toadie
Member
- Joined
- Nov 28, 2020
- Messages
- 93
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- 86
Hey all. I've been looking at my frozen gooseberries and thinking about wine.
I made currant wine a few years ago and wasn't happy with the end product. I have a lot more experience now and feel I can make something more palatable with this tart berry but thought I would reach out to see if anyone had advice for me. I might wait until the temp drops a bit before I start fermenting.
I have roughly 15 lbs and was thinking 2 gallons might be a good amount to aim for.
I plan on using D47 yeast (maybe 71B) and a bunch of sugar.
Anyone have thoughts on TA and pH?
Cheers!
I made currant wine a few years ago and wasn't happy with the end product. I have a lot more experience now and feel I can make something more palatable with this tart berry but thought I would reach out to see if anyone had advice for me. I might wait until the temp drops a bit before I start fermenting.
I have roughly 15 lbs and was thinking 2 gallons might be a good amount to aim for.
I plan on using D47 yeast (maybe 71B) and a bunch of sugar.
Anyone have thoughts on TA and pH?
Cheers!
