Triple Berry Wine

[uavwmn]

Started a 2 gallon batch of "Triple Berry" wine. WOO HOO.

I went to Cosco's yesterday and they had a 5lb bag of blueberry/raspberry/marionberry frozen berries. And then I got a 4lb bag of frozen blueberries.


Doubled the 1 gallon recipe of all ingredients.
It took 7 cups of sugar to get to an SG of 1.080.


Will add the Cotes dos Blanc yeast tomorrow.

 

[Tom]

U R ON UR WAY !!



Congrats ! !

 

[uavwmn]

Thanks, Tepe. Hopefully I will be able to leave you and Wade and Appleman and Joeswinealone for a while without any questions.

This one looks good!!

 

[Tom]

Thanks, Tepe. Hopefully I will be able to leave you and Wade and Appleman and Joeswinealone for a while without any questions.

This one looks good!!

OH please DO ASK!


We thrive on answering questions. Even Joeswine who is in my wine club asks questions. Applemen and Wade also will go thrugh withdrawal if they don't answer any questions.




PLEASE ASK !

 

[PolishWineP]

You don't want people around here to feel as if no one needs them, do you?

That could be hard on the egos. Ask all the questions you want. That's why we're here!

 

[Tom]

You don't want people around here to feel as if no one needs them, do you?

That could be hard on the egos. Ask all the questions you want. That's why we're here!

L O L ! ! !


PolishWine !!!

 

[Wade E]

Are you adding the pectic enzyme at 12 hourafter adding campden and then yeast 12 hours after that?

 

[uavwmn]

Wade.....nooooo. I added all the ingredients except the yeast.

So the pectic enzyme is in there!!!

 

[Tom]

GOOD!







That is very important to add to fruit wines.

 

[grapeman]

I am with Tepe on this one. I always put the pectic enzyme in from the beginning also. It helps to break the fruit down. I have seen no ill effects with being in there with the K-meta.

 

[uavwmn]

Whew.......I thought I boo boo'd!!!!!

Ok, I racked my tripleberry to 2 1 gal glass jugs. I added 1 campden tab to each jug.


Do I add the sorbate now? I will be doing an fpac on this wine after it clears.

 

[Tom]

U

DONE

GOOD !

 

[Wade E]

You wont see the effects, every where Ive ever read said to add the pectic later as the k-meta would negate some of the effects of the enzymes as would very warm temps. Ive read this in Winemaker mag and before that Jack Kellers' website.

 

[grapeman]

To me using fresh fruit- especially white grapes, the pectic enzyme addition early is very important. It breaks down the cell tissues and aids juice extraction immensely. It is common to increase press yields by 10 - 25% with the use of pectic enzymes for a few hours before pressing. While sulfur dioxide can tie up a bit, you just add a bit extra to counter it's effects. I use the enzyme (pectinase) as much for cell breakdown as I do to reduce pectic haze later from excess proteins. If I am worried too much about protein hazes, the use of bentonite in the primary helps drop them, especially in reds.

 

[joeswine]

with out the enzyme you lost all thats to be gained in a fruit wine in its main construction preiod......

 

[Wade E]

Not to argue but do you really think that 12 hours can make that much of a difference versus. possibly working better with less S02 present? I do it this way just to be sure everything go well even though I have added it all in the beginning before with no problems.Who knows whos right anymore!

 

[grapeman]

Maybe so if you are using a small batch of fruit Wade, but when you start making white grape wine from whole grapes, it really is that big of a difference. You generally press after 8-12 hours soak, so the enzyme if it wasn't applied until after press would not increase yield at all. I don't like to leave mine more than that. I generall pick in the late afternoon to early evening on cool days. Once picked they go straight into the crusher and into a primary (32 gallon brutes this year). I add the pectic enzyme at that time. I then let them set overnight in the cold and then press in the morning. If the enzyme wasn't added, it wouldn't help yield. Once the juice is pressed off, I add in the k-meta to kill the wild yeast, wait a day and pitch the yeast of choice.


There are as many ways to do things as there are winemakers out there. Your advice is spot right on Wade for the average 1-6 gallon batch of normal fruit wine. Realize you are right on for most home winemakers but we grape growers need to make just a few adjustments here and there. I really wouldn't want to throw away 3 pounds of grapes for every 12 harvested, which is what I would be doing if I waited 12 hours to add the pectic enzyme to white grapes.

 

[joeswine]

yes as many as there are and to each their own- enzymes to me in the beginning in fresh fruit starts that breakdown of the meat of the fruit while its still new-does increase the color and flavor of the fruit for a long time after completionjust as it does for fresh grapes same principal.......that has been my experience anyway- think we have a great time agreeing to disagreeing at times it keeps it fun..don,t you think

 

[grapeman]

Have you ever seen a family not squabble about things? But you can bet they are always there in times of need. My wife hardly ever visits her little brother or give him a call. She couldn't wait to call though yesterday when I told her that he and his family lost their house to a fire on Sunday. Pretty heavy fire, smaoke and water damage.

 

[Wade E]

Seems you are doing it different anyways Rich as you are not adding sulfite and enzyme at the same time anyway unless Im reading your post wrong. Looks to me like you are adding the enzyme up front and then adding the sulfite later and that will work great also.