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.

Bryan

Long time wine and beer making ....