Getting ready to start my first batch of dragon blood. should the fruit be mashed up or put in whole im not real clear? ? also anyone have the recipe breakdown for 5 gallons? im not good at that part
im making 5 gallons of fruit wine, as i have many times.
3 days ago per directions i added 5 tablets of camden and P.sorbate . now for 2 days i have had suspended particles! its now bottling day. i was thinking just filter it thru cheese cloth?
we have done mango several times now, it always comes out easy and the same, great. we started some more 5 days ago. the same added the same amount of everything, with 1 cambden tablet and within 1 hour it was totally separated. im lost.
now we also decided to try apricot. never tried that...
I have never made wine from fruit, only joice. so, I have these 2 recipes
TABLE STRAWBERRY WINE (5 Gallons)
12.5 lbs. Strawberries
1/8 Tsp. Sodium Bisulfite
Pectic Enzyme (as directed on package)
5 Tsps. Yeast Nutrient
1 Tsp. Wine Tannin
8 Tsps. Acid Blend...