This is the first recipe I'm posting which is based on commercial, off-the-shelf fruit juice. The main trick when using such juice is that it has to be as clean as possible - look for additives like sugar [might not be an issue for a wine, is an issue for a mead since you want to be adding sugars in the form of honey], non-fermentable sugars [xylitol, erythritol, etc.] which are not necessarily an issue but will impact your recipe and finishing, stabilisers [sorbates, sulfites], colours, and so on. Some COTS juice products can also really be quite acidic out of the bottle, and it's sometimes necessary to adjust that before beginning fermentation.
The process follows a basic nutrient step-feeding process I found on the internet [I think it was r/mead on Reddit.]
[ NOTE TO SELF: the post-ferment process documented here could probably be improved to check gravity again after a few days to confirm complete, and not just leave the primary sitting for so long? ]
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| Photo 1: The juice in question |
RECIPE
7.5L Charlie's White Peach and Passionfruit juice [5x bottles]2.4 kg honey
2 tsp tannin
1/4 tsp acid blend
2 gm gunpowder tea
1.5 tsp pectic enzyme
1/2 pkt Mango Jack's MO5 mead yeast
Mango Jack's mead nutrient
potassium sorbate [wine stabiliser]
Campden tablets
bentonite
5L fermenting jar w. lid and airlock
- add the honey and stir until dissolved[1]
- add tannin and pectic enzyme
- set aside 300ml in a sanitised bowl, and add the rest to the fermenter
- put the gunpowder tea in a weighted bag and add to the fermenter
- add the rest of the juice
2. In the bowl hydrate and prove the yeast in the warm must:
- add yeast and 2gm nutrient, stir in
- when proved, add to must in fermenter and stir[2]
3. Check PH [My result: 3.4] and gravity [My result 1.105]
Notes:
Remove "teabag"
Leave to clear for 12 weeks
Check PH [My result: 3.6] and gravity [My result: 1.010]
DAY 1
1. Prepare the must
- warm approx. 3L of the juice in a sanitised pot to approx. 40° C. - add the honey and stir until dissolved[1]
- add tannin and pectic enzyme
- set aside 300ml in a sanitised bowl, and add the rest to the fermenter
- put the gunpowder tea in a weighted bag and add to the fermenter
- add the rest of the juice
2. In the bowl hydrate and prove the yeast in the warm must:
- add yeast and 2gm nutrient, stir in
- when proved, add to must in fermenter and stir[2]
3. Check PH [My result: 3.4] and gravity [My result 1.105]
Notes:
1. Adding that volume of honey at room temperature to the warmed approx, 3L of juice should bring the temperature down to 25° C or below, which is ideal for hydrating and proving the yeast.
2. Eventual volume is approx. 9.6L
DAY 2 +24 HOURS
Add 2gm nutrient and stirDAY 3 +36 HOURS [morning]
Open fermenter and stirDAY 3 +48 HOURS (evening)
Add 2gm nutrient and stirDAY 4 +72 HOURS
Add 2gm nutrient and stirDAY 5 +84 HOURS [morning]
Open fermenter and stirDAY 5 +96 HOURS [evening]
Open fermenter and stirDAY 6 +108 HRS [morning]
Open fermenter and stirDAY 10
Check gravity [My result: 1.012]DAY 14
Check gravity [My result: 1.012]Remove "teabag"
Leave to clear for 12 weeks
+12 WEEKS
Rack to sanitised bucket [approx 7.25L]Check PH [My result: 3.6] and gravity [My result: 1.010]
Backsweeten with approx. 200 ml honey
Check resulting gravity [My result: 1.020]
Add 1/4 tsp acid blend
Stablise with 3/4 tsp potassium sorbate and 2x Campden tablets
Treat with bentonite and follow the standard process [the following 3 days, open the jars and gently stir to agitate the bentonite]
Check resulting gravity [My result: 1.020]
Add 1/4 tsp acid blend
Stablise with 3/4 tsp potassium sorbate and 2x Campden tablets
Treat with bentonite and follow the standard process [the following 3 days, open the jars and gently stir to agitate the bentonite]
Rack to 2x 1 gallon jar
Leave to clear and age for further 12 weeks
Leave to clear and age for further 12 weeks
+12 WEEKS
... to be continued.
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