I found this recipe that I would like to try but I had some questions before I jump in.
http://winemaking.jackkeller.net/request216.asp
There are a few things I plan on doing slightly differently, such as shooting for a specific OG of 1.095 rather than just adding 2 lb. of sugar, etc. I have acid blend and was wondering if I should use some of that in place of some of the citrus or not. Also, would pectic enzyme be of any benefit to this particular recipe? How does one know whether or not something has pectin in it? If I had to guess, I wouldn't think ginger or tea would contain pectin but who knows, I'm a rookie.
Anyone ever try this or a similar recipe that would have any tips or advice?
http://winemaking.jackkeller.net/request216.asp
There are a few things I plan on doing slightly differently, such as shooting for a specific OG of 1.095 rather than just adding 2 lb. of sugar, etc. I have acid blend and was wondering if I should use some of that in place of some of the citrus or not. Also, would pectic enzyme be of any benefit to this particular recipe? How does one know whether or not something has pectin in it? If I had to guess, I wouldn't think ginger or tea would contain pectin but who knows, I'm a rookie.
Anyone ever try this or a similar recipe that would have any tips or advice?
