My next two wines.

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Wysh

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So my next two wines are going to be a couple of C J J Berry's recipes.

Agrimony and Banana

110g dried agrimony
900g bananas, skin included
450g raisins, sultanas, prunes or dates
1.3 kg sugar
15g citric acid
pinch grape tannin or cup of stong tea
water
yeast nutrient
yeast

Agrimony and Rice

55g dried agrimony
450g wholemeal rice
110g raisins, sultanas
1.3kg sugar
15g citric acid
tbsp. strong tea or 3g grape tannin
water
nutrient
yeast.

A few questions. Are these likely to be dry or sweet dessert wines?

Is there any benefit in buying a fruit press and squishing the fruit etc. after the initial fermentation?

Any suggestions on which strain of yeast to use? I was thinking a Lalvin K1 or possibly an Epernay?

Any other observations?
 
Berry is known for high sugar levels and thus strong wine, so if you don't want it too strong go by your hydrometer and not his sugar quantities.
 
Berry is known for high sugar levels and thus strong wine, so if you don't want it too strong go by your hydrometer and not his sugar quantities.
That's true. The other end result is either a) a wine that's too sweet, or b)stuck ferment. I usually reduce his 3lb/gallon to 2 1/2 lbs a gallon. Works for me.
 
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