Madriver Wines
Senior Member
- Joined
- Apr 6, 2009
- Messages
- 602
- Reaction score
- 0
I started a mixed berry batch this past week end and need some advice or maybe reassurances lol.
Here is the recipe and what I did. All the fruit was frozen except the raspberries which were canned.
5 lbs Red Raspberry
5 lbs Blackberry
5 lbs Blueberry
10 lbs sugar
4 gallon water
5 tsp Yeast nutrient
2 1/2 tsp Yeast energizer
1 1/2 tsp Pectic enzyme
3 tsp Acid blend
1 tsp wine tannin
1/4 tsp k-meta
Champange Yeast (2 packets)
The question is concerning the water. I only added 4 gallon and the level is at the middle ring at the top of the 7.9 gal bucket!! I had put some of the water in ahead of the water with the sugar and ended up with too much I think (if there really is a thing such as to much wine)
So did I get that much juice or what?? Not really an issue but wondering what happened. Or is this just right?? First time I have used this much fruit at one time.
Thanks, Steve
Here is the recipe and what I did. All the fruit was frozen except the raspberries which were canned.
5 lbs Red Raspberry
5 lbs Blackberry
5 lbs Blueberry
10 lbs sugar
4 gallon water
5 tsp Yeast nutrient
2 1/2 tsp Yeast energizer
1 1/2 tsp Pectic enzyme
3 tsp Acid blend
1 tsp wine tannin
1/4 tsp k-meta
Champange Yeast (2 packets)
The question is concerning the water. I only added 4 gallon and the level is at the middle ring at the top of the 7.9 gal bucket!! I had put some of the water in ahead of the water with the sugar and ended up with too much I think (if there really is a thing such as to much wine)
So did I get that much juice or what?? Not really an issue but wondering what happened. Or is this just right?? First time I have used this much fruit at one time.
Thanks, Steve