I been making wine for about 2 years now and I have always fermented my wine on the pulp or crushed and used the juice. I have made some pretty good wine in the past but in all my wine theres just something not there that i can put my finger on. Have any of u used extracts from cans, does it come out better than on the pulp. ?
Are you harvesting your own grapes? I don’t think that you are going to gain anything from canned concentrate unless you are using subpar fruit.
I have been researching honeysuckle wine recipes all day and this is pretty typical. Sounds like the flowers themselves don’t add much if anything in the way of fermentable sugars, so people are adding table sugar.
