1997 Carmine Batch #1, 2nd Run

December 2007 – I decided that I’d try a second run from the Carmine skins from the original batches, keeping them segregated as Batch #1 and #2 had different yeasts. Given the amount of pulp I had, it made sense to get more mileage from it.

Ingredients:

Fruit pulp from fermentation of 274 lbs Carmine, divided 2/3 (Batch #1) and 1/3 (Batch #2), respectively
Sugar 23 cups
Water 5.75 gallons
Pectic Enzyme  tsp
Grape Tannin 2 tsp
Yeast Wyeast 2028
The yeast was present from the original batch; no fresh yeast was added

Method:

Started second run using pulp from 1997 Carmine Batch #1, adding all listed ingredients. 09/21/1997
SG 1.046
Pressed pulp. 09/27/1997
SG 1.004
Added 1/2 tsp sulfite and 6-1/2 cups additional sugar. 09/27/1997
SG 1.021
Racked. 10/19/1997
SG 0.991
Racked, added 1/2 tsp potassium sulfite. 01/10/1998
SG 0.991
Bottled. 05/10/1998
SG 0.991

Notes:

Yield 28 bottles
Alcohol 9.8%
Afterthoughts Didn’t have a lot of body, but this is expected from a combination of young grapes and second run. Not my favorite, but oddly enough, it came better than the 1st run.
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.

Bryan

Long time wine and beer making ....