Skip to Content.
Sympa Menu

nafex - Re: [NAFEX] fruit wine dilemma

nafex@lists.ibiblio.org

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: "Naomi Counides" <naomi@oznayim.us>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] fruit wine dilemma
  • Date: Sat, 4 Dec 2010 12:36:47 -0700

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. 

Naomi

 

 

"Few people are capable of expressing with equanimity opinions which differ from the prejudices of their social environment.  Most people are even incapable of forming such opinions."
 ..... Albert Einstein


From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Richard MURPHY
Sent: Saturday, December 04, 2010 12:28 PM
To: nafex
Subject: [NAFEX] fruit wine dilemma

 

Hello All;
 
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 results.
 
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?
 
Thank you
 
Murph





__________ Information from ESET NOD32 Antivirus, version of virus signature database 5673 (20101204) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com



__________ Information from ESET NOD32 Antivirus, version of virus signature database 5673 (20101204) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com



Archive powered by MHonArc 2.6.24.

Top of Page