grapefruit wine

mike

mike

could you send those along to me too thanks :)

btw, if you've made grapefruit wine in the past, does it have a highly acidic citrus taste? or does it smooth out as it clears/ages? seems to me grapefruit would make for a very dry wine... thanks.

mike

Here's my first Grapefruit wine and it turned out to be one of the best wines I have made.

My second attempt was ok, but a little bit more bitter.

Santos? Sorry unable to transfer recipes to your address also other difficulties with the site address Ant. Zipped file to big for your system to accept.200+ kb's.

btw, if you've made grapefruit wine in the past, does it have a highly acidic citrus taste? or does it smooth out as it clears/ages? seems to me grapefruit would make for a very dry wine... thanks.

mike

There seems to be some confusion here "water peaches" are Tinned, But when one looks at the recipe in full, (3-1/2 quarts water peaches) it's not talking about peaches but a volume of water. The word peaches is miss pronounced and miss written this should read pitcher. Refer to recipe 165 which i sent to you.

3 -1/2 quarts = 7 UK pints or 0.875 of a gallon or 8 3/4 US pints.

mike

Last time I visited Paul Lehmann (who posts on this site) he served a truly delightful wine made from frozen grapefruit juice. And I don't even like grapefruit. He said he wanted to tinker with the recipe a bit on his next batch to improve it but I liked it as it was. And REAL CHEAP. Maybe he would share at this point. Paul?

Ray

Here it is. I am sure it can be improved upon.

I am currently aging a similiar wine but instead of all grapefruit, I am using one can each of Welch's frozen white grape juice concentrate, one can of frozen pineapple juice and one can of grapefruit juice per gallon. I will list the rest of the details when it finishes.

My goal is to produce an inexpensive (Cheap) white wine that can be made in large quantity which will allow me to be drinking a decent wine while my red wines age.

Started 4/3/02 - Three gallon experimental batch

9 cans frozen grapefruit juice

1 pound of bananas - peeled and put in strainging bag and boiled -

5 pounds of sugar

water to 3 gallons

let cool overnight

4/4/02

specific gravity 1.090

added 1/4 tsp grape tannin

added 1 tsp Fermaid

added 1 packet Lalvin K1-V1116 dry yeast

4/6/02

specific gravity 1.060

4/8/02

specific gravity 1.042

4/9/02

specific gravity 1.022

4/13/02

specific gravity 0.994

transferred to 3 gallon carboy

added 24 ounces water to bring volume up to base of airlock

4/27/02

Clearing naturally.

About a month later

Added sorbate and sugar solution to sweeten

Wine has a nice aroma and only taste like grapefruit if you know it is there.

make sure you are using the correct address, it is dpink@@hfx.eastlink.ca

(remove the second @)

sorry its so hard to reply, have to do what i can to throw off the psammers since my mailbox has enough of the junk daily as it is... hehe.

nice recipe from paul btw, but one question - with the bananas, should i mash them up as they are added? or use some of the water they are boiled in (to retain the flavor) thanks.

btw, if you've made grapefruit wine in the past, does it have a highly acidic citrus taste? or does it smooth out as it clears/ages? seems to me grapefruit would make for a very dry wine... thanks.

mike

thanks much to all who responded, i cant wait to get the batch perkin.

mike

michigan