conpewter

Recipes 

So I have a couple huge pumpkins left over that I didn't carve. I found this recipe for pumpkin wine

http://winemaking.jackkeller.net/reques53.asp

and plan to make that. The only wine yeast I have is Montrachet and I don't really want to make a special trip to the brewstore if I don't have to. So will this yeast be able to ferment a whole 5 gallon batch? The recipe says the wine will end up at 18% with a yeast that can handle that much, or you can use a less attenutive yeast to get a sweeter wine (of course) It says cote des Blancs is a good yeast for a sweeter wine, wouldn't Montrachet be similar since it's supposed alcohol tolerance is 15%?

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

Yooper

Recipes 

Sure, I'd use montrachet. In my experience, though, it stops at 12-13% ABV. What I'd probably do is use less sugar to start- and shoot for an OG of about 1.110 to start. Montrachet doesn't work well in a very high OG environment. Maybe try 2- 2.5 pounds of sugar per gallon to start, check the OG and see where you are. You could then try incremental feedings if you want to boost the sweetness and/or ABV.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

conpewter

Recipes 

Thanks Yooper! I'll do the sugar additions in stages to help the yeast out. Now I just have to find a way to grate that much pumpkin.

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

WIP

Recipes 

Also Montrachet and cote des Blancs are the same strain from what I have read. There are definate differences, but I think it will work out with the above modifications.

__________________
Marc Moberg
Assistant Winemaker/Cellar Manager
Inwood Estates Vineyards and Winery
1350 Manufacturing St. #209
Dallas, TX 75207

conpewter

Recipes 

Heya, I was scaling up this recipe for a 6 gallon batch (want to end up with 5 gallon after all the racking and topping up of the carboy) but I was wondering about the citric acid.

I have acid blend and of course I have lemmon juice but no straight citric acid. The recipe calls for 3 oz of citric acid for a 6 gallon batch (does that seem like a lot?) and I was wondering what I could use to substitute, just acid blend instead?

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

svengoat

Recipes 

has anyone tried crushing up a few chewable vitamin C tablets?