hello all! I havebeen making wine now for two years...but I still can't learn enough. I make mostly fruit wines out of whatever is in season.
My question is...when I crush my fruit and the recipe calls for boiling or hot water to be poured over my fruit,why is this?
I made strawberry wine two years ago and just poured room temp water over my crushed berries in the primary, everyone told me that it was excellent...great fresh strawberry smell, and a fresh strawberry finish.
I used the exact same recipe last year except I used boiling water instead...the strawberry taste was not as intense as the previous year...
any thoughts ?
oh, I have peach and elderberyy going right now...and the smell from the carboys is driving my wife nuts!
My question is...when I crush my fruit and the recipe calls for boiling or hot water to be poured over my fruit,why is this?
I made strawberry wine two years ago and just poured room temp water over my crushed berries in the primary, everyone told me that it was excellent...great fresh strawberry smell, and a fresh strawberry finish.
I used the exact same recipe last year except I used boiling water instead...the strawberry taste was not as intense as the previous year...
any thoughts ?
oh, I have peach and elderberyy going right now...and the smell from the carboys is driving my wife nuts!