making a fpac
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joeswine
joeswine
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MAKING FPACS CAN BE REWARDING AND IT ALLOWS YOU THE WINE MAKER TO COMPLETE YOUR WINE MAKING THOUGHTS.
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Getting ready to start the Pom Zin, what did you add to the started kit ? Thanks
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joeswine
joeswine
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Making Fpacs are fun and rewarding they ADD BODY AND FLAVOR LEAR TO KNOW YOUR BASE WNES PROFILE THE MOVE FORWARD WITH YOU FPAC.
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Joe, saw that Pomegranate you have before, just as I was about to make one. Made the fpac as you described and it came out great. Thanks for the help.
joeswine
joeswine
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making an fpac is fun and rewarding ADDING PURE FLAVOR TO YOUR WINES AND EXTRACTS.FOLLOW THE FLOW..
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bumping for my convenience
bumping for my convenience
How do you store this, Joe? I've made syrup before, bt never enough to store for future use.
Thanks! I thought that would be the case, but I wasn't sure since you didn't mention anything about storing the jars.
joeswine
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NOW IS THE TIME OF THE SEASON FOR FRESH FRUIT , time to make FPACS for now and in the winter.
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1 rinse berries - Copy (2) - Copy.jpg -
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3 add juice - Copy (2) - Copy.jpg -
6 change colors and smoosh - Copy (2) - Copy.jpg -
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DizzyIzzy
Senior Member
What do you mean by "Pin" ??................................DizzyIzzy
joeswine
joeswine
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That didn't come out quite right.
Let's start over.
Saute the fruit until its starts to breakdown, then just add it directly into the mix.
GOT IT?
ALWAYS REMEMBER MORE IS LESS.
16 TO 28 OZS. PER 5/6 GALLON BATCH IS ENOUGH.
Let's start over.
Saute the fruit until its starts to breakdown, then just add it directly into the mix.
GOT IT?
ALWAYS REMEMBER MORE IS LESS.
16 TO 28 OZS. PER 5/6 GALLON BATCH IS ENOUGH.
Three questions about adding DRIED fruit as an fpac, in my case so far this is just related to tweaking kit wines.
1st - is a sautee still suggested? Or any sort of chopping up of the fruit to better expose the sugars to the wine yeast? Or just throw it into a muslin or nylon sack? It seems like the drying process intensifies the sugars quite a bit and also breaks down cell walls and skins a bit, so I have added raisins, apricots, and grape skins (dry and wet) with no further treatment. But if I want to add a larger dried fruit like some apricots, cherries, figs, etc. should I shop them up first, or even sautee and cool them down first? I have tasted raisins and apricots which I added to primary and did an extended maceration, and they tasted like they'd given up nearly all their sugar and most of their flavor as well.
2nd - I was sad to see that a few of the dried fruits we keep in the house, mostly for baking, had sunflower oil added. Presumably so the fruit does not stick together, maybe so it seems moister too? I am really leery of adding anything but dried fruit, or possibly fruit with some added sulfite (but no sorbate) as a preservative. Short of finding dried fruit with no oil on it, is there a way to easily rinse the oil off? I feel like if I soak it in alcohol to get the oil off I will lose flavor, and I definitely won't use any soap to get the oil off. So feeling like I cannot use this fruit, but maybe the amount of oil is so small that adding no more than 16 oz. to a 5/6 gallon batch of wine will not add any noticeable oil. Any advice is welcome.
3rd - dried fruit is more concentrated, should I use proportionately less?
1st - is a sautee still suggested? Or any sort of chopping up of the fruit to better expose the sugars to the wine yeast? Or just throw it into a muslin or nylon sack? It seems like the drying process intensifies the sugars quite a bit and also breaks down cell walls and skins a bit, so I have added raisins, apricots, and grape skins (dry and wet) with no further treatment. But if I want to add a larger dried fruit like some apricots, cherries, figs, etc. should I shop them up first, or even sautee and cool them down first? I have tasted raisins and apricots which I added to primary and did an extended maceration, and they tasted like they'd given up nearly all their sugar and most of their flavor as well.
2nd - I was sad to see that a few of the dried fruits we keep in the house, mostly for baking, had sunflower oil added. Presumably so the fruit does not stick together, maybe so it seems moister too? I am really leery of adding anything but dried fruit, or possibly fruit with some added sulfite (but no sorbate) as a preservative. Short of finding dried fruit with no oil on it, is there a way to easily rinse the oil off? I feel like if I soak it in alcohol to get the oil off I will lose flavor, and I definitely won't use any soap to get the oil off. So feeling like I cannot use this fruit, but maybe the amount of oil is so small that adding no more than 16 oz. to a 5/6 gallon batch of wine will not add any noticeable oil. Any advice is welcome.
3rd - dried fruit is more concentrated, should I use proportionately less?
