wildhair
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- Oct 29, 2016
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I was going to use 10# of Black Raspberries and 10# of red raspberries and make a 3 gallon batch of each this weekend. I was considering making a second "black & red" wine by combining the black and red raspberries, but I can't find a lot of info on making "second" wine. Any help or experience would be appreciated.
Do I need to add more yeast or will the yeast left in the fruit be enough? I read not to add peptic enzyme. Any other additives that should be eliminated or increased?
Obviously - I can't add Campden tablets or any boiling syrup - that would kill any yeast I was hoping to revive. I planned to use raw apple juice for the liquid, I'm guessing I should boil it to kill any bacteria or other unwanteds - then let it cool before adding it to the fruit, yes?
And if I start out with 10# each of the fruit - would combining the leftovers be enough to a make a 3 gal batch or just 2 gallons?
Do I need to add more yeast or will the yeast left in the fruit be enough? I read not to add peptic enzyme. Any other additives that should be eliminated or increased?
Obviously - I can't add Campden tablets or any boiling syrup - that would kill any yeast I was hoping to revive. I planned to use raw apple juice for the liquid, I'm guessing I should boil it to kill any bacteria or other unwanteds - then let it cool before adding it to the fruit, yes?
And if I start out with 10# each of the fruit - would combining the leftovers be enough to a make a 3 gal batch or just 2 gallons?