Newbie to this forum.
I make about 3 batches of Vintner's Reserve Cabernet Sav (from kit) every year (been doing so for about 10 years). I've recently started experimenting making wines from scratch. I made a Chokecherry wine last year that is not very good - yet.
Today I started a batch of Black Currant wine. I have 5.2 lbs of berries that were picked ripe and frozen (to maximize the juice). I defrosted the berries and put them in a bag in my primary fermenting bucket, mashed them, then added 1 gallon of boiling water, 2 crushed campden tablets and 1 tsp pectin enzyme.
After 3 days I plan to add another gallon of warm water with sugar dissolved in it, then add yeast and yeast nutrient.
Questions;
Any other tips or suggestions would be appreciated.
I make about 3 batches of Vintner's Reserve Cabernet Sav (from kit) every year (been doing so for about 10 years). I've recently started experimenting making wines from scratch. I made a Chokecherry wine last year that is not very good - yet.
Today I started a batch of Black Currant wine. I have 5.2 lbs of berries that were picked ripe and frozen (to maximize the juice). I defrosted the berries and put them in a bag in my primary fermenting bucket, mashed them, then added 1 gallon of boiling water, 2 crushed campden tablets and 1 tsp pectin enzyme.
After 3 days I plan to add another gallon of warm water with sugar dissolved in it, then add yeast and yeast nutrient.
Questions;
- How much sugar should I use to yield a dry wine?
- When should I remove the bag with the pulp remains (before adding sugar or after initial fermentation)?
Any other tips or suggestions would be appreciated.