This recipe uses Black corinth grapes, cold soaked 24 hours with campden, and pressed, to get a nice greenish/yellow juice. Next I added peaches and a yeast slurry from the pear cyser.
- 2 gallons of Black corinth grape juice (started with aprox 40# grapes)
- 18 cans (pounds) peaches and juice
- 1 qt. yeast slurry from pear cyser
Starting Sg. 1.08