Sauvignon Blanc juice Fruit Bread
Had a weekend down at Frankland in the Great SotherN district of WESTERN AUSTRALIA picking a single row of Pinot Noir grapes for some Home Made Wine for personal use. Hand picked and foot maserated. After we had that sorted and the yeast pitched onto the skins fruit and juice we decided to pick some Sauvignon Blanc from the vines we decapitated two years ago and hopefully will be back into full production next year. We crushed and pressed these grapes the juice filling 23 litres into the fermenter and yeast pitched in and the air lock in place. There was some SB juice left over and with a couple more turns of the press i was able to get half a dozen bottles of freshly pressed SB grape juice. The Baume reading was 14! Anyway i decided to use that grape juice in a fruit dough i reckoned on leaving out the cane sugar and the water and use just the juice, SO we have a SAUVIGNON BLANC FRUIT BREAD. I was very happy with the whole affair the dough felt good it proved on time and made delightful bread
Comments
Beautiful looking loaves. Did you taste any of the grape juice flavor?
Best,
Ian
Hi Ian i could definitely tell it was different and i took a sample to my friends and working bakers and gave them a taste and 2 of them thought it had a wine taste even though it was unfermented grape juice
Hi Ian i could definitely tell it was different and i took a sample to my friends and working bakers and gave them a taste and 2 of them thought it had a wine taste even though it was unfermented grape juice. interestingly the BAUME reading is for the sugar level and potentially the alcoholic value so at 14 it seemed to be equal to the sugar which i would normally be adding at 12%. I do have a few more bottles to play with but i did detect some natural fermentation taking place and released the screw caps a little to prevent explosions i might have to add some flour and try to make a fruit ferment.
kind regards Derek
Let us know how the fruit ferment goes. I have made bread with wine several times and I love the flavor it adds. I always have to be careful not too add too much though as it messes up the fermentation and you end up with a dense loaf.
Best,
Ian
What a great idea Derek and what better to use than freshly picked grapes you picked yourself. The bread looks and sounds very inviting.
Benny
Hi Benny more a matter of not wanting to waste any of the juice after we had filled the small fermenter, plus my ulterior motive to use it rather than refined sugar , sugar in its natural form.
and it is baked to absolute perfection. Not a hint of darkness around the edges or even on the bottom. The fresh SB grape juice must be a wonderful complement to the fruit. Three cheers for you, Derek. It is lovely bread and I'd guess it was a very satisfying bake. –AG
Hi AG the crumb was indeed nice and soft and i just ate the last of it this morning for breakfast still soft and perfect with my coffee. good thing i still have 4 or 5 bottles left , and going down the vineyard tomorrow too, might help myself to some more perhaps. We have to press the pinot Noir that has been fermenting on its skins for the week (for the colour) and recover that juice. also check the 23 litres of SB that we put in the fermenter.
kind regards Derek.
Always good to be amongst the vines during harvest Derek, a very connective feeling to pick the rewards of natures offerings!
That's a nice way to utilise some natural sugar, the baked goods remind me of English teacakes, only bigger! I think the acidity from the juice also had an improving effect, a quite white and fluffy crumb there.
When it comes to the left over SB juice, I look forward to hearing about the finished wine!
Indeed a very good potential alcohol, I know of a Fume Blanc produced in Northern Italy that has a 15.5% abv!
Thanks for sharing this one,
Michael
Hi Michael Harvest time the moment of truth The Shiraz has still to be harvested and this is done by machine which stradles the vine row and shakes the fruit off of the vines usually in the cool of the night if its the whites and sometimes in daylight for the reds The Shiraz goes into a wine produced by Harewood of Denmark , not the country but a delightful country town on the south coast..
Derek
i just got back from a couple of days at the vineyard where we pressed the Pinot Noir that had been fermenting on its skins for a week The colour was intense and we ended up with 55litres in the frementer and it was still quite lively through the airlock it also tasted pretty good too. Unfortunately the SAV B appears to have stalled it has been cool at nights down there so it looks as though we may turn it into a fortified sweet wine with the addition of spirit , my cousin is also into distillation too. The Shiraz will most likely be picked after Easter. its looking exceptional. If you you see HAREWOOD SHIRAZ on the shelf from Denmark in the Great Southern Wine District of Western Australia then the fruit has come from Mischief Vineyard at Frankland.
Stopped by a Sussex Vineyard for lunch the other day... By comparison, not much to see this side of the hemisphere at this time of year!
However we enjoyed a tasting flight of three wines; Pinot Gris, Pinot Noir Blush and Rondo.
The Pinot Noir Blush was the standard favourite, narrowly beating out the Pinot Gris which I thoroughly enjoyed.
Hi Michael
I was a Hampshire boy growing up living in the village of Liss which is very close to West Sussex border. Its amazing how vineyards are establishing in the UK, a few years ago i visited a vineyard at Holmfirth and the vines looked like they were really struggling and the posts and wiring looked pretty shabby too, they claimed to be the most Northern vineyard in the UK but i don't think they can still claim that now .
Being the wire man at my cousins vineyard you notice the state of the vines support pretty quickly and once when visiting a vineyard here i commented to the guide what a good job the wire man had done, he was so pleased as it was he that performed that task too. We had a great chat about knots and different trellis systems. I will PM you so that we dont take up to much non bread activity here. regards Derek