boozinsusan
Senior Member
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- Sep 11, 2009
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Hi all,
I have been reading/lurking here, and now wonder if I may get some advice. I am fermenting my first batch of wine (5 gal), made with friends. It is a cherry wine with raspberries, blackberries, and gooseberries added.
Last year, the same wine was 27% when finished. I made the wine with them (I think they think it is a source of pride to have high alcohol content in the wine) again this year, and will leave it that way. I am bottling in beer bottles instead of wine bottles, since that is a more appropriate amount for 2 or 3 people.
I am thinking he uses a yeast that is for higher alcohol content, but am wondering what else I can do later to keep the alcohol at a more drinkable level in other wines/batches?
I have been reading/lurking here, and now wonder if I may get some advice. I am fermenting my first batch of wine (5 gal), made with friends. It is a cherry wine with raspberries, blackberries, and gooseberries added.
Last year, the same wine was 27% when finished. I made the wine with them (I think they think it is a source of pride to have high alcohol content in the wine) again this year, and will leave it that way. I am bottling in beer bottles instead of wine bottles, since that is a more appropriate amount for 2 or 3 people.
I am thinking he uses a yeast that is for higher alcohol content, but am wondering what else I can do later to keep the alcohol at a more drinkable level in other wines/batches?