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Old 10-22-2009, 01:34 AM   #1
pintocb
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Apr 2008
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And put EC118 (I think) in a gallon of organic pineapple/coconut drink. The only thing that made me pause were the ingredients: Has several natural gums to up the viscosity, and sodium amalgamate. Couldn't see anything online that made me want to not do it. Its bubbling away like crazy. No way to check the gravity, the gum makes the stuff too gooey. I'll post what its like when I'm done.



 
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Old 10-22-2009, 01:51 AM   #2
s3n8
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Jan 2008
Haymarket VA
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Hmm, I bet its nothing like a pina colada. I have heard that acidic juices like orange turn pretty bad when fermented. I am not sure if Pineapple will be the same, hope it turns out for you, let us know.



 
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Old 10-22-2009, 01:53 AM   #3
pintocb
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Apr 2008
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I've heard that as well. That's why I just did a gallon. I like trying this odd stuff. I fermented some natural lemonade this summer. It was the most awful craipshaith I've ever consumed.

 
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Old 10-22-2009, 02:16 AM   #4
mmadmikes1
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May 2009
Washington ST
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I did lime this year and after putting it bak into fermentation twice and now it is awesome. Brother in law made orange that sucks 3 years ago. hell if it turns out make more. I would have used 71b 1122 it will take out some of acid when it ferments

 
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Old 10-23-2009, 12:22 AM   #5
pintocb
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Apr 2008
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I'll look for some. My LHBS is much more wine oriented, so I'm not sure if that will increase or decrease the chances.

 
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Old 10-23-2009, 03:57 AM   #6
mmadmikes1
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May 2009
Washington ST
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Hell I'll mail you a pack if you cant find it

 
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Old 10-23-2009, 01:59 PM   #7
truckjohn
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Oct 2009
SC USA
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I would also suggest stabilizing it and then backsweetening....

Consider that most Store Fruit Juice is *Very* acidic and very heavily loaded with Sugar... Remove (Ferment) the sugar and it tastes like battery acid with a fruity nose.

Back sweeten it some and it kinda knocks the edge back off and makes it drinkable again... brings back out the the fruit flavors, etc.

Tell us how it comes out.

John

 
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Old 10-23-2009, 04:55 PM   #8
mmadmikes1
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May 2009
Washington ST
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little baking soda will do it to

 
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Old 10-23-2009, 09:46 PM   #9
dukePukem
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Oct 2009
Missouri
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"I have heard that acidic juices like orange turn pretty bad when fermented. "

The Campbell soup of wines, Thunderbird: orange wine + caramel colouring.

 
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Old 10-24-2009, 01:57 AM   #10
barracudamagoo
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Dec 2008
St. Louis, MO
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Quote:
Originally Posted by mmadmikes1 View Post
I did lime this year and after putting it bak into fermentation twice and now it is awesome. Brother in law made orange that sucks 3 years ago. hell if it turns out make more. I would have used 71b 1122 it will take out some of acid when it ferments
mmadmikes: I too made a Lime Wine this year, and it is aging right now. It smelled God-awful during the first few weeks. I had never flown the "Infected Beer/Wine" flag, but I was really starting to think after about 2 weeks that it could have been (film on the top and the smell was putrid at best). Yet, after a few months it has really come into its own. The acidity is a little strong; however, it has only been sitting about 2-3 months (IIRC), and I still have a little tweaking to do If you don't mind could you post, or PM your receipe to me; I would like to see what you used and did (if you still have it).

With that said, to keep on topic with the OP's post. Heck, give it a go and tell us how it turns out. I see no reason why you couldn't make orange wine, and if you don't believe me, maybe you'll believe Mr. Keller: http://winemaking.jackkeller.net/reques33.asp

If I had to take a guess, I would presume the reason so many people may have it turn out crappy is because
Quote:
Originally Posted by Jack Keller
peel the oranges and remove all the white pith (it is bitter and will ruin the wine)--emphasis added


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