saramc said:How did you incorporate the fruit? I see you have a bag...peeled, membranes removed, simply sliced, etc? 24# of fruit, how much water did you add?
Your recipe would be most appreciated.
Justin...from the photo it still looks a bit hazy. Am I imagining that? Just remember to allow it to test for 10-14 days after stabilizing and backsweetening because you typically drop more sediment..thus rack one final before bottling. What concentrate do you plan to b/s with? Looks nice though!
Thanks for the info guys...I'll let it sit another month and see what happens. I've been searching the local stores for a ruby red to BS with but i can only find regular grapefruit concentrate. I've thinking of white grape as well...no clue really.
saramc said:What yeast are you using and what was starting gravity? Any idea how long you plan to leave the fruit in the primary?
No airlock yet, just in primary bucket and lid/cloth resting on top?
White or pink grapefruit?
Very good move on the grapefruit prep! Later in the secondary you may want to add some zest or pith-free peel. I bet this would be good with some ginger. Or if you think you may backsweeten make a grapefruit zest infused simple syrup.
I used red grapefruits. I have it in the fermenting bucket with an airlock. My OG was 1.145
saramc said:What yeast are you using and what was starting gravity? Any idea how long you plan to leave the fruit in the primary?
No airlock yet, just in primary bucket and lid/cloth resting on top?
White or pink grapefruit?
Very good move on the grapefruit prep! Later in the secondary you may want to add some zest or pith-free peel. I bet this would be good with some ginger. Or if you think you may backsweeten make a grapefruit zest infused simple syrup.
Yooper said:That's way too high! I would dilute that. You may have a problem with fermentation getting stuck, as that is too high for yeast to really get going on.
In general, fruit wines are best at 1.085-1.095 or so.
loren601 said:I used red grapefruit. It's fermenting in a 6 gal bucket with an air lock. I'm not sure which yeast I used. I'm not to picky with yeast. My OG 1.154
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