first tasting of 2008 vintage
sonnybeach
bottles of my 2008 peach and my 2008 blackberry wine.
The blackberry wine was very good, but the peach wine was still a
little raw. Still, the alcohol content was there and the BBQ was a
very pleasant party for all.
I plan on letting the remainder of the bottling sit until about
September for trying it again. At that time the peach ought to be a
lot more mellow, and the blackberry ought to be even better.
My only comment about the blackberry is that I think I should use
more blackberries for greater fragrance. I think I used about 5 lbs
of blackberries per gallon for this last 2 gallon batch. This coming
year I hope to use about 8 lbs of blackberries per gallon for a 5
gallon batch.
I sweetened the blackberry wine with about 1/4 cup of sugar per
gallon and the peach wine with about 1/2 cup of sugar per gallon.
Neither wine seemed oversweet to me.
--
Sonnybeach
Good Soldier Schweik
<jho...@hotmail.com> wrote:
>I went to a BBQ at my Mom's house this afternoon and I took two
>bottles of my 2008 peach and my 2008 blackberry wine.
>
>The blackberry wine was very good, but the peach wine was still a
>little raw. Still, the alcohol content was there and the BBQ was a
>very pleasant party for all.
A question.
Did you add tannin, and if so approximately how much, per unit
(gallon, liter, etc.)
I have made several fruit wines from tropical fruits and have never
been really satisfied with the results and I believe that the reason
is that I did not use tannin..
cheers,
Schweik
(goodsoldierschweikatgmaildotcom)
sonnybeach
>
> A question.
>
> Did you add tannin, and if so approximately how much, per unit
> (gallon, liter, etc.)
>
> I have made several fruit wines from tropical fruits and have never
> been really satisfied with the results and I believe that the reason
> is that I did not use tannin..
>
> cheers,
>
> Schweik
> (goodsoldierschweikatgmaildotcom)
No I didn't use any tannin. I thought tannin was only for red grape
wine. Anyway, I didn't use any in either of these batches.
--
Sonnybeach
Good Soldier Schweik
I believe that you mentioned adding sugar. Without the sugar does the
wine taste very acidic?
I believe that red wines have tannin and white wines do not and are
more acidic. I have been treating fruit wines that way but other then
the odd lot (just to make you believe that the next one will be
better) they have been rather unsatisfactory. I can't think of a
better word as they don't taste "bad" just not as good as I hope for.
cheers,
Schweik
(goodsoldierschweikatgmaildotcom)
shbailey
bodied wine, so don't over do it. http://winemaking.jackkeller.net
Look on the recipe page. He is the fruit wine expert.
Jack often calls for the addition of grape tannin to give fruit wines
a little more "bite".
He also says that peaches usually need a second ingredient to give
sufficient body.
Good Soldier Schweik
<shba...@knology.net> wrote:
>Jack Keller considers 6 lbs of blackberries per gallon to be a heavy
>bodied wine, so don't over do it. http://winemaking.jackkeller.net
>Look on the recipe page. He is the fruit wine expert.
>
>Jack often calls for the addition of grape tannin to give fruit wines
>a little more "bite".
>
>He also says that peaches usually need a second ingredient to give
>sufficient body.
>
I just made a batch of lychee wine from Jack's recipe. It has finished
fermenting and is now in 20 Ltr. bottles. Hopefully it will be better
some of my other efforts :-)
>On Jun 27, 8:57 pm, sonnybeach <jhot...@hotmail.com> wrote:
>> I went to a BBQ at my Mom's house this afternoon and I took two
>> bottles of my 2008 peach and my 2008 blackberry wine.
>>
>> The blackberry wine was very good, but the peach wine was still a
>> little raw. Still, the alcohol content was there and the BBQ was a
>> very pleasant party for all.
>>
>> I plan on letting the remainder of the bottling sit until about
>> September for trying it again. At that time the peach ought to be a
>> lot more mellow, and the blackberry ought to be even better.
>>
>> My only comment about the blackberry is that I think I should use
>> more blackberries for greater fragrance. I think I used about 5 lbs
>> of blackberries per gallon for this last 2 gallon batch. This coming
>> year I hope to use about 8 lbs of blackberries per gallon for a 5
>> gallon batch.
>>
>> I sweetened the blackberry wine with about 1/4 cup of sugar per
>> gallon and the peach wine with about 1/2 cup of sugar per gallon.
>> Neither wine seemed oversweet to me.
>>
>> --
>> Sonnybeach
cheers,
Schweik
(goodsoldierschweikatgmaildotcom)
sonnybeach
> <shba...@knology.net> wrote:
>
>>Jack Keller considers 6 lbs of blackberries per gallon to be a heavy
>>bodied wine, so don't over do it. http://winemaking.jackkeller.net
>>Look on the recipe page. He is the fruit wine expert.
>>
>>Jack often calls for the addition of grape tannin to give fruit wines
>>a little more "bite".
>>
>>He also says that peaches usually need a second ingredient to give
>>sufficient body.
>>
more. Anyone have any suggestions about what to add?
I'm planning on making about 5 gallons of blackberry this year and as
much peach as I can with the fruit I get from my one tree. I also
have a crabapple tree on my property and I have seen at least one
recipe for crabapple wine, so I'm thinking of trying a gallon or two
of that this year.
I have the Keller site bookmarked so I'll go back and read that more
carefully about the peach wine additions.
--
Sonnybeach
marika
"shbailey" <shba...@knology.net> wrote in message
news:48389faf-0384-4628...@x17g2000yqd.googlegroups.com...
> Jack Keller considers 6 lbs of blackberries per gallon to be a heavy
> bodied wine, so don't over do it. http://winemaking.jackkeller.net
> Look on the recipe page.
Interesting website. You are certainly up on the latest. All in all,
one can't help but infer or possibly intuit that this will be a robust
year \(hopefully us
included in our quest for the brass ring)
mk5000
""and that's the confusion
it's so hard for me
to draw a conclusion
here is my heart"--love will find a way, yes