sputnam
Well-Known Member
I just did a kit wine with the wife (orchard breezin pommegranite something or other) and it turned out quite well, but it was backsweetened and I'd like to avoid that if I can.
We like our wine on the sweet side (Barefoot sweet red is our favorite by far), so what yeast should i use for a sweeter wine from frozen fruits?
We like our wine on the sweet side (Barefoot sweet red is our favorite by far), so what yeast should i use for a sweeter wine from frozen fruits?