Other Orchard Breezin Strawberry Reisling Question

[JerryF]

I was just given a kit from Orchard Breezin' (Spagnols) for strawberry reisling wine. I will undoubtedly lean towards following the directions inside the box but before I've even opened it, I got two conflicting comments from others who have used a similar kit. Firstly, I'm not interested in drinking a low alcohol wine cooler so I'd probably wind up augmenting with sugar at the primary fermentation stage to get the alcohol up from 6.5% range (reported for most fruit flavor wine kits), to somewhere from 10% - 12% range at finish.
The conflicting comments however were this: Add the strawberry puree packet in the primary fermentation stage and the other was that I not add the puree until the secondary fermentation stage. I haven't even opened the box yet and there's already a conflict! Anyone have any comments or prior experience with either method? What would you all recommend (keeping in mind my goal of ABV 10-12%)?
Jerry

 

[Boatboy24]

A lot of people making those kits with flavor packs will put half the flavor pack into the primary to up the SG, and reduce the sweetness in the end product.

 

[cpfan]

JerryF:

Based on my reading of this (and other) forums, I would say that you have outlined two of the methods that people use. I'm guessing that you'll get both answering here.

1. If you want to reduce the final sweetness, add half the F-pack into the primary.
2. If you want to keep the final sweetness the same, then just add sugar (or another sweetener).

If you don't know which of the two to pick, go get some Wild Vines Strawberry White Zin ($7 at the LCBO). If you and your friends/family like that sweetness go with #2. If you want it drier, it's method #1.
Good luck, Steve

 

[rjb222]

These kits wind up being approx 9% abv with out tweaking. Yes you can reduce sweetness by adding 1/2 the f-pack to the primary part way through ferment. This will not break the 10% abv mark if you want a higher abv then sugar up front is needed.

 

[JerryF]

JerryF:

Based on my reading of this (and other) forums, I would say that you have outlined two of the methods that people use. I'm guessing that you'll get both answering here.

1. If you want to reduce the final sweetness, add half the F-pack into the primary.
2. If you want to keep the final sweetness the same, then just add sugar (or another sweetener).

If you don't know which of the two to pick, go get some Wild Vines Strawberry White Zin ($7 at the LCBO). If you and your friends/family like that sweetness go with #2. If you want it drier, it's method #1.
Good luck, Steve

yes, been doing some more browsing through numerous threads on here and I'm inclined to agree; both methods show up here and there depending on the taste requirements. I'm inclined now to go with additional sugar in the primary (to augment the final ABV%) because that's my ultimate goal, while at the same time use half the F-Pack so I can work toward still retaining some of the strawberry flavoring by using the other half of the F-Pack in the end of secondary fermentation. Still thinking about that one though because I see where some would not add it until after stabilizing and clearing was done (just before bottling it looks like). I appreciate the comments though. Have had the wild vines strawberry zin as well as an arbor mist very similar. To me (sorry folks, just my opinion), they both taste like over-flavored wine coolers and maybe that's even a stretch beyond calling them old fashion pink cream soda! I like "WINE" not soda!

 

[JerryF]

These kits wind up being approx 9% abv with out tweaking. Yes you can reduce sweetness by adding 1/2 the f-pack to the primary part way through ferment. This will not break the 10% abv mark if you want a higher abv then sugar up front is needed.

Thanks. Based on everything I've been reading from all the knowledgeable folks on here, your feedback is right on what I've been starting to understand. Appreciate any and all advice, comments, guideance, etc.

 

[cpfan]

Still thinking about that one though because I see where some would not add it until after stabilizing and clearing was done (just before bottling it looks like).

If you put it in before the sorbate (stabilizing), you might as well have put it in the primary, because it will ferment.

Have had the wild vines strawberry zin as well as an arbor mist very similar. To me (sorry folks, just my opinion), they both taste like over-flavored wine coolers and maybe that's even a stretch beyond calling them old fashion pink cream soda! I like "WINE" not soda!

Yep, I agree with you. But having run a Ferment on Premises for 6 years, those mist/cooler wines are very popular. One customer loved both the big reds and Niagara Mist Pink Grapefruit Blush (can't recall if he even tried any other mist wines). I'll bet that some of your friends & family will love the mist wines, even though they're not your style.

Steve

 

[Sammyk]

We have done 3 and 2 more waiting in the wings. The first 2 I followed directions While they were good they were too sweet. The 3rd one I added 4 pounds of sugar at primary and the taste was awesome when it went to secondary. I may do a 5th as I have a gift certificate and my LHBS still.

 

[robie]

I have made many of the Orchard Breezin' kits for parties, not for drinking daily or with food.

If you add the F pack after clearing, you will have to wait for it to clear again.

If you ever add the entire F pack during fermentation, the wine will end up dry and with very little fruit flavor. That wine is not high quality enough to drink as dry.

I always add 3.5 to 4 pounds of sugar before fermentation and add 3/4th of the F pack when the instructions say to add it. I throw away the remaining 1/4th F pack.

If you want it less sweet, add 3 pounds of sugar and half the F pack at fermentation.

 

[JerryF]

I have made many of the Orchard Breezin' kits for parties, not for drinking daily or with food.

If you add the F pack after clearing, you will have to wait for it to clear again.

If you ever add the entire F pack during fermentation, the wine will end up dry and with very little fruit flavor. That wine is not high quality enough to drink as dry.

I always add 3.5 to 4 pounds of sugar before fermentation and add 3/4th of the F pack when the instructions say to add it. I throw away the remaining 1/4th F pack.

If you want it less sweet, add 3 pounds of sugar and half the F pack at fermentation.

UPDATE - I just realized I may have goofed up on this after all the helpful comments. My intent was to go a little on the sugar (2# corn sugar) in the ferment stage and then a half of the fruit pack, wanting to get this a bit drier (ABV up a bit) and still retaining some of the fruit flavor at the end. I would add the other half at the clearing end of things. Well, I did the sugar but then I messed up by not adding the fruit portion before adding the yeast. The yeast directions for this kit say to add by sprinkling on the surface and not to mix. I'd like to know if I can still add my half fruit pack now and just give a few seconds of gentle stirring. I do not yet have vigorous yeast fermentation so I believe by adding the fruit now and stirring a bit despite the directions, I should be okay?? What does everyone think?
Jerry

 

[cpfan]

UPDATE - I just realized I may have goofed up on this after all the helpful comments. My intent was to go a little on the sugar (2# corn sugar) in the ferment stage and then a half of the fruit pack, wanting to get this a bit drier (ABV up a bit) and still retaining some of the fruit flavor at the end. I would add the other half at the clearing end of things. Well, I did the sugar but then I messed up by not adding the fruit portion before adding the yeast. The yeast directions for this kit say to add by sprinkling on the surface and not to mix. I'd like to know if I can still add my half fruit pack now and just give a few seconds of gentle stirring. I do not yet have vigorous yeast fermentation so I believe by adding the fruit now and stirring a bit despite the directions, I should be okay?? What does everyone think?
Jerry

Personally I'd wait a couple of days till the yeast is active, then gently stir in half the F-pack. But I doubt you'd mess anything up doing it now.

Steve

 

[JerryF]

Personally I'd wait a couple of days till the yeast is active, then gently stir in half the F-pack. But I doubt you'd mess anything up doing it now.

Steve

Thanks Steve. I just checked my primary again and the entire surface is now covered with a light layer of active foam (that's only 16 hours after casting the yeast) so I know the fermentation has started. My starting SG was 1.080 after blending in the 2# corn sugar (up from 1.070 before the sugar) so I'll check it again after adding the 1/2 fruit pack. I'm inclined to agree with you though and I'll wait for a day or so. Jerry