I wouldn’t use RC 212, it’s a nutrient hog and can get stuck / produce off aromas easily compared to the other two. I’ve used the other two very successfully on my past DB efforts, all berries, no added water, came out great!
No water? That volume is around five gallons. How many pounds of berries did you use?
Just like grapes, a bit over a hundred, decided to make berry wine instead of berry flavored wine.
That’s what I imagined but wow that’s a lot of berry bags.
It was, twenty of the 5 pound bags IIRC, and I made the mistake of thawing them prior to dumping them into the fermenter, it was a mess. They were also a lot less expensive back in the day.
Really? Increase to what amounts?
Oh, just a little! Maybe 7/8 cup. Anything more without a corresponding increase in acid and alcohol would be sickeningly sweet to me. I've made dessert wines that may have more sugar but it's not that noticeable with the increased acid and alcohol.
There's no way to give you a blanket recommendation. ABV, acid level, wine body, and most importantly -- your taste -- these all matter.
You probably are being conservative. But that's ok -- it's your wine.
I meant per gallon. It's amazing - almost baffling - how everyone's mouth is so different.
@wineview this is good advice. Last year as a novice wine maker I sweetened a country wine to taste out of curiosity. "Yeow!" was my reaction when I tasted it a couple months later - too sweet. I learned but that was the point.
IIRC, table sugar breaks into 2 different sugar molecules, one of which is perceived as sweeter. That is a reason why some folks will backsweeten then bulk age another month or two, so they can check before bottling.
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