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.
|Fruit||pulp from fermentation of 274 lbs Carmine, divided 2/3 (Batch #1) and 1/3 (Batch #2), respectively|
|Pectic Enzyme||2 tsp|
|Grape Tannin||1 tsp|
The yeast was present from the original batches; no fresh yeast was added
|Started second run using pulp from 1997 Carmine Batch #2, adding all listed ingredients.||09/21/1997
Added 1/4 tsp sulfite.
|Racked, added 1/4 tsp potassium sulfite.||01/10/1998
|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.|