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Melody Madness Wine

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1BraddogsBBQ

NewBee
Registered Member
Jul 30, 2008
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Chapin, South Carolina
New batch of wine started today 11/18/08

5 pounds total. (mixed frozen fruit from Sam's Club and I added 1 1/2 pounds of frozen blueberries)
4 pounds of sugar
10 drops of pectic enzyme
2 campden tabs crushed
3/4 tsp acid blend/ 1/8 tsp tannin
water to 2 gallons

Mixed well and covered with a cloth till tommorow afternoon. I'll pitch the yeast then.


Dave




.
 
Looks interesting.

A couple of questions for you.

What is your expected benefit from the acid and tannin addition up front without knowing what the balance is before the addition?

Are you using the sulfites (campden) because of a recipe you read, or for a specific purpose other than sanitizing the must?

Enquiring minds wanna know!
 
I added the sulfites because of the blueberries we picked. Cheap insurance I'd say.
The small amount of acid blend was due to the fact all of the fruit used (blueberries, peaches, strawberries, melon etc.. are low in acidity. The little bit of pineapple was the only fruit I wasn't worried about. So 3/4 tsp of acid blend in 2 gallons could only help here.
On the tannin, all fruit was processed with the exception on the blueberries which we harvested. I am hoping for a decent garden type wine here with a nice mouth feel and lots o leg's! So I believe there to not be much tannin in 1 1/2 pounds of blueberries.

This is fun to make but I am so ready to take the plunge on a real nice wine kit such as a Selection Estate Sonoma Vally Cab it ain't funny.

Dave
 
1BraddogsBBQ said:
I added the sulfites because of the blueberries we picked. Cheap insurance I'd say.
The small amount of acid blend was due to the fact all of the fruit used (blueberries, peaches, strawberries, melon etc.. are low in acidity. The little bit of pineapple was the only fruit I wasn't worried about. So 3/4 tsp of acid blend in 2 gallons could only help here.
On the tannin, all fruit was processed with the exception on the blueberries which we harvested. I am hoping for a decent garden type wine here with a nice mouth feel and lots o leg's! So I believe there to not be much tannin in 1 1/2 pounds of blueberries.

This is fun to make but I am so ready to take the plunge on a real nice wine kit such as a Selection Estate Sonoma Vally Cab it ain't funny.

Dave
Click to expand...

Cool.

You might consider on your next country wine to let it go through fermentation and taste it prior to racking it. Then you can treat with acid and tannin to your taste. This will give you a good sense of where you are as opposed to treating up front in the absence of the overall character and mouthfeel before fermentation.

Hope that helps.
 
Trying to remember initial Brix.... Dang I think 28? SG 1 1.20
11/24/08 Brix 21 G 1.088 ish

I will squeeze fruit tommorow rack and top off with water. I don't think it will need very much at all.


Dave
 
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