Want to make wine but honey sounds more appealing than adding sugar to a fruit wine. So for a 2.5-3 gal batch Im thinking of 5# honey, 1 can of grape juice concentrate or some kind of grape juice maybe and like 3 64 oz of bluberry juice if I can find it. Trying not to make it difficult but still good. Probably want to hit a 1.10ish gravity.
Im considering to do secondary with blueberrys maybe also but would rather make it more simple. Ive heard of the concentrate needs to be vaccume extracted processed to be good for wine or something, so not shure about what to get.Im not shure If I want to deal with fruit and that campden-which im unshure of, to sanitize it and alot of those chemicals kind of freak me out a little bit that is added to wines and such.
I have montarachet yeast also,is this ok for this type of mead? As far as now I preferr off dry or semi-sweet,and dont care to be stabilizeing and backsweetening either with the use of more chemicals.
Any suggestions in getting what Im going for here with blueberry-Pyment with ratios of juices, using some grape(juice /concentrate) as far as simplicity with a quality result, is greatly appreaciated.
Also what is better? frozen grapejuice concentrate vs.jarred grape juice from concentrate vs jarred whole concord grape juice not from concentrate, and found jarred 100% bluberry juice but made from concentrate-havent found frozen bluberry juice concentrate yet or Jarred whole bluberry juice not from concentrate.RW-Knudsens stuff.
Im considering to do secondary with blueberrys maybe also but would rather make it more simple. Ive heard of the concentrate needs to be vaccume extracted processed to be good for wine or something, so not shure about what to get.Im not shure If I want to deal with fruit and that campden-which im unshure of, to sanitize it and alot of those chemicals kind of freak me out a little bit that is added to wines and such.
I have montarachet yeast also,is this ok for this type of mead? As far as now I preferr off dry or semi-sweet,and dont care to be stabilizeing and backsweetening either with the use of more chemicals.
Any suggestions in getting what Im going for here with blueberry-Pyment with ratios of juices, using some grape(juice /concentrate) as far as simplicity with a quality result, is greatly appreaciated.
Also what is better? frozen grapejuice concentrate vs.jarred grape juice from concentrate vs jarred whole concord grape juice not from concentrate, and found jarred 100% bluberry juice but made from concentrate-havent found frozen bluberry juice concentrate yet or Jarred whole bluberry juice not from concentrate.RW-Knudsens stuff.