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. |