brazedowl
Well-Known Member
I've heard of using the pulp from one batch of wine to make a smaller batch of lighter wine.
I have 10.5lbs of blueberry in one bucket and 6.5lbs in another bucket both ready to be pulled out tomorrow.
About what size "second wine" could I reasonably make with the pulp from that much fermented fruit. Clearly the poundage when I pull out the fruit will be less than above.
Help?
I have 10.5lbs of blueberry in one bucket and 6.5lbs in another bucket both ready to be pulled out tomorrow.
About what size "second wine" could I reasonably make with the pulp from that much fermented fruit. Clearly the poundage when I pull out the fruit will be less than above.
Help?