As we have a bumper crop of blackberries this year apart from making several batches of apple and blackberry crumble (mmm, crumble), I've also been juicing them by mashing them through a sieve and putting the juice in plastic bottles in the freezer until I decide what I'm going to make with it.
I added 1 campden tablet per 1l bottle and let them stand for 24 hours before freezing. Was that too much campden? Will that affect fermentation/taste if I later decide to use them for making wine or cider? (I could always boil them up for jam instead...)
I added 1 campden tablet per 1l bottle and let them stand for 24 hours before freezing. Was that too much campden? Will that affect fermentation/taste if I later decide to use them for making wine or cider? (I could always boil them up for jam instead...)
