RadRob
Member
Hey Everyone!
I'm hoping to learn not to ruin my wine.
This wine making started off two weeks ago making a 30 day Friendship cake, it's a fermented starter and it smells like wine so I goggled and started 4 Welsh's juice wines and here I am trying to learn more. I started a persimmon wine yesterday and it's time to add the yeast.
I garden and we make jellies, preserves and other Cajun products from fresh fruit usually grown by me. The freezer usually has many gallons of fruit juice of everything from muscadine, loquat, mayhaw, blackberry and a few others.
I have a few questions and I'll start a thread for those, just wanted to say Hello!
I'm hoping to learn not to ruin my wine.
This wine making started off two weeks ago making a 30 day Friendship cake, it's a fermented starter and it smells like wine so I goggled and started 4 Welsh's juice wines and here I am trying to learn more. I started a persimmon wine yesterday and it's time to add the yeast.
I garden and we make jellies, preserves and other Cajun products from fresh fruit usually grown by me. The freezer usually has many gallons of fruit juice of everything from muscadine, loquat, mayhaw, blackberry and a few others.
I have a few questions and I'll start a thread for those, just wanted to say Hello!
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