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nafex - [NAFEX] fruit winemaking tip

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  • From: Richard MURPHY <murphman108@msn.com>
  • To: nafex <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] fruit winemaking tip
  • Date: Fri, 15 Oct 2010 19:52:38 +0000

Raspberries, blackberries, blueberries, aronia... all have annoying little seeds in them that really do need to come out of the must.
One approach that has worked for me is as follows: (for a 1 gal batch)
     Put about 2 cups of the berries in a blender. Add 4 to 8 oz of water or cider, then run the blender on low until you get a slurry like really thin oatmeal. Add more liquid if needed. Dump into bowl, cover. Repeat this with the rest of your seedy fruit. Put it in a non-corrosive container, and add 1/2 teaspoon of Pectic Enzyme, and a Campden tablet stirred in well. Let this set for about 24 hours at room temp. Yes, you can shake it around every once in a while if you want. The P.E. breaks down the pectin in the fruit making it easier to 'Squeeze-Cloth', and the Campden kept bacteria from ruining the must. Dump this all in your Primary fermenter, and add the remaining water or juice until you reach a gallon and a cup.
       There are some really good winemaking books for sale, used, cheap. There are some terrible, WRONG books out there, too. A pile of recipies is of little help. Failure to use sulfur dioxide is flirting with disaster!
 
Have Fun!
 
Murph

R A Murphy Jr





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