grapefruit questions

The pith is all the white part. The outside of the peel (coloured part) has a lot of flavour. I,m making citrus wine with the juice and a little peel. (only the coloured part). I would multiply evertything by 5.

I made mandarin wine a few years back, and have tasted commercial lemon and orange wine. They kept the taste of the fruit. At the moment I am making NZ grapefruit (which owes a lot to bitter orange) and lemon wine. I'm making them sweet and expect them to keep the taste of the fruit.

I am sweeten> I happen to have a friend that works for a fruit transporting company, and

I have made grapefruit wine twice and they both turned out well. I do not think it is too acidic. I have also made a mixed citrus wine and an orange melomel. Citrus makes fantastic wine. I also find they have good body as is, but if you want to add more, I would go with white grape juice, or use golden raisins. Something like that.

You can find the logs for my first grapefruit wine (which was my best ever) on my web page. I did not add any peel - just the juice.

I would multiply by 6 (I think the recipe is for U. S. gallons) and I would use six campden tablets for a 23 liter batch.

Later, A.J.

Those American measurements really screw me up too. Is a Canadian teaspoon different than the American? How about a cup? A gallon isn't a gallon, ya know. At least metric is a worldwide system, even though it's not widely used in the US. A gram of this, a litre of that.... at least I know what to add. When there's no clarification as to whether it's 5 gal US or IMP, I cringe. And to boot, my glass carboys are 5 gallon, but they must have come from the US, because they also say on the bottom that they are 18.9 litre. Buying new Canadian carboys have been on my list of things to do for the past 10 years (8.2 years American).

Sorry, got off topic. I tend to ramble sometimes.... 8-) When you multipy the "1 gallon" recipes, you're good up to "6 gallons" by multiplying everything but the yeast. A single pack of yeast is good for a standard 23 litre batch.

thanks everyone for the replies... if i only use one packet of yeast for the

23 litre batch should i let it ferment longer in the primary? or should i be able to tell by the amount of foaming anyways (roughly 5-7 days) thanks again.

1 packet is the correct amount for 1 to 6 gal. You do not need to change the timing. But you are better off using a hydrometer to do timing rather than just going by the recipe. It depends more on temperature than anything else. Let it go down to about 1.010 and then move it.

Ray

adjustment?

EQUIVALENTS AND MEASURES Except for metric units, the quantities given here are standard US measure. ABBREVIATIONS SULPHUR DIOXIDE DOSES mg = milligram = 1/1000 gram g = gram 1 gram sulfite per gallon = 150 mg/l kg = kilogram = 1000 grams 1 gram sulfite per 5 gallons = 31 mg/l ml = millilitre = 1/1000 litre 1 tsp sulfite per 5 gallons = 170 mg/l l = litre 2 tsp sulfite per 5 gallons = 87 mg/l mg/l = milligrams per litre 1/4 tsp sulfite per 5 gallons = 43 mg/l oz = ounce 1/8 tsp sulfite per 5 gallons = 22 mg/l lb = pound gal = gallon tsp. = teaspoon (level) ppm = parts per million EQUIVALENTS

1 mg per litre = 1 ppm 1 g per litre = 1000 mg/l CONVERSION FACTORS 1 g per gallon = 263 mg/l 1 g per 5 gallons = 52 mg/l 1 ml of wine = 1 gram 1 oz = 28.4 grams 1 fluid oz = 29.6 ml 1 g = 0.035 ounce FINING DOSE RATES 1 lb = 454 grams 1 lb = 16 oz 1 lb per 1000 gallons = 0.5 gram/gal 1 kg = 2.2 pounds 2 lbs per 1000 gallons = 1 gram/gal 1 gal = 3.8 litres 4 lbs per 1000 gallons = 2 gram/gal 100 l = 26.4 gallons 6 lbs per 1000 gallons = 3 gram/gal 8 lbs per 1000 gallons = 4 gram/gal 167

EQUIVALENT DRY VOLUME -WEIGHTS AAA charcoal Acid blend Ascorbic acid Bentonite (agglomerated) Calcium carbonate Citric acid Diammonium phosphate Fumaric acid Gelatin Malic acid Pectic enzyme Polyclar AT (PVPP) Potassium bicarbonate Potassium bitartrate Potassium metabisulfite Potassium sorbate (prilled) Sparkolloid Sodium bisulfite Tannin Tartaric acid Yeast ghosts

1 tsp equals 1.5 grams 1 tsp equals 5.1 grams 1 tsp equals 4.2 grams 1 tsp equals 3.4 grams 1 tsp equals 2.6 grams 1 tsp equals 4.9 grams 1 tsp equals 4.9 grams 1 tsp equals 5.3 grams 1 tsp equals 3.3 grams 1 tsp equals 4.6 grams 1 tsp equals 4.0 grams 1 tsp equals 1.2 grams 1 tsp equals 3.3 grams 1 tsp equals 3.8 grams 1 tsp equals 6.1 grams 1 tsp equals 3.0 grams 1 tsp equals 1.1 grams 1 tsp equals 5.7 grams 1 tsp equals 2.8 grams 1 tsp equals 5.0 grams

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| > >My second question is that since I have so many grapefruit to use, I am | > >going to make a 5 gallon (23 liter) batch. Should I simply take the 1 | gal | > >recipes and multiply by 5? Or is there some other type of adjustment? | Do I | > >need to add more yeast, or should i just give it more time to ferment? | Is | > >one campden tablet enough for a 5 gallon batch? | >

| > I would multiply by 6 (I think the recipe is for U. S. gallons) and I | > would use six campden tablets for a 23 liter batch. | >

| > Later, | > A.J. | | |