redcloud511
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- Dec 27, 2016
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I'm planning a 3 gallon batch of full body blackberry wine and I have a 96 ounce can vintners harvest blackberry wine base and a 48 once can of vintners harvest blackberry puree. My question is should I place both cans in the primary fermentation or reserve the puree for the secondary after stabilizing? I'm really trying to get a rich blackberry flavor out of this batch and would like to get that flavor out of the fruit rather than an extract or commercial flavoring. I just joined your group here and would be grateful for any help anyone could offer.