making a fpac
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Joe
Can I make a f-pac and freeze it until I need to use it ? or would it be better to freeze the fruit rather than the f-pac ?
Can I make a f-pac and freeze it until I need to use it ? or would it be better to freeze the fruit rather than the f-pac ?
joeswine
joeswine
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Fruit fpac
I never need to freeze fruit to defrost later ,your not going to need that much depending on what your trying to get done so while it's fresh(fruit) cook down a pound or so place it I a air tight container and freeze, for a background flavor ,but if your going to us it in partnership with a base wine like my blackberry PINO NIOR then fresh in season is the only way to go, planning is the key, I have a Thompson seedless grape fpac I made in the late fall for a wine I will be doing the first of the year, got it! sometimes freezing takes the life out of fruit at least that's my way.
I never need to freeze fruit to defrost later ,your not going to need that much depending on what your trying to get done so while it's fresh(fruit) cook down a pound or so place it I a air tight container and freeze, for a background flavor ,but if your going to us it in partnership with a base wine like my blackberry PINO NIOR then fresh in season is the only way to go, planning is the key, I have a Thompson seedless grape fpac I made in the late fall for a wine I will be doing the first of the year, got it! sometimes freezing takes the life out of fruit at least that's my way.
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joeswine
joeswine
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Thompson seedless grape fpac continued
you can make your own and freeze it for later or use it at the ready, they add texture and body and you don't need a lot for a 6 gallon batch. follow the process it's easy and you can put you personal touch on your wine.
you can make your own and freeze it for later or use it at the ready, they add texture and body and you don't need a lot for a 6 gallon batch. follow the process it's easy and you can put you personal touch on your wine.
Last edited:
..READY ANYTIME.
joeswine
joeswine
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Expresso cello
Espresso Chello
What we used:
9 cups espresso (this is your base) (1 ball jar)
½ ball jar simple syrup
½ ball jar coffee bean extract
½ cup everclear
What to do:
Add your base (all the espresso, dump in the pot.)
Next , add the coffee bean extract (little at a time, to taste).
Then, add simple syrup to taste, a little at a time.
The, taste to see if the alch. Is good. Most likely, it will need more.
Add everclear to taste, make sure to not put too much that it overpowers.
Once you are happy with the results, pour back into (2) clean ball jars and put the lids back on. It should sit a day or so to blend. Then you are ready for bottling.
Espresso Chello
What we used:
9 cups espresso (this is your base) (1 ball jar)
½ ball jar simple syrup
½ ball jar coffee bean extract
½ cup everclear
What to do:
Add your base (all the espresso, dump in the pot.)
Next , add the coffee bean extract (little at a time, to taste).
Then, add simple syrup to taste, a little at a time.
The, taste to see if the alch. Is good. Most likely, it will need more.
Add everclear to taste, make sure to not put too much that it overpowers.
Once you are happy with the results, pour back into (2) clean ball jars and put the lids back on. It should sit a day or so to blend. Then you are ready for bottling.
joeswine
joeswine
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Simple syrup
HAVING THIS SUPER AID AT THE READY IN YOUR TOOL BOX IS A MUST.EASY AND QUICK AS WELL AS LONG LASTING.
Simple syrup
simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.
First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.
This is how I make simple syrup. Another tool in the toolbox.
HAVING THIS SUPER AID AT THE READY IN YOUR TOOL BOX IS A MUST.EASY AND QUICK AS WELL AS LONG LASTING.
Simple syrup
simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.
First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.
This is how I make simple syrup. Another tool in the toolbox.
joeswine
joeswine
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okay the time is here and you have plan are you going to use a FPAC???? REMEMBER TO ASK YOURSELF WHAT IS THE PRODUCTS TASTE PROFILE, YOU WOULD BE SURPRISED WHAT A HAND FULL OF GRAPES CAN DO TO THE STRUCTURE OR A BERRIES TO A RED WINE , PLUMS TO A CAB JUST A FEW,USE YOUR IMAGINATION WHILE ALWAYS KEEP THE WINES PROFILE IN MIND AND ALWAYS...................................
THINK OUTSIDE THE BOX
THINK OUTSIDE THE BOX
joeswine
joeswine
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Zesting for flavor and fun
EXTRACTS CONTINUED..........
Citrus Extract: Consists of The zest of 2 limes, the zest of 2 lemons, and the zest of 2 grapefruits, and the remainder is ever Kleer.
Coffee Extract: fill Ball jar up with roasted coffee beans (your choice), fill the balance of the Ball jar with Ever Kleer.
Cinnemon Extract- ~approx. 12 sticks per Ball jar, top up with Ever Kleer
Lemon extract- The Zest of 12 lemons per jar, top up with Ever Kleer
Orange extract: The zest of approx.. 8 oranges per jar. Valenzia oranges work best but any type will do.
Key Lime Extract: 1 bag of key limes with the limes cut in half.
Vanilla Extract: 6 Madagascar Vanilla Beans, sliced length wise. Put all 6 in a ball jar and top off with Ever Kleer.
At the end of one full year its best to pour the extract through some sort of filter (I strain mine through a coffee filter) and add some additional zest of the same type back to it and top it off with Ever Kleer.
Basic mix consists of : 2 qt. ball jars of cane sugar to 1 qt. ball jar of water.
Process:
Place measured out sugar into a metal pot. Add the water to the mix (It’s a 2 to 1 ratio-mix). Bring the mixture to a boil, constantly stirring from the beginning of the process to the end until the liquid is clear. Have the ball jars already sanitized and ready for filling. Bring the simple syrup TO the jar and and funnel it into them (make sure your funnel is clean, too!) to fill them up. It will be hot so be very careful. Place the lids and metal rings onto the jars to seal them.
Note: we put the very hot liquid into the jars while it is hot so as it cools it creates a vacuum seal to keep the mixture good. Done this way, your simple syrup will have a very long shelf life.
Zesting is the process of the removal of the color of most citrus fruits and other entities that are oil extracted (for their essence). We use a micro plane zester to accomplish our end. See pictures. (If you do not have a micro plane zester you can use a fine cheese grater (Your goal is to get the color off the fruit, not the pitch, which is the “white stuff” underneath the very top layer of the fruit.)
............
EXTRACTS CONTINUED..........
Making Extracts
All recipes are measured out with one quart Ball Jar.
Coffee Extract: fill Ball jar up with roasted coffee beans (your choice), fill the balance of the Ball jar with Ever Kleer.
Cinnemon Extract- ~approx. 12 sticks per Ball jar, top up with Ever Kleer
Lemon extract- The Zest of 12 lemons per jar, top up with Ever Kleer
Orange extract: The zest of approx.. 8 oranges per jar. Valenzia oranges work best but any type will do.
Key Lime Extract: 1 bag of key limes with the limes cut in half.
Vanilla Extract: 6 Madagascar Vanilla Beans, sliced length wise. Put all 6 in a ball jar and top off with Ever Kleer.
At the end of one full year its best to pour the extract through some sort of filter (I strain mine through a coffee filter) and add some additional zest of the same type back to it and top it off with Ever Kleer.
Making Simple Syrup
Process:
Place measured out sugar into a metal pot. Add the water to the mix (It’s a 2 to 1 ratio-mix). Bring the mixture to a boil, constantly stirring from the beginning of the process to the end until the liquid is clear. Have the ball jars already sanitized and ready for filling. Bring the simple syrup TO the jar and and funnel it into them (make sure your funnel is clean, too!) to fill them up. It will be hot so be very careful. Place the lids and metal rings onto the jars to seal them.
Note: we put the very hot liquid into the jars while it is hot so as it cools it creates a vacuum seal to keep the mixture good. Done this way, your simple syrup will have a very long shelf life.
Zesting Made Simple
............
