Post date: Mar 08, 2015 11:57:10 PM
I was in Trader Joe's and they were doing a tasting of "Power of Seven" and it was really good. It's a mixture of 7 juices: pomegranate (27%), tart cherry (27%), black mulberry (20%), red grape (10%), purple carrot (10%), cranberry (5%), and blueberry (1%). It's got good, rich flavor and color, and tannins. I think it's complex enough to make a pretty good wine. I'm doing minimal additions this first time around.
4 1L bottles of Trader Joe's "Power of Seven"
3/4 tsp acid blend
1/4 tsp tannin
1-1/2 tsp yeast nutrient
1 packet Montrachet yeast
1.712 lbs of sugar
3/8/15 7:30PM
Put 4 1L bottles into my 2gal primary bucket. The juice as at 58.1 degrees (it was in the basement) and I couldn't really measure the gravity (because the hydrometer was cracked). It said 1.044, but I don't trust it, because some liquid ended up IN the hydrometer. But for the sake of argument, let's say its that, because apple juice seems to be standardized to 1.048, so it seems close to that. If we want to bring this up to 13.5-14% ABV, we need to add sugar. Going to Fermcalc - if we start at 1.044@58.1, that is 1.0429@68, or 5.8%ABV. To take that up to 1.102@68 (14%ABV), we need to add 1.712 lbs of sugar (really?). Dissolved the powdered ingredients in about a half bottle of juice. Heated gently in the microwave to get the sugar dissolved. I pitched the yeast immediately, as the juice was pasteurized and all of the equipment had been sanitized with Campden tablets. Put the bucket in the upstairs closet with an airlock.
3/28/15 11AM
Racked into a 1 gallon bottle and put an airlock on it. Filled to the absolute top and a bit overflowed. Yeast is still suspended a bit, but there was a nice solid mat of lees. Density was 1.012 - I got a new hydrometer. Didn't measure temperature but probably 68F. Flavor was very nice! Complex, not quite dry enough yet, but I think it will continue fermenting for a bit.
6/7/15 11AM
Racked again into a 1 gallon bottle and put an airlock on it. The wine is very clear now, but the density is still at 1.013(!) at 72 degrees or so. I like this a lot - very syrupy on the tongue and good legs. I might be ok with the sweetness (since the fermentation seems well and truly done at this point). I could stabilize it and serve chilled. I'll put it in the basement and mull it over for a bit.
9/12/15 10AM
Racked, stabilized with 1 campden tablet, and degassed. Topped off with 8oz. Carmenere to fill headspace. Tastes very nice, still a tiny bit sweet.
10/18/15 11AM
Bottled into 3 750s and 3 375s
2/27/16
Catching up on note taking. This was a huge success - I really like this as a dessert wine. It's somewhat less sweet than it was in September. I think we only have one bottle left.