On 2/26/04 3:04 AM, in article , "santos"
> wrote:

> I happen to have a friend that works for a fruit transporting company, and
> have 2 cases of grapefruits. I will keep some to eat, but the rest I
> figured I would make into wine, using one of the recipes on jack keller's
> site (http://winemaking.jackkeller.net/reques20.asp) I have several
> questions about the recipes and hope someone can clarify them.
>
> First, the recipe states "Peel one grapefruit thinly, making sure no white
> pith adheres to peel" I assume the pith is the white stuff that attaches
> mostly to the grapefruit when it is peeled, but the inside of the peel
> itself is a white texture too, how much do i have to scrape off? Do i keep
> scraping until it is only the yellowish skin, or simply until there is no
> more 'pith' attached to the skin?
>
> My second question is that since I have so many grapefruit to use, I am
> going to make a 5 gallon (23 liter) batch. Should I simply take the 1 gal
> recipes and multiply by 5? Or is there some other type of adjustment? Do I
> need to add more yeast, or should i just give it more time to ferment? Is
> one campden tablet enough for a 5 gallon batch?
>
> Lasty, has anyone on the group tried any of the grapefruit or orange
> recipes? Do they retain the taste of the original fruit? Are they very
> acidic (sharp citrus flavor)? is there a way to give them a bit more body
> without sweetening them? should i save some of the initial juice (before
> adding yeast) to use to top up?
>
> Sorry for the many questions, but I want to make sure I do everything right
> the first time since I wont be able to test out my creation until this time
> next year and to be suprised by a bad batch would be quite a dissapointment
> indeed! Thanks for bearing with me
>
>


I have made grapefruit wine twice and they both turned out well. I do not
think it is too acidic. I have also made a mixed citrus wine and an orange
melomel. Citrus makes fantastic wine. I also find they have good body as is,
but if you want to add more, I would go with white grape juice, or use
golden raisins. Something like that.

You can find the logs for my first grapefruit wine (which was my best ever)
on my web page. I did not add any peel - just the juice.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)