Would like to make this. I have the Vitner's Harvest can. I plan on only making 3 gallons just like my research here said to so. However, I do have a few questions that I have been unable to reliably answer by sifting through the old threads.
The recipe on the back calls for 7 pounds of sugar. Threads indicate VH says to use more than needed, but not sure if this is the case with the raspberry. Should I just put it all in since I plan on making a port, or use the hydrometer to get to the recommended SG?
Rather than try to arrest the fermemtation a la traditional port, I am simply going to ferment dry and back sweeten and add brandy. Is there a specific amount of brandy per gallon I should use? Also, should I hold back some of the juice and freeze to backsweeten or just make an f pack?
In the alternative, if someone has a recipe for port using VH, I would appreciate that.
Thanks so much for the time
The recipe on the back calls for 7 pounds of sugar. Threads indicate VH says to use more than needed, but not sure if this is the case with the raspberry. Should I just put it all in since I plan on making a port, or use the hydrometer to get to the recommended SG?
Rather than try to arrest the fermemtation a la traditional port, I am simply going to ferment dry and back sweeten and add brandy. Is there a specific amount of brandy per gallon I should use? Also, should I hold back some of the juice and freeze to backsweeten or just make an f pack?
In the alternative, if someone has a recipe for port using VH, I would appreciate that.
Thanks so much for the time