Cracked Cork
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- Jan 30, 2006
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I have seen a couple of recipies that call for adding some light dry
malt extract to fruit wines to give them body, especially for dessert
wines. Does this work? I just started a batch of strawberry wine with
20lbs strawberries and 3 lb malt and a Flor Sherry yeast hoping to make
a deep bodied strawberry dessert wine.
Cracked Cork
malt extract to fruit wines to give them body, especially for dessert
wines. Does this work? I just started a batch of strawberry wine with
20lbs strawberries and 3 lb malt and a Flor Sherry yeast hoping to make
a deep bodied strawberry dessert wine.
Cracked Cork