Search results

Cool. Makes sense. In the sample I diluted by 10% (which is how I'm currently drinking it, to combat the acidity) I do get more cherry. I'm impressed with how similar it is to red wine. Were it not for the presence of the citric acid (as apposed to tartaric), I think it might fool quite a few...

Thanks guys! That makes sense. As far as I know, oxidation does take place when freezing, so I'm sure that's it. Hopefully, it doesn't impact flavour. Looks like there is even some difference between our fruit, due to the broken cell walls in your frozen fruit. There is much more white in mine...

I made some Jaboticaba wine about a year and a half ago and just finally popped it a few nights ago. I jumped online to see if any new discussion had been published since back when I made this, and found this thread. I thought I’d share my experience for anyone interested. I got my fruit at a...