Welch's White grape/blueberry/kiwi

[Coaster]

5 gals Welch's White Grape/blueberry/kiwi
4 cans of Welch's white grape frozen concentrate
2 ripe frozen banannas
3 tsp yeast energizer
6 tsp nutrient
1/4 tsp liquid pectic
3# sugar
4 tbs acid blend
water to 6 gal
sg 1.090
ph 3.8
ta 7.5
free SO2 50 aftermixing up must - sat 12 hours before pitching yeast
lavin 1116 (x2, one in yeast starter and one pitched on top)Edited by: Coaster

 

[Wade E]

Just made or just bottled? Sounds very good.


Edited by: wadewade

 

[Coaster]

It just finished first day of fermenting.

 

[Coaster]

My beautiful blueberry colored must is now a whitish yellow and the yeast are doing a number on the bananas. Yesterday it smelled oh so good, like a pie, yummm. Today its got the heavy fermentation smell and it’s so loud it sounds like it’s raining in the primary.Edited by: Coaster

 

[Coaster]

It looks like the color of peanut butter now. Racked on day 3 at 1.014. Acid may be a bit high as it seems sharp (not much experience in this area tho).Edited by: Coaster

 

[Wade E]

Looks like the bananas have broken down good and changed the color.

 

[CajunTim]

I am always amazed as to how mucky something can be and turn out so clear after just a short bit of time. I would love to try to make this wine in the near future.

 

[pkcook]

Coaster,


How dark was this when you started? Doesn't look like much blueberry in the mix, but the taste will tell.

 

[Coaster]

It was dark purple grape juice color.

 

[Waldo]

Coaster, was that really 5 gallon of juice or was it a typo? I think you will have a very nice wine here when it finishes

 

[Coaster]

It was 10, 1/2 gallon bottles. I was going to get 12 but deceided to get 10 and a gallon of spring water soI could add the sugar to the water.

 

[Waldo]

OK...I just can't read

 

[Coaster]

Here it is 10 days into secondary fermentation. It has justa hint of purple in the color. I think that if you didn't know it was purple to start with you wouldn't pick up on the tint.

 

[Wade E]

I like the layers of color. It looks like sand art.

 

[dizzyswimmer]

I'm waiting to see what it looks like when it starts to clear.

 

[Coaster]

I am going out of town this week but will prolly do the stabilizaton and fining this weekend. Any opinions on if I should rack off the lees first or just stir them up. I didn't use any Benotite (sp) in the primary.

 

[dizzyswimmer]

If you did not add Benotite (sp), I would rack it.

 

[OGrav]

Starting to look real nice. I wouldn't rush the fining, looks like it's fining itself pretty quick. What is (sp) anyway? Is that a different version of bentonite? If that is what you use eventually, let us know how it goes. I have some strawberry wine as well and it still has a few strawberry seeds held in suspension, I think. I haven't whipped it and wonder if that is part of the problem. Been inlimbo now for over a month. I have already sweetened/sorbated it.

 

[Wade E]

I would rack it and stabilize. then clarify later if your rushing it,
but give it a little more time to clear on its own. Are you sweetening
at all, if so you should wait a week or two at least before clarifying
to make sure it doesnt referment.

 

[Coaster]

The (sp) indicates I was unsure of the spelling I used (I was in a hurry to pack and didn't look up the correct spelling of bentonite).


While I may be in a hurry to catch the plane I'm in no hurry with the wine. It's been in secondary fermentation for 16 days now. Just before I left I saw a few tiny bubbles still coming up the sides of the carboy. I'll check SG this weekend and iffinishedI may rack, degass,and stabilize. I will be backsweetening. I haven't deceided yet if I am using wine conditioner or juice.Edited by: Coaster