Triple Berry Wine

[grapeman]

That's what I'm doing Wade. I use that procedure with the whites. The reds are pretty much opposite. Reds get crushed and destemmed, then they get a dose of k-meta. The next morning they do get the pectic enzymes and the next day or two get some yeast. I don't always use the yeast right away. If it is really cold when they are picked, I let them set an extra day before innoculating. This aids in color extraction some. Pretty soon you will know a few of my secrets and be ready to get that vineyard growing.

 

[Wade E]

So you wait on the reds and add the pectic at a seperate time then meta also?

 

[grapeman]

The reds are crushed and the k-meta added at that time. Wait a half day and add the enzyme. Then give it a bit of time (12-36 hours)and add the yeast. Pressing is about a weeks or so later depending on the variety.

 

[Wade E]

So are you doing as I posted!

 

[joeswine]

you know guys i think, we as individual winemakers do whatworks for us and just sometimes don,t that,s the beauty of home wine making,apple man i understand your thinking and have done or been involved with with people who dothe process like you,,i feel wade that in the very beginning of fruit wine making (with fresh fruit) with the proper brix level to start with ( fruit it self)breaking down the fiber is very important in the beginning , thats the beginning of construction ,because we do small batches as a rule we can afford to experiment ,with table trials as you have,my concept is that wine is composed of layers of flavors and and by starting with a stronger foundation of good fruit and or compensating for body everything is based off that foundation of fruit flavor and color and body,in the beginning thats why to me enzyme is the very first item to go into my fresh fruit .......just my take .i know your product its excellent ,its all happens in the beginning...and that means the first thing after the fruit.........

 

[grapeman]

So are you doing as I posted!

Sometimes Wade I do.................... Depends on the wine and grapes.
How many more ways do I need to say it?

 

[Tom]

Gee Joeswine, I do the same as you do. (I can't imagine why...LOL). I'll see you Sunday at our meeting. I will have a bottle of my '05 Amarone for tasting and maybe for WineMakers.

With fruit wines it also helps to freeze the fruit if you can. This is another way to break down the cell walls of the fruit. Of course the fruit must be thawed out and at room temp before you add any chemicals.

I do this especially in my Blueberries and strawberries. Both of which I hand pick at a farm (cheaper)

 

[joeswine]

tepe you and i have a great supporting cast in our group ,some are good ,some are OK and then theres those who only with time and desire will be even a armature wine maker at best...we,you and i pulled from each other and no how to think out side the traditional box,,this group is very dversed and talented also i hear Fraze's bantered about of things i,ve said and i know they gleaned some of my value ,i listen a lot and can tell at what levels of progress the contents is spoken ,you and i have a great group no doughty,but this highway is quite refreshing and very diverse ,my complements to all hear,glad i found you and shared you with tepe,,he,s a goodwine maker..........and thinks outside the box

 

[Tom]

Thanks joeswine,

 

[Wade E]

All I was saying s not to add the sulfite and enzyme all at once as the 2 together are noted to effect the job of the enzyme. I dont care if you add 1 first or the other, just try not to add them together at least according to every book Ive read and most websites!!!!!!!!!!!!!

 

[uavwmn]

Joeswine, I have the 2 gal of the Triple berry wine that will need an F-pac. I was thinking of getting 3 quarts of frozen berries and use the same process as I did with the strawberry f-pac.


Do you think 3 quarts will be enough berries for 2 gal batch??

 

[joeswine]

nothe thought process here is to concentrate flavor you can always break it down at least 4 the deeper the better ...you'll see