Ausie Gal making Jaboticaba wine :)

[Deanne reeves]

hey guys we are new to the wine making and our jaboticaba have given us around 15 kgs of fruit.
I have searched this forum for others who have made jaboticaba wine and and comparing their recipes

So we are thinking
15 kg fruit
7.5 liters of water ( for full body use 6 liters water )
2. Kg sugar
10g Yeast nutrient
72 hrs to leave skins in for a full red colour wine

Any tips and tricks would be appreciated
Thankyou

 

[dralarms]

Welcome to winemakingtalk.

What is jaboticba?

 

[Scooter68]

Reading the description of the fruit sounds interesting. Keep us posted and post pictures of the process.

Oh Yeah, remember to take an SG reading before you start fermentation.

 

[Deanne reeves]

Hey jaboticaba is a Brazilian grape type fruiting tree

Welcome to winemakingtalk.

What is jaboticba?

 

[Deanne reeves]

we will thanks

 

[dralarms]

Hey jaboticaba is a Brazilian grape type fruiting tree

Interesting.

 

[Deanne reeves]

Update we have processed 12 kg fruit mashed it down ,and placed into a mesh nylon bag 6 litres of water 7 grams of nutrient, 1 packet of yeast .and we are ready hoping to the booze Gods that it’ all works out and everything was sterile enough ... here’s hoping

 

[pillswoj]

did you check the SG? I would have expected a sugar add to get the SG high enough.

 

[Deanne reeves]

Reading we forgot to do initially but did it a few hrs later 1.085 had a little taste this morning she’s a very sweet wine at the moment hopefully over the next 60 hours the tannins will make it more complex and mellow the sweetness levels lol

 

[Stressbaby]

hey guys we are new to the wine making and our jaboticaba have given us around 15 kgs of fruit.
I have searched this forum for others who have made jaboticaba wine and and comparing their recipes

So we are thinking
15 kg fruit
7.5 liters of water ( for full body use 6 liters water )
2. Kg sugar
10g Yeast nutrient
72 hrs to leave skins in for a full red colour wine

Any tips and tricks would be appreciated
Thankyou

I have not made jaboticaba wine yet, but I have two trees and have been freezing fruit until I have enough. I'm almost there, probably will make it this summer.

I think you are on the right track here. You probably could have stretched this to 3 gallons. I agree with pulling skins at 72 hours, I think you will risk bitterness with extended skin time.

Then again, this is my favorite jaboticaba wine video:

 

[Deanne reeves]

[QUOTE="Stressbaby, post: awesome I’ll check it out today