This batch made from a 96 oz. can of Vintner’s Harvest Gooseberry Fruit Wine Base ($45) and a Vintner’s Reserve World Vineyard Collection: French Sauvignon Blanc 6-gallon kit ($68). I am basically following the kit’s instructions while borrowing a few elements from the recipe on the back of the Gooseberry can. A bit of an experiment, but to my thinking the use of actual fruit can only improve the kit.
|Status||Date||Specific Gravity||Fluid Temp.||Air Temp.|
|Primary Fermentation||2010-02-27 AM||1.085||65°F||70°F|
|2010-02-28 AM||(Add Yeast)|
I’m using the Lalvin EC-1118 yeast that came with the Sauv. Blanc kit. Primary Fermentation Mixed all ingredients according to recipe on Gooseberry can and let sit overnight. Rather than using a damp cloth I am just covering the bucket with the lid and airlock but not snapping it tight. (My concern is that my cats will jump on top of the bucket and ruin the whole thing!) Added yeast the next morning. Leaving the primary fermenter upstairs this time to meet the 70 – 80°F instructions. Also, every morning I am gently stirring the must. The recipe on the G-berry can says to be careful not to disturb the settlement at the bottom. Doesn’t make any sense, if you ask me.
Pulled the fruit out of the wine and racked the wine into a carboy for secondary fermentation. Ended up pulling over a little more of the lees than I wanted to, but not too concerned. There wasn’t as much lees as I normally see with the red wines anyway.
First, this wine already tastes very good! Everything seems to be going like clockwork.