Originally posted by Mamgiowl
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Though I suspect that sometimes it depends on what the author was actually aiming for.
I for one, have no qualms in using a bit more fruit, because my memories of fruit/country wines before actually starting to make them myself were sort of like "fruit cordials with a kick".
Hence I like mine to have plenty of the original fruit flavour and not quite as "wine like" as others might like/think.
For instance, When I finally get my frozen kiwi's out of the fridge, I think that there's probably enough for about 3 gallons, but I'll make it a 2 gallon batch so that there's more tannins, "fruitiness" and colour from the fruit. Of course, it may mean that I have to cut down the sugar and possibly other ingredients a little.
I seem to recall that last time I did a tinned strawb, I used either 2 or 3 tins. Plus when I finally get round to doing my "mandarin", it will probably have 4 or 5 tins per gallon.
Just my 2 pence worth!
regards
JtFB
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