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

The pith is all the white part. The outside of the peel (coloured part)
has a lot of flavour. I,m making citrus wine with the juice and a
little peel. (only the coloured part). I would multiply evertything by 5.

I made mandarin wine a few years back, and have tasted commercial lemon
and orange wine. They kept the taste of the fruit. At the moment I am
making NZ grapefruit (which owes a lot to bitter orange) and lemon wine.
I'm making them sweet and expect them to keep the taste of the fruit.

I am sweetening them, and including raisins, and will use bananas for
body and to help them clear. (My fruit is from my own trees)

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
>
>

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)

On Thu, 26 Feb 2004 05:04:41 -0400, "santos"
> wrote:


>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?

I would multiply by 6 (I think the recipe is for U. S. gallons) and I
would use six campden tablets for a 23 liter batch.

Later,
A.J.

Those American measurements really screw me up too. Is a Canadian teaspoon
different than the American? How about a cup? A gallon isn't a gallon, ya
know. At least metric is a worldwide system, even though it's not widely
used in the US. A gram of this, a litre of that.... at least I know what to
add. When there's no clarification as to whether it's 5 gal US or IMP, I
cringe. And to boot, my glass carboys are 5 gallon, but they must have come
from the US, because they also say on the bottom that they are 18.9 litre.
Buying new Canadian carboys have been on my list of things to do for the
past 10 years (8.2 years American).

Sorry, got off topic. I tend to ramble sometimes.... 8-)
When you multipy the "1 gallon" recipes, you're good up to "6 gallons" by
multiplying everything but the yeast. A single pack of yeast is good for a
standard 23 litre batch.



"A.J. Rawls" > wrote in message
...
> On Thu, 26 Feb 2004 05:04:41 -0400, "santos"
> > wrote:
>
>
> >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?
>
> I would multiply by 6 (I think the recipe is for U. S. gallons) and I
> would use six campden tablets for a 23 liter batch.
>
> Later,
> A.J.

thanks everyone for the replies... if i only use one packet of yeast for the
23 litre batch should i let it ferment longer in the primary? or should i be
able to tell by the amount of foaming anyways (roughly 5-7 days) thanks
again.

"Daniel_B" > wrote in message
...
> Those American measurements really screw me up too. Is a Canadian teaspoon
> different than the American? How about a cup? A gallon isn't a gallon, ya
> know. At least metric is a worldwide system, even though it's not widely
> used in the US. A gram of this, a litre of that.... at least I know what
to
> add. When there's no clarification as to whether it's 5 gal US or IMP, I
> cringe. And to boot, my glass carboys are 5 gallon, but they must have
come
> from the US, because they also say on the bottom that they are 18.9 litre.
> Buying new Canadian carboys have been on my list of things to do for the
> past 10 years (8.2 years American).
>
> Sorry, got off topic. I tend to ramble sometimes.... 8-)
> When you multipy the "1 gallon" recipes, you're good up to "6 gallons" by
> multiplying everything but the yeast. A single pack of yeast is good for a
> standard 23 litre batch.
>
>
>
> "A.J. Rawls" > wrote in message
> ...
> > On Thu, 26 Feb 2004 05:04:41 -0400, "santos"
> > > wrote:
> >
> >
> > >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?
> >
> > I would multiply by 6 (I think the recipe is for U. S. gallons) and I
> > would use six campden tablets for a 23 liter batch.
> >
> > Later,
> > A.J.
>
>
>

1 packet is the correct amount for 1 to 6 gal. You do not need to change
the timing. But you are better off using a hydrometer to do timing rather
than just going by the recipe. It depends more on temperature than anything
else. Let it go down to about 1.010 and then move it.

Ray

"santos" > wrote in message
...
> thanks everyone for the replies... if i only use one packet of yeast for
the
> 23 litre batch should i let it ferment longer in the primary? or should i
be
> able to tell by the amount of foaming anyways (roughly 5-7 days) thanks
> again.
>
> "Daniel_B" > wrote in message
> ...
> > Those American measurements really screw me up too. Is a Canadian
teaspoon
> > different than the American? How about a cup? A gallon isn't a gallon,
ya
> > know. At least metric is a worldwide system, even though it's not widely
> > used in the US. A gram of this, a litre of that.... at least I know what
> to
> > add. When there's no clarification as to whether it's 5 gal US or IMP, I
> > cringe. And to boot, my glass carboys are 5 gallon, but they must have
> come
> > from the US, because they also say on the bottom that they are 18.9
litre.
> > Buying new Canadian carboys have been on my list of things to do for the
> > past 10 years (8.2 years American).
> >
> > Sorry, got off topic. I tend to ramble sometimes.... 8-)
> > When you multipy the "1 gallon" recipes, you're good up to "6 gallons"
by
> > multiplying everything but the yeast. A single pack of yeast is good for
a
> > standard 23 litre batch.
> >
> >
> >
> > "A.J. Rawls" > wrote in message
> > ...
> > > On Thu, 26 Feb 2004 05:04:41 -0400, "santos"
> > > > wrote:
> > >
> > >
> > > >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?
> > >
> > > I would multiply by 6 (I think the recipe is for U. S. gallons) and I
> > > would use six campden tablets for a 23 liter batch.
> > >
> > > Later,
> > > A.J.
> >
> >
> >
>
>

EQUIVALENTS
AND MEASURES
Except for metric units, the quantities given here are standard US measure.
ABBREVIATIONS
SULPHUR DIOXIDE DOSES
mg = milligram = 1/1000 gram
g = gram 1 gram sulfite per gallon = 150 mg/l
kg = kilogram = 1000 grams 1 gram sulfite per 5 gallons = 31 mg/l
ml = millilitre = 1/1000 litre 1 tsp sulfite per 5 gallons = 170 mg/l
l = litre 2 tsp sulfite per 5 gallons = 87 mg/l
mg/l = milligrams per litre 1/4 tsp sulfite per 5 gallons = 43 mg/l
oz = ounce 1/8 tsp sulfite per 5 gallons = 22 mg/l
lb = pound
gal = gallon
tsp. = teaspoon (level)
ppm = parts per million EQUIVALENTS
1 mg per litre = 1 ppm
1 g per litre = 1000 mg/l
CONVERSION FACTORS 1 g per gallon = 263 mg/l
1 g per 5 gallons = 52 mg/l
1 ml of wine = 1 gram
1 oz = 28.4 grams
1 fluid oz = 29.6 ml
1 g = 0.035 ounce FINING DOSE RATES
1 lb = 454 grams
1 lb = 16 oz 1 lb per 1000 gallons = 0.5 gram/gal
1 kg = 2.2 pounds 2 lbs per 1000 gallons = 1 gram/gal
1 gal = 3.8 litres 4 lbs per 1000 gallons = 2 gram/gal
100 l = 26.4 gallons 6 lbs per 1000 gallons = 3 gram/gal
8 lbs per 1000 gallons = 4 gram/gal
167

EQUIVALENT DRY VOLUME -WEIGHTS
AAA charcoal
Acid blend
Ascorbic acid
Bentonite (agglomerated)
Calcium carbonate
Citric acid
Diammonium phosphate
Fumaric acid
Gelatin
Malic acid
Pectic enzyme
Polyclar AT (PVPP)
Potassium bicarbonate
Potassium bitartrate
Potassium metabisulfite
Potassium sorbate (prilled)
Sparkolloid
Sodium bisulfite
Tannin
Tartaric acid
Yeast ghosts
1 tsp equals 1.5 grams
1 tsp equals 5.1 grams
1 tsp equals 4.2 grams
1 tsp equals 3.4 grams
1 tsp equals 2.6 grams
1 tsp equals 4.9 grams
1 tsp equals 4.9 grams
1 tsp equals 5.3 grams
1 tsp equals 3.3 grams
1 tsp equals 4.6 grams
1 tsp equals 4.0 grams
1 tsp equals 1.2 grams
1 tsp equals 3.3 grams
1 tsp equals 3.8 grams
1 tsp equals 6.1 grams
1 tsp equals 3.0 grams
1 tsp equals 1.1 grams
1 tsp equals 5.7 grams
1 tsp equals 2.8 grams
1 tsp equals 5.0 grams
1 tsp equals 2.8 grams
"Daniel_B" > wrote in message
...
| Those American measurements really screw me up too. Is a Canadian teaspoon
| different than the American? How about a cup? A gallon isn't a gallon, ya
| know. At least metric is a worldwide system, even though it's not widely
| used in the US. A gram of this, a litre of that.... at least I know what
to
| add. When there's no clarification as to whether it's 5 gal US or IMP, I
| cringe. And to boot, my glass carboys are 5 gallon, but they must have
come
| from the US, because they also say on the bottom that they are 18.9 litre.
| Buying new Canadian carboys have been on my list of things to do for the
| past 10 years (8.2 years American).
|
| Sorry, got off topic. I tend to ramble sometimes.... 8-)
| When you multipy the "1 gallon" recipes, you're good up to "6 gallons" by
| multiplying everything but the yeast. A single pack of yeast is good for a
| standard 23 litre batch.
|
|
|
| "A.J. Rawls" > wrote in message
| ...
| > On Thu, 26 Feb 2004 05:04:41 -0400, "santos"
| > > wrote:
| >
| >
| > >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?
| >
| > I would multiply by 6 (I think the recipe is for U. S. gallons) and I
| > would use six campden tablets for a 23 liter batch.
| >
| > Later,
| > A.J.
|
|
|