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Old 05-08-2012, 11:52 PM   #1
HarryHomeBrew
Recipes 
 
May 2012
Baton Rouge, LA
Posts: 3


4# 14oz Red Seedless Grapes - Chiliean Wallyword special
2# 4 oz Dark Colored Plums - see above
8 fl oz Orange Purée - see above
(fruit was puréed in a food processor, total yield by volume about 3.5 quarts)
2.5 quarts of water
3# sugar

At 86 degrees the specific gravity reading was 1.110, temperature corrected I'm guessing is 1.113.

1 tsp of Peptic Enzyme
and
1/4 tsp of Yeast Energizer
added

Plan to pitch a package of Lalvin k1-V1116 yeast (INRA Montpellier)
In 12 hours



 
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Old 05-09-2012, 02:10 AM   #2
yeastluvr
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Mar 2009
Washington St.
Posts: 192
Liked 2 Times on 2 Posts


That recipe sounds interesting. Curious to see how table grapes, plums and oranges work out.

 
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Old 05-09-2012, 02:26 PM   #3
HarryHomeBrew
Recipes 
 
May 2012
Baton Rouge, LA
Posts: 3

If the must is an accurate indicator of future flavor, then I think t is going to be pretty decent.

The plum flavor comes through, but only enough to extend the grape flavor. Since the oranges are such a small part, they really only add a slight acidity to the flavor.

Regardless, I'm looking forward to getting lucky on my first try or learning a lesson not worth repeating.

Cheers

 
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