Drink the Harvest: Making and Preserving Juices, Wines, Meads, Teas, and Ciders by Nan K. Chase & DeNeice C. Guest

Author:Nan K. Chase & DeNeice C. Guest [Chase, Nan K.]
Language: eng
Format: azw3
Tags: making juice, meads, vegetable juice, fruit juice, making syrup, preserving, cider, beverage garden, making tea, freezing, making wine, winemaking, pruning, teas, canning, syrup, fermented drinks, fermentation, wine
ISBN: 9781603429139
Publisher: Storey Publishing, LLC
Published: 2014-06-27T16:00:00+00:00

managing the must

You know the drill with fruit, flowers, herbs, leaves, and other fresh ingredients: pick carefully, wash carefully, handle carefully. With winemaking, there’s another kind of ingredient. When fermenting fruit, herbs, or just about anything else, the first step is creating a balanced must, which is the unfermented mixture of fruit juice and sugar or honey to which the yeast is added.

Certain components beyond sugar, yeast, and flavor need to be present in your must for a complete and satisfying fermentation to happen, while other kinds should be minimized. Here is what you need to know about properly managing your must.

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