Putting older posts here. Going to try to keep the novice forum pruned about 90 days work. The 'good' old stuff is going to be put into appropriate forums.
I was unsure where to post this but this seemed as good a place as any...mods please move if required..
Any information or direction you can provide would be most appreciated on the following;
I have 2.5 gallons of a pomegranate wine which is unfit to bottle. The short story is that it accidentally had roughly 2-3 times the required amount of sugar introduced due to a communication mix up.
sure seems a shame to waste this stuff and the sugar/abv ratio is well screwed for it's intended purpose...so...
I'm thinking I might put this into a more "useful" state by fermenting out the remaining sugar.
I am wondering if there is a way to do this without a still, etc, using equipment I already have (carboys, fermentation vessels blah blah) perhaps a more alcohol tolerant "distillers yeast"....??
I'm more of a vintner/wine-o and I know next to nothing about distillation so go easy..
I believe the ferment reached the alcohol tolerance of the yeast strain I used and there is a LOAD left after that....that's what got me thinking in this direction...
the stuff has a great taste and smell...it's just WAY sweet and syrupy and already WAY too hot (+ABV%) for a wine...
I thought about trying to just restart ferment using a "distillers yeast" (which I have never used and am not familiar with...I just know they exist and Im aware they are much more alcohol tolerant than Montrachet.
I'd be tempted to water it down a bit and see if you can get some more fermentation out of it but yeh you can probably run it off in a still no problems. Never had pomegranate spirit so I can't speak for it.
If only the best birds sang, the woods would be silent.
I think you may have a real hard time restarting new yeast on it. ec 1118 I believe is good to restart stuck ferments tho... Gonna have to make a good starter. I've been able to make a starter and let it work till it was about 8% alcohol. It just kept on going when it was added to a stuck wine.
If you thin it out and do get the ferment going, what are you going to do with it then? Is there gonna be enough flavour left after dilution?
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
If you have other wines that get too dry you can use some of this as a sweetener to bring the taste back up. If the abv is that high it should store OK.
Fire is the devil’s only friend - Don McLean
Jump in where you can and hang on - Brisco Darling
Your going to have to water it down to get it to ferment out.Since you dont have a still,You will want to keep it as wine so heres what you should do to make sure it still has some flavor when your done.
Get 4 cans of frozen welchs grape juice,and 2 packs of lalvin 1118 yeast.
Make up a gallon of must with the welchs,and dont add any sugar.Pinch both packs of yeast,and use some warm water with the welchs.Ferment it for a week or so,then add a gallon of the pomagranite,and a quart of water.Let it ferment for another week,and do it again.Do this until you have used it all up.The grape will go well with it,and it should have enough flavor to still be good once its finished.
wineo wrote:Your going to have to water it down to get it to ferment out.Since you dont have a still,You will want to keep it as wine so heres what you should do to make sure it still has some flavor when your done.
Get 4 cans of frozen welchs grape juice,and 2 packs of lalvin 1118 yeast.
Make up a gallon of must with the welchs,and dont add any sugar.Pinch both packs of yeast,and use some warm water with the welchs.Ferment it for a week or so,then add a gallon of the pomagranite,and a quart of water.Let it ferment for another week,and do it again.Do this until you have used it all up.The grape will go well with it,and it should have enough flavor to still be good once its finished.
Another good berry to add for flavoring is cranberry juice - concentrated in cans. There are many recipes out there for cranberry / pomegranate sauces and the 2 actually compliment each other. But there are also good cranberry / grape wines - that taste pretty good. So take your pick.
winemaker's notes:
Tomasello Cranberry Wine is a perfect balance of light sweetness and tart, refreshing cranberry. The color is an intense cranberry red and the aroma enticing, especially when served room temperature. This 100% natural cranberry wine complements an array of foods or can be served alone.
But either way - follow what wineo says and you should be ok.
Vino es Veritas,
Jim.
"To err is Human, To make a fine Whiskey, Divine...."
wineo wrote:Your going to have to water it down to get it to ferment out.Since you dont have a still,You will want to keep it as wine so heres what you should do to make sure it still has some flavor when your done.
Get 4 cans of frozen welchs grape juice,and 2 packs of lalvin 1118 yeast.
Make up a gallon of must with the welchs,and dont add any sugar.Pinch both packs of yeast,and use some warm water with the welchs.Ferment it for a week or so,then add a gallon of the pomagranite,and a quart of water.Let it ferment for another week,and do it again.Do this until you have used it all up.The grape will go well with it,and it should have enough flavor to still be good once its finished.
Another good berry to add for flavoring is cranberry juice - concentrated in cans. There are many recipes out there for cranberry / pomegranate sauces and the 2 actually compliment each other. But there are also good cranberry / grape wines - that taste pretty good. So take your pick.
winemaker's notes:
Tomasello Cranberry Wine is a perfect balance of light sweetness and tart, refreshing cranberry. The color is an intense cranberry red and the aroma enticing, especially when served room temperature. This 100% natural cranberry wine complements an array of foods or can be served alone.
But either way - follow what wineo says and you should be ok.
Vino es Veritas,
Jim.
Don't happen to know how they go with cherrys do ya Jameson?
Bought a packet of dried cranberries the other day, and didn't know what to do with em, so i pitted a big bag of cherries and threw em in a jar with the craisins and some vannilla and some maple syrup and some white peach brandy. Spose i'll find out in a few weeks...
Don't happen to know how they go with cherrys do ya Jameson?
Bought a packet of dried cranberries the other day, and didn't know what to do with em, so i pitted a big bag of cherries and threw em in a jar with the craisins and some vannilla and some maple syrup and some white peach brandy. Spose i'll find out in a few weeks...
Cherries and cranberries should go well together - they are both a bit on the tart side and sould give a nice reddish hue. I have about 4 lbs of dried cherry rasins and threw a 1/2 lb in some neutral spirits for about 2 weeks - came out rather nice - sorta like a Heering (cherry) brandy. Im sure it will come out fine.
Vino es Veritas,
Jim.
"To err is Human, To make a fine Whiskey, Divine...."
