Originally Posted by Bluespark
Anyone tried a mango- pineapple sparkling wine?
Any experience with a mixed berry? Would this be nice dry, or do you think it should be sweet?
Is Kv1116 a good choice?
I have not made sparkling mango pineapple, but I have made a still version. Quite nice.
Mixed berry works as a still wine or sparkling. I personally think country wines need to be off-dry as this brings out the berry & I like sweet wines, and appreciate a good dry wine. But it really is personal preference. Just remember an off-dry but sparkling version can be a challenge for many, because you get into sweetening with unfermentable or bottle pasteurizing, etc.
K1-V1116 is great for fruity wines, especially fruity whites. I think it would be quite nice for mango-pineapple or berry.
It is a yeast that loves the low temp, with a wide range of 10-35C(50-95F). I have great success building a fruity profile when fermenting in lower range, and find a warmer ferment loses much of the fruityness. I usually start at a must temp of 65-70 and drop to 55F to ferment the first 2/3, and then drop to 50F to complete and bulk aging. It is a low to no foamer, does not kick out alot of H2S...but...you do want to maintain nutrient balance and oxygenation during early phase of ferment; means you keep must in open fermenter until OG has dropped by 2/3 and then transfer to carboy/airlock. You should stir twice a day while in open fermenter/primary and definitely use a staggered nutrient protocol. It is not a rapid fermenter, falls into moderate category, so you can anticipate the 2/3 sugar break by Day5 if you are at 70F--at least all of mine have fermented at that rate.
So, do you have a recipe for either?