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How to use:
Pour the dried fruit bag content and 2 kg of sugar into 10 L of water with temperature of 85°C and keep stirring for 3 minutes, maintaining the temperature specified.
Afterwards, pour everything to a fermenter and cool it down to room temperature.
Next, add the content of the small sachet with winemaking yeast and nutrients.
Carry out fermentation for a week and then decant the batch through a strainer.
Add 0.5 kg of sugar and carry out fermentation for one month. In order to improve the character of the wine, add 1g of tannin for red or white wine (or an infusion made of 2 black tea bags).
Ingredients of dried fruit and flowers: cranberry fruit, hibiscus flower, chokeberry fruit, apple fruit, black elder fruit, blackcurrant fruit, rosehip peel, chokeberry juice concentrate, aroma.
Ingredients of yeast with nutrients: yeast [S.cerevisiae winemaking yeast, emulsifier: sorbitan monostearate (E491)], diammonium hydrogen phosphate, vitamin B1 (thiamine hydrochloride)