Clementine Wine

Jan 05, 2004 2 Replies

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JJC 22 years ago

I googled this topic to read previous discussions and mostly found the

100% juice debate. I just started a one gallon of Clementine and wanted to hear from others who have done the same regarding ingredients, quantities, and results (if any yet). I used 5 pounds of clementines, 2 peeled and sliced bananas, grated zest from several clementines (used a minimal amount to avoid bitter pith). My initial SG was about 1.080 - a little low but hopefully there is some sugar still trapped in the fruit that will take it higher. My TA was .31 but per what I read on Jack's site I am going to adjust post fermentation with citric acid.

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Ben Rotter 22 years ago

It's true there's a fair bit on the 100% juice debate amongst the Clementine threads, but there's other stuff in there too. For example, the use of rind/zest in the "How much Clementine juice?" thread.

No doubt you'll be expecting me to say: use more fruit ;-)

Good way to go.

I'd choose to adjust the TA pre-fermentation (up to around 5-6 g/l depending on the aimed r.s. of course). That abv might be OK if you're aiming for a lighter style.

Ben

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jmreiter 22 years ago

JJC, do you have a pH meter? If not, get one. Take a reading, adjust with Potassium Carbonate. Tartness doesn't just come from acidity. Joanne

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