Pretreatment: Mass fermentation

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

Instructions: Pour boiling water over the fruit, add sugar, and cool to 25 degrees. Add the yeast and one-third of the yeast nutrient. Let stand for 7 days. Advantages:  -You get a lot of taste and color - the fermentation prosess are working with the fruit. Disadvantages:  -The fruit are scalded, and can get some coocking tast.  -Fruit slices rises to the surface when they ferment, so it becomes much gore when then wine should be cleaned.