I'm going to make Orange Wine (2) found here http://winemaking.jackkeller.net/reques33.asp, but since I don't make wine, I don't have all of those wine specific ingredients such as wine yeast, tannin, and pectic enzyme. So, I'm thinking about making a 2 gallon batch of this.
Here is what I'm thinking.
Make per his directions, but leave out all of the wine specific junk except nutrient, pasteurize at 160 for 10 minutes, cool, aerate, and pitch a packet of S-05 into the 2 gallon batch. I think I'll be fine leaving the tannin out b/c I am going to be using 2 lbs of raisins.
My concerns:
1) S-05 only goes to ~12%. Will this be waaaayyy too sweet?
2) Without the enzyme, it will be hella hazy
Here is what I'm thinking.
Make per his directions, but leave out all of the wine specific junk except nutrient, pasteurize at 160 for 10 minutes, cool, aerate, and pitch a packet of S-05 into the 2 gallon batch. I think I'll be fine leaving the tannin out b/c I am going to be using 2 lbs of raisins.
My concerns:
1) S-05 only goes to ~12%. Will this be waaaayyy too sweet?
2) Without the enzyme, it will be hella hazy