Slight modification to the recipe following coments on the high acidity of the first batch. Reduced tartaric from 25 -10g and adding the lychee juice as a semi-late addition.
Right, the lychee wine has gone from 1085-1020 in 3 days at about 15C. Just added a litre of lychee juice and pectolase. Still impressively froth free, and no need for the heater!! Very clean smell to the ferment (no sulphides or diacetyl smells).
cheers
Mark
Right, the lychee wine has gone from 1085-1020 in 3 days at about 15C. Just added a litre of lychee juice and pectolase. Still impressively froth free, and no need for the heater!! Very clean smell to the ferment (no sulphides or diacetyl smells).
cheers
Mark
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