Could be interesting!, Rowan Jelly is a traditional accompaniment to venison and mutton, chutney would be nice
, for wine if adding wheat, use fungal amylase, boiling water!!, cold process with pectic enzyme/Rohament P, otherwise Mr Berry is on the mark!, red conc' or raisins will give body and vinosity, rowan, hawthorn and rosehips are generally lacking in tannin, so use raisins in your must or cheat and add wine tannin powder, raisins are better and more subtle.
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