Passionfruit Wine 1004 Update 31-3-13

Finished Passionfruit Wine 1004 before any final treatment.  Notice the beautiful glossy finish.

Finished Passionfruit Wine 1004 before any final treatment. Notice the beautiful glossy finish.

This batch of wine has been a long time in the making. I have posted several updates and notes on this batch in the past:

  1. Primary Fermentation of Passionfruit Wine 1004.
  2. Alcohol Calculations for Passionfruit Wine 1004.
  3. Passionfruit Wine 1004 Update 15 days.

I have racked this wine only once since 2010 and I have just let it finish naturally. It has actually not been fermenting for some time now but time commitments and other projects have delayed finishing some of my wines off.

Despite making some alcohol calculations early on there must have been an error somewhere because this wine finished at 18% alcohol measured on my vinometer. The problem with alcohol that high is that is too high to drink comfortably and is heading toward spirit style drinking. A table wine is best kept below 13.5% in my opinion.

I used Lalvin EC1118 yeast which is really a champagne style yeast which can keep working in higher alcohol levels in order to create those bubbles! However, when left to its own devices it can clearly make a much higher alcohol level than initially expected. In order to reduce the heat I have had to water it down. This wine could stand watering as the flavour was exceptionally strong so after doing a small 250ml blend batch which turned out very delicious I committed the whole batch to the same treatment.

Method To Adjust Alcohol.

  1. I drew off 250ml of the secondary fermentation.
  2. Tested with the vinometer. Reading 18% alcohol by volume.
  3. Determined that my preferred alcohol needed to be below 13%.
  4. 18% alcohol in 250ml = 250 X 18% = 45mls alcohol.
  5. 13% alcohol in 250ml = 250 x 13% = 32.5 mls alcohol
  6. Water needed to reduce alcohol volume = 45/32.5 = 1.3847 factor (1.4).
  7. Original volume = 10 litres
  8. Finished volume = 10l x 1.4= 14 litres.
  9. Therefore 4 litres of water to be added.

Method to Adjust Sweetness.

  1. The original 250ml is now 350 ml after dilution with water.
  2. Taste test reveals it is a very dry wine still and we prefer it slightly sweeter without losing flavour or adding after taste from liquid saccharine sweeteners.
  3. By adding small quantities and tasting it was determined that 25g of extra sugar per 350ml was the required amount.
  4. 25g per 350ml = 71.4g per litre.
  5. For new volume of 14l = 14 x 71.4g = 1000.02g (1kg).
  6. The trouble with sweetening wine with sugar is that a high alcohol yeast such as Lalvin EC1118 may resume fermentation and that is definitely not what I want. In that case you need to stop fermentation with Potassium Sorbate which prevents yeast from propagating but does not kill it.
  7. Add 1g per 5 litres of wine. For 14 litres add 2.8g (3g). 1g of Potassium Sorbate is about 1/4 teaspoon. I added 3 x 1/4 teaspoons by volume.
  8. I returned the entire volume of wine to a glass demijohn under an airlock to monitor for a week or so before bottling to ensure there is definitely no more fermentation.
Passionfruit Wine 1004 on 1-4-13 under air lock being monitored to ensure fermentation is finished before bottling.

Passionfruit Wine 1004 on 1-4-13 under air lock being monitored to ensure fermentation is finished before bottling.

 

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One Response to “Passionfruit Wine 1004 Update 31-3-13”

  1. Wine Cures Cancer, Study Says Says:

    […] Passionfruit Wine 1004 Update 31-3-13 […]

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