1997 Carmine Batch #2, 2nd Run
December 2007 – This is the 2nd run wine I did from the pulp of the Carmine Batch #2. This year I did two batches of carmine, with different yeasts.
Ingredients
| Fruit | pulp from fermentation of 274 lbs Carmine, divided 2/3 (Batch #1) and 1/3 (Batch #2), respectively |
| Sugar | 20 cups |
| Water | 3 gallons |
| Pectic Enzyme | 2 tsp |
| Grape Tannin | 1 tsp |
| Yeast | Lalvin EC-1118 The yeast was present from the original batches; no fresh yeast was added |
Method
| Started second run using pulp from 1997 Carmine Batch #2, adding all listed ingredients. | 09/21/1997 SG 1.070 |
| Pressed pulp. Added 1/4 tsp sulfite. | 09/27/1997 SG 1.010 |
| Racked. | 10/19/1997 SG 0.991 |
| Racked, added 1/4 tsp potassium sulfite. | 01/10/1998 SG 0.991 |
| Bottled. | 05/10/1998 SG 0.991 |
Notes
| Yield | 18 bottles |
| Alcohol | 10.7% |
| Afterthoughts | Neither second run had much body. |
| When doing a second run, for best body – don’t press the fruit from the first run – segregate the free run juice and use the unpressed pulp for the second run. When the second run is done, press the pulp and divide between the two batches. |