I've just decided on a whim to do a second run on the blackberry wine that I've just transferred to a DJ.
I've not tried it before, but the fruit left smells so yummy and still has so much colour, I thought I'd try an experiment and see what happens.
My question is:
Do I add more pectolase etc etc as I did to the original batch, or add a reduced amount or none?
I've added an extra 1lb of fruit just for luck, and the SG is currently 1080
I've not tried it before, but the fruit left smells so yummy and still has so much colour, I thought I'd try an experiment and see what happens.
My question is:
Do I add more pectolase etc etc as I did to the original batch, or add a reduced amount or none?
I've added an extra 1lb of fruit just for luck, and the SG is currently 1080
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