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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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24-04-2007, 09:32 PM
posted to rec.crafts.winemaking
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Puree thoughts
My son and I bought some "Peach Puree"for a 1 gal batch at the wine and hop
shop. After racking to secondary we watched the sediment form, and form and... After 3 weeks, I managed to get 1/2 gal plus a 12 oz top up bottle. Seems that my $12/gallon wine is now $24/gallon. It better taste like it! Brian 
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24-04-2007, 09:44 PM
posted to rec.crafts.winemaking
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Puree thoughts
Bulletsnbrains wrote:
My son and I bought some "Peach Puree"for a 1 gal batch at the wine and hop shop. After racking to secondary we watched the sediment form, and form and... After 3 weeks, I managed to get 1/2 gal plus a 12 oz top up bottle. Seems that my $12/gallon wine is now $24/gallon. It better taste like it! Brian IF, you did not throw the sediment away, you could have transferred it to a separate jug or container and put it in the fridge. The sediment would probably have compacted considerably leaving wine on top.
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24-04-2007, 11:26 PM
posted to rec.crafts.winemaking
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Puree thoughts
"Bulletsnbrains" wrote in message t... My son and I bought some "Peach Puree"for a 1 gal batch at the wine and hop shop. After racking to secondary we watched the sediment form, and form and... After 3 weeks, I managed to get 1/2 gal plus a 12 oz top up bottle. Seems that my $12/gallon wine is now $24/gallon. It better taste like it! Brian Hopefully you haven't disposed of the "sediment" yet -- otherwise you've probably learned an expensive lesson. Here's an excerpt from: http://www.eckraus.com/fruit-wine-making.html "Just as can be the case with grape wine making, leaving the pulp with the juice for the first week or so of fermentation will also intensify the wine's body, character and deepen its color. The pulp is where a lot of a fruit's character lies. During this fermentation period the pulp is broken down and a consider-able part is liquefied with the aid of Pectic Enzymes. Natural tannins and other goodies that reside in the pulp are eventually released into the juice. By utilizing the pulp in this manner, not only are you producing a home-made fruit wine with more body and character. But, you are producing a wine that is more stable and will retain its flavor and color for longer periods of time." You can find their pectic enzyme product on page: http://www.eckraus.com/ENZ110.html
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25-04-2007, 02:14 PM
posted to rec.crafts.winemaking
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Puree thoughts
Had same problem with some apricots that I had whizzed. After primary, I
strained it through a muslin bag to get most of the liquid out. I ended up with nearly 2.5 gallons in the end, from a 3 gallon start. "Paul E. Lehmann" wrote in message . .. Bulletsnbrains wrote: My son and I bought some "Peach Puree"for a 1 gal batch at the wine and hop shop. After racking to secondary we watched the sediment form, and form and... After 3 weeks, I managed to get 1/2 gal plus a 12 oz top up bottle. Seems that my $12/gallon wine is now $24/gallon. It better taste like it! Brian IF, you did not throw the sediment away, you could have transferred it to a separate jug or container and put it in the fridge. The sediment would probably have compacted considerably leaving wine on top.
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