I checked the chemistry of the persimmon wine this evening before pitching the yeast.
SG: 1.113
pH: 3.79
TA: 0.24
The titratable acidity is way too low, but some acid may be locked up in the pulp, so I merely added another tablespoon of acid mix, to match the original recipe. I’ll check in again after fermentation and adjust [...]
Today I started six gallons of persimmon wine, using fruit from the Quaker Center in Ben Lomond and a recipe in the Winemaker’s Recipe Handbook by Raymond Massaccessi (available from Fermentation Solutions).
One certainly doesn’t need a crusher or press for ripe Hachiya persimmons: they squash quite nicely. Just pull the top off, quarter with [...]
This evening I checked the chemistry of the strawberry guava must (~5 liters).
SG = 1.077
pH = 3.38
TA = 7.5
I added 1.5 pounds of sugar to bring the specific gravity up to about 1.088, which will give me about 12.5% alcohol in the finished wine.
For next time, I noted that the titratable acidity is too [...]
Last Friday I went down to Aptos to pick fruit for winemaking. I’d advertised for free fruit on Freecycle, and a master gardener and member of the California Rare Fruit Growers responded with an offer of persimmons, pineapple guavas, and strawberry guavas.
Tonight I began making an experimental one-gallon batch of strawberry guava wine, based [...]
Publishers of Truth (QuakerQuaker.org)
