Just had a quick taste of and its not bad at all, still a bits sparkly so I'm guessing it hasn't fermented to dry yet.
Once it does is it the usual practice of adding finings to clear, Camden tab and sorbate?
The wine has been fermenting for about 5 days and it's starting to slow down, is that right?
The wine looks very cloudy even though I used a teaspoon of pectolase in the initial stage. Will the wine clear by itself or will I need to do something with it?
Well I'm happy to wait 12 months.
In the meantime....
I've made my first juice wine! ðŸËÅ
1L red grape juice
1.5L apple and elderflower juice
1kg of sugar
Pectolase
Yeast nutrient
Yeast
All in a DJ and topped up to the gallon mark with water.
Hope it ferments within 10...
Ahh, thanks guys was getting really worried because I'd read somewhere that there would be very little change after bottling.
I'm happy to wait a year but have another batch of blackberries and was reluctant to make wine with it if this was the finished result.
Hoping for some advice.
I've just bottled a batch of blackberry wine and to say it's a little rough is an understatement.
Will the taste of the wine improve by leaving it for 6-12 months?
Hello there!
I've just got into home wine making having read a lot about the basics. So having got the equipment needed, found a recipe and collected the blackberries (6lb per 4.5 litres of water and 3lb of sugar) and I've racked my first batch.
The wine had a starting reading of 1.020...