One tsp a gallon it is! Thanks
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| Lychee and peach http://www.thehomebrewforum.co.uk/viewtopic.php?f=41&t=2499 |
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| Author: | trunky [ Tue Apr 14, 2009 8:51 pm ] |
| Post subject: | Lychee and peach |
Here is a quick one, just at the first racking stage; 600g tub of Peach segments and 4 x 425g tins of Lychees, all in syrup, 4 litres of white grape juice and made up to 2 gallons with some additional sugar to an OG of 1.090. Pectolytic enzmyme to break down the fruit is added at appropriate rate. Pitched a youngs champagne yeast which is becoming a firm favourite for these fruit wines. Left to ferment on the pulp for 2 weeks and racked off to DJ's. Smells absolutely amazing, cant wait for this one. |
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| Author: | falafael [ Wed Apr 15, 2009 2:31 am ] |
| Post subject: | Re: Lychee and peach |
Lychees!, a first for me, never heard of them being used, let us know how this turns out, on lookout for diff recipes trunky!! |
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| Author: | trunky [ Wed Jun 10, 2009 2:05 pm ] |
| Post subject: | Re: Lychee and peach |
This has now been bottled, very very nice, tastes like a good quality white wine. I am going to leave this to mature for a few months before sampling again. |
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| Author: | leondz [ Thu Jun 11, 2009 12:24 am ] |
| Post subject: | Re: Lychee and peach |
Sounds absolutely delicious - great stuff. Have you got any resources on use of pectolytic enzymes? I've never used them in my fruit wines before. |
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| Author: | trunky [ Thu Jun 11, 2009 9:04 am ] |
| Post subject: | Re: Lychee and peach |
All I understand is that it aids the breakdown of the fruit in order to get maximum flavour extraction, possibly it might reduce haze in the final product. |
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| Author: | leondz [ Thu Jun 11, 2009 1:13 pm ] |
| Post subject: | Re: Lychee and peach |
Right - got some ordered! Makes sense I suppose, I think it's the stuff that makes fruit go all mushy if you don't eat it quickly enough. This chap http://www.gardeninginagale.com/wildwine.htm included a bit about it (going to try his strawberry recipe later, it looks a fantastic colour). How much enzyme did you use in this wine? |
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| Author: | trunky [ Thu Jun 11, 2009 3:38 pm ] |
| Post subject: | Re: Lychee and peach |
I usually go for 1 teaspoon per gallon, the fruit breaks down quite quickly, even the relatively hard fruit like peach and lychee took less than a week. |
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| Author: | leondz [ Thu Jun 11, 2009 6:10 pm ] |
| Post subject: | Re: Lychee and peach |
One tsp a gallon it is! Thanks
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| Author: | leondz [ Mon Jun 15, 2009 11:26 am ] |
| Post subject: | Re: Lychee and peach |
Stuck together the fruit sugar and water for this, plus pectolase - going to leave it for a few days to break down before taking OG - will put up pics then |
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