Leggyno9
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- May 15, 2020
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We have fruit trees in the garden and finally decided to use them for wine. We used plums, around 7kg with stones in and roughly 5kg of sugar, the recipe was an American one so it involved a bit of lazy guesswork as I was starting it off in a random container before moving to a demijohn when the fruit was removed. When I transferred it to my 23 litre container, I had to add more water and that's when I realised I had used calculations for a smaller amount.
My issue now is that I think I will need more fruit flavour and more sugar, which is fine as it's about to get switched to another container, but what's the best way to go about adding both without adding too much more volume? Amy help would be appreciated
My issue now is that I think I will need more fruit flavour and more sugar, which is fine as it's about to get switched to another container, but what's the best way to go about adding both without adding too much more volume? Amy help would be appreciated
