Honeyberry Haskap Wine

Описание: Dec. 13, 2015, Bagley, MN www.honeyberryusa.com
First attempt at making honeyberry/haskap wine. Keeping it as simple as possible, mixed 2 lb 12 oz berries, 1 lb 10 oz coarse evaporated cane sugar, added cold filtered well water to fill 1 gallon, later added 1/2 tsp Lalvin 71B yeast. This is Day 8 for first batch, and Day 3 for 2nd batch, all bubbling away and smelling delicious. On 1st batch - berries/sugar/water sat for 4 days. Czech 17 (Berry Smart Blue) 22 Brix; Indigo Gem 26 Brix, Borealis 30 Brix. Added yeast for 1 day, then transferred to apple cider jugs and put on toppers, except for Borealis whose berries molded. Skimmed mold off, and will keep on fermenting. So far tastes fine.
2nd batch - berries/sugar/water sat for 1 day. Added yeast for 1 day. Transferred to jugs with toppers.
We dehydrate the berries from the initial "must" and use for baking.
Everything smells delicious.
Feb. 5, 2016 (7 weeks later) Best tasting wine: #1 Tundra #2 Indigo Gem #3 Borealis (The first three were all delicious) #4 Mixture of all four #5 Czech 17 (Berry Smart Blue) (One person out of 4 actually liked Berry Smart Blue's wine, but the rest of us thought it was way too bitter). And the moldy Borealis batch? After I skimmed of the mold and added some good yeast, it didn't mold any more and turned out just fine.
For more info see: www.fruit.usask.ca/Documents/Haskap%20Wine.pdf