When you make a wine "on the pulp" of a fruit then you should always consider if the left-over pulp could be used again. Often there is plenty of flavour and body in that pulp. I'm still on the journey of getting the best from it, but i can tell you that some of the very best wines i have made have come from using the pulp again. This is delicious for two reasons. 1. It's very easy cos you use the lees (sediment) from an earlier brew to kick-start your new brew, and it's cheap cos you don't need to buy more yeast, and neither do you need to find new fruits.
This wine exploits these considerations. But be mindful that 1 kg of fruit pulp used for a second time will not be as productive as it was the first time. Half or less is is a reasonable assumption. Adjust your volumes accordingly and enjoy experimenting with me
Recipe: 1 gallon
Lees from Blackberry & Elerberry Wine
5 Litres Red Grape Juice (Asda, pressed, chilled)
270 grams sugar
Water to 1 gallon.
Original Gravity 1084
soz, no gratuitous picture!
Method
Very briefly, much more so than is usual, so if you're new to this blog don't be discouraged, look up any method from before this one and you'll find way more detail. ... When you're left with the lees of an on the pulp brew like this one then do something with it. Add some grape juice, sugar and water to it (possibly acids or nutrient too). Then let it rip again. After a few days move it to secondary fermentation, a few days later rack to demi-johns. Stabilise by the ways you prefer, bottle when you need to. Enjoy.
Discussion.
I've tried doing second run on the pulp fermentations numbers of times. And i always like the results. However i am still experimenting and pushing the boundaries. with this brew i decided to try using lots of grape juice and have the pulp flavour prop it up. i Don't know how it'll work. 2015 will tell that tale.
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