WE Island Mist Tweaks

[joeswine]

No the Fontana and Cru kits reducing them to 5 gallons increased the ABV and boost the flavor and structure, however doing that requires more detail to the sometimes I see where people follow the flow then add there on tweaks and don't come away with the results I stated, tweaking is fine as long as you understand stand the basic profiles of your wines .foll fo making an fpac .

 

[Mismost]

The reason I didn't do this as a full 6 gallon kit( lessons learned) pH I've learned has never been a issue will the these style kits just the balance between ABV and flavor, that's the true art.

Thinking outside the box,allows me to learn and spreading samples out to get real feedback.

I have the Coconut Yuzu on deck...just to be clear...you did reduce the volume to five gallons? Adjust SG for 12% ABV? used half the Fpac in primary?

Thanks.

 

[mainshipfred]

I have the Coconut Yuzu on deck...just to be clear...you did reduce the volume to five gallons? Adjust SG for 12% ABV? used half the Fpac in primary?

Thanks.

Yes, for all 3 reduced to 5 gallons, used about 3/4 the F-pac raised the potential ABV to 12 - 13%

 

[GaDawg]

I’ve never reduced the volume, but I do add 4 lbs of sugar as a simple syrup and 1/2 the F-pack.

 

[joeswine]

the volume is 5.5 noticed I drop the volume on this kit to pick up the abv and increase the bases flavor profile it also allow me to follow the instruction on adding the fpac even then the flavor profile was good on the coconut but not liked I wanted it or expected it to be ,if I was to move it up to the 6 gallon mark it would have diluted the coconut flavor even more (lessons learned) and this is a coconut yuzo,,yes?

 

[joeswine]

balance of the flow...remember this is just my way..have fun.

 

[mainshipfred]

I just removed my Coconut Pinot Gris from the chest freezer. It was at 30 degrees for 5 days. I did it to try to reduce the acid level. It when in at a Ph of 3.19 and when I removed it it was at 3.64. It that even possible? I chesked it twice with 2 Ph meters.

 

[jgmann67]

Raspberry Dragonfruit Shiraz in the bottle. Purdy.

 

[joeswine]

Probably not correct to start with tartness is to be expected upfront then with the additional imput of the fpac the finish and a little time should balance out. Just my thoughts.

 

[Mcjeff]

Raspberry Dragonfruit Shiraz in the bottle. Purdy. View attachment 47511

I just started one..Also added the lb of sugar and L of juice - tasted it yet or just bottled?

 

[jgmann67]

I just started one..Also added the lb of sugar and L of juice - tasted it yet or just bottled?

Yes. We opened a bottle with appetizers on Easter. A big hit with my wife and daughter (which is good because I made this for them). Sweet, but not too much so. Fruity and crisp.

 

[ceeaton]

Yes. We opened a bottle with appetizers on Easter. A big hit with my wife and daughter (which is good because I made this for them). Sweet, but not too much so. Fruity and crisp.

I'll trade you a bottle of yours for a Raspberry/Peach Sangria that's about done with primary (added the 1/2 f-pack, 1L concentrate + 1 lb corn sugar). That's assuming any of it is left by the time I bottle mine. I think I gave you one of those last year for the "chicks" in your house, assuming they'd sip it around the pool some evening...

 

[jgmann67]

I'll trade you a bottle of yours for a Raspberry/Peach Sangria that's about done with primary (added the 1/2 f-pack, 1L concentrate + 1 lb corn sugar). That's assuming any of it is left by the time I bottle mine. I think I gave you one of those last year for the "chicks" in your house, assuming they'd sip it around the pool some evening...

I’ll check the rack. I don’t remember that one.

 

[ceeaton]

I’ll check the rack. I don’t remember that one.

You drank it already...last summer.

 

[sour_grapes]

I’ll check the rack. I don’t remember that one.

You drank it already...last summer.

You know, it was the "unforgettable" one.

 

[jgmann67]

You know, it was the "unforgettable" one.

I may be drinking too much.

 

[ceeaton]

You know, it was the "unforgettable" one.

It is what it is, definitely in the forgettable category. A quick pleasant wine, cheap, some sweetness. I figured it would be like enjoying a wine cooler around the pool. Good to give away to the masses and keep the good stuff to myself...

 

[Mcjeff]

Peach Apricot Chardonnay. So, by mistake I put the f-pack in at the beginning. I planned to add grape concentrate, but grabbed the F-pack instead. Should I let it go to dry and back sweeten or stop fermentation with the sorbate before dry? Starting SG was 1.09(I added sugar also). Any suggestions?

 

[joeswine]

Wait till the end taste it then react

 

[sour_grapes]

Adding sorbate won't stop an active fermentation. Your best bet is, as you suggest, to let it go dry, then stabilize it and backsweeten.