Ok, complete newby and getting confused with different recipe methods. Can anyone give me clarity on the following
1. Why do recipies for fruit wines say to colds soak the fruit to infuse the flavours. Is it wrong to boil the fruit to mush it?
2. Most recipies say to strain the fruit off after its sat doing its starting fermentation for a few days. Why not strain to start so you have juice/syrup?
3.some recipes say to start the yeast, with nutreints etc off in a seperate vessel, then leave for days then add to unstrained fruit. Is there a problem with adding the yeast etc direct to the fruit to start?
4. All recipes say to start fermentation off not in a demi John. I presume this is because it can overflow as it gets energetic?
I started my first batch by boiling the fruit with sugar (like for jam) then straining so I had a cool syrup before adding yeast etc and putting direct into a demi john. It frothed up a treat, then settled down. Racked it after about 10days, its not clearing well but I probably didnt put enough enzyme in. However its still on the go, smells amazing and tastes like vimto!
But could I have just stored up trouble for later?
1. Why do recipies for fruit wines say to colds soak the fruit to infuse the flavours. Is it wrong to boil the fruit to mush it?
2. Most recipies say to strain the fruit off after its sat doing its starting fermentation for a few days. Why not strain to start so you have juice/syrup?
3.some recipes say to start the yeast, with nutreints etc off in a seperate vessel, then leave for days then add to unstrained fruit. Is there a problem with adding the yeast etc direct to the fruit to start?
4. All recipes say to start fermentation off not in a demi John. I presume this is because it can overflow as it gets energetic?
I started my first batch by boiling the fruit with sugar (like for jam) then straining so I had a cool syrup before adding yeast etc and putting direct into a demi john. It frothed up a treat, then settled down. Racked it after about 10days, its not clearing well but I probably didnt put enough enzyme in. However its still on the go, smells amazing and tastes like vimto!
But could I have just stored up trouble for later?