stigman
Landlord.
Can someone give me a clue how much more sugar I should add to this to make a 14%ish medium Wine. I had no idea what I was doing so just threw this together.
I took out stones and froze the damson ended up with 900g
Chucked em in a pan with 800g sugar and about a litre of water boiled for ten mins.
Cooled and into a dj with 1tsp pectalase 1tsp yeast nutrient 1tsp wine yeast.
OG was 1.084 and its fermenting away nicely after about 3days my plan was to top up with red grape juice and some sugar but no idea how much to add.
I took out stones and froze the damson ended up with 900g
Chucked em in a pan with 800g sugar and about a litre of water boiled for ten mins.
Cooled and into a dj with 1tsp pectalase 1tsp yeast nutrient 1tsp wine yeast.
OG was 1.084 and its fermenting away nicely after about 3days my plan was to top up with red grape juice and some sugar but no idea how much to add.