newbie - fruit advice needed

newbie - fruit advice needed

Post by Lynne Gallowa » Wed, 07 Mar 2001 09:35:01



I recently attended a winemaking supply co.'s annual sale, and purchased
several - 100 oz. (6 1/4 lb.) cans of fruit and/or fruit pulp: Byng
cherries-whole in syrup (water, sugar, invert sugar); blackcurrant, apricot,
and strawberry/cherry, raspberry/cherry, pear/kiwi pulp (malic/citric
blends?)
Was told by another sale-goer that I should allow 2 tins/23L...
My winemaking booklet indicates that Byng cherry may be bland by itself, and
would surely benefit from blending with blueberry or blackcurrant. Would
this be a good plan, or should I make pie and jam from the cherries?......or
should I wait (to begin), and incorporate fresh fruit (in season) to any of
the canned?
Advice or suggestions, anyone ??

Although my (limited) experience has been with kit wines, I made a
strawberry last year with local strawberries that went over well with family
and friends, using a recipe from Jack Keller's wonderful website (thanks,
Jack!). There's a blackberry, a mango, and a guava/kiwi wine aging in the
ba***t right now, alongside gewurz and chard kits, and frozen blackberries
and strawberries waiting......oh, what's a poor girl to do.....but.....make
more wine.......~sigh~...... ;-)
TIA,
Lynne

 
 
 

newbie - fruit advice needed

Post by Britt Smit » Wed, 07 Mar 2001 10:45:44


My advice is to make the cherry.  Ferment to dryness.
Make some blueberry.
Then blend them together.  1/4 cherry  3/4 blueberry
Stabilize:
Then sweeten to taste.  (1.010 sg.)

This is a great blend.  I'm working on the blueberry right now.

And I agree, Jack's site is great.

Britt

Quote:

>I recently attended a winemaking supply co.'s annual sale, and purchased
>several - 100 oz. (6 1/4 lb.) cans of fruit and/or fruit pulp: Byng
>cherries-whole in syrup (water, sugar, invert sugar); blackcurrant,
apricot,
>and strawberry/cherry, raspberry/cherry, pear/kiwi pulp (malic/citric
>blends?)
>Was told by another sale-goer that I should allow 2 tins/23L...
>My winemaking booklet indicates that Byng cherry may be bland by itself,
and
>would surely benefit from blending with blueberry or blackcurrant. Would
>this be a good plan, or should I make pie and jam from the
cherries?......or
>should I wait (to begin), and incorporate fresh fruit (in season) to any of
>the canned?
>Advice or suggestions, anyone ??

>Although my (limited) experience has been with kit wines, I made a
>strawberry last year with local strawberries that went over well with
family
>and friends, using a recipe from Jack Keller's wonderful website (thanks,
>Jack!). There's a blackberry, a mango, and a guava/kiwi wine aging in the
>ba***t right now, alongside gewurz and chard kits, and frozen
blackberries
>and strawberries waiting......oh, what's a poor girl to do.....but.....make
>more wine.......~sigh~...... ;-)
>TIA,
>Lynne


 
 
 

newbie - fruit advice needed

Post by CompostKin » Wed, 07 Mar 2001 10:47:20



Quote:

> I recently attended a winemaking supply co.'s annual sale, and purchased
> several - 100 oz. (6 1/4 lb.) cans of fruit and/or fruit pulp: Byng
> cherries-whole in syrup (water, sugar, invert sugar); blackcurrant,
apricot,
> and strawberry/cherry, raspberry/cherry, pear/kiwi pulp (malic/citric
> blends?)
> Was told by another sale-goer that I should allow 2 tins/23L...
> My winemaking booklet indicates that Byng cherry may be bland by itself,
and
> would surely benefit from blending with blueberry or blackcurrant. Would
> this be a good plan, or should I make pie and jam from the
cherries?......or
> should I wait (to begin), and incorporate fresh fruit (in season) to any
of
> the canned?
> Advice or suggestions, anyone ??

> Although my (limited) experience has been with kit wines, I made a
> strawberry last year with local strawberries that went over well with
family
> and friends, using a recipe from Jack Keller's wonderful website (thanks,
> Jack!). There's a blackberry, a mango, and a guava/kiwi wine aging in the
> ba***t right now, alongside gewurz and chard kits, and frozen
blackberries
> and strawberries waiting......oh, what's a poor girl to
do.....but.....make
> more wine.......~sigh~...... ;-)
> TIA,
> Lynne

Lynne, To make silly pies and jams out of this wonderful fruit would be a
sin. I would not be afraid to use Bing cherries by themselves for a wine.
The best cherries for wine are sour cherries like Morello, but eating
cherries can make fine wines also . You may have to add a good shot of
citric acid (titrate it).
You are blessed to have all this wonderful starting material...good luck and
have fun!

Ed

 
 
 

newbie - fruit advice needed

Post by J Reite » Wed, 07 Mar 2001 13:03:47


Lynne,
   find someone who grows Black Tartarian cherries and beg, borrow or steal
some from him/her. Add those to your canned cherry must.
Joanne

Quote:

>I recently attended a winemaking supply co.'s annual sale, and purchased
>several - 100 oz. (6 1/4 lb.) cans of fruit and/or fruit pulp: Byng
>cherries-whole in syrup (water, sugar, invert sugar); blackcurrant,
apricot,
>and strawberry/cherry, raspberry/cherry, pear/kiwi pulp (malic/citric
>blends?)
>Was told by another sale-goer that I should allow 2 tins/23L...
>My winemaking booklet indicates that Byng cherry may be bland by itself,
and
>would surely benefit from blending with blueberry or blackcurrant. Would
>this be a good plan, or should I make pie and jam from the
cherries?......or
>should I wait (to begin), and incorporate fresh fruit (in season) to any of
>the canned?
>Advice or suggestions, anyone ??

>Although my (limited) experience has been with kit wines, I made a
>strawberry last year with local strawberries that went over well with
family
>and friends, using a recipe from Jack Keller's wonderful website (thanks,
>Jack!). There's a blackberry, a mango, and a guava/kiwi wine aging in the
>ba***t right now, alongside gewurz and chard kits, and frozen
blackberries
>and strawberries waiting......oh, what's a poor girl to do.....but.....make
>more wine.......~sigh~...... ;-)
>TIA,
>Lynne