AlbertaGuy
Member
- Joined
- Jan 14, 2014
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- 23
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This wine starts off with a color resembling fluorescent orange nuclear waste. The berries are very high in acid, protein, and fat so making this wine will require some extra care and attention.
Sea buckthorn/Seaberry Wine Recipe
2.2 lbs fruit (plus or minus 0.5 lb is fine)
2.0 lbs sugar (or until SG reaches 1.09-1.10)
Potentially ½ tsp acid blend (check pH of must, not necessarily needed as berries are acidic)
½ tsp pectinase (pectic enzyme)
1 tsp yeast nutrient
1/4 tsp wine tannin
1 packet EC 1118 yeast
This is the first wine recipe we have come up with using these berries. Special attention is needed during racking as the berries fat content results in surface sediment as well as the regular yeasty sediment. Filtration is necessary to get perfectly clear wine if you ferment the entire berries, alternatively if your berry supply allows I would juice them then remove as much fat as possible right off the bat. Coarse filtering removes all fat particles after sufficient rackings. I suspect the protein also contributes to a lighter more buoyant haze, coarse filtering (first set of wine filtration pads) removed all obvious particulate.
The wine does taste good unfiltered, I would make no guarantees of long term stability though as the fat may go rancid (I havent had this happen, just a precautionary warning).
As for sweetening, most would likely enjoy this better slightly sweetened, I would recommend stabilizing following normal procedures then stirring in honey or sugar. I made a sea buckthorn mead at the same time and honey goes really well with the flavor of sea buckthorn.
Sea buckthorn/Seaberry Wine Recipe
2.2 lbs fruit (plus or minus 0.5 lb is fine)
2.0 lbs sugar (or until SG reaches 1.09-1.10)
Potentially ½ tsp acid blend (check pH of must, not necessarily needed as berries are acidic)
½ tsp pectinase (pectic enzyme)
1 tsp yeast nutrient
1/4 tsp wine tannin
1 packet EC 1118 yeast
This is the first wine recipe we have come up with using these berries. Special attention is needed during racking as the berries fat content results in surface sediment as well as the regular yeasty sediment. Filtration is necessary to get perfectly clear wine if you ferment the entire berries, alternatively if your berry supply allows I would juice them then remove as much fat as possible right off the bat. Coarse filtering removes all fat particles after sufficient rackings. I suspect the protein also contributes to a lighter more buoyant haze, coarse filtering (first set of wine filtration pads) removed all obvious particulate.
The wine does taste good unfiltered, I would make no guarantees of long term stability though as the fat may go rancid (I havent had this happen, just a precautionary warning).
As for sweetening, most would likely enjoy this better slightly sweetened, I would recommend stabilizing following normal procedures then stirring in honey or sugar. I made a sea buckthorn mead at the same time and honey goes really well with the flavor of sea buckthorn.
