blueberry
I would like to add my two cents to the fpac theory,I never freeze my fruit to concentrate the sugars,the reason I don't is I feel that one must first have good quality fruit to start with ready ,if you can uptain it in season,secondly I want all the juice I can get from the fruit with out having to add to much water,that in it self forces you to add back,knowing you will have to add water in any fashion to the mix....TOM and I come from the same school of thought and do similar things to our wines but we as good wine makers all do go our separate ways in achieving our end goal in creating a good product,well as best we can at the time sometimes that don't always happen thats when you must THINK OUTSIDE THE BOX/////???????? FPAC have good uses....but controlling the fermentation process is key to the balance of alcohol and flavor
