Fermenters Forum

Day 1
NOTE: All water is now spring water, not city water.

7# frozen currents. Thawed and mashed.
4 pts spring water
1 tsp pectic enzyme
1/8 tsp K-metabisulfite (potassium metabisulfite)

Let sit overnight to make a fruit liquor/slurry. This allowed pectic enzymes to break down fruit before adding yeast nutrient.

24 Hours Later
Added 5 more pints of water to each gallon.

Added 2 1/2# sugar (5 cups) to each gallon, 1/2# less than called for. SG was 1.095.

Test acid - 0.5%. Added 1/2 tsp acid to each gallon to eventually bring that up to 0.55% or 0.6%. Recommended for fruit wines is 0.6-0.65%. We'll test again at a later date. Easier to add than reduce.

Added 1 tsp nutrient to each gallon.

Topped with the yeast.

FIVE MONTHS AFTER STARTING

Great flavor on #1 even though the airlock ran out of water. Degassed and topped off with about one cup of current must.

Good flavor on #2, a bit more acidic. Degassed and topped off with about one cup of current must.

SIX MONTHS AFTER STARTING
Both are a bit tart/acidic.

#2 has a better flavor, #1 has a bit of an off flavor. Will try to reduce some of the acid content. Added 1/2 of the max allowable Potassium Bicarbonate (1/4 tsp/gal).

Added 15 mL (1/2 of the max allowed) black current flavoring per gallon.

NINE MONTHS AFTER STARTING
Both are sweet. The #2 has a hair of CO2 carbonation yet and a slight woody flavor: http://blog.eckraus.com/homemade-wine-woody-taste-smell. I've had this before and think it will go away over time. Added:

1/2 tsp potassium sorbate
just under 1/16 tsp potassium metabisulfate

3.45 pH (Range for reds is 3.3-3.6)

Degassed after bottling, just prior to corking.

Slight current flavor, but very strong alcohol taste. Not great.