Take 2
2022-08-22 05:05:03.162633+02 by Dan Lyke 0 comments
Take 2: 20-25 lbs of plum pulp that we froze a month or so ago, soaking with Pectinase overnight, tomorrow we add yeast and start that fermenting into wine.
2022-08-22 05:05:03.162633+02 by Dan Lyke 0 comments
Take 2: 20-25 lbs of plum pulp that we froze a month or so ago, soaking with Pectinase overnight, tomorrow we add yeast and start that fermenting into wine.
[ related topics: Photography Wines and Spirits ]
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