Hey, I have a mini-batch of huckleberry wine fermenting on the side of my beer operation. I used 2cups huckleberries to 1.25cups of corn sugar, boiled up together with enough water to fill up most of a 64oz growler. The next day I hydrated some champagne yeast and pitched it.
It's been fermenting quite well! :rockin:
My intention is to ferment this to completion, then strain it and freeze-concentrate it a few times to get some huckleberry liqueur.
My question is how long should I let it ferment for? I feel like the whole packet of champagne yeast should be able to take care of 64oz in not too much time.
Any other comments would be appreciated too
It's been fermenting quite well! :rockin:
My intention is to ferment this to completion, then strain it and freeze-concentrate it a few times to get some huckleberry liqueur.
My question is how long should I let it ferment for? I feel like the whole packet of champagne yeast should be able to take care of 64oz in not too much time.
Any other comments would be appreciated too