FERMENTED FRUITS IS MOVING - http://www.vinodafrutta.com

Fermented Fruits is moving to our own little patch of real estate within the HTBWMedia.com / BaronVonInternet.com community of Information and Community based websites and blogs. Our brand spanking new URL is http://www.vinodafrutta.com The site is still under construction but the receipe's are in the background waiting to be published with a brand new recipe for YEAST FREE Strawberry Mead. Yup, tried and tested without adding ANY Yeast. So this means the Strawberry Mead will taste as it should, pure and natural. The fermenting process is taking a little longer, however the NATURAL yeasts from the Strawberries is currently vigorously reproducing so we should see some nice results WITH PICTURES, shortly. Oh ya, the new site also has the ability for approved members to post their own blogs, recipe books, articles and participate in the community Wine / Mead making Forum. So if you enjoy the art of fermenting fruits, join the community at http://www.vinodafrutta.com I'd love to chat. Drop me a note there if you have any questions. Cheers Heinz
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Club Dubya - My new Online Community

Check out Club Dubya. My newest experiment in "Social Networking" Call me Naive, but I would like to create a non-corporate online community with an emphasis on the word "Community" Maybe I'll even stick in a Wine making section if there is enough interest. It is still being worked on, but feel free to drop in and say Hi. There is already a few members and we are growing.

www.clubdubya.com

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Club Dubya - Don't Harsh My Mellow Eh!

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Thursday, July 8, 2010

Raspberry Mead Pulque

Yes, once again I am head butting with the trends. I picked a butt load of Raspberries the other day as one of the local farms had a great deal on U-pick Raspberries for 99 cents a pound. Soooo I spent a few hours picking followed by a few days in pain. The resulting bounty was 20 pounds of berries which I quickly made into juice via my favorite steam juice extractor which you will see an amazon ad for on the left. I honestly cannot say enough good things about this juice extractor. It is by far my best investment when it comes to making wine.

OK, enough with the promotion of someone elses product and onto the wine making. If you do decide to purchase one though, please help out this blog (AKA my wallet) and buy it through the link on this page. Now onto the recipe




The resulting juice from the steam extraction was about 8 litres or just over 2 US Gallons which is 2 Canadian Gallons... Eh!
In the past, I have watered down the juice to save money but this time I figured I would go as close to pure as possible, sure I would end up with less wine, but with any luck it will be a much better product.

As with most of my endevours, I first checked out what Jack had to say on the topic. In case you don't know, Jack Keller has become known as a sort of online wine Guru of sorts (Sorry Jack) He has given me advice on a few ocassions, I usually listen to what he has to say and go ahead and do what I want. Nothing against his advice, I'm just a stubborn Kraut.

So back to the recipe. Focus Heinz, focus. (I blame the heat wave in Vancouver)

So like I said, Pure juice very little water if any.

Due to the size of my primary, I removed some of the juice and ended up with 7.5 litres (or Liters in US Speak) The specific gravity pre any sugar was already at 1.030 so I did not need to add much unless I wanted to make hooch.

Raspberry Mead-Pulque

7 1/2 litres juice
1 tsp Citric acid

2 cups agave brought it up to 1.050

2 cups honey brought it up to 1.076 so I added
1 cup honey which resulted in a specific gravity of 1.083
2 cups water brought it back down to 1.081
1 tsp Energizer
1 Pack Lalvin K1-V1116 Yeast, Why.... Because


Added After Primary Fermentation:

3 Teaspoons Powdered Stevia

As an experiment, I added 1 tsp of stevia to flask brought spec gravity up by
.04. In a previous post on using Stevia to sweeten wine, I mentioned Stevia as a non-fermentable sugar. I wanted to see of the addition of Stevia pre-fermentation had an effect on the Specific gravity... well it does. So for those looking at using Stevia to sweeten their wine should add it after your final reading as it will give you a false potential alcohol level seeing as Stevia does not ferment and you will never be able to ferment to dry (per your hydrometer reading)
You can see the Stevia post here

The specific gravity of the full batch ended up being 1.082 (keep in mind, a small amount of that was as a result of Stevia.

Just as a little clarification for those unfamiliar with Mead and Pulque. Mead is made with Honey instead of sugar and Pulque is made with Agave Nectar (The same stuff they use to make Tequila) In Mexico, the resluting wine is called Pulque, or Nectar of the Gods. Tequila is made by taking the Pulque and distilling it a number of times.

inocculated 8:17 PM Thursday July 8, 2010. Updates will follow as comments.

Cheers