kiljoy
Senior Member
- Joined
- Jan 5, 2009
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Based off of Jack Keller “Grapefruit Wine (Dry) (1)
http://winemaking.jackkeller.net/reques20.asp
Here’s what I did…
6 Pink grapefruit
1 banana
About 2 lbs. sugar
Water to 1 gallon
½ C. orange juice
½ tsp. pectic enzyme
1/4 tsp. yeast hulls
Na-meta (About 1 Campden tablet)
Lavalin EC118 Champaign yeast
Scrub grapefruit clean. Peel one grapefruit thinly, making sure no white pith adheres to peel. Put peel in primary with meta, juice from all six grapefruit, pectic enzyme, and enough water to bring up to one gallon. Cover primary with clean cloth.
Add sugar to raise S.G. to 1.09.
Make yeast starter with yeast, ½ cup orange juice, yeast hulls, and 1 tsp. sugar. Leave overnight (about 8-10 hours).
After 12 hours add yeast starter to must. After wine is finished fermenting in primary (about four days) discard peel, transfer to secondary and fit airlock. Rack in 30 days, topping up. Repeat racking as needed.
I racked my batch once and topped with tap water. On the second racking, Sorbate and meta. I topped with a 2 cups sugar to 1 cup simple sugar solution. After the first racking, it was pretty clear. After the sweetening, I left it to clear for 22 days before bottling. It was pretty good. I just did it the other day, so it hasn’t aged yet.
http://winemaking.jackkeller.net/reques20.asp
Here’s what I did…
6 Pink grapefruit
1 banana
About 2 lbs. sugar
Water to 1 gallon
½ C. orange juice
½ tsp. pectic enzyme
1/4 tsp. yeast hulls
Na-meta (About 1 Campden tablet)
Lavalin EC118 Champaign yeast
Scrub grapefruit clean. Peel one grapefruit thinly, making sure no white pith adheres to peel. Put peel in primary with meta, juice from all six grapefruit, pectic enzyme, and enough water to bring up to one gallon. Cover primary with clean cloth.
Add sugar to raise S.G. to 1.09.
Make yeast starter with yeast, ½ cup orange juice, yeast hulls, and 1 tsp. sugar. Leave overnight (about 8-10 hours).
After 12 hours add yeast starter to must. After wine is finished fermenting in primary (about four days) discard peel, transfer to secondary and fit airlock. Rack in 30 days, topping up. Repeat racking as needed.
I racked my batch once and topped with tap water. On the second racking, Sorbate and meta. I topped with a 2 cups sugar to 1 cup simple sugar solution. After the first racking, it was pretty clear. After the sweetening, I left it to clear for 22 days before bottling. It was pretty good. I just did it the other day, so it hasn’t aged yet.
