tdogg
Well-Known Member
Alright, i have been saving ingredients for several recipe ideas and there has been quite a build up in my freezer and pantry. Here is a recipe that I started tonight.
3 Gallon batch.
3 pounds clover honey
1.5 pounds table sugar
1 liter red grape juice concentrate (from the LHBS, not the grocery store stuff)
Add water to 3.25 gallons and mix thoroughly. OG at this point was 1.086
then add 3 KMS campden tabs, then add:
4.5 pounds frozen cranberries
1.5 tsp pectic enzyme powder
6.5 pounds pressed grape skins (sangiovese, pressed 2 days ago)
Im going to let this sit in the sulphite overnight, then add nutrients and yeast. probably RC-212. Im hoping that the grape skins and cranberries will have enough natural tannins to carry this wine. thoughts on anything I should add? acid blend? I plan on adding staggered nutrient additions for several days. Im hoping for a soft "table" red that i can back sweeten slightly and drink somewhat young.
3 Gallon batch.
3 pounds clover honey
1.5 pounds table sugar
1 liter red grape juice concentrate (from the LHBS, not the grocery store stuff)
Add water to 3.25 gallons and mix thoroughly. OG at this point was 1.086
then add 3 KMS campden tabs, then add:
4.5 pounds frozen cranberries
1.5 tsp pectic enzyme powder
6.5 pounds pressed grape skins (sangiovese, pressed 2 days ago)
Im going to let this sit in the sulphite overnight, then add nutrients and yeast. probably RC-212. Im hoping that the grape skins and cranberries will have enough natural tannins to carry this wine. thoughts on anything I should add? acid blend? I plan on adding staggered nutrient additions for several days. Im hoping for a soft "table" red that i can back sweeten slightly and drink somewhat young.
