- Joined
- Apr 5, 2022
- Messages
- 124
- Reaction score
- 154
Taking the hint from another member here concerning fruit weight to the gallon of wine I had 30 pounds of Pears prepped & frozen for this batch of wine. To the 30 pounds of fruit I only added 1-1/4 gallons of water & 9 pounds of sugar.
Added 1 box of Golden raisins chopped.
Weighed all the sugar on a digital scale.
And tasted the Must for Acid. Since the Must seemed very flat I added Acid Blend till I could pickup a bit of Bite on the finish of the sample taste. I really could not get a specific gravity reading so this is a total guess. I will test the PH after the first racking with my meter.
Going for the Cobbler flavor in the background I added 1tsp of Cinnamon for now. After the first racking I will add a very high grade Vanilla extract, just a touch.
Here is a quick picture of my Meyer Lemon & Page Mandarin wines in the Secondary fermenters. I will be racking these into clean Carboys soon. The plan is to blend the two before bottling.
Added 1 box of Golden raisins chopped.
Weighed all the sugar on a digital scale.
And tasted the Must for Acid. Since the Must seemed very flat I added Acid Blend till I could pickup a bit of Bite on the finish of the sample taste. I really could not get a specific gravity reading so this is a total guess. I will test the PH after the first racking with my meter.
Going for the Cobbler flavor in the background I added 1tsp of Cinnamon for now. After the first racking I will add a very high grade Vanilla extract, just a touch.
Here is a quick picture of my Meyer Lemon & Page Mandarin wines in the Secondary fermenters. I will be racking these into clean Carboys soon. The plan is to blend the two before bottling.
