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Old 08-06-2013, 03:40 AM   #1
ptRoyal
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Aug 2013
Regina, Saskatchewan
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New to wine making. Got most of my hardware from Father-in-Law.

I have a couple of unfinished works on the go. No real success to report yet. I might say though that the batch we just bottled isn't bad for being young.

On a whim, noting a huge amount of crabapples on a few trees and some sort of small pie type apples on another, I decided to continue my march foreword into vintner hood.

A lot of posts I have seen since mention chopping, crushing, bagging and boiling this mash.

I juiced everything with my Brevill juicer. I toyed with the idea of pulling the stems, but that would take me into next week. That said, this also means the seeds got banged up/ cut in the process too.

Question: do you think this will result in a sour mix? or will the 20 pounds of sugar I added offset this?

Note: aprox 40 pounds of fruit, 1 liter of grape concentrate, topped to about 5 gallons.

Edit: all solids, minus foam ended up in the trash. I have skimmed as much of the remaining foam from the surface as I can during the first 24 hour rest period prior to adding the yeast. Initial SG 1.126

Reason: more info added.

 
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Old 08-06-2013, 11:28 AM   #2
Budvar
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Mar 2012
Houston, TX
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I just ran about 20lbs of grapes through a juicer this past june. Took a sample of the wine this past week when I went to rack and it turned out great. I figure if you don't have seed solids you should be fine.

Be aware though that apple seeds are toxic in larger quantities.

 
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Old 08-06-2013, 12:57 PM   #3
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Fermenting the whole fruit with pulp vs fermenting just the juice changes the wine. There is more flavor and body when you use the whole fruit.

Just like when people use wine grapes, they use the skins for red wines for color, flavor, and tannins.

It will still make wine with just the juice (like you do for many white wines), but not the same full rich flavor and body.
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Old 08-07-2013, 02:23 AM   #4
ptRoyal
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Aug 2013
Regina, Saskatchewan
Posts: 8

Thanks.

Still have a lot of apples out there, looks like I will have to try another batch and compare side by side. Cost is only sugar and another vile of one of the compounds, maybe $7 total.

 
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Old 08-08-2013, 02:50 AM   #5
CptnRedbeard
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Apr 2012
Portland, OR
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Quote:
Originally Posted by ptRoyal
Thanks.

Still have a lot of apples out there, looks like I will have to try another batch and compare side by side. Cost is only sugar and another vile of one of the compounds, maybe $7 total.
I am filled with envy.
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Old 08-08-2013, 02:53 AM   #6
CptnRedbeard
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Apr 2012
Portland, OR
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Quote:
Originally Posted by ptRoyal

Edit: all solids, minus foam ended up in the trash. I have skimmed as much of the remaining foam from the surface as I can during the first 24 hour rest period prior to adding the yeast. Initial SG 1.126
All solids from 40 lbs of fruit? As a preachy environmentalist, it is my duty to recommend you get yourself a compost heap.
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Old 08-08-2013, 03:57 AM   #7
ptRoyal
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Aug 2013
Regina, Saskatchewan
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Got one! Garden growing nice too.

 
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Old 08-10-2013, 08:44 PM   #8
ptRoyal
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Aug 2013
Regina, Saskatchewan
Posts: 8

i

Reason: going to start new

 
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