Can someone clarify this for me. The recipe says to add K-meta (basically camden tablets) at the beginning and at the end. Is this correct? I thought camden tablets prevented the yeast from starting to ferment and if I were to put it in in the beginning would the yeast even start? I know there is a 24 hour period from the time that is added and the yeast is pitched but I am still hesitant on this.
Just bottled this. It is amazing. Been bulk aging for about 8 months. Good strawberry taste with a good chocolate finish. With just a little warmth from the brandy. Highly recommend making this one. Thanks wade. Cheers
Mine has been going since March. It has kinda cleared on the top but half way down its still hazy. Is there something I can use to help clear this. I have already put some isling in it. Or just let it sit longer?
I used the regular single serving size of the daquri pouches. Worked good. This stuff does taste amazing I just wish it would hurry up and clear!!
This recipe ferments down to SG of .998 My understanding is for port you would stop fermentation around 1.040 - 1.030 SG to retain sweetness. This recipe doesnt call for any sweetening after the initial SG of 1.115 (if I remember correctly) Does the final result have all the characteristics port?
The initial camden tablets or sulfite prior to pitching your yeast is typically done to kill off any wild yeast/bacteria that may reside on your fruit. You need to kill these off because they can make the fermentation unpredictable giving off flavors or turning your wine.