- Jan 21, 2022
- Reaction score
When I make my fruit wines (I'm a noob) trying to up my game now that I am retired) I heat about 3 or 4 gallons of water up to about 140 degrees F to dissolve my sugar in . . then I pour this right into the primary with my bagged fruit, then add all ingredients except the yeast, which I add 12 to 24hrs later. I have had some tell me that this is too hot for some of the ingredients and may harm the fruit pectins . . .