That's a good question. Looking at my notes, I have never measured the SG afterwards. Everything was done to taste really.
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Wine No.1 & Gooseberry
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Yes it would matter.
You only add the juice and not the gooseberrys themselves.
If you add at the beginning, most of the flavour can be lost during fermentation. Adding as a late addition or in this case after fermentation has finished the flavour is preserved.
Rob
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I have a batch of this which I keep meaning to bottle (and more to the point taste - again). Really very good indeed - that will be about a year in the DJs (I mixed tinnned gooseberry and tinned lychee juice).Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Originally posted by SiSandrine View PostI have a batch of this which I keep meaning to bottle (and more to the point taste - again). Really very good indeed - that will be about a year in the DJs (I mixed tinnned gooseberry and tinned lychee juice).
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Now that I have been reminded that I wanted to try this... and have discovered a few tins of gooseberries in the cupboard already.... I have a bit of a dilema ??
A couple of the tins in my cupboard are "gooseberries in syrup" some are "in juice"
Is there a difference in the flavour profile of each of these, does anyone know... or sweetness level ?
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