North American Fruit Explorers mailing list at ibiblio

[david liezen <chandos49@hotmail.com>]

If you can work out the logistics, pie cherries have more sugar than do sweet 
(and more acid) and more flavor/zing. They are used in a number of beers - 
Kriek - and wines. 
Then there is the champagne rhubarb featured in a number of recent misives to 
the list about a month ago.
Got any cranberries languishing in the freezer?
 
Dave Liezen
 
> Date: Thu, 26 May 2011 07:24:09 -0400
> From: ehilborn@mebtel.net
> To: nafex@lists.ibiblio.org
> Subject: Re: [NAFEX] Mulberry wine.
> 
> Thanks folks,
> 
> I was thinking of adding a more acidic or tannic fruit to the mulberries 
> enhance the flavor. Some ideas based upon what is ripe locally now 
> include: rhubarb; wild cherry; strawberries.
> 
> Any favorite flavors that you would recommend? The cherries are pretty 
> tart, and I do not have a good feel for what will eventually translate 
> to an 'off flavor'; in fruit wine. Or is an 'off flavor' always spoilage?
> > 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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