Summer Sangria

[Porfessor_Chaos]

Hey all,
This is my first post as there are a few things expert knowledge with.
So I've been making concoctions of all sorts lately, beer, sake, fermented fruit juices and just recently finished up a fermented pomegranate and cranberry iced tea.
Last night I had the idea to bottle sangria for the approaching summer (Aussie).

I plan on using this recipe, and adding a small amount of yeast before bottling. Then every day or so, crack one open till I get the carbonation how I want. Once there kill the yeast with warm pasteurisation by submerging the bottles in 60c water.

Recipe...
1 qt water
2 cups sugar
4 cloves
4 sticks cinnamon
4 star anise
1 vanilla pod (split)
6 fresh ginger (thin slices)
1500 mls red wine (light, beaujolais or cotes de rhone)
2 qts orange juice (freshly squeezed)
1/4 cup lime juice (freshly squeezed)


So I'm throwing this idea out there, know its not mead per-say, but wanted to get some ideas of what ppl think.
The two probs I can see is preservatives and the bottle life of this stuff.
All comments welcome!

Thanks
-adz

 

[fatbloke]

Hey all,
This is my first post as there are a few things expert knowledge with.
So I've been making concoctions of all sorts lately, beer, sake, fermented fruit juices and just recently finished up a fermented pomegranate and cranberry iced tea.
Last night I had the idea to bottle sangria for the approaching summer (Aussie).

I plan on using this recipe, and adding a small amount of yeast before bottling. Then every day or so, crack one open till I get the carbonation how I want. Once there kill the yeast with warm pasteurisation by submerging the bottles in 60c water.

Recipe...
1 qt water
2 cups sugar
4 cloves
4 sticks cinnamon
4 star anise
1 vanilla pod (split)
6 fresh ginger (thin slices)
1500 mls red wine (light, beaujolais or cotes de rhone)
2 qts orange juice (freshly squeezed)
1/4 cup lime juice (freshly squeezed)


So I'm throwing this idea out there, know its not mead per-say, but wanted to get some ideas of what ppl think.
The two probs I can see is preservatives and the bottle life of this stuff.
All comments welcome!

Thanks
-adz

"not mead per se" ? It's not mead at all. Sangria type stuff, is modified wine, so would probably be best posted in the wine section/forum - unless it's using "watered down" mead.......

In any case, any stuff/product like this needs something as a preserative, as the shelf life is reduced by the dilution of the wine and addition of fruit juices etc, because the reduction in the alcohol content and increase in fruit sugars would allow for more "munchies" for spoilage organisms.

 

[Obliviousbrew]

Looks like a bottled primed hooch to me. Is not a mead... or a wine, preservative wise the lime juice likely will delay oxidation... Also I´m from Sangrialand! and this doesn´t look like a Sangria to me (I must say I despite Sangria) looks more like a mulled wine with fruit juice and served cold.

 

[Porfessor_Chaos]

Hey all,
This is my first post as there are a few things expert knowledge with.
So I've been making concoctions of all sorts lately, beer, sake, fermented fruit juices and just recently finished up a fermented pomegranate and cranberry iced tea.
Last night I had the idea to bottle sangria for the approaching summer (Aussie).

I plan on using this recipe, and adding a small amount of yeast before bottling. Then every day or so, crack one open till I get the carbonation how I want. Once there kill the yeast with warm pasteurisation by submerging the bottles in 60c water.

Recipe...
1 qt water
2 cups sugar
4 cloves
4 sticks cinnamon
4 star anise
1 vanilla pod (split)
6 fresh ginger (thin slices)
1500 mls red wine (light, beaujolais or cotes de rhone)
2 qts orange juice (freshly squeezed)
1/4 cup lime juice (freshly squeezed)


So I'm throwing this idea out there, know its not mead per-say, but wanted to get some ideas of what ppl think.
The two probs I can see is preservatives and the bottle life of this stuff.
All comments welcome!

Thanks
-adz

 

[Yooper]

There are two issues I can think of. One is since wine has a pretty high ABV, you may not get carbonation from adding yeast. Yeast don't start well with alcohol already in the mix, but they can be pushed to tolerate a pretty high ABV by gradually fermenting.

So, I would start by making up the must without the wine, get the yeast going, and then gradually adding the wine. Ferment that for a day or so, and then bottle.

Secondly, pasteurizing is very tricky and you may have bottle bombs with your method. Hot liquids expand, and you may have some issues.

I'd try making a very small batch, and sticking it in the fridge when it's carbed up the way you like it. That is how I make soda, and it works well.

 

[Porfessor_Chaos]

Ok, thanks all. As you said I'll try it in a small batch and check the results before I get too carried away.