LoveTheWine
Member
- Joined
- Sep 19, 2012
- Messages
- 524
- Reaction score
- 127
Has anyone done this?
My plan so far:
-water back slightly (for PH/acid reduction)
-use Lalvin 71B-1122, pectic enzime ect...
-Use full fruit in mesh bags during ferment (previously frozen)
-use a bunch of pressed skins like a 2nd run (I'm fermenting grapes just before)
*I like my blackberry wine to taste like a dry med bodied table wine, not a sweet blackberry pie
My plan so far:
-water back slightly (for PH/acid reduction)
-use Lalvin 71B-1122, pectic enzime ect...
-Use full fruit in mesh bags during ferment (previously frozen)
-use a bunch of pressed skins like a 2nd run (I'm fermenting grapes just before)
*I like my blackberry wine to taste like a dry med bodied table wine, not a sweet blackberry pie