Started a wine project I’ve been contemplating for some time. I’m out of my summer wine, and decided to take a quick refresher course before the Fall grapes arrive.
60 pounds (15 - 4 pound bags from Sams) of triple berry fruit in the 25 gallon fermenter, added 2 gallons of water and a full dose of EX-V and let it sit about 18 hours, nice and broken down this morning. Really can’t discern any whole berries anymore, other than a few blueberries here and there. Chaptalized it up to 23 BRIX and checked the pH, at 3.26, and TA at 6.8. 1.5 tsp of tannin powder and Fermaid K were added to the fermenter and stirred in well. Pitched two packets of K1-V1116, put the lid on, and let er rip.
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