North American Fruit Explorers mailing list at ibiblio

[Dan Nave <nave1@comcast.net>]

Also, for bland fruit, tannin can be added.

Dan

On 5/25/2011 7:13 PM, Richard MURPHY wrote:
> Hello Vintners;
>
> When you make wine, especially fruit wine, it is important to preserve the 
> character of the fruit it's made with. Mulberries have some sugar, but are 
> fairly bland. Some of the (malic) acid will be consumed during fermentation.
>
> Typically, it takes about 3 to 4 lbs. of fruit to make a decent gallon of 
> wine; unless it's lemon or some other LOUD fruit.
> The fruit is crushed. A blender is OK. Pectic Enzyme is added, and 1 Campden 
> tablet, and this whole mess is allowed to sit overnight covered in the 
> fridge. 24 hrs. is better.  THen, in most cases, the juice is squeezed from 
> the pulp, which is discarded.
> Then, apple juice or water is added to make one gallon total.
> Now, the juice is checked for Specific Gravity (sugar content) using a 
> hydrometer. Sugar is added until the right gravity is reached.
> Then, acid is checked. I actually check pH, not acid, using the wine pH test 
> strips: 2.8 to 4.2 pH.
> Shoot for 3.4 or 3.6, by adding acid blend or malic acid. Citric is not 
> advised for this.
> Good sugar, good acid, Campden&  Pectic Enzyme already aboard; time for the 
> primary ferment.
> Innoculate and get ready!
>
> PS    Don't be a hero. Use the Campden tablet!!
>
> Murph
>
>
>                                         
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