trying out my first batch

[robjloranger]

hey everyone, it's going to be logan berry
i originally saw this recipe http://www.wineworks.co.uk/content/making-fruit-country-wines/ and have been tinkering with it a bit.
i settled on 10-12lbs of fruit (insight please)
11lbs 14oz sugar for around 14.5% pav, adding 4lbs at first.
and skipping the oak barrel stuff, i have no problem aging it 6 months or so. although i may dip in early once or twice.
i also was thinking of putting the nutrients in half before and half after fermentation gets going, as well as giving it a bit of a stir here and there during the first 48hrs.
what do you think? ideas, comments?

 

[robjloranger]

i realized maybe this was the wrong area for this, i posted the tentative recipe i have been working on here, beginners forum seemed more appropriate.
http://www.winemakingtalk.com/forum/f5/how-does-recipe-look-30403/

 

[Brian]

hey everyone, it's going to be logan berry
i originally saw this recipe http://www.wineworks.co.uk/content/making-fruit-country-wines/ and have been tinkering with it a bit.
i settled on 10-12lbs of fruit (insight please)
11lbs 14oz sugar for around 14.5% pav, adding 4lbs at first.
and skipping the oak barrel stuff, i have no problem aging it 6 months or so. although i may dip in early once or twice.
i also was thinking of putting the nutrients in half before and half after fermentation gets going, as well as giving it a bit of a stir here and there during the first 48hrs.
what do you think? ideas, comments?

Robjloranger, I may be loosing something in translation because of the metric system but if you are making 5 gallons (US or Imperial) of wine then 10-12 lbs of fruit is not nearly enough. I like to use 6-8 (american)lbs per gallon of wine. If you are adding sugar I usually add it all at the very beginning and let it rip depending on what yeast you use. In my opinion 14.5 % is high for a fruit wine but to each his own and that also depends on how strong a flavor of the fruit you are using. You might be OK with loganberries. I don't know I have never used them. I did make an Orange that was 14.5% and it tasted like rocket fuel. Yes many of us do without the oak barrel but if you want to oak it you can always get oak chips or sticks. Tell us more about your batch

 

[robjloranger]

thanks for the reply brian, i have since changed to a 12%av as my goal. there is more information in the linked thread above.