This week I started 3 new batches of wine: Raspberry jam, persimmon, and apple.
My wife was wanting some champagne and so I thought I would make half of the 5 gallons of apple as still and the other half sparkling.
We have two wild persimmon trees in our yard which still had some ripe persimmons above deer height and so I picked about 3lbs to try my first gallon of persimmon wine.
Lastly, I had been wanting to try a raspberry for some time and so decided to make a gallon of that as well. The jam prices are quite a bit higher than the blackberry jam prices but it may be worth it if it is as good or better than the blackberry wine.
Used one pack of D-47 yeast for all three of these wines and have been stirring twice a day. Yeast has been very active and all three seem to be progressing nicely.
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