Thehuntmaster
New Member
Hi guys,
My sister has a school project to brew marula wine.
A marula is a small African fruit, I am struggling to think of a well known fruit that is similar in flavour. At a push i would say a plum or a peach. Info can be found @ http://www.marula.org.za/abfruit.htm.
Since I do a fair amount of beer home brewing, my sister has asked me to help her, unfortunately I know nothing about wine or wine making.
There is only one home brew shop in South Africa (to my knowledge) and they have the following yeasts and additives:
Yeasts: STEINBERG, BORDEAUX, CHAMPAGNE & CHABLIS (12%),HAUTE SAUTERNE (14%) ALL PURPOSE,SHERRY, PORT,BURGUNDY, MADEIRA, TOKAJ (18-19%)
Additives: WINE YEAST NUTRIENT
PEKTOLASE
CITRIC ACID
GRAPE TANNIN
MALIC ACID
TARTARIC ACID
BENTONITE
STABILISER (STOPS FERMENTATION)
ALL PURPOSE FININGS FOR STUBBORN HAZES
CAMPDEN TABLETS
What sort of recipe should I be looking at (with the available ingredients), what alcohol ranges, and time till completion?
I am told that the wine needs to be ready for a wine tasting on the 23rd of Feb. From my experience with beer I think this date is very unrealistic.
Hopefully someone can help :rockin:
My sister has a school project to brew marula wine.
A marula is a small African fruit, I am struggling to think of a well known fruit that is similar in flavour. At a push i would say a plum or a peach. Info can be found @ http://www.marula.org.za/abfruit.htm.
Since I do a fair amount of beer home brewing, my sister has asked me to help her, unfortunately I know nothing about wine or wine making.
There is only one home brew shop in South Africa (to my knowledge) and they have the following yeasts and additives:
Yeasts: STEINBERG, BORDEAUX, CHAMPAGNE & CHABLIS (12%),HAUTE SAUTERNE (14%) ALL PURPOSE,SHERRY, PORT,BURGUNDY, MADEIRA, TOKAJ (18-19%)
Additives: WINE YEAST NUTRIENT
PEKTOLASE
CITRIC ACID
GRAPE TANNIN
MALIC ACID
TARTARIC ACID
BENTONITE
STABILISER (STOPS FERMENTATION)
ALL PURPOSE FININGS FOR STUBBORN HAZES
CAMPDEN TABLETS
What sort of recipe should I be looking at (with the available ingredients), what alcohol ranges, and time till completion?
I am told that the wine needs to be ready for a wine tasting on the 23rd of Feb. From my experience with beer I think this date is very unrealistic.
Hopefully someone can help :rockin: