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Craft Forum / Winemaking / Brewing / Winemaking / July 2009first tasting of 2008 vintage
I went to a BBQ at my Mom's house this afternoon and I took two bottles of my 2008 peach and my 2008 blackberry wine. The blackberry wine was very good, but the peach wine was still a little raw. Still, the alcohol content was there and the BBQ was a very pleasant party for all. I plan on letting the remainder of the bottling sit until about September for trying it again. At that time the peach ought to be a lot more mellow, and the blackberry ought to be even better. My only comment about the blackberry is that I think I should use more blackberries for greater fragrance. I think I used about 5 lbs of blackberries per gallon for this last 2 gallon batch. This coming year I hope to use about 8 lbs of blackberries per gallon for a 5 gallon batch. I sweetened the blackberry wine with about 1/4 cup of sugar per gallon and the peach wine with about 1/2 cup of sugar per gallon. Neither wine seemed oversweet to me.  SignatureSonnybeach >I went to a BBQ at my Mom's house this afternoon and I took two >bottles of my 2008 peach and my 2008 blackberry wine. > >The blackberry wine was very good, but the peach wine was still a >little raw. Still, the alcohol content was there and the BBQ was a >very pleasant party for all. A question. Did you add tannin, and if so approximately how much, per unit (gallon, liter, etc.) I have made several fruit wines from tropical fruits and have never been really satisfied with the results and I believe that the reason is that I did not use tannin.. cheers, Schweik (goodsoldierschweikatgmaildotcom) > A question. > [quoted text clipped - 9 lines] > Schweik > (goodsoldierschweikatgmaildotcom) No I didn't use any tannin. I thought tannin was only for red grape wine. Anyway, I didn't use any in either of these batches. SignatureSonnybeach >> A question. >> [quoted text clipped - 12 lines] >No I didn't use any tannin. I thought tannin was only for red grape >wine. Anyway, I didn't use any in either of these batches. I believe that you mentioned adding sugar. Without the sugar does the wine taste very acidic? I believe that red wines have tannin and white wines do not and are more acidic. I have been treating fruit wines that way but other then the odd lot (just to make you believe that the next one will be better) they have been rather unsatisfactory. I can't think of a better word as they don't taste "bad" just not as good as I hope for. cheers, Schweik (goodsoldierschweikatgmaildotcom) Jack Keller considers 6 lbs of blackberries per gallon to be a heavy bodied wine, so don't over do it. http://winemaking.jackkeller.net Look on the recipe page. He is the fruit wine expert. Jack often calls for the addition of grape tannin to give fruit wines a little more "bite". He also says that peaches usually need a second ingredient to give sufficient body. > I went to a BBQ at my Mom's house this afternoon and I took two > bottles of my 2008 peach and my 2008 blackberry wine. [quoted text clipped - 19 lines] > -- > Sonnybeach >Jack Keller considers 6 lbs of blackberries per gallon to be a heavy >bodied wine, so don't over do it. http://winemaking.jackkeller.net [quoted text clipped - 5 lines] >He also says that peaches usually need a second ingredient to give >sufficient body. I just made a batch of lychee wine from Jack's recipe. It has finished fermenting and is now in 20 Ltr. bottles. Hopefully it will be better some of my other efforts :-) >> I went to a BBQ at my Mom's house this afternoon and I took two >> bottles of my 2008 peach and my 2008 blackberry wine. [quoted text clipped - 19 lines] >> -- >> Sonnybeach cheers, Schweik (goodsoldierschweikatgmaildotcom) >>Jack Keller considers 6 lbs of blackberries per gallon to be a heavy >>bodied wine, so don't over do it. http://winemaking.jackkeller.net [quoted text clipped - 5 lines] >>He also says that peaches usually need a second ingredient to give >>sufficient body. That sounds like a good idea for my peach wine. It needs something more. Anyone have any suggestions about what to add? > I just made a batch of lychee wine from Jack's recipe. It has finished > fermenting and is now in 20 Ltr. bottles. Hopefully it will be better [quoted text clipped - 27 lines] > Schweik > (goodsoldierschweikatgmaildotcom) I'm planning on making about 5 gallons of blackberry this year and as much peach as I can with the fruit I get from my one tree. I also have a crabapple tree on my property and I have seen at least one recipe for crabapple wine, so I'm thinking of trying a gallon or two of that this year. I have the Keller site bookmarked so I'll go back and read that more carefully about the peach wine additions. SignatureSonnybeach > Jack Keller considers 6 lbs of blackberries per gallon to be a heavy > bodied wine, so don't over do it. http://winemaking.jackkeller.net > Look on the recipe page. Interesting website. You are certainly up on the latest. All in all, one can't help but infer or possibly intuit that this will be a robust year \(hopefully us included in our quest for the brass ring) mk5000 ""and that's the confusion it's so hard for me to draw a conclusion here is my heart"--love will find a way, yes |
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