fruit cocktail wine

[scotty]

<a href="http://i35.photobucket.com/albums/d199/slowpoke59ds/wine%20making/DSCF0389.jpg?t=1188662510 " target="_blank">http://i35.photobucket.com/albums/d199/slowpoke59ds/wine making/DSCF0389.jpg?t=1188662510
</A>




Itwill be racked to a 3 gallon for 3 months. the amount over 3 gallons will be used to determine how much back sweetening is needed to bring out the flavor without making it a sweet wine









Edited by: scotty

 

[Wade E]

Have you tasted it Scotty, it sounds like a winner. I was thinking of doing this with the frozen bag of assorted fruits eventually.

 

[scotty]

Have you tasted it Scotty, it sounds like a winner. I was thinking of doing this with the frozen bag of assorted fruits eventually.

Well right now its very dry. There is no fruity taste at this point.I will bulk age 3 gallons of it for 3 months but i have a bit over 3 gallons and i want to try diferent amounts of back sweetening to try and find a level that just brings out the flavors.
When it was in secondary and not fully fermented it tasted nice.
I think a bit of sugar at this point will bring the fruity flavors back.
I'll know in a couple of days and will either brag or cuss

 

[Wade E]

Sounds like a great plan and I have found that sweetening does definitely bring back the flavor lost.

 

[scotty]

Sounds like a great plan and I have found that sweetening does definitely bring back the flavor lost.

i look foreward to experimenting. I just want enough sugar to expose the fruit flavor.


i willmake a mini batch ingraduated cylinder with 10 ml/liter proportions then another with 20. i may then have to make one with 15ml/l but only testing will tell. only want the flavor to come out on this one.


I believe that one of those will be in the ball park. Any tips from your experience?????

 

[Waldo]

Looks like it has an almost honey color to it scotty. Looks might good

 

[scotty]

Looks like it has an almost honey color to it scotty. Looks might good

Well it is dry as a bone and has no special taste. it could be a champaign if it had the bubbles.
In 3 months i will taste the batch again


We back sweetened 1 litrewith 10, 20 and finally 30 ml of white sugar. We liked it with the 30ml and will do the 3 gallons to that amount in 3 months.
My brother likes the bone dry so i made him a bottle totally dry.
The back sweetening made this fruit wine more enjoyable to me but tuti fruti it is not
His wife was still giggling from the testing session.

 

[Wade E]

Looks like it needs some serious topping up or argon gas or downsizing the carboy!

 

[scotty]

Looks like it needs some serious topping up or argon gas or downsizing the carboy!

That was just the secondary Wade.
It is now in a 3 gallon carboy, sealed and filled to near the stopper. We used the amount over the 3 gallons for testing. The batch yielded 4 gallons after the final racking.



Edited by: scotty

 

[Wade E]

Awesome! Looks really nice and clear.

 

[scotty]

Awesome! Looks really nice and clear.

I used superclear and waited 48 hours. I wonder if natural clearing would have yielded a fruity taste. We can not detect any fruity flavor although the wine is enjoyable at this early stage.


While the 3 gallon batch is aging we want to experiment with the extra gallon and add some flavoring. We are open to any ideas. There is about 2.5 liters of the wine that is still bone dry. We only experimented with one liter.

 

[Miss Rocky]

I found a web site that sells Tutti-Frutty flavoring. We might try a touch of that to bring up some flavor....or maybe the pineapple flavoring will be a good one, also.

 

[scotty]

I cant wait to do the testing again