Lets go over the difference between using zest and making and extract.
zesting> is the removal of the colored portion of the fruit such as a orange or grapefruit,this includes all forms of citrus and other natural flavored items,using them in their straight format in a base product.
making a extract>
is the extraction of essential oils from fruit combined in most cases with some form of ACHOLO, as the extraction device mix together with the zest and left to there on devices the flavor of the fruit will enhance the ACHOLO base.
PICTURE 1: IS THE RAW ZEST CAN BE PUT DIRECTLY IN TO YOUR WINE AFTER PRIMARY.
PICTURE 2:IS THE ZEST BEING PUT INTO THE EVERKLEER TO MAKE A EXTRACTION .
PICTURE 3:TAKE A CLOSE LOOK AT THE COLOR OF THE EVERKLEER,NOTICE THE ZEST IS NOW ON THE BOTTOM AND HAS TURNS WHITSH IN COLOR,THE WORK OF THE ACHOLO IS DONE THE EXTRACT IS READY FOR A NEW FUNCTION,USUALLY THIS STEP IS AT LEAST 1 TO 2 MONTHS OLD AND WILL HOLD FOE A LONG TIME.
FIRST:NO THE CHARASTICS OR TASTE PROFILE OF YOU WINE.THAT THEN WILL GIVE YOU DIRECTION, ON WHAT SHOULD OR COULD BE DONE TO ENHANCE THE PRODUCT OR REDIRECT IT ,BUT YOU FIRST HAVE TO DEFINE WHAT IT IS YOU HAVE....GOT IT?,
the fun facts are you can infuse a wine make a cello or balance out a taste profile with a little time and patients, I will set for you the basics of zesting and we can go d=from there..................
All recipes are measured out with one quart Ball Jar.
Citrus Extract: Consists of The zest of 2 limes, the zest of 2 lemons, and the zest of 2 grapefruits, and the remainder is ever Kleer. Coffee Extract: fill Ball jar up with roasted coffee beans (your choice), fill the balance of the Ball jar with Ever Kleer. Cinnemon Extract- ~approx. 12 sticks per Ball jar, top up with Ever Kleer Lemon extract- The Zest of 12 lemons per jar, top up with Ever Kleer Orange extract: The zest of approx.. 8 oranges per jar. Valenzia oranges work best but any type will do. Key Lime Extract: 1 bag of key limes with the limes cut in half. Vanilla Extract: 6 Madagascar Vanilla Beans, sliced length wise. Put all 6 in a ball jar and top off with Ever Kleer.
At the end of one full year its best to pour the extract through some sort of filter (I strain mine through a coffee filter) and add some additional zest of the same type back to it and top it off with Ever Kleer.
you notice it's just the color portion of the fruit skin that is required, also after it has settled to the bottom in about a month the flavor and color has been extracted now! this is your turn to think outside the box!
think of the possibilities, a vanilla zin, orange Melbec,etc. espresso cello need I continue????
THIS WAS A WONDERFUL EXPERIENCE WITH THIS MUSCATO,IT STARTED OUT QUITE PLAN ,THEN WITH THE ADDITION OF THE SUNMAID GOLDEN RAISINS IN THE SECONDARY THE WINE IN TIME CHANGED IT'S CHARASTICS IT BECAME SMOOTHER AND MORE OF THE MUSCATO TASTE I RECOGNIZED,NOW WITH TIME IN THE BOTTLE IT WILL BE A REAL WINNER IN MY CELLAR TRY THIS KIT ITS EASY AND REWARDING..........ALWAYS THINK OUTSIDE THE BOX......AND KEEP IT FUN.........
Joe, you used Sun-Maid Golden Raisins which contain Potassium Metabisulfite & Sodium Sulfite As Preservatives. Did you do anything to prepare the raisins? (ex. wash, etc)
Golden Seedless Raisins come from Thompson Seedless grapes, the same grape that is used to make our Natural Seedless Raisins (red box). Sun-Maid Golden Raisins are dried using the preservative sulfur dioxide. This form of sulfite has been used for centuries to prevent oxidation, darkening of the fruit during the drying process. Sulfite's also help to preserve the Vitamin A and Vitamin C contents of foods..
what is expected here is a smooth extraction of the raisins softness and lending a mellow or more rounded mouthfeel ,and it does. the things I do reflect my trail and errors over a long period of time, thinking out side the box is the only way a good wine maker becomes better and more rounded in this craft, where as a new wine maker needs to understand the processes we us as rule ,always understand this "rules were meant to be bent not broken"..understanding the basics first- then become your own winemaker, got it!
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AND GO ON YOUR WAY 
