wirehead
Junior
- Joined
- Dec 10, 2012
- Messages
- 8
- Reaction score
- 0
So now I'm trying my first wine. I haven't come up with a nice Welsh name for it yet, I'll wait until I get it into second and don't have a disaster.
I'm also having to fudge/experiment/ have a "Here, hold my beer..." moment.
I am using 2 cans of Welchs Peach/White Grape, 2 cans of Mango nectar from the fine folks down South of the border, and a jug of Langers Mango.
I have my champagne yeasties, their nutrient, but I don't have the pectin enzyme, so I'm stealing a page from the Jack Master and using half of a papaya, skin peeled, fruit mashed.
I'm adding sugar, obviously.
Any pointers, experience, things to look out for?
Thanks, you wonderful, friendly specimens of vintner knowledge!
I'm also having to fudge/experiment/ have a "Here, hold my beer..." moment.
I am using 2 cans of Welchs Peach/White Grape, 2 cans of Mango nectar from the fine folks down South of the border, and a jug of Langers Mango.
I have my champagne yeasties, their nutrient, but I don't have the pectin enzyme, so I'm stealing a page from the Jack Master and using half of a papaya, skin peeled, fruit mashed.
I'm adding sugar, obviously.
Any pointers, experience, things to look out for?
Thanks, you wonderful, friendly specimens of vintner knowledge!