Just a thought and some feed back, has anyone tried prune juice as a basis for a wine, having looked at it in theory, every 100 grams contains 38 grams of sugar.
So first question is has anyone tried it ?
second what did turn out like bearing in mind also the juice is very dark, so will it clear ?
flavours ???
would it need to be mixed with another juice ?
finally would it need additional sugar or reduced amounts of sugar bearing in mind the amount natural sugars in the juice.
Just a Sunday Morning thought
So first question is has anyone tried it ?
second what did turn out like bearing in mind also the juice is very dark, so will it clear ?
flavours ???
would it need to be mixed with another juice ?
finally would it need additional sugar or reduced amounts of sugar bearing in mind the amount natural sugars in the juice.
Just a Sunday Morning thought
