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Old 02-05-2009, 03:31 AM   #1
Liah
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Jan 2009
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can you tell me about your experiences with making second wines?

I have some frozen raspberries and strawberries, from previous wines, and was just wondering if the wines were worth the effort or not.

 
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Old 02-05-2009, 03:42 PM   #2
The Blow Leprechaun
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I'm not sure I understand what you mean.

You mean you have some frozen berries that have already been fermented?

 
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Old 02-05-2009, 07:20 PM   #3
beerocd
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Nov 2008
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I think it sounds like he has bits and pieces and is looking to make a JUMBALAYA wine.
How bad can it be?

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Old 02-05-2009, 07:30 PM   #4
Yooper
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Second wines work great for grapes- grapes have all they need for the fermentaion. I wouldn't even attempt it with other fruits though. They have very little natural sugar, so you'd be adding so much sugar and getting almost nothing out of the fruit (since it gave up what little it had the first time).
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Old 02-05-2009, 07:45 PM   #5
Freezeblade
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I agree with Yooper on this one, most fruit won't do very well on a second wine, other than the ones that are very high in sugar content, fruits such as figs, lychee or pineapple.
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Old 02-05-2009, 08:15 PM   #6
beerocd
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Would this be along the lines of pitching your beer on a yeast cake, or partigyle wine? I google'd it and only come up with a second wine being made from less desireable quality grapes. Got a link to a reference? Never heard of this, all I know is cooking down the leftovers for grappa.

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