Well, I'm thinking of making a batch of fruit wine but since I only have a 6 gallon BB for secondary I guess I will have to make a 6 gallon batch in primary. My primary fermentor is a 6.5 gallon "ale pail". With 6 gallons of must in there leaves about 4 inches of headspace. I'm wondering if...
So. If I understand correctly the fruit in a bag method doesn't add fermentable fructose only color and flavor. All the alcohol comes from the fermentation of the added sugar?
I have been a member of HBT since January and I have got some beer brewing under my belt.
Now I want to try wine making but I have some questions.
1. I am thinking about trying to make a fruit wine. A 5 gallon batch. I think I understand the process but I am limited on equipment right now...