I made a five gallon batch of wine with frozen blackberrys', raspberrys, and cranberrys. I had not made wine before so I made it like beer. I mixed it up I think I used about 8lbs or so of whole fruit, added a couple cups of sugar and then but it to a boil. I mashed the fruit while it was boiling and boiled it prob for an hour. I put the required additives in and feremented it. It turned out very well but was nice and strong around 19 percent. I filtered out he fruit when I put it in the secondary. It turned out well and was done in about 6 weeks.
I've been hearing that you don't need to boil it and that you should not boil fruit but let it steep in a sugar solution for a while then add the yeast. Any input?
I've been hearing that you don't need to boil it and that you should not boil fruit but let it steep in a sugar solution for a while then add the yeast. Any input?