Fruit to the secondary

[dragonmaster42]

I think I remember something about this in one of the Wine Maker magazine past issues, but I was wondering if anyone out there adds fruit to the secondary when making fruit wines?


Just a random thought to distract me from doing what I get paid to do.

 

[vcasey]

I have added fruit to the secondary when I make meads.
VPC

 

[Tom]

Not in the secondary but before clearing and after I sulfite and sorbate I make an F-PAC and back sweeten

 

[Wade E]

I would only do it after stabilization unless your trying to up the abv. Adding afterwards is actually infusing some natural flavor into your wine and may sweeten a little.

 

[dragonmaster42]

Makes sense to do it after stablizing. I'll have to try to find that article.

 

[montyfox]

Take a look at the response that Joeswine gave me when I was making some raspberry wine. It was helpful to me.


http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=6224&PN=2

 

[Tom]

Joeswine, KNOWS what he's doing. I have tasted MANY of his award winning wines. Listen to him.. You can't go wrong.TWO THUMBS UP !!

 

[grapeman]

Do you two belong to the same wine club? (tepe and joeswine) You both seem to have similar styles, etc.

 

[Tom]

Appleman,
You hit the nail on the head. YES we both belong to the same wine club. Our club enters a few different wine competitions and almost always win ribbons. In fact we won 3 or sofrom WineMakers last year. Recently on a local level we won 55% of the medals. Needless to say the organizers were surprised and impressed.

 

[dragonmaster42]

Thanks montyfox and tepe.Ya know, after reading that post, I believe I have a can of Vintner's Harvest Raspberrys in a cabinet.... might be time for some Raspberry wine.

 

[Wade E]

You will get the same effect whether adding it during or after fermentation with the exception of the slight chaptalization from the sugars in the fruit. I would not recommend adding a fruit with a lot of pectins though without the addition of more pectic enzyme to rid the pectin.