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Making Exotic Wines

daniel_millan avatar
daniel_millan
22 diapositives · 372 Views · Apr 12, 2013

Making Exotic Wines. by Jack Keller The Winemaking Home Page http://winemaking.jackkeller.net/. ex·ot·ic adj. 1. From another part of the world; foreign. ex·ot·ic adj. 1. From another part of the world; foreign. 2. Intriguingly unusual or different; excitingly strange.

#vintage #pinot noir #pinot blanc #oenology #viniculture #elderberry #enology #vineyard
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Making Exotic Wines
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  1. Making Exotic Wines by Jack Keller The Winemaking Home Page http://winemaking.jackkeller.net/

  2. ex·ot·icadj.1. From another part of the world; foreign.

  3. ex·ot·icadj.1. From another part of the world; foreign.2. Intriguingly unusual or different; excitingly strange.

  4. ex·ot·icadj.1. From another part of the world; foreign.2. Intriguingly unusual or different; excitingly strange.3. Of or involving striptease.

  5. Rambutan Jabotica Fruit Jackfruit Lychee Mangosteen

  6. Rambutan Jabotica Fruit Lychee Jackfruit Mangosteen

  7. Black Raspberries Gooseberries Elderberries PawPaw Pomegranate

  8. Longans Black Currants Marula Cloudberries Saskatoon Serviceberries

  9. Making a Wine from Exotic Fruit Google it! Find out all you can about the fruit.

  10. Making a Wine from Exotic Fruit Google it! Find out all you can about the fruit. Confirm its edibility.

  11. Making a Wine from Exotic Fruit Google it! Find out all you can about the fruit. Confirm its edibility. Look for nutritional information.

  12. Making a Wine from Exotic Fruit Google it! Find out all you can about the fruit. Confirm its edibility. Look for nutritional information. Has wine been made from it before? Jam? Jelly?

  13. Making a Wine from Exotic Fruit Google it! Find out all you can about the fruit. Confirm its edibility. Look for nutritional information. Has wine been made from it before? Jam? Jelly? How much sugar is typically in the fruit?

  14. Exotic Fruit: Before You Start Google it! Find out all you can about the fruit. Confirm its edibility. Look for nutritional information. Has wine been made from it before? Jam? Jelly? How much sugar is typically in the fruit? What kind of acid is present and in what amount?

  15. Making a Wine from Exotic Fruit Can you find a comparable fruit that you or someone else has made wine from before?

  16. Making a Wine from Exotic Fruit Can you find a comparable fruit that you or someone else has made wine from before? Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, steaming, boiling, or soaking to create a must.

  17. Making a Wine from Exotic Fruit Can you find a comparable fruit that you or someone else has made wine from before? Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, steaming, boiling, or soaking to create a must. Add sugar, acid, nutrients, and yeast to the must to achieve desirable levels and ferment, covered, 3 to 10 days in primary (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.

  18. Making a Wine from Exotic Fruit (cont.) Strain the liquid into a secondary (a carboy or jug), top up, attach an airlock, and allow fermentation to proceed at 60-65 degrees Fahrenheit until complete.

  19. Making a Wine from Exotic Fruit (cont.) Strain the liquid into a secondary (a carboy or jug), top up, attach an airlock, and allow fermentation to proceed at 60-65 degrees Fahrenheit until complete. Rack into a clean secondary. Top up as required and reattach the airlock. Repeat as needed until wine clears. Throughout, remember sulfites.

  20. Making a Wine from Exotic Fruit (cont.) Strain the liquid into a secondary (a carboy or jug), top up, attach an airlock, and allow fermentation to proceed at 60-65 degrees Fahrenheit until complete. Rack into a clean secondary. Top up as required and reattach the airlock. Repeat as needed until wine clears. Throughout, remember sulfites. When wine clears and stabilizes, adjust balance and bottle wine.

  21. Making a Wine from Exotic Fruit (cont.) Strain the liquid into a secondary (a carboy or jug), top up, attach an airlock, and allow fermentation to proceed at 60-65 degrees Fahrenheit until complete. Rack into a clean secondary. Top up as required and reattach the airlock. Repeat as needed until wine clears. Throughout, remember sulfites. When wine clears and stabilizes, adjust balance and bottle wine. Small bottles allow economic tasting while aging.

  22. Online Resources Requested Recipes: http://winemaking.jackkeller.net/request.asp Wine from Edible Plants: http://winemaking.jackkeller.net/plants.asp WinePress.us Recipe Book: http://www.winepress.us/forums/index.php?act=Attach&type=post&id=1329