Allways learning.
I Cooked up a all fruit (pineapple. orange, strawberry, apple and bannana 100% juice concoction) plus some cranberrys, bannans, strawberrys and grapes real fruit,.. Starting sg 1.090....plus added some strawberry bannana juice to it later to bump up the sg about 7 moreon the sg scale. I let it cook to about.996 ( using a 18 % yeast and it fermented dry in 5 days).
The prob is its so nasty I dont think it will ever be any good, especially since it taste like burnt prunes. Unfortunately I added alot of sugar to try to mask the taste ( 6 cups per 6 gal).Now when u taste ityou can taste sugar on your lipps and then you get kicked with the nasty Dry burnt prune taste. (still very young.four weeks later).
lol...yes I already figured out that back sweeteningthat much was amistake......
Part 2:
At the same time Ive been slowly fermenting a Oragon peach puree, three cans plus sugar, 14 %yeast and it seemed to be going reallyslow.
...hehe ...yes I know Patients...
Anyway I added a lot of peach juice concentrate back to it and a 18% yeast,( I won't go into the ups and down of the sg numbers and additional sugars )till it cooked down to 18% abv (took about 7 weeks through this process).
I tested a drop of the peach off the hydrometer about two weeks ago and it was great, Peach shot through me... ( one drop and not dry).
But just like the "All fruit" I let it go Dry. It lost some peachy taste and went dry................ You might guess I would also say that I also screwed up this batch,but this is not the case. Its only seven weeks old to date in the corboy (been racked like three times) and its very mellow to be 18%
abv. Historicaly I don't like dry wines. But this is more like a peach martini.
...lol...Im just sharing a couple more crazy lessons ive learned with you guys...so do with it what you like...But I highly recommend the peache puree with a high alcohol output.... if you reaching for something different.
Mark....
afireguy
I Cooked up a all fruit (pineapple. orange, strawberry, apple and bannana 100% juice concoction) plus some cranberrys, bannans, strawberrys and grapes real fruit,.. Starting sg 1.090....plus added some strawberry bannana juice to it later to bump up the sg about 7 moreon the sg scale. I let it cook to about.996 ( using a 18 % yeast and it fermented dry in 5 days).
The prob is its so nasty I dont think it will ever be any good, especially since it taste like burnt prunes. Unfortunately I added alot of sugar to try to mask the taste ( 6 cups per 6 gal).Now when u taste ityou can taste sugar on your lipps and then you get kicked with the nasty Dry burnt prune taste. (still very young.four weeks later).
lol...yes I already figured out that back sweeteningthat much was amistake......
Part 2:
At the same time Ive been slowly fermenting a Oragon peach puree, three cans plus sugar, 14 %yeast and it seemed to be going reallyslow.
...hehe ...yes I know Patients...
Anyway I added a lot of peach juice concentrate back to it and a 18% yeast,( I won't go into the ups and down of the sg numbers and additional sugars )till it cooked down to 18% abv (took about 7 weeks through this process).
I tested a drop of the peach off the hydrometer about two weeks ago and it was great, Peach shot through me... ( one drop and not dry).
But just like the "All fruit" I let it go Dry. It lost some peachy taste and went dry................ You might guess I would also say that I also screwed up this batch,but this is not the case. Its only seven weeks old to date in the corboy (been racked like three times) and its very mellow to be 18%
abv. Historicaly I don't like dry wines. But this is more like a peach martini.
...lol...Im just sharing a couple more crazy lessons ive learned with you guys...so do with it what you like...But I highly recommend the peache puree with a high alcohol output.... if you reaching for something different.
Mark....
afireguy
