2020 Wines - Chapter 1 - Jaboticaba

I've been saving this fruit for years, literally; freezing every fruit that comes from the two trees. That may explain the short-term outcome. But I'm committed. And I'm committed to a second batch as well, which hopefully will come along more quickly than the first. It went like this:

• Thaw, then crush 3.8kg of fruit. TA 0.83%, pH 3.20, SG 1.030.
• Added 2.2l water, assuming 50% of the fruit volume will contribute to the final volume to just over 1g (some for topping).
• 3ml 10% KMS.
• 465g sugar to ~1.075.
• 1t pectic 
• 0.2g Lallzyme EX
• 1g each Opti Red and Booster Rouge.

No tannin additions. After 24 hours, another 155g sugar to 1.090. The pH was 3.05 and TA 0.97%. RC 212 and step feeding.

I pulled the seeds and skins after 72 hours to eliminate potential for any bitterness. This pic shows where we were mid-fermentation.

The problem is that even with KMS at crush and even before going dry, the wine took this brick color just a couple of days later.

We have about 4 bottles worth. We'll finish this out, but the color instability is a little disappointing. It doesn't taste or smell oxidized. Maybe that's just the color the fruit wants to give. Time will tell, but now it is time to start collecting a new batch of fruit.