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.