This is my latest experiment with everything I have already learned combined into this experiment. It looks like I am making progress as the clarity has greatly improved. Both bottles finished at 11.81% alcohol.
For more details on the method check out my blog. The quick instructions are below.
After the ingredients are added cover the top with breathable paper as the yeast are multiplying, after 2-5 days add an airlock or loose cap with a plastic bag and elastic band. The wine should be fully brewed in 2-3 weeks. Leave in a warm, dark area until all bubbling stops.
Bottle 1
1 liter orange, grape, apple juice (mostly orange)
1/2 cup dextrose + roughly 25% more (less dense than sugar)
1/8 tsp pectic enzyme
1/8 tsp bentonite
1/2 tsp DAP
1/4 tsp yeast nutrient (B vitamins)
1 tea bag steeped in 1/2 cup boiling water (for tannin)
1/16 tsp Red Star Premier Cuvee Yeast
Original gravity 1.085
Final gravity 0.995
Final alcohol 11.81%
Bottle 2
Everything the same except half the DAP (1/4 tsp)
Results:
Both bottles had a mild, fruity, tangy orange smell. The taste was fairly mild with an orange like essence. The flavor is less pleasant than my previous apple or grape wines which I would count as the best so far.
Bottle 2 was actually a little harsher than bottle 1 so the extra DAP did make a difference in the smoothness and quality of the flavor.
Final thoughts:
Pectic enzyme makes a big difference in producing a clear final result quickly. The bentonite probably helped as well to settle out the particles faster.
Although I don't really think orange juice is something I would chose to use again it did ferment out cleanly and the recipes are becoming more refined. I have a few good experiments coming up that I'll post as I make them.
Please leave your comments and thoughts below. Cheers!