These include formulations where fresh or frozen berries may rupture. They are perfect for mini muffins or bagels. If using IQF berries, be sure to add them to the batter when they are still frozen, as this will minimize breakage of the berries. A water seal is used during fermentation. Carbon dioxide gas formed during fermentation escapes by bubbling through the water of the seal.
Fermentation is completed when bubbling stops.
Soon after fermentation, a sediment may form on the bottom of the bottle. Siphon off the clear wine down to this sediment. Wash out sediment and pour wine back in the bottle until ready for bottling. Use sterile bottles and corks for bottling and storing wine. Store in cellar or other cool place.