slayer021175666
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- Sep 24, 2020
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I have wound up with quite a load of canned fruit. To use it up, I thought I might make a wine. My concern (I brew beer all the time) is, will the preservatives (asorbic acid and such) inhibit the yeast? What should I look for or avoid in the canned fruit's ingredient list?
I'd appreciate any input or 5 gallon recipes. Also, what kind of yeast? I have beer, bread and distiller's yeast on hand but, I'm willing to get whatever is recommended.
Tell me all about it. WHen it comes to wine, I'm a newby.
Thanks to All.
I'd appreciate any input or 5 gallon recipes. Also, what kind of yeast? I have beer, bread and distiller's yeast on hand but, I'm willing to get whatever is recommended.
Tell me all about it. WHen it comes to wine, I'm a newby.
Thanks to All.