jimstone45
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- Nov 23, 2010
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I just got a steam jucier and want to make my own f-packs. I read post on this form and found it very helpful but I have a question. I just started a batch of CHERRY WINE but I messed up, I always add less surgar than what is called for and test the SG before adding the last gallon of water but SG was way to high so I made 10.2 gallons but ABV is 13% .
My question is ( can I just add more jucie without Simmer to reduce the water.)
After primary I will put it in two 5 gallon carboys,let sit for 6 weeks till it is Dry 0.990 then rack add k-meta and Sorbate then top off with one liter of jucie. I found a online calu. and even if I add 2 liters of jucie the ABV would still be high enough but I don`t know how that would taste ???????
I want to keep my fruit wines around 11% ABV I am thinking doing it this way will add flavor,sweetness, and cutting the ABV at the same time. I like wine a little sweet about 1.012 or so. I will test juice and add a little sugar if needed. I am trying to keep ABV low to keep more furit flavor.
Thanks in adavance for your time and any info you might have
Jim P:S: I have included the recipe.
( I have read that the steaming process will add a lot of pectin to the juice that is why the pectic enzyme seems high, by what I read you are sopposed to use at least double the amount of enzymes as normal. The juice from the store was BLACK CHERRY from R.W. Knudsen juice, all natural no preservatives nothing added.)
7 Gallons
14 32 oz bottles of BLACK CHERRY jucie each bottle = 2 lbs 28
2 32 oz bottles of Tart CHERRY jucie each bottle = 2 lbs 4
10 pounds of canned sour cherrys frozen Then steam jucied 10
1 lb golden raisins
14 lbs granulated sugar Then check SG way to much SG 1.140
11 tsp pectic enzyme
3.5 tsp citric acid
7 tsp yeast nutrient
wine yeast
Water to 7 Gallons plus one pint.
SG way to much SG 1.140 made 10.2 gallons instead. this left me 2 pounds short on furit.
SG 1.096 01/02/11 will put in two 5 gallon carboys and top off
to cut alcohol level also will add f-pack
My question is ( can I just add more jucie without Simmer to reduce the water.)
After primary I will put it in two 5 gallon carboys,let sit for 6 weeks till it is Dry 0.990 then rack add k-meta and Sorbate then top off with one liter of jucie. I found a online calu. and even if I add 2 liters of jucie the ABV would still be high enough but I don`t know how that would taste ???????
I want to keep my fruit wines around 11% ABV I am thinking doing it this way will add flavor,sweetness, and cutting the ABV at the same time. I like wine a little sweet about 1.012 or so. I will test juice and add a little sugar if needed. I am trying to keep ABV low to keep more furit flavor.
Thanks in adavance for your time and any info you might have
Jim P:S: I have included the recipe.
( I have read that the steaming process will add a lot of pectin to the juice that is why the pectic enzyme seems high, by what I read you are sopposed to use at least double the amount of enzymes as normal. The juice from the store was BLACK CHERRY from R.W. Knudsen juice, all natural no preservatives nothing added.)
7 Gallons
14 32 oz bottles of BLACK CHERRY jucie each bottle = 2 lbs 28
2 32 oz bottles of Tart CHERRY jucie each bottle = 2 lbs 4
10 pounds of canned sour cherrys frozen Then steam jucied 10
1 lb golden raisins
14 lbs granulated sugar Then check SG way to much SG 1.140
11 tsp pectic enzyme
3.5 tsp citric acid
7 tsp yeast nutrient
wine yeast
Water to 7 Gallons plus one pint.
SG way to much SG 1.140 made 10.2 gallons instead. this left me 2 pounds short on furit.
SG 1.096 01/02/11 will put in two 5 gallon carboys and top off
to cut alcohol level also will add f-pack
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