For my next blackberry wine I want to freeze 2 L of the juice before adding the yeast to sweet the wine at the fining stage.
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- When should I sample the juice; before putting the ingredients (Acid, Pectic enzyme, campden tablets) or after?
- If before should I add something (Meta) in prior putting in the freezer or should I boil it?
- Is it better to leave all the ingredients without yeast for 24 hours with blackberry skin before I sample?
I know it is a lot of questions but I only have one shot a year to make blackberry wine I don't want to make a mistake.
<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
- When should I sample the juice; before putting the ingredients (Acid, Pectic enzyme, campden tablets) or after?
- If before should I add something (Meta) in prior putting in the freezer or should I boil it?
- Is it better to leave all the ingredients without yeast for 24 hours with blackberry skin before I sample?
I know it is a lot of questions but I only have one shot a year to make blackberry wine I don't want to make a mistake.