So I guess I might add a pectin enzyme at the start and perhaps some amylase for potential starch. Starting to get above my pay grade here. Maybe the beginning of a jelly wine syru.
Thanks guys. Think I might give it a shot if the grapes are still available. What do you use to raise or lower ph and what should a good ph number be? I have 23 liter carboys, so about 6 US gallons.
I have access to CORONATION Table GRAPES But only know that they are similar to Concord. Anybody used them and/or has a recip, I might give them a try. The wife has a steam juicer that renders fruit down to a husk and seems to make very good juice, so, I may also incorporate it into the process...
Good day and thanks for letting me in. I’ve made a few kits over the years, mostly from Costco but a few other kits a well. We’ve had a bumper crop of blackberries and plums this year and so I thought I give them a go. Look forward to gathering a much knowledge as I can from the many wise...