Summer Breeze

[Julie]

I am playing around with a wine that I decided to call Summer Breeze. I made a similar one that I had called Tropical Breeze and it turned out to be a great hit so I thought this one should also.


So far this stuff really taste good, I do believe it is going to be a great summer wine.


Here is the recipe:


5 1/2# Strawberrries, sliced
4 1/2# peaches, sliced
4 1/2# mangos, sliced
5 1/2# pineapples, chunks

water to the 4.5 imp. gallon mark
sugar to bring must to approx. 1.080, I used 7# of sugar
1 1/8 tsp k-meta
acid blend to .675%, I used 7 tbs
1 tbs peptic enzyme

place fruit in straining bags, heat water and sugar then add. add peptic enzyme. when cool squeeze bag. leave sit for 24 hours. add acid blend and k-meta leave sit another 24 hours squeeze bag a couple times a day. pitch yeast. I left the bag of fruit in for another day because the fruit wasn't mushy enough for me. take fruit bag out and if need to add enough water to 5 gallon mark. I will leave this sit, stirring daily, until 1.010 then rack to carboy

 

[Tom]

Welcome,
L@@KS like a nice wine comming

 

[Runningwolf]

That sounds really good. I hope you have some tropical breeze left for the july party.

 

[Wade E]

OK, whats with the Imp. gallons?

 

[Waldo]

Shhhhhhhhhh, Julie may be British wade

 

[Tom]

NAH... She's from PA

 

[Julie]

OK, whats with the Imp. gallons?

Well how do I know if you actually read my recipe if I don't thow something like that in, huh?


Actually with the bag of fruit that is going to come out, I use that mark on the primary. When I take the bag of fruit out of the primary the must is usually down to 5 gallons, this time I had to add another quart of water after I took the fruit bag out.

 

[Julie]

NAH... She's from PA

That's right. See Wade, Tom recognized my Pittsburg accent.

 

[Tom]

WE know everything... LOL
NOT

 

[hannabarn]

The summer breeze sounds great but I have 1 question. Why would you not leave the strainer bag of fruit in the primary until it is ready to rack into the carboy at s.g.1.010????

 

[Julie]

I take the bag out when I have everything squeezed out of it. When I take it out there is really nothing left but abag ofpulp. At this point I don't see the need to keep it in there. But I'm sure you could keep it in there until you rack.

 

[hannabarn]

OK, Julie. Thanks. I don't squeeze the bag when I make fruit wine. I just punch it down a couple of times a day. I guess it's whatever turns you on!!!!!!

 

[Julie]

LOL, that is true.

 

[Tom]

Well NOW we know what tuens Julie on...

 

[boozinsusan]

Is it getting hot in here?