Thank you! Good advice!The general recipe is to mix in enough water to produce a TA between 0.5% and 0.7%. > adjust the sugar to produce a gravity of 1.090. > adjust pH to be between 3.2 and 3.5. > add tannin/ nutrient/ yeast.
A trick which I do when I am stretching a juice or small volume of berry is to switch out water with either white grape or apple juice. This adds fruity aromatics/ body/ sugar/ total acidity and stays hidden in the background.
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