Why are you not crushing the berries? From what I have learned you need to crush the fruit then add to your fermenter then your campden tablets and sugar etc. Then let it sit for a week THEN strain it through the bag, not let it set in the bag, how are you supposed to get the juice out this way? I'm confused.
There is already plenty of juice present. The pectin draws out even more of the juice as it sits, then the berries are squeezed after primary fermentation. This helps ensure some of the juice makes it to the secondary, which helps with the flavor. Also, the recipe is formulated this way: its important to use the same process thats in the recipe, otherwise you might end up a bit low on the sugar, and flavor.
There is already plenty of juice present. The pectin draws out even more of the juice as it sits, then the berries are squeezed after primary fermentation. This helps ensure some of the juice makes it to the secondary, which helps with the flavor. Also, the recipe is formulated this way: its important to use the same process thats in the recipe, otherwise you might end up a bit low on the sugar, and flavor.
good video but could be a lot more detailed in what everything is doing like the pectin ect just to explain why and full explanation on the whole step by step production. I know its only youtube but Im gonna do this soon and I know from friends there are things you need to be on the ball about for it to work out well.
lets see part three!
cgenebrewer 3 months ago
Why are you not crushing the berries? From what I have learned you need to crush the fruit then add to your fermenter then your campden tablets and sugar etc. Then let it sit for a week THEN strain it through the bag, not let it set in the bag, how are you supposed to get the juice out this way? I'm confused.
will3482 5 months ago
@will3482 Hi thanks for your comment.
There is already plenty of juice present. The pectin draws out even more of the juice as it sits, then the berries are squeezed after primary fermentation. This helps ensure some of the juice makes it to the secondary, which helps with the flavor. Also, the recipe is formulated this way: its important to use the same process thats in the recipe, otherwise you might end up a bit low on the sugar, and flavor.
jevchance 5 months ago
@will3482 Hi thanks for your comment.
There is already plenty of juice present. The pectin draws out even more of the juice as it sits, then the berries are squeezed after primary fermentation. This helps ensure some of the juice makes it to the secondary, which helps with the flavor. Also, the recipe is formulated this way: its important to use the same process thats in the recipe, otherwise you might end up a bit low on the sugar, and flavor.
jevchance 5 months ago
good video but could be a lot more detailed in what everything is doing like the pectin ect just to explain why and full explanation on the whole step by step production. I know its only youtube but Im gonna do this soon and I know from friends there are things you need to be on the ball about for it to work out well.
TheChalkychalk 7 months ago
Where is part #3? I love the first 2! Best I have seen on the net....
WSM1960 1 year ago
Where is fruit wine Part 3....
MrRatrix 2 years ago
thank you very much bro.! i got your vid in my usb, i save it coz i have a plan make wine just like yours, thanks a lot
jhanloversmoon 2 years ago