Goji Berry Wine

I destemmed the grapes and will be doing whole berry fermentation.

The biggest benefit from whole berry fermentation or “Carbonic Maceration.” is no crushed or cracked seeds to dump more astringent tannins into the wine. It produces softer wines with more varietal character. -gregorio

I took a bag of Himalayan goji berries and rehydrated them with the sugar and lime juice.

here is the grapes and goji berries together with the yeast- 8/25/12

Goji Berry Wine

  • 24# of “champagne” grapes- Black Corinth.
  • 1# goji berries
  • 1 cup lime juice
  • 10# sugar
  • 1 ripe banana
  • 1 oz. opti-red yeast food
  •  yeast- EC 118

Ta.- .75

Sg._ 1.85

Published on August 25, 2012 at 8:13 PM  Leave a Comment  

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