 1 qt symple syrup then mashed...added to bring sg to 1.1
Saved 1/2 gal of total mixture for topping up later and backsweetening.
3 tsp acid blend
3 crushed campden tablets
3/4 tsp tannin
4 tsp yeast nutrient

Waited 12 hours and added 5 tsp pectic enzyme

After anothe 12 hrs pitched reconstituted Red Star Montrachet

Right now, it's bubbling/foaming happily and smells wonderful. I'm stirring every day. Planning on racking to seconday in one week and putting under airlock.

Am I on the right track? Any advice?
Thanks in advance!
John
 
Not crazy about the high sg for a fruit wine but otherwise looks good. I prefer 1.090 for fruit wines myself.
 

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