My first attempt at wine making, this past fall, was such a success - I'm totally hooked! I used pomegranates, but didn't filter the juice, which I will definitely do next year. The recipe I used was from an old cookbook with three generic recipes from Wm Penn's wife. Flower, vegetable and fruit. I've had a request for grapefruit wine. Is there anything special I need to do because of the acidity level?
I'm hooked!
- Thread starter nixtrix86
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