Michael L Collins
Lakemoron
- Joined
- Dec 8, 2019
- Messages
- 30
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- 8
I started a new project about a week ago, my first time using whole fruit. I’ll put a list of ingredients below. It’s a Peach and Strawberry wine. I used frozen peaches and strawberries from a grocery store (Giant Eagle) in a two-gallon bucket with a crushed Campden tablet, pectic enzymes, citric acid, strong tea, 3 + 2 cups of sugar and about 1 ½ gallon of water. I let this sit in the bucket for two days until the strawberries lost their color, and the peaches started to break down. On day three, I added the yeast and nutrient. When I took a sample (after five days so I can check progress) and added a little sugar to the sample (this needs back sweetened), it tastes pretty good. A strong peach flavor with a hint of strawberry along with a few other flavors I didn’t add. My yeast has a 13 to 15% alcohol tolerance, and I’m pretty sure I’m near that. I’m hoping I can protect the flavor while making something that isn’t a failure.
Frozen Peaches 3 lbs
Frozen Strawberries 1 lb
Pectic Enzyme 1/2 teaspoon
Sugar 5 Cups
Campden Tab/s 1
Citric Acid 1 tsp.
Strong Tea 4 oz
Water about 1.5 gallons
Diammonium Phosphate 1 tsp
Yeast 1/3 packet
I started at a 1.100 gravity (not counting any added sugar from the fruit breaking down). After five days, I have a 0.990 gravity. I’m assuming this means the first fermentation is done. My question is, when I transfer to the carboys, can I add the bentonite now, or is it too late, and will the pectic enzymes help with the clearing?
I have no money for anything to add, what I have is the bentonite, Knotts Gelatin, and time (which requires patience which I don’t have).
Frozen Peaches 3 lbs
Frozen Strawberries 1 lb
Pectic Enzyme 1/2 teaspoon
Sugar 5 Cups
Campden Tab/s 1
Citric Acid 1 tsp.
Strong Tea 4 oz
Water about 1.5 gallons
Diammonium Phosphate 1 tsp
Yeast 1/3 packet
I started at a 1.100 gravity (not counting any added sugar from the fruit breaking down). After five days, I have a 0.990 gravity. I’m assuming this means the first fermentation is done. My question is, when I transfer to the carboys, can I add the bentonite now, or is it too late, and will the pectic enzymes help with the clearing?
I have no money for anything to add, what I have is the bentonite, Knotts Gelatin, and time (which requires patience which I don’t have).
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