9/21/2023 0 Comments Using bentonite to clear applewine![]() ![]() For the very important yeast, I like to use 3-4x the recommended 1g/gallon and generally use 1g/liter of dry yeast properly hydrated and pitched into heavily oxygenated must – a healthy happy yeast is the key to great wine! For tomato wines try Lalvins KV-1116 or EC-1118 or one of my favorite yeasts for whites: Lalvin CY3079.Ĥ lb corn sugar initially and the remaining 4-5 lb about 3 days after fermentation startsĪfter about 4-6 days of maceration, remove the fruit by either racking off or straining (a straining bag to hold the fruit works OK too) These two components then require about 0.6 gallons of water be used for every gallon of finished wine. I will often add about 1.6-1.7 pounds of corn sugar for every gallon of finished wine to bring the alcohol level up to 11-12%. Standard store bought tomatoes will not do (nor are they that great for eating either grow your own or buy local and fresh!).įor our tomato wine I like 4 pounds of fruit for every gallon of finished wine. A mix of tomatoes also works very well, adding depth and longer flavor profile to the finished wine. Heirloom tomatoes picked at peak ripeness are very important to the quality of the wine, but any flavorful tomato will do. Finished dry, it is like a Sauvignon blanc. As made here at Hermit Woods, and described below, this is a fine white wine with a unique aroma. Will drink well after 6 months and age/continue to improve for 1-3 years depending on maceration time and/or use of oak/tannin additions Rack 2-3 times to clarify and, if possible, keep the wine under CO2 at all times after fermentation is complete Strain out berries just before bitter components appear in the wine, generally after about 4-6 days of maceration For the very important yeast, I like to use 3-4x the recommended 1g/gallon and generally use 1g/liter of dry yeast properly hydrated and pitched into heavily oxygenated must – a healthy happy yeast is the key to great wine! For dark berry wines try Lalvin’s 2056, D254, or GRE.ĩ.5g of yeast nutrient added at yeast pitch and 3-days later 6 gallons of water be used for every gallon of finished wine. I will often add about 1.7 to 1.9 pounds of corn sugar for every gallon of finished wine to bring the alcohol level up to 12-13%. Repeat until you have enough.įor dark berry wines, I like 4-8 pounds of fruit for every gallon of finished wine. ![]() Return to the berry patch every day for the newest, ripest fruit and graze for the few that are ready. Pick the berries directly into a clean freezer bag and freeze them. They should fall off into your hand, if they have any resistance to being picked, they’re not yet ready to be wine. ![]() They turn black before they’re ripe…only pick and use those that start to burst in your fingers as you gently pick them. Consider using a yeast nutrient, especially with meads, to provide for a happy fermentation.Īs with all the wines we make at Hermit Woods, we seek out the freshest, local fruit, and with blackberries this is very important. Use a very healthy and large yeast addition and provide tons of oxygen at the time of pitching. For recipes on making wine from just about everything and anything, try the web site by Jack Keller: Īt Hermit Woods we use the whole fruit, keep the fermentation temperature cool, taste daily to check on progress and to know when to remove the fruit (after time, bitter components emerge) stay strictly sterile through the process and if possible and appropriate to the style, keep all transfers/activities under CO2 gas to minimize oxidation and maximize retention of fruit aromas. We highly recommend Techniques in Home Winemaking by Daniel Pambianchi for a great how to book on wine making. There are numerous books and online sources for good information regarding the basics of making wine. addition to what is posted below, recipes for specific wines you may have had at Hermit Woods can be found on the pages describing each wine: Please visit our 2012 Releases for a description of each wine. Ken, our winemaker, is a lover of fermentation and always interested in talking/helping the process, so please do not hesitate to contact him if you have any questions. Below are some of our favorite recipes and hope you get a chance to try your hand at making your own if so inclined. ![]() Here at Hermit Woods our mission is multifaceted and includes disseminating information on wine and how to make it. ![]()
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