Welcome to the forum.Just became a member
Hello!
Thoroughly enjoying making wine!
Pretty much trying everything I can grow. I’m trying a Serviceberry batch this summer. Anyone have luck with it?
Massaging the bag for more flavor... there's a concept!
I get the most out of my fruit by freezing, then steeping and stirring in a small amount of water at 160F for 15min, then pectic enzymes after its cooled off.
Serviceberry wine has become a necessity in my inventory, and I hope you enjoy it as well.
Just got done harvesting. Looks like the birds took a large share of my Serviceberries this year. What I have will have to live in my freezer till I add more next year.Massaging the bag for more flavor... there's a concept!
I get the most out of my fruit by freezing, then steeping and stirring in a small amount of water at 160F for 15min, then pectic enzymes after its cooled off.
Serviceberry wine has become a necessity in my inventory, and I hope you enjoy it as well.
I'm a SoCal boy, so I have no clue what a serviceberry is; but I have the same problem with my grapevines. I saw on YouTube someone enclosing the almost ripe bunches in the plastic clamshells from the grocery store. So far, I have only lost the grapes that were not in clamshells, and they have room to breathe and ripen. Would this work for you, or am I completely off-base since I have no idea what the fruit looks like?
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