I was attempting to reuse previously used fruit pulp to extract remaining sugars and flavour. The specific experiment you are referring to is in relation to a previous batch of wine i made. Whilst I thought this was perfect the only criticism I’ve had with this batch is that it’s strong, though people have only said that if I tell them the alcohol content and before they try it. I’m yet to test it, but I plan to make another similar batch in the near future, the only change i think i’ll make is to drop the sugar levels slightly. I’ve even tried making this slightly fizzy, though whilst its drinkable (nice in fact) it’s still much better still. the balance i like is definitely somewhere between cold and room temperature, and is very refreshing cold on a hot day. I’ve drank it warm, room temperature, cool and fridge cold. I’ve tested this wine in several ways so far. You can sweeten the wine during bottling if it is too dry by adding more sugar, though be careful this can result in a secondary fermentation and produce fizzy wine or explosive bottles, to be on the safe side if you want to sweeten wine do this whilst in a fermentation vessel. Again this should take about 2-3 months to brew and you can then bottle. Add the 4 kg of sugar to the liquid dissolved in boiling water.Strain the remaining liquid and gently squeeze the remaining liquid from the pulp (discard/recycle/compost the pulp) – you can see how i do this here: straining liquids.Collect the liquid first and transfer to your fermentation vessel. The liquid should have settled and left of sediment at the bottom.Leave to rest for at least 1 day (covered), mine was left for 1 week.2kg Frozen Fruit (I opted for forest fruits this time to see if it would change the flavour slightly).It’s been incredibly popular with my friends and family. It’s more of a Deep Rosé than a red, nice and light nice served somewhere between cold and room temperature. I can’t really distinguish individual fruits, nor really recognise the flavour of the collection, but this is without a doubt still one of the better homebrew wines I’ve ever tasted (maybe that’s just because i made it though). It cam out around 14,5% a touch stronger than I’d hoped, and am planning to reuse the recipe, altering the sugar levels, with blackberries.įirstly the wine is smooth, with good flavour. The taste of this was nothing like i was expecting. This was originally a quick experiment to see the effectiveness of reusing pulp. Rosé – Summer Fruits Wine – Tested Recipe Description
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