Juggerluggs
Active Member
Another question! Pectolose? It's not in the recipe but should it be? Am I over thinking this :wha:
second2none said:Hahaha on another post my autocorrect just changed pectolase it to Pectorals and I know sure as hell I don't want to add them to a brew!!
jasea3632 said:In my opinion YES it needs pectolase, I used finings and the bloody stuff still wont clear and this is the only time i have omitted to use it but it tasted so nice i really dont care.
Grand gris said:Shirazzy said:Hi, I thought Prosecco was a wine (approx 11%) but there doesn't seem to be enough sugar in this recipe to get it up to that? Doesn't mean it won't be a nice drink (and I'm going to try it anyway as an alternative to a cider level alcohol drink ) but just wondering :hmm:
Cheers :
I thought this at first but wondered if it was because it is to be made fizzy, you can still add sugar in the bottle and it will mature to a dry rather than a swetet wine :hmm:
Juggerluggs said:Grand gris said:Shirazzy said:Hi, I thought Prosecco was a wine (approx 11%) but there doesn't seem to be enough sugar in this recipe to get it up to that? Doesn't mean it won't be a nice drink (and I'm going to try it anyway as an alternative to a cider level alcohol drink ) but just wondering :hmm:
Cheers :
I thought this at first but wondered if it was because it is to be made fizzy, you can still add sugar in the bottle and it will mature to a dry rather than a swetet wine :hmm:
This is my first wine, want a bit if fizz in it....how much sugar did you prime yours with? I'm using plastic water bottles this time.
Lampie said:The recipe I got from a collegue for 5 liter is:
1.5 liter applejuice
0.5 liter red grape juice
2 liter water
400 gram sugar
fruity white wine yeast
He only adds 2 tsp of sugar in the bottle get a fizzy drink.
I dont have enough space to try it but he said its realy close to a Italian Prosecco :).
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