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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
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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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[NAFEX] fruit winemaking tip,
Richard MURPHY, 10/15/2010
- Re: [NAFEX] fruit winemaking tip, Hilborn . E, 10/15/2010
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