combine seconds from raspberry & strawberry?

[suprasteve]

My next two batches (possibly simultaneously) Iwould like to try are strawberry: http://winemaking.jackkeller.net/request162.asp

and raspberry: http://winemaking.jackkeller.net/redrasp.asp

Both claim to be able to use seconds for another batch. I'm making one gallon each, any thoughts on combining both seconds for one more gallon? Maybe add more of something beforehand? Any problems with yeasts,the strawberry being cote des blancs and the raspberry being champagne? Any idea which will be dominant after mixing? Quite new at this, trying not to waste fruit! Thanks for any ideas...

 

[Wade E]

Raspberry will surely be dominant. Ive made both of these wines and
cant see making anything from what left over. Here is what was left
over from a raspberry batch and keep in mind this was about 18lbs when
started. Here is a before and after shot.
Regarding the recipes that are listed, be careful not to use as much sugar as he recommends as it usually results in a very high starting SG which ends in a very high alc. wine that typically overpowers a fruit wine. ave a hydrometr on hand and start with a SG of 1.085.

Edited by: wade

 

[suprasteve]

wow, so far have only done persimmons: 4 lbs in, 4 ounces out, looks like the same deal here. I do havea hydrometer, have been using it. Easier to figure out than the acidity test . I won't worry about combining them then, thanks for the info!

 

[Wade E]

I have not seen a fruit come out of primary with enough gusto to even think about using them again. Welcome Suprasteve and hope you stay awhile. Do you have a Toyota Supra?

 

[grapeman]

One of the first wines I made was a combination raspberry/strawberry. My wife still talks about how disgusting it was- and I tend to agree with her! I have done each separately and they wer good, but together, the stink was horrendous and never really got over it.

 

[joeswine]

hi guys,i agree with you the mixing of some fruits and berries should be band just not good together,mixing fruitswith wine is one thing mixing fruits with fruits is another,and needs to be handled each one on its own not that some can,t be blended its a matterof taste but as a rule not in the real world of wine making,once again thats my op pion not fact/////////

 

[suprasteve]

Wade, thanks for the welcome! I had anold 88supra, first car, kind of a piece butI was proud of it. Haven't had it for a few years now, but the e-mail/forum name kinda stuck!
Seems like all the advice points to a bad combination of the two, I'll avoid it. On a completely different questionnot necessarily related or worth its own thread, what is the science behind transferring to the secondary around SG 1.030? Newbie question I'm sure, but I ask because my first few batches were slow to that point, but after hitting around there, after a day or sowent to about 1.005 quickly, and then I transferred them to the secondary. Is that bad and what problems could arise from that? Thanks!

 

[grapeman]

There is no hard and fast point at which to transfer to secondary. The main objective of it is to transfer while the fermentation is still pretty vigorous so you don't run the chance of a stuck fermentation and secondly to insure you create a C02 blanket above the wine quickly. You can go to almost dry if you prefer, leaving most of the sediment behind and then giving it a good stir. That releases the C02 from suspension so that it can create a blanket(pevents the oxygen from getting to the wine).