thanks for that.
While looking around, I found a few variations - most call for approx a kg of sugar per kg of berries. The difference seems to be whether you need grape juice or not. 2 videos on youtube did not use rgj but some recipes call for 250ml to 500ml.
So my plan is:
Fork the berries into a bucket (approx 1.5kg)
Pour over 1 litre of boiled water (with the sugar dissolved included)
Leave overnight or until the temperature is down to pitching levels
Pitch the yeast and nutrient
Leave for 2 to 3 days
Strain into a demijohn and top up with cooled boiled water and leave to ferment for approx 3 - 4 weeks.
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