brendathebrewer
Junior
- Joined
- Oct 5, 2013
- Messages
- 27
- Reaction score
- 0
Hi all, I am a complete newbie at winemaking but shant take long as I have my dad here to teach me and he is a serious winemaker - meaning he makes a lot and has done so "au natural" for many years. Only thing is, I don't like his wine, its too strong, little bitter, really heavy......
I have my remaining pulp from chokecherry syrup and previously fresh frozen mashed saskatoons in the bucket ready to become must, haven't put sugar in yet. 3 gallons approx., almost no added water.
he says chokecherry with saskatoons should make a good wine.
My dad uses nothing but sugar, added water and his testers, not sure if he even uses yeast.
Am thinking to rush out to a wine store and pick up some things, have heard about Lalvin E-118, pectin enzyme and acid blend (want to keep it organic as possible)...
But, and I want REALLY GOOD WINE!!
will these things, or any other suggestions, make a finer wine? I picked and cleaned all those berries (my dad said to not bother fine cleaning them ). I do want my first batch to be great!!!
Thanks guys, this community seems awesome!!
Brenda
I have my remaining pulp from chokecherry syrup and previously fresh frozen mashed saskatoons in the bucket ready to become must, haven't put sugar in yet. 3 gallons approx., almost no added water.
he says chokecherry with saskatoons should make a good wine.
My dad uses nothing but sugar, added water and his testers, not sure if he even uses yeast.
Am thinking to rush out to a wine store and pick up some things, have heard about Lalvin E-118, pectin enzyme and acid blend (want to keep it organic as possible)...
But, and I want REALLY GOOD WINE!!
will these things, or any other suggestions, make a finer wine? I picked and cleaned all those berries (my dad said to not bother fine cleaning them ). I do want my first batch to be great!!!
Thanks guys, this community seems awesome!!
Brenda