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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Adding fruit to secondary
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Old 11-10-2011, 01:05 PM   #1
Dicky
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Default Adding fruit to secondary

Hey,

I've had an idea. If I add extra fruit to my secondary, will get more of the flavour of said fruit?
I know people often do it with mead, cider and beer - but will it work for wine?

The reason i ask is, i have a fruit wine on the go and it isn't exactally swimming with flavour. It's physalis (ground cherry) wine. Was thinking of adding raspberries or something.

Dicky


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Old 11-10-2011, 03:17 PM   #2
Blanchy
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I haven't tried it myself, but I can't see a problem with it. I would use less fruit than you think you need in secondary though- the base flavor will come back stronger the more you age it.


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Old 11-10-2011, 05:21 PM   #3
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It might re-ferment, also, so be careful of overflow of foam.
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Old 11-11-2011, 01:30 PM   #4
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Yeah, i figured that it will referment so I kept the SG slightly lower to begin with. I just want it to be tasty so my girlfriend can actually enjoy something that i've brewed (shes a fussy drinker).

Cheers guys.

Dicky
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Old 11-11-2011, 08:55 PM   #5
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Or if you planned on backsweetening at all, you could use some fruit juice. I added some cherry juice to a plum cherry wine when I sweetened it and I think it added more cherry flavor.
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Old 11-12-2011, 02:16 AM   #6
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I did it with some Apple wine an it seemed to work good . Boiled it for 1/2 hr an tosted it a cam tablet.
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Old 11-14-2011, 09:42 AM   #7
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Quote:
Originally Posted by Hophead75 View Post
Or if you planned on backsweetening at all, you could use some fruit juice. I added some cherry juice to a plum cherry wine when I sweetened it and I think it added more cherry flavor.
That's a good idea.

Still waiting for first fermentation to finish. Usually only takes my wines about 7 days, but this one is going for it. Never used this yeast before though. Hope it goes ok.

Dicky.


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