Tweet
just bottled a 4 gallon (need bottle) lot of wine no1 which was fermented to 1020 from 1070 then 3lb tayberry/loganberry mix added, then fermented dry. Its very fruity compared with a straight pulp ferment. very light and fruity drinkable as is but will leave to mature for a few months. seems to me putting fruit in after main ferment works, cant wait to comapre bramble as one on pulp and one added after main ferment, both finished fermenting but need to clear