How Long To Age Fruit Wines?
Posted 21 March 2007 - 09:19 PM
How can I improve these over 'standard' recipes? What's the preferred yeast to use for each? I like a clean, fruity taste, crisp with moderate alc content.
Posted 21 March 2007 - 10:35 PM
I make most all fruit wines and from what I've read and learned on this forum, most fruit wines really need to age about a year to reach it's potential. I think this Christmas would be pushing it. It probably would be fine, but next Christmas would be even better!
As far as improving a standard recipe, I like to add 25-50% extra fruit, and sweeten it back when it's done fermenting with either fresh or frozen juice of the same type. Using fresh fruit, I always freeze extra for later on and thaw it and extract all the juice I can. By stirring some sugar into the thawed fruit and letting it sit awhile, will aid in getting more juice. Just be careful you don't over sweeten your wine.
As far as yeast choices, I've used Montrachet on blackberry (close to Marionberry); Raspberry - ICV D47; and on cranberry...I don't know...haven't made that one yet, but from a recipe I see I would use Montrachet.
Hope this helps,
Posted 21 March 2007 - 11:05 PM
Absolutely. More fruit is the way to go.
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Posted 22 March 2007 - 12:45 AM
Posted 22 March 2007 - 04:19 AM
Posted 27 March 2007 - 12:24 PM
What is the genral rule (longest time) to keep fruit wines in carboys and in bottle.
Posted 27 March 2007 - 02:31 PM
I drank some 10 year old elderberry a little while ago and it was just wonderful, if you follow a srtict regime when it comes to santitation and make sure the wine is prepared for aging (in regard to sulphite) then i dont see why you cant age your fruit wines for several years
Bob Morton N.G.W.B.J.(National Guild of Wine and Beer Judges)
Posted 27 March 2007 - 07:19 PM
Id Rather Have A Bottle In Front Of Me Then A Frontal Lobotomy!
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