[NAFEX] fruit wine dilemma
naomi at oznayim.us
Sat Dec 4 14:36:47 EST 2010
This is going to sound weird. They are the same color if the raspberries are
red. I had a dog who was allergic to that particular pigment in fruit and
vegetables. If she ate beets or cranberries, she would break out in hives.
( I did not have red raspberries at the time. ) Maybe?? The other fruits
you cited are not that shade of red.
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From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Richard MURPHY
Sent: Saturday, December 04, 2010 12:28 PM
Subject: [NAFEX] fruit wine dilemma
I've been making fruit wine for about 5 years now. Most of my recipes use
apple cider as a base fruit juice, and other fruits added later to create
different flavors. I have an unusual, repeatable failure mode I would like
to share with you all.
Raspberries OR Cranberries just don't work! There is always some odd
aroma even after 6 months of aging. What's really strange is that if you
opened a bottle of each, blindfolded, you might not be able to tell them
apart, based on smell. None of the other fruits I've used cause this aroma.
It's almost like plastic or glue smell; not sulfur. (apples, raisins,
ginger, prunes, grapefruit, orange peel, elderberry, aronia, blueberries,
blackberries all do well for me!) Furthermore, I've repeated the recipes a
couple of times, varying the fruit/cider ratio, but that gave similar
Does anyone know what these 2 fruits have in common? Is it citric acid? I'm
at a loss.
(For the enologists in the crowd; typical must: S.G. = 1.085 pH =
3.4 avg So2 = 25ppm)
It would be awesome to be able to use cranberries and raspberries for wine,
but for now I'm stuck.
Maybe a bottle of wine or 2 for the correct solution?
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