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Tinned Fruit wine fermentation
Hey Guys,
I would like to have a bash at a recipe in CJJ Berry's book.
It calls for malt extract, which I can't source at my usual winemaking supplier. Exactly what affect does malt extract have on the wine? Could I use some other ingredient, which I can buy at my local supermarket, perhaps? Can I get hold of some malt extract at my local health shop?
Cheers!!
Hello andy,
I made that recipe once. We used dark demijohns and it turned out a pretty rose' color. Tasted good too. Can't remember what fruit we used. Stuff. There was a tin of strawberries because I remember boggling that anyone would eat tinned strawberries. Probably some canned peaches too. There are always canned peaches.
I don't remember malt extract in the recipe. Malt extract has a dark, toffee-ash taste that would be an odd ingredient in wine. I know the recipe calls for pectolytic enzyme, though, otherwise you end up with a demijohn full of jelly
Cheers!!
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