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Old 12-15-2013, 03:09 PM   #11
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You, sir, are an American hero.

I just started experimenting with different juices. Thanks for taking a lot of guesswork out.

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Old 12-17-2013, 04:48 PM   #12
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This thread is hilarious. You're like a wine maker version of sherlock Holmes. Maybe you should booby trap your samples to keep the SWMBO out of it.

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Old 03-07-2014, 09:32 PM   #13
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so the pear cider turned out to be that bad/flavorless? I was hoping to do something with this one.
Just curious, how did you get it to ferment when the cider is pasteurized? Anythoughts on a blend with apple cider, maybe a 5 to 1 apple to pear?

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Old 03-07-2014, 11:55 PM   #14
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Quote:
Originally Posted by oops View Post
so the pear cider turned out to be that bad/flavorless? I was hoping to do something with this one.
I wouldn't serve the pear cinnamon to my worst enemy.

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Just curious, how did you get it to ferment when the cider is pasteurized? Anythoughts on a blend with apple cider, maybe a 5 to 1 apple to pear?
Pasteurization denatures micro-organisms that exist in the liquid at the time it is performed.

It does nothing to prevent new micro-organisms from being introduced and flourishing.
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Old 03-13-2014, 03:59 PM   #15
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A similar thought occured to me last year while at Trader Joes, but I approached it from a slightly different angle. I used various juices to make mead with, following the JQG recipe with these juices subbing in for Welchs Grape. Trader Joe's Juices ive tried sofar

Blackberry
Cherry
Mango-Passionfruit (w/ orange blossom honey)
Grapefruit

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Old 03-13-2014, 04:04 PM   #16
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I bottled in 12oz crown caps, and gave a six-pack of mixed flavors to my groomsmen. The remaining few bottles are stashed away out of sight. have not tried yet, but I have high hopes for these juices. Trader Joes has very interesting selection

That "Heart of Darkness" juice looked good too.

Dont know if this translates to wine, but some other 100% juices Ive made mead from that turned out tasty (sofar)
Juicy Juice Strawberry-Kiwi (AMAZING right away at bottling)
Cranberry-Pomegranate

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Old 05-19-2014, 03:13 PM   #17
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I have a soda stream. How would you force card with that? I guess the same way you do soda? I would do this in a hart beat. My wife doesn't during soda anymore anyway so I might as well use it.


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Old 05-20-2014, 02:47 PM   #18
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You may want to experiment with additions of tannin and oak and you may also want to try to increase the concentration of fruit sugars by freezing your juice and then allowing it to slowly thaw into a bucket. If you stop collecting the thawed juice while there is still about half the juice frozen you will have almost doubled the sugar content and so the gravity and therefore the potential alcohol content. The price is then double for half the volume but the flavor is immensely richer.
You may also want to measure the pH after you have fermented the juice. You may want to balance very low pH with additional sugar (that can also bring out more of the fruit flavors) but to do that you would need to stabilize the wines - by adding K-meta and K-sorbate.
Last point, you may also want to experiment with different strains of yeast. QA 23 is one possibility as is 71B.

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Old 05-20-2014, 03:13 PM   #19
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Working on some gallon batches now that could be interesting, with juices with no apple,pear etc filler juices in them, just the fruit described

Welch's Farmers Pick 100% Blackberry Juice
Central Market 100% Pomegranate Juice

Could be interesting to compare these to the mixed fruit juices listed up to this point, as in how different does a "berry" juice containing mostly apple, grape and pear juices taste fermented vs straight blackberry?

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