BloomBerry Wine Fermenting Guide

The first-page diagram combines 750 mL of water, one or two handfuls of BloomBerry and optional standard yeast in a wine bottle, then shows waiting for fermentation. The water can come from one large pouch, two small pouches or a bottle.

Advanced Guide

Water

Water quality affects wine quality. Use High Quality Water or Base Water. Pure Water lacks the minerals needed for fermentation. Lower grades of water will greatly reduce wine quality.

The manual’s water recommendation is preserved here. In Demo 049-Rev5-L, Pure Water and High Quality Water each add +1 to the native wine score, while Base Water adds 0. See the wine guide for the version-specific scoring.

Yeast

Standard yeast is optional but highly recommended. Without it, wild yeast from the air will ferment the wine instead, producing inconsistent results. Standard yeast also greatly accelerates fermentation.

BloomBerry

Berry quality is the most important factor. One handful is enough for lower-grade wine. Two handfuls are necessary for high-grade wine. Avoid overripe, underripe, or moldy berries. The best berries for winemaking are usually smaller than normal.

BloomBerry Identification

The original illustrations show normal berries in dark purple, underripe berries in orange, moldy berries with grey-white patches, and the small variety with noticeably smaller fruit.

Related pages

• Probably Stolen wine guide: BloomBerries, water and yeast
• Moonshiner