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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Reusing A Must?
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Old 09-25-2009, 10:18 PM   #1
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Default Reusing A Must?

Has anyone ever made a must that explicitly said DO NOT SQUEEZE...or DO NOT MASH the pulp? What if there was a LOT of pulp and flavor and stuff left...would you even consider adding water, taking a hydrometer reading and adding sugar to try to squeeze another gallon out of the must?


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Old 09-26-2009, 12:41 AM   #2
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Has anyone ever made a must that explicitly said DO NOT SQUEEZE...or DO NOT MASH the pulp? What if there was a LOT of pulp and flavor and stuff left...would you even consider adding water, taking a hydrometer reading and adding sugar to try to squeeze another gallon out of the must?
Sure, that's called a "second wine". Usually, you would also add some fresh fermentables.


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Old 09-26-2009, 01:01 AM   #3
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Sure, that's called a "second wine". Usually, you would also add some fresh fermentables.
Thanks...I wanted to ask if anyone has done it before admitting that I just did lol.... Asian pears must tasted REALLY good. I just strained it and didn't mash or squeeze anything, so I added some water, and sugar and gonna try it ....
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Old 09-26-2009, 01:04 AM   #4
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Default Getting a grape vine

Neighbor was mowing his field today so I walked over to say hi. ( older gentleman, nice as he can be) I told him about the new hobby of wine making and he told me his wife made some on occasion with their grapes. I didn't realize but he has a small grape arbor( right word?) and offered to get a couple of starts for me to transplant in my yard.
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Old 09-26-2009, 01:19 AM   #5
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Asian pears do taste good. Try red pears too they are excellent
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Old 09-26-2009, 02:08 PM   #6
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I plan on doing this with my blackberry wine. I'll add water and sugar for a gravity of 1.040 and make a cider-like second.
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Old 09-27-2009, 03:32 AM   #7
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Nice! Never thought of trying that... apple juice added to the must would make an easy second wine since the sugar is already in there.


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