On Sunday we started our blueberry wine. Nine pounds of fresh blueberries, and within 12 hours, fermentation had begun. Since the total yield would be only about 3 gallons, I am torn with how to prepare it. Part of me says make a bottle or two into sparkling, maybe a bottle or two combined with another fruit wine, or maybe just bottle the whole batch as a still wine.
I am open to suggestions, so feel free to cast your vote.
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