Have you ever used the must from
a finished primary fermentation to make a batch of second run wine? Well, I
have and it is a fantastic way to get a bit of extra wine out of your homegrown
fruit!
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| Gomez Family Farm Homemade Organic Wine |
Making a second run wine is
simple to do. The rule of thumb that we use is 1/2 of the
original recipe with all the remaining pulp. We have started with 6 gallons
then the second run was 3 gallons. Basically take whatever fruit is
left from the first batch of making wine, and add water and sugar following
your original recipe by halving the ingredients. Measure and adjust your acidity. Finally, mix
it well to oxygenate and pitch yeast.
For us, second run wines tend to yield a lighter
and sweeter tasting product than the first run wine, which is great for sipping
on hot summer nights!
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