Hey guys Im back after what seemed like an eternity from not making wine. In any case I got my peach going and was about to start my black berry. I had froze my goodies over the winter just due to not having time and selling my house or trying.....well enough boring stuff and now to the point.
I have a recipe book taken from EC Krauss. The poundage they call for is considerably less than what I see in the recipes here on this site. I wanting to make the best wine for my efforts always follow the good peoples recipies on this site. so my question is two parts.
Part 1. would it be a good assumption from here on out to always use 6 lbs of fruit per gallon of wine being made? It seems thats waht most do.
Part 2 would the 6 lbs per gallon be considered a full bodied wine or medium. My guess it everything EC Krauss shows would be a light bodied wine then up to the 6lbs per gallon being medium to full?
I currently have 24.5 lbs of frozen black berries and plan on buying enough to make my 5 gallon batch to be 30 lbs total or 6# per gallon.
by the way the Peach was right at 31# for 5 gallon....
I have a recipe book taken from EC Krauss. The poundage they call for is considerably less than what I see in the recipes here on this site. I wanting to make the best wine for my efforts always follow the good peoples recipies on this site. so my question is two parts.
Part 1. would it be a good assumption from here on out to always use 6 lbs of fruit per gallon of wine being made? It seems thats waht most do.
Part 2 would the 6 lbs per gallon be considered a full bodied wine or medium. My guess it everything EC Krauss shows would be a light bodied wine then up to the 6lbs per gallon being medium to full?
I currently have 24.5 lbs of frozen black berries and plan on buying enough to make my 5 gallon batch to be 30 lbs total or 6# per gallon.
by the way the Peach was right at 31# for 5 gallon....