On Mar 30, 7:16*am, "Bertie Doe" > wrote:
> "tepe" > wrote in message
>
> ...
>
> > Any ideas on how to stop the wine earlier and thus
> > leave some sugar in solution, but avoid a secondary?
> > I didn't have this problem with kits, but the DIY
> > method seems a lot tastier and is a hell of a lot
> > cheaper. TIA.
>
> > Bertie
>
> Stopping fermentation is very hard.
> Wineries usually let it ferment dry and then
> Backsweeten and even add
> a f-pac to some. This is what a homw winemaker should
> do. I make alot
> of fresh fruit wines and do just that. Let it go dry,
> add f-pac then
> backsweeten
>
> Tom
>
> Yep country wines ferment for-ever. Is f-pac lactose
> based? I tried it in my elderberry and didn't like the
> taste. OT. I love elderberry, I have a small plot 5yds
> x 20yds (allotment) behind the house. Hedge suppliers
> sell the European 2 year old plants for £1 each. I
> split a pack with a neighbour, so I now have a 5 yard
> row of plants. I would have preferred the slower
> growing North American variety, but they're quite
> pricey. Fingers crossed Oct 2011, should have enough
> for a brew.
>
> Bertie

F-pac is
How to make a F-PAC
=
Flavor Pac


Add 20-30% of #’s of fruit what was used in the primary (if you used
30# in recipe then you will need 6-9# more for the f-pac) in a large
frying pan or pot. Simmer to extract all "flavor" and reduce the water
from the fruit. Strain thru a kitchen strainer and add AFTER you rack
and after the wine is DRY ( .990) You MUST have added k-meta and
Sorbate before adding the f-pac. Once adding the f-pac you can add
clearing agent. You will have to rack at least 2+ more times. Then
back sweeten to YOUR taste using simple syrup.

Tom