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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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satsuma wine
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#2
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I make 5gal batches.
Juice 4 gallons of satsumas Add 10lbs sugar Add potassium metabisulfate Add pectic enzyme. Add the rest water to top it off at 5gallons. Let sit for 1 day then add Lavlin yeast (K1-V1116) Let sit for 6 weeks. Rack into another carboy and add potassium sorbate Let sit another 2 weeks. Rack again into another carboy Let sit another 2 weeks. Bottle. Sent from my iPhone using Tapatalk |
#3
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I don't have a picture but my blackberry wine is ready to bottle.
Turned out good. Sent from my iPhone using Tapatalk |
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