first tasting of 2008 vintage

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sonnybeach 17 years ago

I went to a BBQ at my Mom's house this afternoon and I took two bottles of my 2008 peach and my 2008 blackberry wine.

The blackberry wine was very good, but the peach wine was still a little raw. Still, the alcohol content was there and the BBQ was a very pleasant party for all.

I plan on letting the remainder of the bottling sit until about September for trying it again. At that time the peach ought to be a lot more mellow, and the blackberry ought to be even better.

My only comment about the blackberry is that I think I should use more blackberries for greater fragrance. I think I used about 5 lbs of blackberries per gallon for this last 2 gallon batch. This coming year I hope to use about 8 lbs of blackberries per gallon for a 5 gallon batch.

I sweetened the blackberry wine with about 1/4 cup of sugar per gallon and the peach wine with about 1/2 cup of sugar per gallon. Neither wine seemed oversweet to me.

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Good Soldier Schweik 17 years ago

A question.

Did you add tannin, and if so approximately how much, per unit (gallon, liter, etc.)

I have made several fruit wines from tropical fruits and have never been really satisfied with the results and I believe that the reason is that I did not use tannin..

cheers,

Schweik (goodsoldierschweikatgmaildotcom)

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sonnybeach 17 years ago

No I didn't use any tannin. I thought tannin was only for red grape wine. Anyway, I didn't use any in either of these batches.

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Good Soldier Schweik 17 years ago

I believe that you mentioned adding sugar. Without the sugar does the wine taste very acidic?

I believe that red wines have tannin and white wines do not and are more acidic. I have been treating fruit wines that way but other then the odd lot (just to make you believe that the next one will be better) they have been rather unsatisfactory. I can't think of a better word as they don't taste "bad" just not as good as I hope for.

cheers,

Schweik (goodsoldierschweikatgmaildotcom)

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shbailey 17 years ago

Jack Keller considers 6 lbs of blackberries per gallon to be a heavy bodied wine, so don't over do it.

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Look on the recipe page. He is the fruit wine expert.

Jack often calls for the addition of grape tannin to give fruit wines a little more "bite".

He also says that peaches usually need a second ingredient to give sufficient body.

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Good Soldier Schweik 17 years ago

I just made a batch of lychee wine from Jack's recipe. It has finished fermenting and is now in 20 Ltr. bottles. Hopefully it will be better some of my other efforts :-)

cheers,

Schweik (goodsoldierschweikatgmaildotcom)

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sonnybeach 17 years ago

That sounds like a good idea for my peach wine. It needs something more. Anyone have any suggestions about what to add?

I'm planning on making about 5 gallons of blackberry this year and as much peach as I can with the fruit I get from my one tree. I also have a crabapple tree on my property and I have seen at least one recipe for crabapple wine, so I'm thinking of trying a gallon or two of that this year.

I have the Keller site bookmarked so I'll go back and read that more carefully about the peach wine additions.

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marika 17 years ago

Interesting website. You are certainly up on the latest. All in all, one can't help but infer or possibly intuit that this will be a robust year \(hopefully us included in our quest for the brass ring)

mk5000

""and that's the confusion it's so hard for me to draw a conclusion here is my heart"--love will find a way, yes

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first tasting of 2008 vintage

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