Oregon Fruit Purees
- Thread starter Wild Duk
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intoxicating
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I just bought a can of Vintners harvest apple base and it sloshes like it is juice, not "fruit". What should I expect when I open the can? Not quiet ready this week and wondering what to expect. I am still patching together recipes and plan to make a caramel apple dessert wine.
If I use one can for a three gallon batch, and use three quarts of regular apple juice to replace part of the water, would I still need white grape concentrate for vinousness?
By the way, I am going for overkill here, and I have a half dozen granny smith apples I plan to juice and add for tartness to balance the caramalized sugar and cane syrup. I want a dessert wine that will stick to the roof of your mouth.
What would you recommend for ending SG? I have fed sugar to wines in the past to get up to about 17 percent. That wild plum took at least a year and a half to be drinkable.
If I use one can for a three gallon batch, and use three quarts of regular apple juice to replace part of the water, would I still need white grape concentrate for vinousness?
By the way, I am going for overkill here, and I have a half dozen granny smith apples I plan to juice and add for tartness to balance the caramalized sugar and cane syrup. I want a dessert wine that will stick to the roof of your mouth.
What would you recommend for ending SG? I have fed sugar to wines in the past to get up to about 17 percent. That wild plum took at least a year and a half to be drinkable.
I have not done the apples so cant say if it has fruit in it or not but probably does. Ive done quite a few of these and the only 1 that doesnt have any fruit so far wa Black Currant. If I were you Id have a fermenting bag on hand but its usually bout 2/3rds juice and 1/3rd fruit but all of them have been very good so far.
My peach is still in carboy but has cleared but havent tasted it yet. I will be racking in the next few weeks though so if no one else chimes in on this Ill get you a little closer to the answer. it smells wonderful though. If you are planning to sweeten it that usually takes about 2-3 months of the needed aging time to become pretty good but will taste way better if you give it more time. Of all the ones Ive done which I always sweeten most are pretty darn good after around 4-5 months but do get way better after about 9 months and usually peak at about 14 months but stay very good for about 3 years. Thats as long as any of mine have ever lasted before they disappeared so cant say beyoind that!
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