It’s time to clean out the freezer again and after much discussion, we decided to make a triple berry pyment. Here’s my recipe-feel free to comment.
25 lbs. Cab Sauv grapes
5 lbs. Syrah grapes
4.5 lbs Blueberries
3lbs. Strawberries
2 lbs. Blackberries
3 bananas
1.3 gallons water
6 g FT Rouge
12 g oak chips-primary
3T pectic enzyme
7 lbs local honey
SG 1.110
Note: The grapes were previously fermented. The Syrah got RC212 and the Cab Sauv got BM 4x4 and finished with EC 1118. I figured the 1118 would take over pretty quick so I pulled out a cup of must and pitched some BM 4x4 to make a starter. I Camden’d the must and 24 hours later chucked in the starter to try to get some complexity to the finished product. I plan to use Fermaid O according to TONSA 2.0 protocol. I turned the a/c down to 68*, have a fan blowing on my fermenter and several 20 oz. bottles of ice to throw in the must to keep it cool. Unfortunately I broke my ph meter so I don’t have that measurement The new one doesn’t arrive till Friday. I plan to oak this with American med toast once I get it into bulk aging. I posted this recipe in another forum but changed the ingredients up a bit since then.
25 lbs. Cab Sauv grapes
5 lbs. Syrah grapes
4.5 lbs Blueberries
3lbs. Strawberries
2 lbs. Blackberries
3 bananas
1.3 gallons water
6 g FT Rouge
12 g oak chips-primary
3T pectic enzyme
7 lbs local honey
SG 1.110
Note: The grapes were previously fermented. The Syrah got RC212 and the Cab Sauv got BM 4x4 and finished with EC 1118. I figured the 1118 would take over pretty quick so I pulled out a cup of must and pitched some BM 4x4 to make a starter. I Camden’d the must and 24 hours later chucked in the starter to try to get some complexity to the finished product. I plan to use Fermaid O according to TONSA 2.0 protocol. I turned the a/c down to 68*, have a fan blowing on my fermenter and several 20 oz. bottles of ice to throw in the must to keep it cool. Unfortunately I broke my ph meter so I don’t have that measurement The new one doesn’t arrive till Friday. I plan to oak this with American med toast once I get it into bulk aging. I posted this recipe in another forum but changed the ingredients up a bit since then.