12/30/09
blended Persimmons with water- 10 gallons of puree
Added 5 tablets of campden to each bucket.
12/31/09-
Recipe:
- water- 5 gallons
- 10 gallons persimmon puree
- sugar- 20#
- peptic enzymes- 1 0z.
- wine tannin 1 0z.
- Niagara grape juice 2- 11.5 oz. frozen concentrate
- oak shreds- 1 oz
- yeast 2 pkg. ec118
- 2 bananas
- tannic acid- 3 oz.
SG- 1.07 (must is thick, might be giving a false reading)
PH- 4.4
20 gallon fermentor
1/11/10
straining the must;
racking to secondary;
secondary filled and airlocked;
2 days after straining- fermentation has slowed, and layers are forming.
2/1/10- racked wine off of lees.
lees pictured;
racking wine to bulk aging carboy;
wine in bulk aging carboy
Finished wine!
http://winemakingfool.wordpress.com/2009/12/30/last-wine-of-09/
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You really lost alot of juice at racking.
Perhaps you should strain threw a cheese cloth ,that way you will transfer less pulp.
The fruit was pureed in the beginning. Not having a crusher or a press, I thought I could get more flavor out this way.
I started to strain through a strainer bag and the results were slow, and not proving to be a good procedure-
I then switched to the china cap strainer eliminating most of the pulp.
after I racked it again I let it sit, the lees had very little wine in them-I am usually meticulous about getting all the wine,
I tilted the carboy and let sit over night, I racked off about a cups worth from each.
the consistency of the lees was like jelly. I have not seen a wine move along so fast, like this one.
Creative stuff here, Chef Neil. Do you plan to make a chart that will at least list your wines and type of flavour taste characteristics? It would be helpful and of course, an opportunity for poetic taste adjectives!
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