Jolivereast
New Member
- Joined
- Sep 25, 2016
- Messages
- 4
- Reaction score
- 0
So I started by picking wild blackberry, elderberry, and wild black cherry. I started a ferment with a red wine yeast to get a big fruit flavor profile. After a week in the primary I killed off the yeast...( very pleasant tasting thus far fruity and light alcohol) two gallon after racking off.
I then added to the carboy two gallons of sweet cider and pitched a champagne yeast as I am looking for a sweet on the front but dry finish. Also, added 2 ounces of heavy toasted oak. I'm currently in the third week and it is lovely. I am tasting weekly to keep an eye on the progress. I'm hoping it drops sediment better and clears out. Has anyone tried this over adding the fruit to the secondary? I will have a 9-11% by the numbers just wondering if anyone has any input for the outcome.
I then added to the carboy two gallons of sweet cider and pitched a champagne yeast as I am looking for a sweet on the front but dry finish. Also, added 2 ounces of heavy toasted oak. I'm currently in the third week and it is lovely. I am tasting weekly to keep an eye on the progress. I'm hoping it drops sediment better and clears out. Has anyone tried this over adding the fruit to the secondary? I will have a 9-11% by the numbers just wondering if anyone has any input for the outcome.
