yeastluvr
Well-Known Member
I started my first blackberry wine. Picked 25 pounds of blackberrys, mashed and put in fermentor with campden, nutrient, sugar, acid blend. The recipe calls for 4 1/2 gallons water to go with this. I have the mashed fruit in a fruit bag.
The problem is I've only added 3 gallons of the 4 1/2 and its too much for the 7 gallon fermentor to hold. The fruit bag is holding a couple gallons of "stuff" in itself. The recipe says to let it sit 24 hours, add yeast, and after about 5 days rack to a carboy taking the fruit bag out at this time
.
Question is can I just let it steep for a day or two without the yeast, then wring out the fruit bag, take it completely out, then add the rest of my water then? Will this affect the taste dramatically? And how much can I expect this to foam up as I've never made this before.....I'm very close to the top.
Thanks for any help.
The problem is I've only added 3 gallons of the 4 1/2 and its too much for the 7 gallon fermentor to hold. The fruit bag is holding a couple gallons of "stuff" in itself. The recipe says to let it sit 24 hours, add yeast, and after about 5 days rack to a carboy taking the fruit bag out at this time
.
Question is can I just let it steep for a day or two without the yeast, then wring out the fruit bag, take it completely out, then add the rest of my water then? Will this affect the taste dramatically? And how much can I expect this to foam up as I've never made this before.....I'm very close to the top.
Thanks for any help.