RickD
Senior Member
I am trying to make a Blackberry wine with 12-13% ABV. I went with Red Star Premier Classique (Montrachet). I now believe that this was a bad choice because of it's reported 13% alcohol tolerance. Am I correct?
Sour-grapes makes a good point. If you have some Fermaid-K or other yeast nutrient on hand you may want to add some per directions.But another characteristic of Montrachet is that it needs ample nutrients, or it can produce H2S. I don't have any knowledge about whether blackberries typically have sufficient nutrients, but beware!
Sour-grapes makes a good point. If you have some Fermaid-K or other yeast nutrient on hand you may want to add some per directions.
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