FlavorSeeker
Junior
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- Oct 5, 2010
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Today I just starting my first Mixed Berry Wine (5 parts Blueberry, 4 parts Strawberry and 1 part Raspberry) from 7.5 kg (~16.25 lbs) of frozen fruit. I was shooting for a 1.090 to 1.095 starting gravity. Based on Jack Keller's 3-gallon recipe (http://winemaking.jackkeller.net/request113.asp), I worked my way up to five gallons, adding simple syrup, eventually dumping in the last of my ten-pound bag of sugar reaching a starting gravity of 1.096. 
At this point, my primary contains the Blueberries and Strawberries in one straining bag and the Raspberries in another. To this I added the syrup and nothing more. Finding a source for wine making chemicals in Germany has proved to be a challenge. So far, I only have lactic acid; not acid blend. Some of my research into lactic acid in fruit wines indicates potential infection by lactic acid bacteria in fruit wines.
Should I add more juice or fruit and extend to a six-gallon batch? If just adding store-bought fruit/grape juice, what considerations do I need to take? I'll be removing the straining bags after the initial fermentation and topping back up to five gallons. Should I do this with aforementioned juice or water?
My target flavor profile is a semi-dry, fruity, easy-drinking wine.
So, out of these ramblings, my questions are:
1. Should I use my lactic acid or forego the acid altogether?
2. IF I added too much sugar what is the best way to deal with it at this point (only fruit, juice, water and sugar are in the primary).
3. Since trouble comes in threes...yeasts I have on hand are:
a. Bioferm Aromatic (Saccharomyces cerevisiae), a dry yeast, stated to promote malolactic fermentation, resulting in more esters and aroma
b. Vina Burgund, a liquid yeast
At this point, my primary contains the Blueberries and Strawberries in one straining bag and the Raspberries in another. To this I added the syrup and nothing more. Finding a source for wine making chemicals in Germany has proved to be a challenge. So far, I only have lactic acid; not acid blend. Some of my research into lactic acid in fruit wines indicates potential infection by lactic acid bacteria in fruit wines.
Should I add more juice or fruit and extend to a six-gallon batch? If just adding store-bought fruit/grape juice, what considerations do I need to take? I'll be removing the straining bags after the initial fermentation and topping back up to five gallons. Should I do this with aforementioned juice or water?
My target flavor profile is a semi-dry, fruity, easy-drinking wine.
So, out of these ramblings, my questions are:
1. Should I use my lactic acid or forego the acid altogether?
2. IF I added too much sugar what is the best way to deal with it at this point (only fruit, juice, water and sugar are in the primary).
3. Since trouble comes in threes...yeasts I have on hand are:
a. Bioferm Aromatic (Saccharomyces cerevisiae), a dry yeast, stated to promote malolactic fermentation, resulting in more esters and aroma
b. Vina Burgund, a liquid yeast
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around noon tomorrow, I have about nineteen hours to do a 24-hour task. Should I split the difference and add the PE 9.5 hours from now and then the yeast, 9.5 hours from that point, or just give either of these steps the full recommended 12 hours? How critical is the interval?
