Grapefruit Wine

Started 1/6/2002
Bottled 3/9/2003

Alcohol 15%
Initial SG 1.101
Final SG 0.990
pH ND TA ND

Tasting Notes

7/6/2006 Pale gold and crystal clear. Nose is floral with grapefruit undertones. Nice grapefruit flavor that is smooth yet with a slight bite. Mellow finish with diminishing fruit and flowers. Alcohol is a bit too much.

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1/6/2002

38 large Florida Marsh Red Grapefruit (40 pounds) yielded 2.33 gallons squeezed juice
15 pounds sugar
water to total of 7 gallons
2.4 g potassium bisulfite
~20 g acid blend
5 tsp yeast nutrient
3/4 tsp tannin
Pasteur champagne yeast

6:00 pm  Grapefruit purchased at Sam’s Club in 10 pound bags ($5 per bag).  The fruit was squeezed by hand and strained through a wire strainer.  This gave about 2 1/3 gallons of pure grapefruit juice.  This was added to the primary which contained the sulfite, acid blend, nutrient, and tannin.  15 pounds of sugar was dissolved in water and added.  The total water added brought the final volume to 7 gallons.  A cup of the juice was diluted with water and sugar added to make a yeast starter.  The yeast was sprinkled onto this starter solution and covered with plastic wrap.  After 8 hours, 1 tsp pectic enzyme added.

1/7/2002

SG measures 1.101.  The yeast starter was added.

1/19/2002

Transferred into a 6.5 gallon carboy. Filled to the top.  SG 1.030.

7/3/2002

SG 0.991. Wine has cleared nicely. Flavor is strong of grapefruit. A tiny hint of bitterness, but nice. A little off dry might be nice. Racked into a 6 gallon carboy. 2.4 g sulfite added. A few 12 oz bottles were filled for consumption.

3/1/2003

Racked into a 5 gal carboy with 1 g sulfite. The reset was drawn off for drinking (2 750 mL, 1 20 oz, 2 12 oz, and 3 8 oz bottles). Very clear. Taste is nice but a little grapefruit bitterness still. SG 0.990

3/9/2003

Bottled. 21 750 mL and 9 12 oz bottles.