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Update: Used RC 212. Day 3, pulled the skins and gently pressed. The wine is fairly tannic, and there might be just a bit of bitterness for the first time, so it's a good thing the skins are off. I have just over a gallon volume. Here is the must before yeast, and now: Lots of "slip skins"...

Morning update. SG 1.076 pH 3.04 TA 0.97% I was aiming for more of a dry red style. You can already appreciate some sticky tannins. No bitterness. Thinking of ~7g calcium carbonate to bring those pH/TA numbers more in line with that style, that would be TA of 0.70%. Input welcome. Have not...

Not really familiar with that device, Scooter. I wonder if it wouldn't chew up the seeds leading to bitterness. But I don't know.

The numbers... I added 2.2l water. Then 3ml KMS 10%. The initial numbers: pH 3.20 TA 0.83% SG 1.030 So much for acid additions. I added 465g sugar to get SG to 1.070 predicted, but we'll remeasure in the morning and see how much more sugar has been extracted from the berries. Other...

Here is my thawed fruit. Crushing jabo is not like crushing grapes. The skin is thick and each berry makes an audible "pop." It's more like popping bubble wrap. Here is what the "crushed" fruit looks like in the bag. These fruit haven't initially given up nearly as much juice as I thought...

Interesting thought, John. Unfortunately I did not consider that, as I seem to chronically have trouble with color extraction with all types of reds. Using Lallzyme EX has, I'm afraid, kind of become a habit. Right now it doesn't look like much risk, as the must is just a light rosé color. Too...

I have 3.813kg (8.4#) of fruit. I've decided to make a 1 gallon batch. I don't know how much juice I'll get (and therefore how much volume loss with removal of skins/seeds). I'll assume 50% since I'm pulling the skins earlier than I would with grapes. This means the final wine will be about 50%...

Jaboticaba fruit is roughly the size of a grape, and the skin imparts a dark red color. But the skin is much thicker than a grape. When eaten, the taste is not unlike a grape, but to me, the skins have some bitterness if chewed. This will impact our winemaking approach. The main acid is citric...

There have been threads on WMT on jaboticaba wine. https://www.winemakingtalk.com/threads/jaboticaba-wine.35251/ https://www.winemakingtalk.com/threads/jaboticaba-wine-recipe.45793/ https://www.winemakingtalk.com/threads/ausie-gal-making-jaboticaba-wine.67732/...

There are some interesting Youtube videos on jaboticaba wine. This is my favorite:

I've been collecting this fruit for several years, and today I'm starting the wine. Because this is the Definitive* Jaboticaba Wine Thread, some background is in order. Jaboticaba is a tropical fruit from Brazil. The latin is Plinia cauliflora; it is sometimes known as Brazilian Grape or...

I want to thank @salcoco and folks in KC. I still can't seem to brew a blackberry that we agree on. But...got my first gold medal plus 7 other medals. Good feedback.

Backsweeten. Sugar is to fruit wine as caulk is to a house [he says only somewhat tongue in cheek]

Same here - haven't made it in a while but was always pleased with the result.

@Nicola I read your post, and read it carefully. I didn't reply because you didn't ask a question and you didn't give us needed information. You can't blame someone for being snarky when you've just copied and pasted the recipe but without missing lots of info. Have you started the recipe? How...

Got two second place prizes! Now I’m anxious to see the scores!

@salcoco Does blueberry go in 8b?

Skipped last year - sending 6 this year.

What would happen if I just dug them up and replanted? I've read you are supposed to wait 2 years...

Thanks for the replies. Will have to keep fingers crossed for this year because I didn't mound anything up. @wxtrendsguy they aren't grafted. Same treatment?